James Bond Martini
 The New York Times Country Weekend Cookbook
Edited by Linda Amster
Featuring favourite recipes from the paper’s food columnists, New York Times compilations
are always reliable and often feature the latest trends in doable-at-home
versions. What they usually are not is attractive. This one breaks that
tradition with the addition of colour photos. Along with current Times
writers like Mark Bittman, there are vintage gems from Craig Claiborne,
Pierre Franey and Bryan Miller. There is even an essay from the man whose
name became synonymous with country weekends: Lee Bailey. Elegant simplicity
is the best way to sum up the recipes contributed by a broad range of writers:
Mollie Katzen, Diana Kennedy, Nigella Lawson Alfred Portale…. Hardcover,
271pp, $40.00.
Adapted from Merchants, New York City
1 1/2 ounces Smirnoff vodka
1 1/2 ounces Tanqueray gin
1/2 ounce Martini & Rossi extra dry vermouth
1/2 ounce Lillet Blanc
Twist of lemon peel
1. Combine the vodka, gin, vermouth and Lillet in a cocktail shaker partly filled with ice. Shake briefly.
Or stir briefly in a pitcher containing ice.
2. Strain into a chilled martini glass, and garnish with the lemon twist.
Yield: 1 serving
Time: 5 minutes
Florence Fabricant
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