Picks and Pans Review: The New Carry-Out Cuisine

updated 01/19/1987 AT 01:00 AM EST

originally published 01/19/1987 AT 01:00 AM EST

by Phyllis Méras with Linda Glick Conway

The proliferation of take-out shops has created a new kind of fast food that is good food. This snappy paperback is a collection of 300 recipes from 113 celebrated gourmet food shops. There's chicken salad from Wolferman's Good Things to Eat in Fairway, Kans.; roasted eggplant soup from Magazine Cuisine in New Orleans; Layered Tortilla Flats from Marty's in Dallas; and those renowned Chocolate Chubbies from Sarabeth's Kitchen in New York City. (Houghton Mifflin, paper, $12.95)

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