by Arthur Schwartz, Chris Callis (photo)
Stewart, Tabori and Chang, 2004. 400pp.
"...in Arthur Schwartz's New York City Food, he shares his gastronomic expertise, chronicling the city's culinary history from its Dutch colonial start (think crullers and coleslaw) to its current status as the multicultural food capital of the world. For good measure, Schwartz also includes 160 recipes for American classics that either originated or were perfected in New York: Manhattan Clam Chowder, Eggs Benedict, Lindy's cheesecake, Lobster Newburg.
Schwartz is not only informed, he's funny, and throughout the book he covers everything from the phenomenon of the celebrity chef to his first meeting with James Beard. His text is transporting, taking readers back to Delmonico's, the Colony, the Horn & Hardart Automats, and the once-popular Childs Restaurant with its renowned buttery pancakes. Whether revealing how an obscure dish known as Omelet Surprise was transformed into the decidedly chichi dessert Baked Alaska; investigating why some Jewish restaurants came to be known as Roumanian steakhouses; or instructing readers on the way to bake a molten chocolate minicake worthy of Jean-Georges Vongerichten, Schwartz is the ideal dining companion." --info from the publisher
Listen to Arthur Schwartz on the Leonard Lopate Show discussing the history of food in new york city, and his cookbook.
by Molly O'Neill
Workman Publishing, 1992. 512 pp.
"New York Cookbook is a witty, chatty book capturing the essense of New York City through it's unique food culture. There are over 400 delicious recipes from eateries famous, and not so well-known; plus mini-shopping guides to various New York neighborhoods such as Bay Ridge, Chinatown, Flushing, Greenpoint, Arthur Avenue, Hell's Kitchen, and Jackson Heights. " --rkchin
Note: the book was published in 1992, and a couple of the shops that are named in the book are no longer at the address listed.
by Florence Fabricant
Rizzoli, 2003. 288pp.
"...The New York Restaurant Cookbook not only offers an insider's look at 100 of New York's best-known restaurants, but also provides the opportunity to re-create their signature dishes at home. Respected food journalist and cookbook writer Florence Fabricant has selected and adapted recipes from each of these restaurants for the home cook. Here are dishes from every course that represent the distinct, original style of world-class chefs. From the timeless elegance of the '21' Club to the downtown hipness of Nobu ... you get the very best that Manhattan has to offer. Also included are "Chef's Tips" for the home cook, expert sommeliers' advice on choosing accompanying wines, and a full directory of addresses." --book description
by Michael Lomonaco, Donna Forsman (Photographer)
"This book conjures up nostalgic images of glamorous days gone by, but Lomonaco's up-to-date recipes return it firmly to the present. More than a cookbook, it's really a scrapbook/history of the high-society restaurant that began as a speakeasy ...The recipes include the traditional dishes for which "21" is known, but anyone who thinks the restaurant still serves nothing but its signature hamburgers and chicken hash will be pleasantly surprised by Lomonaco's contemporary creations. The well-written text is very readable and includes lots of detailed information on food, techniques, and wine. " Library Journal
by Patricia Yeo, and Julia Moskin
St. Martin's Press. 2002, 288pp.
"...When it comes to world-class chefs, Patricia Yeo breaks the mold. Growing up in a Chinese family in Malaysia, she was raised on the big, bold flavors of Indian, Chinese, Indonesian, Japanese, and Thai cooking that wafted through her grandmother's kitchen and the streets of Kuala Lumpur. It wasn't until she was a grad student in biochemistry at Princeton that Yeo turned her creativity and passion to the kitchen -- where she's been dazzling critics and diners ever since, earning a rare three stars from the New York Times for her food at restaurant AZ. ...Layering flavors, playing with contrasts, paying tribute to beloved comfort foods, and bringing the world's boldest ingredients together with ease, these light, appealing recipes are at once daringly new and reassuringly familiar. Forget everything you thought you knew about "serious food" and discover the joys of playful, flavorful cooking in this extraordinary cookbook from a new talent who's got the whole food world talking. Includes 20 b&w and 22 color photos throughout." book description
by Anthony Bourdain
Regan Books, 2004, 224pp.
"Now, for the first time, the residents of Arthur Avenue invite you to experience the magic of their kitchens and share the flavors of their family tables. Passed down through generations, their delicious recipes are time-tested, tried, and true -- and ready for any kitchen. ... The Arthur Avenue Cookbook also invites you to savor the memories of the neighborhood's most colorful residents, restaurateurs, and shop owners, and those of their families ... [and] provides a guide to the pastry shops, delis, restaurants, and other famous and lesser-known gems that line Arthur Avenue." --book description
by Leslie McEachern
Ten Speed Press. 2nd edition, 2003
"For over 25 years, New York City’s Angelica Kitchen has been widely regarded as the epicenter of the vegan universe. Located on a cozy, tree-lined street in the East Village, Angelica Kitchen offers a multitude of innovative dishes using only the finest organic ingredients delivered daily from local purveyors. In THE ANGELICA HOME KITCHEN, owner Leslie McEachern shares more than 100 of her favorite recipes as well as a wealth of information on sourcing, purchasing from, and supporting local organic farmers. " --book description
by Charlie Palmer, Judith Choate
Ten Speed Press, October 2003
"More than 75 contemporary American recipes from Manhattan's famed Aureole, each presented in a lavish double-page photo" -- publisher
by Lorraine B. Diehl, Marianne Hardart
Crown Publishing. 2002, 128 pp.
"In this wonderfully nostalgic trip, readers are taken to a place where nickels slipped in a slot yield food from a little window in the wall; where drinks pour from spigots in that same wall; where simple nutritious meals and modest but satisfying desserts are the order of the day; where a superb cup of coffee is always available. ...Founders Joe Horn and Frank Hardart knew the appeal of their "nickel cup of coffee" and "ten cent piece of pie." Recipes from the Art Deco chrome and glass servers include staples such as Cream Spinach, Baked Beans, Pumpkin Pie, Beef and Noodles with Burgundy Sauce and Mashed Turnips. The authors include interviews, archival photos, and chapters on the various radio and television shows Horn & Hardart inspired." --from Publishers Weekly
by Marcus Samuelsson
Houghton Mifflin Co, October 2003. 336 pp.
"In what is certain to be one of the most head-turning, talked-about cookbooks of the year, Marcus Samuelsson presents the daring interpretations of Scandinavian food that have won him worldwide acclaim. Born in Ethiopia, orphaned at the age of three, and raised by adoptive parents in Sweden, Samuelsson not only is the foremost ambassador for the new Scandinavian cooking but has placed it at the center of the American culinary scene. ... Samulesson's clean, precise flavors are reminiscent of the best Japanese cuisine but draw from Western ingredients. ... Samuelsson maintains a balance between simple, homey dishes learned from his grandmother, such as Swedish Roast Chicken with Spiced Apples, and imaginative, globally influenced creations like Fois Gras Ganache. Extensively tested for the home kitchen and lavishly illustrated with stunning photographs, Aquavit and the New Scandinavian Cuisine is a book that will inspire the serious cook while rewarding even beginners with exquisite results. " -- National Press Club
by Mario Batali
Clarkson N. Potter. 2002, 336 pp.
"This book reads not only as a guide to modernized Italian cooking, but also as a very successful advertisement for its phenomenally successful namesake New York City restaurant. ...The recipes are excellent clearly written and easy to follow and carefully edited for the home cook but some of the ingredients and equipment called for will be difficult for laypeople to acquire, and many recipes are quite complex. ...Still, the mixtures of flavors in dishes such as Whole Roasted Branzino with Braised Fennel and Lemon Oregano Jam and Joe's Veal Chop with Chanterelles, Roasted Garlic, and Campari are irresistible. Desserts follow the same traditional-Italian-with-a-twist formula just as successfully: Olive Oil and Fresh Rosemary Cake is a refreshing version of an Italian "keeping cake," and Pumpkin Cake with Toasted Pine Nuts and Olive Oil Gelato combines traditional flavors in surprising ways." --publishers weekly
by Keith McNally, Riad Nasr, Lee Hanson
Clarkson N. Potter. 2003, 288 pp.
"The restaurant's cookbook lifts the lid on the essence of French brasserie cooking, unearthing the secrets to making a deliciously sharp, perfectly melted gratin (use Swiss Gruyere, Emmentaler or Comte); frying french fries ... and more. Art critic Hughes paints a brilliant portrait of Balthazar in his foreword, marveling at the unbelievable quantity of ingredients Balthazar tears through ... and the staff's ability to hide the kitchen's pressure cooker-like atmosphere from diners: "out on the floor it's all politeness, smiles, and yes-sir-no-sir, while backstage it's Jesus, where is it, get that fucking stuff over here, and where's the goddamn morels?" Home chefs need not be so stressed, as the authors ... present clear and simple recipes for such classics as Salade Nicoise, Steak Tartare, Bouillabaisse, Coq au Vin, Duck Confit, ..." --Publishers Weekly
by Maguy Lecoze, Eric Ripert, Maguy Le Coze
Doubleday, 1998, 384 pp.
"The first cookbook from Le Coze (owner) and Ripert (executive chef) of Le Bernardin, New York City's only four-star seafood restaurant, may spark the frustration of readers who have had difficulty getting a reservation at this culinary landmark. Such an appetizer such as Poached Baby Lobster on Asparagus and Cepe Risotto or entrée like Pepper and Fennel-Crusted Salmon with Shallot-Madeira Sauce and Truffle-Scented Polenta promise a nirvana-like experience that will be hard to replicate at home (despite the collection's subtitle). ...There are some widely useful tips "capitalize on fresh herbs; use top-quality ingredients" and some recipes are indeed simple, e.g., Salmon Baked with Tomato and Mint; Broiled Shrimp with Garlic Butter; and Coffee Crème are within reach of anyone. But many recipes will challenge adventurous chefs. Baked Sea Urchins require nerve and dexterity. Salmon and Black Truffle Strudels aren't even attempted at the restaurant when it's busy, says Le Coze, and Ripert admits it took him two weeks to master Lobster with Coral Sauce, Asparagus, and Mushrooms. With an introduction recalling the restaurant's history, opened by Le Coze with her late brother Gilbert, this volume illustrates the best that a restaurant cookbook can offer, as well as the drawbacks." Publishers Weekly
by Daniel Boulud, David Kaminsky
Assouline. 2002, 220 pp.
"This lavishly illustrated volume is both a cookbook (with 100 recipes) and a celebration of a chef and his restaurant. The book provides an intimate, backstage tour of the restaurant and illustrates how Daniel Boulud prepares his impeccable menus, selects the wines, and chooses the flowers - whether it's a romantic dinner for two or a party for 50. This practical yet inspiring book will transport you into the mind of a superb chef and bon vivant. Packed full of easy but impressive recipes, menus, amusing photos and anecdotes from the restaurant's life, this book will appeal to both serious cooks and to those "gourmands" who would prefer to have 3-star chefs cook for them in glamourous surroundings. " book description
by Jennifer Appel
Simon & Schuster, 2001. 128 pp.
"Not one to rest on her sugary laurels after cofounding and running the famed Magnolia Bakery in Greenwich Village, Jennifer Appel headed to midtown Manhattan and opened the Buttercup Bake Shop. Already praised across the country in publications ranging from Glamour to The New York Times, the Buttercup Bake Shop offers a creative and mouthwatering selection of old-fashioned dessert delicacies. Revealing the secrets of luscious homemade treats to bakers of all skill levels, Appel invites readers to return to the comforts and rewards of baking from scratch. "
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