by Matt Lewis, Alison Nelson
Running Press Book Publ, 2004. 191pp.
a delicious ode to the sweet that entrances so many, with more than 30 recipes from such stellar chocolatiers as Jacques Torres and Andrew Shotts.... Co-founders Lewis and Nelson espouse a stylish philosophy of fun and enjoyment, with the focus on baking, drinking, dining, and entertaining with chocolate. They also explain how to educate one's chocolate palate by exploring products with various cacao percentages, origins, textures, aromas, and tastes. Readers will learn how to throw a chocolate tasting party, a swank chocolate martini soiree ... and other nostalgic indulgences.
by Tom Colicchio
Clarkson N. Potter, October 2003. 272 pp.
"Craft is all about the food, simple food that’s not simplistic, dishes whose purpose is to celebrate fresh, seasonal, and local ingredients. The 125 recipes in Craft do not require the skills of a professional chef, but someone who can bring the essence out of top quality ingredients. Tom Colicchio is chef/owner of Craft and Craftbar and chef/co-owner of Gramercy Tavern in New York City, and chef of Craftsteak in Las Vegas."
by Ann Warren, Michael Warren, Joan Lilly
Doubleday. 1998, 224 pp.
"Warren, who owns the funky Cupcake Café in New York City with her husband Michael, presents an array of goods that have made the bakery a reported favorite of such high-profile sweet tooths as Madonna and Mick Jagger. ...There is a wide selection of muffins, Sticky Buns, Brownies and Fruitcake. Eight pies range from a sturdy Apple to a spicy Mincemeat. The collection's centerpieces, however, are cakes, frosted and decorated with butter cream made in a 10-cup batch with four cups of sugar, six eggs and 2 1/2 pounds of unsalted butter ("enough to decorate one large two-layer cake") and artfully cast in garlands of flowers ranging from roses to hydrangeas. ...Even readers who are not inspired to take pastry bag in hand, will be intrigued by these and other decorating projects, such as drawing pictures on cakes with butter cream and erecting multi-tiered wedding cakes that serve from 20 to 150 people." --publisher's weekly
by Lidia Matticchio Bastianich
Knopf, October 2001. 464 pp.
"The author of two previous works ... and co-owner of three acclaimed Manhattan restaurants [Felidia, Becco, Esca], Bastianich is ideally suited to explore all Italian fare ... In chapters that reflect the courses of a traditional Italian meal, from antipasti through soups, pasta and risottos, and dolci, Lidia presents a wealth of good everyday eating. In addition to exemplary renditions of Italian-American favorites, Lidia offers "new" Italian regional dishes, such as Long Fusilli with Saffron, Mussels, and Zucchini. Soups, a Lidia specialty, are enticingly represented with the likes of Potato, Swiss Chard, and Bread Soup. ... Throughout, Bastianich provides useful sidebars ... and fully illustrated technical instruction ... With color photos of the mouthwatering dishes, tips, and other cooking insights, the book is a valuable guide to an oft-debased fare finally given its due. --Arthur Boehm for Amazon.com
by Claudia Fleming, Melissa Clark, Dana Gallagher (Photo)
Random House. 2001, 320 pp.
"Recipient of the 2000 James Beard Award for Best Pastry Chef, Fleming presents her first book of creations from New York's Gramercy Tavern. Don't expect to find architectural desserts with spun sugar and gold leaf here; Fleming instead stresses ingredients, flavors, and textures that are inspired by the desserts of her childhood and international cuisine. The 175 recipes, such as Spiced Italian Prune Plum Crisp and Anise Shortbread, are sophisticated yet easy to follow. Some readers, however, may find some of the unusual fare unappealing (e.g., Truffled Rice Pudding and Tarragon Ice Cream). Chapters are divided by main ingredient and include wine notes. While all of the recipes stand on their own, the final chapter combines individual recipes to create the kinds of desserts Fleming serves at Gramercy Tavern. " --Library Journal
by Jean-Georges Vongerichten, Mark Bittman (Intro)
Broadway Books, 1998, 224 pp.
"Vongerichten is one of New York City's hottest chefs right now ...His expanding empire is evidence that he's no flash in the pan; in fact, his innovative food has been in demand since he opened his first four-star restaurant, Lafayette, more than ten years ago. Drawing on his classic French training and his experience in restaurants in Singapore and Hong Kong long before Asian fusion cooking became all the rage Vongerichten creates such unusual and delicious dishes as Sautéed Shrimp with Orange Dust, Chicken with Licorice and Ginger, and Pork in Caramel Sauce. And, unlike the majority of chef's books, this one is entirely approachable; many of the dishes are quite simple (few of the recipes run longer than one page), most do not rely on exotic ingredients, and coauthor Bittman, who tested and retested each recipe with Vongerichten, even offers suggestions for streamlining some of the presentations if need be." Library Journal
by Anthony Bourdain
Bloomsbury USA, 2004, 304pp.
"A celebrity with a high-profile position as executive chef at New York bistro Les Halles, and bestselling author of Kitchen Confidential and A Cook's Tour, Bourdain doesn't intend to break new ground. The dishes do exactly as the subtitle notes and include such solid classic fare as Onion Soup Les Halles, Steak au Poivre, Boeuf Bourguignon, Coq au Vin and Chocolate Mousse. Nearly all recipes are within reach of competent home cooks, and those that are more complicated or time-consuming—Bouillabaisse, Cassoulet and Roulade of Wild Pheasant ... Even though many of the dishes can be found in other cookbooks, what sets this one apart is Bourdain's signature wise-ass attitude that pervades nearly every recipe, explanatory note and chapter introduction. Profanity adds frequent color. If Aunt Doris would blanche at pearl onions being called "little fuckers," a cook who prefers boneless meat in Daube Provençal a "poor deluded bastard," or a person nervous about making these recipes a "dipshit," this book is not for her." --Publishers Weekly
by Jennifer Appel, Allysa Torey, Rita Maas (Photographer)
Simon & Schuster, 1999. 127 pp.
"Appel and Torey are owners of the eponymous Manhattan bakery, which turns out the kind of white-cake treats that graced most tables decades ago. Retro deserts include Chocolate Wafer Icebox Cake, made with Nabisco wafers, and Oatmeal, Raisin, Almond Cookies. These recipes are classics, with a few updated touches. ...A chapter on cheesecakes offers Chocolate Swirl Cheesecake and White Chocolate-Hazelnut Cheesecake. A section of baking tips includes little new information for even novice cooks (e.g., advice such as measuring accurately and watching cookies carefully to guard against burning). The same can be said of this book as a whole: these recipes are good, if ordinary." --publisher's weekly
by Nobuyuki Matsuhisa, Fumihiko Watanabe (Photo)
Kodansha International. 2001. 200 pp.
"Matsuhisa usually called Nobu is an immensely talented chef who now has 13 restaurants around the world, from the original Matsuhisa (his favorite) in Los Angeles and the always packed Nobu in New York City, to Ubon by Nobu in London and Nobu Tokyo. His food draws on his Japanese heritage and training as a sushi chef and the years he spent as a chef in South America, as well as his tenure in the United States with cross-cultural dishes such as Toro with Jalapeno, Freshwater Eel and Foie Gras, and Scallop Filo with Truffle Yuzu Sauce. His attractive cookbook features stunning color photographs of every recipe, as well as black-and-white technique and "location" shots. Many of the recipes are not especially complicated, but they depend on pristinely fresh, high-quality and sometimes difficult-to-find ingredients. It's also unfortunate that, as a note in the introduction points out, the cup measures used in the recipes are for Japanese, not American, cups. Nevertheless, this is an essential addition to any collection of chefs' cookbooks" Library Journal
by Todd English, Paige Retus, Sally Sampson
Simon & Schuster, 2000. 288pp.
The decadent, yet homely desserts from Olives Restaurant.
by Brigit Legere Binns
Running Press Book Publishers, 2003. 240pp.
"This 1920s Italian-American steakhouse which has now expanded to almost 30 locations throughout the country is a New York City institution, and this cookbook by Binns (Polenta) celebrates its "virtually unchanged" menu. Indeed, the recipes are hearty and rich, and hark back to the days of Prohibition, when Americans indulged themselves in the pleasures of fine dining. The book begins, appropriately, with such libations as the Famous McClure Cocktail, a combination of gin, brandy, Curaeao and apricot liqueur. Appetizers include Shrimp Bruno (battered and fried with a Dijon sauce) and Grilled Beefsteak Salad with Gorgonzola, Arugula and Radicchio. The book offers a large selection of old-style Italian-American dishes, but it would not be complete without the specialty, the New York Strip Steak, which executive chef Tony Tammero recommends: "once it hits the heat, leave it alone until you're ready to turn it, and do that as gently as you'd pat a baby's bottom." Reading this book is like a joyful, nostalgic step back in time." --Publishers Weekly
by Francois Payard, et. al.
Broadway Books. 1999, 236 pp.
"There is no doubt that Francois Payard can conjure up complex French desserts: he does it every day at his eponymous patisserie and bistro in New York City. Here, however, he takes on a different challenge, and succeeds brilliantly, creating less complicated recipes that home cooks can easily follow. ...Even souffles seem less daunting with Payard's careful instructions. A Warm Harlequin Souffl‚ is a praline-and-vanilla checkerboard. Many dessert cookbooks make readers drool; this one will actually help them bake. It suffers from none of the endless ingredient lists so endemic to cookbooks by chefs, and Payard's instructions and supporting materials on equipment and ingredients are superb. " --publishers weekly
by Stephen Bruce
Universe, 2004. 224 pp.
"Serendipity 3, Manhattan’s beloved ice cream parlor, is celebrating its 50th anniversary this year, and to mark the event, one of its co-founders has collected mouth-watering recipes for the restaurant’s best desserts, as well as tidbits of gossip from his years serving stars. The book’s color photographs and lighthearted design capture the eclectic splendor of the Upper East Side destination, which serves up such favorites as Mississippi Mud Cake, Aunt Buba’s Sand Tarts and Ftatateeta’s Toast. A whole chapter is devoted to the most lavishly praised dessert, Frrrozen Hot Chocolate, along with its many variations. ... As for the gossip, Bruce provides glimpses of Marilyn Monroe, wearing only a trench coat and eating Fudge Pie, and reveals that Sylvester Stallone was turned down for a waiter position because his astrological sign didn’t meet the owners’ approval. ... " --publishers weekly
by Anita Naughton, Nicola Perry (Introduction)
Putnam Pub Group. 2002, 176 pp.
"In 1990 Nicola Perry, former tea lady at the London Stock Exchange, started living her dream. She found a storefront and opened Tea & Sympathy, an authentic amalgamation of English tea shop, mum's kitchen, and working man's café right in the heart of New York. Anita Naughton was one of her first waitresses, and from day one she kept an anecdotal record of the place, encapsulating the charm, flavor, and enigmatic patrons that are the atmosphere of the restaurant. Together they have created a colorful biography spanning the first decade of this landmark eatery: from the early days, when they kept their meager profits in a teapot, to nowadays, when they keep celebrities (British, American, or otherwise) waiting for a table along with everyone else. Complete with sixty recipes and photographs of food and popular visitors, this is a quintessential taste of England ready to take home" --publisher
by Don Pintabona, Robert De Niro, et. al.
Villard Books. 2000, 208 pp.
"Tribeca Grill is the restaurant at Robert De Niro's New York City film center; it has a large number of celebrity investors, and those names were part of the reason for the restaurant's early popularity. However, unlike many similar ventures, it was not just a flash in the pan. Pintabona has been the chef since the restaurant opened, and here he provides 175 of his recipes (along with some entertaining anecdotes about the actors and other stars who have passed through the dining room). Along with complicated dishes like Mushroom-Crusted Venison with Black Pepper Spaetzle, there are Pintabona's treasured family recipes, such as Nana's Caponata and Home-Style Applesauce Cake." Library Journal
by Danny Meyer, Michael Romano, Duane Michals (Photographer)
HarperCollins, 2001, 352 pp.
"In the follow-up to the original Union Square Cafe Cookbook (which won a Julia Child Award for first book), Meyer and Romano offer more pleasant fare from the landmark New York restaurant where they are owner and chef, respectively. Many of these dishes are new interpretations that use classic Italian ingredients. ...Desserts like Fig and Walnut Crostata and Blueberry-Lemon Meringue Pie are appropriately rustic-modern, and wine suggestions for each dish are a nice touch. These recipes aren't filled with hard-to-find, exotic ingredients (aside from bottarga, which has cameos in a few), nor do offerings such as Michael's Garlic-Lemon Steak or Striped Bass with Tomato-Caper Sauce jolt the palate with surprising new sensations. The phenomenal, ongoing success of the Union Square Cafe itself proves just how appealing even simple and familiar foods can be when prepared with high-quality ingredients and adapted to American sensibilities...." Publishers Weekly
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