Mark Strausman

A New York Times article in the food section contained a lovely recipe from a cookbook featuring the food served at Barneys, a luxury department store in New York City. After decades, the department store chain died in 2019, but, apparently, the restaurant survives. The recipe included in the article made me really want to track down this cookbook.

The cookbook is a throwback to chic dining of the 1960s: lamb chops, lobster salad, green goddess dressing, Niçoise salad, Tuna Tartare, crab show more cakes with remoulade, chicken livers in a port wine sauce, Chicken Francese, Lyonnaise potatoes, Eggs Benedict, Peach Melba, chocolate souffle. I can’t decide whether it’s classic or tired, so I won’t be giving this book a rating. show less