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Loading... New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star…by Molly O'Neill
   None No current Talk conversations about this book.  DromJohn | Nov 8, 2008 |  no reviews | add a review
Nibbles and noshes from New York City, America's kitchen. New York is pierogi, pasta fagiole, and chicken soup: Avgolemono, Brazilian Canja, Kreplach, Soo Chow, and Ajiaco. New York is Sylvia's Ribs, plus Edna Lewis's Greens and Mrs. Kornick's Polish Corn Bread. And the New York Cookbook is all of this, and much, much more. Collected from all five boroughs by New York Times food writer Molly O'Neill, here are over 500 recipes--and over 700 photographs--that celebrate one thing: a passion for food and eating. Deborah Markow's Braised Lamb Shanks and Mrs. Urscilla O'Connor's Codfish Puffs. Four-star chef Andre Soltner's Roast Chicken and Vernon Jordan's Jerk Style Jamaican Chicken. Robert Motherwell's Brandade de Morue and the Abyssinian Baptist Church's Long-Cooked Green Beans. Plus Katharine Hepburn's Brownies, Lisa's Mexican Flan, and Sally Darr's Golden Delicious Tart. Includes shopping guides, cooking tips, and walking tours. Winner of a 1992 IACP/Julia Child Cookbook Award. Winner of the 1992 James Beard Food and Beverage Book Award. A percentage of the royalties goes to Citymeals-on-Wheels. No library descriptions found. |
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 Google Books — Loading...GenresMelvil Decimal System (DDC)641.5 — Technology and Application of Knowledge Home and family management Food And Drink Cooking, cookbooksLC ClassificationRatingAverage: (4.05)
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Wikipedia in English (1)
4
Grand Central Oyster Bar and Restaurant, Oyster Stew, p.370. Repeat of the recipe from "America Eats!", still easy and would be good if I liked oysters.
Lidia Pires' Shrimp and Bean Croquettes, p.12. Fell apart into a fried mess. OK by me, disliked by everybody else. Probably much better with a professional grade fryer.