New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants
by Molly O'Neill
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Description
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 show more 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. show lessTags
Recommendations
Member Reviews
Luchow's Sauerbraten, p. 283. Very good, but 5 days, and 5 hours on the 5th day, plus lots of dishes.
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.
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.
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Author Information
8+ Works 1,204 Members
Molly O'Neill is the food columnist for the New York Times Sunday Magazine and a reporter for the style section of the New York Times. For ten years she worked as a chef and studied cooking at La Verenne in Paris. Twelve years ago she began writing for a living, first as a columnist at Boston Magazine, then at Food and Wine Magazine. In 1984, she show more became the restaurant critic for New York Newsday and moved to the New York Times in 1989. She has been nominated for Pulitzer Prize two times. Her first book, The New York Cookbook, won both the Julia Child/IACP and James Beard Awards. Her title One Big Table made the N.Y. Times Bestseller list for 2010. (Bowker Author Biography) show less
Some Editions
Common Knowledge
- Original publication date
- 1992-11
- People/Characters
- Deborah Markow; Urscilla OíConnor; Andre Soltner; Vernon Jordan; Robert Motherwell; Katharine Hepburn (show all 7); Sally Darr
- Important places
- New York, New York, USA; Carnegie Deli
Classifications
Statistics
- Members
- 384
- Popularity
- 81,288
- Reviews
- 1
- Rating
- (4.05)
- Languages
- English, German
- Media
- Paper
- ISBNs
- 3
- UPCs
- 1
- ASINs
- 1
