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The Gramercy Tavern Cookbook Hardcover – October 29, 2013


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Product Details

  • Hardcover: 352 pages
  • Publisher: Clarkson Potter; First Edition edition (October 29, 2013)
  • Language: English
  • ISBN-10: 0307888339
  • ISBN-13: 978-0307888334
  • Product Dimensions: 9.3 x 1.4 x 11.2 inches
  • Shipping Weight: 4.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (43 customer reviews)
  • Amazon Best Sellers Rank: #6,620 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Gramercy Tavern, the cozy-but-chic mainstay on East 20th Street, exudes so much wood-fired warmth that it qualifies as downtown's pied-a-terre. It's where you want to loaf and linger—and keep eating. The new Gramercy Tavern Cookbook pays tribute to that accomplishment and, of course, to its chef, Michael Anthony, and his deeply and deliciously American fare, like roasted oysters and apple pie, and monkey bread and bacon Cheddar biscuits." -The New York Times

"At least as suitable for coffee-table display as any of those volumes, The Gramercy Tavern Cookbook is the one to bestow upon loved ones who actually want to spend time at the stove. Chef Michael Anthony translates his contemporary-classic dishes into user-friendly recipes fit for weeknight suppers as well as festive meals, while the tale of the nearly 20-year-old Manhattan restaurant unfolds in accompanying anecdotes." -The Wall Street Journal
 

"By design, it lets you into the chef’s imagination, teaches composition, and frees you to think about ways to reintegrate high quality basics." -Esquire

"With its generous size and mouthwatering photographs, it looks like a coffee table fixture, but this book from the famed Manhattan restaurant is meant for true home cooking. Corn soup with honey and a julienne of shiso leaves, earthy mushroom lasagne topped with crispy garlic, and other recipes are as approachable as they are elegant." -Saveur

"With its generous size and mouthwatering photographs, it looks like a coffee table fixture, but this book from the famed Manhattan restaurant is meant for true home cooking. Corn soup with honey and a julienne of shiso leaves, earthy mushroom lasagne topped with crispy garlic, and other recipes are as approachable as they are elegant." -Saveur

“After twenty years, Danny Meyer's beloved New York restaurant Gramercy Tavern finally got a cookbook, and it was worth the wait. Chef Michael Anthony wrote a slightly upscale version of an all-purpose cookbook, this is your go-to for dressed up chicken soup, carrot cake, braised pork, seafood chowder, homemade pasta and more.” –Eater.com

"All of these food experts seem determined to impart their accumulated wisdom to interested readers and aspiring chefs, demystifying the cuisines they specialize in and placing them within reach of home cooks. Sidebars in Michael Anthony's Gramercy Tavern Cookbook, for example, read like notes from a professor in the margins of a term paper." -The Village Voice
 

"Restauranteur Danny Meyer's Gramercy Tavern is a perennial favorite; the book is full of seasonal hits like seafood chowder with squash for fall." -Food Network Magazine

"The recipes are interspersed with super-useful sections on pickling, pan-roasting fish, making pie crust and more instruction from the earnest, encouraging chef-educator." -Food and Wine
 

"Michael Anthony's beloved farm-to-table recipes are featured along with profiles of the unsung people behind the celebrated New York restaurant." -Details

"...this cookbook presents recipes designed to bring the warmth of the Gramercy Tavern to the home cook. With fare that reflects the 'buoyant tone' and 'just dropped in' atmosphere of the tavern and dining room, the authors encourage cooks to approach their restaurant recipes as inspirational points of departure to produce dishes that 'look great by virtue of the beauty of the ingredients.'' —Publishers Weekly

About the Author

MICHAEL ANTHONY is the executive chef-partner of Gramercy Tavern. In 2012, he received the James Beard Award for Best Chef: NYC. Originally from Cincinnati, Ohio, Michael received degrees from Indiana University and Paris’s celebrated Ferrandi culinary school. He has cooked in Japan and in some of the finest French restaurants, including Jacques Cagna, Michel Guérard, L’Arpège, L’Astrance, and, in New York, Daniel. Prior to joining Gramercy Tavern in 2006, he was the executive chef of Blue Hill at Stone Barns.
 
DANNY MEYER is chief executive officer and founder of Union Square Hospitality Group, which includes Union Square Cafe, Gramercy Tavern, Blue Smoke, Shake Shack, Union Square Events, The Modern, Maialino, Untitled, and North End Grill. He has long served on the boards of Share Our Strength and City Harvest and is on the executive committees of NYC & Co, Union Square Partnership, and the Madison Square Park Conservancy. He is the author of the New York Times bestseller Setting the Table.

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Customer Reviews

I loved every single of the many meals I had there.
Mr. Ted Schachter
Thank You for an amazing book I know I will use over and over again because it will make me a better cook and give me inspiration for new ways of preparing great food.
kathryn e. kujawa
Side note: To someone who loves Gramercy Tavern, all of the history and background info included in the book makes this a great coffee table book, recipes aside.
jules6728

Most Helpful Customer Reviews

67 of 76 people found the following review helpful By Jesse Kornbluth TOP 500 REVIEWER on October 29, 2013
Format: Hardcover
The new Zagat guide rates Gramercy Tavern as New York's second most popular restaurant.

It is, says Zagat, "about as perfect as a restaurant can get."

Gramercy Tavern has now produced its first cookbook.

I was invited to meet Michael Anthony, the restaurant's executive chef-partner, at a small lunch for food writers in a private dining room.

Who wouldn't go?

The menu was Red Kuri Squash Soup with Brussels Sprouts and Apples; Cauliflower with Quinoa, Prunes and Peanuts; Porgy with Spaghetti Squash and Sherry Sauce; and, for dessert, Peanut Butter Semifreddo with Chocolate Macaroon and Hot Fudge.

There were flowers on the table, with small vegetables --- artichokes, peppers and okra --- placed among them so cleverly that it took me two courses to notice. The service was swift, silent, impeccable, which I expected; what surprised me was that one of the staffers clearing our plates was the restaurant's managing partner.

Michael Anthony spoke briefly about the menu. The soup, he noted, was cooked in a single pot. The cauliflower was a separate course because he regarded vegetables as "shining stars." Porgy, he noted, was "a simple, inexpensive fish."

The idea, I gathered, was that these were dishes we could, using his cookbook, make at home.

With every blissful, three-star bite, I thought: Get real.

Michael Anthony is a boyish, unpretentious guy. On a quiz show, you'd never guess that in 2012 he won the James Beard Award for Best Chef in New York. His former employers in Paris include Jacques Cagna, Michel Guérard and L'Arpège. Before coming to Gramercy Tavern in 2006, he was executive chef of the celebrated Westchester restaurant, Blue Hill at Stone Barns.
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21 of 23 people found the following review helpful By Mr. Ted Schachter on November 13, 2013
Format: Hardcover Verified Purchase
First, let me say, that I am very biased towards Gramercy Tavern. I loved every single of the many meals I had there. The flavors, the choice of herbs, the meats, everything is pleasing to the eyes and the taste buds. As a man who considers making coffee in a French Press as "cooking" I bought the Gramercy Cookbook as a memoir more than a guide to meals I would create.
The first thing that impressed me about the book is that it has the quality of an Art Exhibition book. I could feel that no expense was spared; in photography, quality of paper, binding. This is not a book you want as an e-book. This is a book you want to hold. But, be careful, it is heavy. And that is a good thing, because it is filled with more than just recipes. There are photos of all the great people that have worked and continue to work at Gramercy Tavern. There is a detailed history this great restaurant. You will see how and where they source their ingredients. You will understand how Gramercy Tavern reflects Michael Anthony's dedication to food as a source for life and how this translates into his choices of ingredients based on quality and taste.
But, after reading the recipes in the book very carefully you will, as I have, start to believe that the meals can be recreated in your home.
Yes there are a lot of seafood recipes, but the Gramercy Tavern menu always had a lot of seafood items on their menu. This is a good thing. We should eat more seafood in more creative ways.
The desert recipes are amazing and having eaten most of them, having the recipe for them, brings me a few steps closer to enjoying them more often. At least that is the plan.
I could go on for ever on how much this book and this restaurant mean to me.
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24 of 32 people found the following review helpful By amf0001 VINE VOICE on November 11, 2013
Format: Hardcover Verified Purchase
We don't have hundreds of cookbooks but we definitely have a few. We preordered this, having eaten the restaurant and loved it. We got this and Neue Cuisine: The Elegant Tastes of Vienna: Recipes from Cafe Sabarsky, Wallse, and Blaue Gans at around the same time. This is far more fish based, and my son, who doesn't like fish, was disappointed. He liked the Neue Cuisine better, but that might just be because it's food that is closer to home for him.

This has the standard beautiful photography but somehow wasn't as tempting as I would have hoped and I have not rushed out yet to make any of the recipes (and I don't just buy the books for looks normally, we cook from them.) It's divided into seasons, but even that didn't really work for me. We've eaten at Gramercy Tavern many times, it's always amazing, and I guess I was hoping this book would be more inspiring.

Edited to add: We've now made the Macadamia nut cookies, and the shoulder of lamb to great acclaim. My husband said that the lamb tasted exactly like it would have at the restaurant (high praise indeed!) the cookies had very expensive ingredients but were delicious. We are warming more towards the book...
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7 of 9 people found the following review helpful By ywnyny on November 17, 2013
Format: Hardcover Verified Purchase
My husband and I are fortunate to eat at Gramercy Tavern a lot which also means we have eaten many times over many of the dishes in this book. We are happy to report that the recipes are easy, accurate and now allow us to nearly reproduce the delicious meals we've had over the years. What it cannot reproduce is the spectacular service you get when you dine at the restaurant. We have taken many friends and family to Gramercy Tavern and now they're all going to get the book too!
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