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I Love New York: Ingredients and Recipes Hardcover – April 9, 2013

4.6 out of 5 stars 30 customer reviews

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Editorial Reviews

Amazon.com Review

Featured Recipe from I Love New York: Baked Egg with Spinach, Mushrooms, and Cheese

Baked Egg

Serves 4

Mushroom Duxelles
  • 3 tablespoons butter
  • 4 cups diced (1/8 inch) cremini mushrooms
  • 1/2 cup diced (1/8 inch) shallot
  • 2 sprigs thyme
  • 2 tablespoons sherry
  • Salt

Melt the butter in a medium sauté pan over medium-high heat. Add half of the mushrooms and cook, stirring frequently, until the mushrooms are golden brown, 10 to 12 minutes. Add the rest of the mushrooms and continue cooking until golden brown, another 10 to 12 minutes. Add the shallot and cook until softened, 2 to 3 minutes. Add the thyme and sherry and cook, stirring frequently, about 5 minutes. Season with salt to taste.

Sautéed Spinach
  • 2 teaspoons butter
  • 1 teaspoon diced (1/8 inch) shallot
  • 4 cups spinach, stems removed
  • Salt

In a medium sauté pan, melt the butter over medium heat. Add the shallot and sweat until softened, 2 to 3 minutes. Add the spinach and sauté until wilted. Season with salt to taste.

To Finish
  • 8 slices deli ham
  • 1/2 cup crumbled Tonjes Farm Dairy Rambler cheese (a raw cow’s milk cheese similar to aged cheddar)
  • 8 eggs

Preheat the oven to 375°F. Line 8 of the wells of a muffin pan with the slices of ham, treating them like muffin liners. Divide the sautéed spinach among the 8 wells and top with the mushroom duxelles. Distribute the cheese evenly, and then crack an egg into each well. Bake in the oven until the whites are set but the yolks are still runny, 11 to 13 minutes. Rest for a few minutes before gently removing the baked eggs from the muffin pan with a small offset spatula.

Featured Recipe from I Love New York: Lamb Rack with Cucumber Yogurt

Lamb Rack

Serves 4

Cucumber Yogurt
  • 11/2 cups plain Greek-style yogurt
  • 2 cucumbers
  • Salt
  • 2 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 1/2 clove garlic
  • 11/2 tablespoons chopped dill

Line a colander with a quadruple layer of cheesecloth and pour the yogurt into the cheesecloth. Suspend over a large bowl and refrigerate for 48 hours, allowing the moisture to drain from the yogurt.

Peel and grate the cucumbers on a box grater. Season with 1 teaspoon of salt and hang in a quadruple layer of cheesecloth to drain excess moisture, about 1 hour. Measure 1 cup of the drained yogurt and reserve the rest for another use.

Combine the cup of yogurt and the drained cucumbers in a medium bowl. Stir in the lemon juice and olive oil. Grate the garlic on a Microplane grater into the mixture and fold in the chopped dill. Mix well and season with salt to taste.

Roasted Lamb Rack
  • 1 tablespoon canola oil
  • 1 lamb rack (about 21/4 pounds), frenched and tied
  • Salt
  • 2 tablespoons butter
  • 5 sprigs thyme
  • 1 clove garlic, crushed but kept whole

Preheat the oven to 300°F. Heat a large cast-iron skillet over high heat. Season the lamb rack generously with salt. Place the rack in the skillet fat side down and sear over high heat until browned, 21/2 to 3 minutes. Turn and sear the bottom for 1 minute. Turn the rack back onto the fat side and add the butter, thyme, and garlic. Baste the rack with the butter for 21/2 to 3 minutes. Transfer the lamb rack fat side up to a wire rack set in a rimmed baking sheet and roast in the oven for 10 minutes.

Turn the lamb rack over, baste with butter, and return to the oven for another 10 minutes. Remove the lamb rack from the oven, turn it back over, and baste once more. Roast in the oven for another 10 to 15 minutes, until the internal temperature reaches 130° to 135°F. Let the lamb rack rest for 10 to 15 minutes before slicing. Serve with the cucumber yogurt and heirloom tomatoes.

Review

As an observer of the New York food scene for over fifty years, I have witnessed (and enjoyed) the constantly evolving landscape of this city’s cuisine. Never has a focus on New York, though, been more exciting than right now as Daniel Humm and his contemporaries skillfully interpret local ingredients and legendary classics. It should be no surprise that this book is as beautiful as it is enjoyable, and as delectable as it is inspiring, given the history of the authors in their restaurants. Their passion for New York and their loyalty to local suppliers of superb ingredients shows throughout the pages, as does the respect and inspiration Daniel Humm exhibits in everything he serves. The result of all of this is a wonderful cookbook full of subtly intriguing recipes that are well within the abilities of any halfway experienced home cook.
—Mimi Sheraton, food journalist and former restaurant critic of the New York Times and other publications
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Product Details

  • Hardcover: 512 pages
  • Publisher: Ten Speed Press (April 9, 2013)
  • Language: English
  • ISBN-10: 1607744406
  • ISBN-13: 978-1607744405
  • Product Dimensions: 8.4 x 2.2 x 10.9 inches
  • Shipping Weight: 5.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #66,817 in Books (See Top 100 in Books)

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Customer Reviews

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By D. Graves on April 9, 2013
Format: Hardcover
This is not simply a cookbook with recipes native to New York; it is much, much more. It is a lavishly-illustrated, comprehensive (over 500 pages), exploration of both the food ingredients native to New York and the myriad recipes derived from them. The authors run the renowned Eleven Madison Park restaurant in Manhattan and have a special enthusiasm for - and expertise in - New York cuisine. They start with the ingredients available from over 50 farms in the greater-NYC area, including a fascinating history of farming traditions in the area over the past centuries. Ingredients are not limited to farms and are also obtained from the land, sea and air around New York: venison and ham, black sea bass and trout, chicken and duck.

The recipes derived from these ingredients showcase the depth and breadth of ethnic influence on what is now considered 'New York' cuisine: Dutch, German, English, Jewish, Asian, Italian and other ethnicities all gave to New York meals, entrees, snacks, desserts and drinks now associated with the area. Many of these recipes with New York roots are well known: Manhattan Clam Chowder, the Egg Cream, and the Bloody Mary, for example. Others are lesser known: Clam Toast? Cranberry Bread Pudding? Beer-Battered Apples? Duck Fat French Fries? Common and simple favorites are also here: the lobster roll, roasted chestnuts, and so on. Vegetarians will also be pleased, with many delicious-sounding salads and a pasta dish I'd really like to make, 'Butternut Squash Tortellini with Sage Brown Butter'.
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After reading the first review posted of I Love NY, I rushed to buy it. I was prepared that these were not what we think of as 'classic' NY recipes. I was very excited to see that the book revolved around local, seasonal produce, and also had a great deal to say about the local farmers. So I was expecting a roughly old-school telephone-book sized volume, with gorgeous photos, and imaginative recipes from renowned restaurant chefs. In all of that, I was not disappointed. The book literally takes my breath away with reading about the farms, looking at the pictures, and reading the recipes. I can honestly say I love the book, and am happy to have it. When I read that the authors really wanted cooks to jump in the kitchen and cook from the book, I was all set to do just that. It is only in attempting to cook the actual recipes, that I have issues.

I live near Austin, TX, a fairly far cry from NYC. Still, we are teaming with local goat dairies, natural beef, and a long growing season with many wonderful organic farms. I was fairly confident that I would have no problem cooking from this book, especially since I just secured a certificate from a cooking school, after being a home cook for decades. A lot of the ingredients are extremely specific (onion blossoms, fennel fronds, nettles, quail eggs, garlic chive flowers, etc.), but the dishes should work ok in most cases without them or with substitutions.

There are nearly 150 'main' recipes, from 55 categories (Apples, Asparagus...Eggs, Fluke, Foie Gras...Parsnips...Sheep's Milk....Walnuts) but almost every 'recipe' is actually composed of several component recipes (many can be used with other things), so really there are likely around 500 recipes by my estimate.
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This book is a beautifully written love letter to New York. It is a must have for anyone that has a connection to New York, even if they don't cook as it highlights local farms and the people who run them. The recipes in this book are all do-able even for the home cook. When I bought this book, I was thinking I could give it as a gift to a friend but once I looked through it I decided it was too beautiful to give away and I should keep it for myself. I highly recommend this book and think it's a bargain for $35.
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I absolutely love the concept and design of this book. A good amount of delicate and rich recipes with local produces. However, it was a bit disappointing to find some inconsistency between ingredients and instructions like missing a whole portion of one ingredient in the instruction (flour for clam chowder) or using olive oil instead of canola when there was only canola oil in the ingredients etc. And this is not a kind step by step cookbook. So it could be challenging but full of awesome ideas for special meals.
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I bought this instead of his Eleven Madison Park cookbook. Glad I did. It compliments my New York cookbook that I bought years ago. Quite an undertaking, but glad to read it through the eyes of Daniel Humm. As it is will be used more of a coffee table book, I wouldn't pay full price for it. Glad I bought it heavily discounted from a second seller.
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Disclaimer: I will not talk about the recipes themselves as we haven't cooked one yet. I got this as a Christmas gift to my husband as it a beautiful object first. There are so many cookbooks out there, you might as well gift a pretty one. When I went through the pages I saw almost all of the recipes had images which I know is important for the person the gift was intended to. I also loved the fact that it features farms from the NY state, and that some of the recipes were around products we don't find commonly in American cookbooks like foie gras. Great buy!
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