I Love New York: Ingredients and Recipes and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $50.00
  • Save: $18.51 (37%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
I Love New York: Ingredie... has been added to your Cart
FREE Shipping on orders over $35.
Used: Good | Details
Sold by apex_media
Condition: Used: Good
Comment: Ships direct from Amazon! Qualifies for Prime Shipping and FREE standard shipping for orders over $25. Overnight and 2 day shipping available!
Sell yours for a Gift Card
We'll buy it for $11.96
Learn More
Trade in now
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

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


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$31.49
$26.81 $23.48


Frequently Bought Together

I Love New York: Ingredients and Recipes + Eleven Madison Park: The Cookbook
Price for both: $66.29

Buy the selected items together

NO_CONTENT_IN_FEATURE

Best Books of the Year
Best Books of 2014
Looking for something great to read? Browse our editors' picks for 2014's Best Books of the Year in fiction, nonfiction, mysteries, children's books, and much more.

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 11 inches
  • Shipping Weight: 5.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Best Sellers Rank: #83,583 in Books (See Top 100 in Books)

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

More About the Authors

Discover books, learn about writers, read author blogs, and more.

Related Media


Customer Reviews

4.6 out of 5 stars
5 star
18
4 star
8
3 star
0
2 star
1
1 star
0
See all 27 customer reviews
The photography in the book is beautiful.
Rhonda Cravey
I gave "I love NY" cookbook to my daughter who is a great collector of cookbooks.
Roslyn R. Talerman
I love it and will be reading it and enjoying it for a long time.
Naomi Manygoats

Most Helpful Customer Reviews

26 of 29 people found the following review helpful By D. Graves TOP 1000 REVIEWER 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'.
Read more ›
3 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
18 of 21 people found the following review helpful By Naomi Manygoats on April 11, 2013
Format: Hardcover Verified Purchase
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.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 5 people found the following review helpful By Katy Sullivan on November 3, 2013
Format: Hardcover Verified Purchase
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By Darjeeling on April 15, 2014
Format: Hardcover
Another 5 pound cookbook. Do the editors choose cookbooks for publication based on the weight of the manuscript?

It's beautifully designed, however, with gorgeous pictures of NY farms, farmers, and foods. This would be a lovely gift for the diehard farm market devotee. As other reviewers point out, many of the recipes are too finicky for the home cook--at least, too finicky for the home cook who hopes to put a meal on the table in under a couple of hours. I imagine I'd save many of these recipes for entertaining.

One quibble: the farms are purportedly all 150 miles from New York City. Hmm. Not unless they've moved New York City.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By Josh Maynard on March 2, 2014
Format: Hardcover Verified Purchase
It's cool to see Humm take an honest approach to food at an accessible level. Great book, the apple vinegar recipe is steller as well, an adaptation of that recipe is now a staple in my kitchen.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By Michael Fiske on March 1, 2014
Format: Hardcover Verified Purchase
Fantastic book showcasing the work by small local farms. It definitely inspires you to go the extra mile and support smaller farms in your area. There are many harder to find ingredients in this book, but that is kind of the point. Humm did a better job with the measurements in this book including cooking meat to specific temperatures. A solid book with plenty of more practical recipes.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews


What Other Items Do Customers Buy After Viewing This Item?