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New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants Paperback – January 10, 1992


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Product Details

  • Paperback: 512 pages
  • Publisher: Workman Publishing Company (January 10, 1992)
  • Language: English
  • ISBN-10: 1563053373
  • ISBN-13: 978-0894806988
  • ASIN: 089480698X
  • Product Dimensions: 1.2 x 7.4 x 9.4 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (51 customer reviews)
  • Amazon Best Sellers Rank: #669,729 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

NIBBLES AND NOSHES

Falafel, fritters, and the Four Seasons' Salmon Rillettes. Grandma Dora's Chopped Liver and Lupe's savory Empanadillas. Steamed pork dumplings, a caviar primer, smart cocktails by the borough. SOUP AND BREAD Mai Loan Bass' Vietnamese Sweet and Sour Soup and Spring Street Prosciutto Bread. Lord & Taylor's Scotch Broth and West Indian Coco Bread. Plus Eli's Orwasher's, and the return of the neighborhood bakery. MAIN STREET MEATS The "21" Club Burger. The New Your steak. June Bobb's Garlic Pork, and Leg of Lamb with Oregano Potatoes. And oh, the brisket! CHICKEN TOWN Andre Soltner roasts it, Laurie Colwin bakes it, Mrs. Pearl Colwin cacciatories it, Yvonne "Lola" Bell fries it, Mrs. Hathansel paprikashes it, Allan Vernon jerks it, Kaneeze Fatima tandooris it, and Carmen Luisa Reyes turns hers into soulful Arroz con Pollo. SEAFOOD Grand Central Oyster Bar's classic Oyster Pan Roast. The genius of Gilbert Le Coze and his Shellfish Stew. Anne Rosenweig's signature Lobster Club Sandwich and Ed Bradley's spicy Shrimp Creole (takes less than 60 minutes). VEGETABLE SOPHISTICATION Edna Lewis' Greens and Marvelous Marrakesh Carrots. Abyssinian Baptist Church's Slow Cooked Green Beans and Union Square Caf,'s Mashed Turnips with Crispy Shallots. THE WAYS TO LOVE PASTA From lasagne to pastisio, pierogi to wonton, pad Thai to cold sesame noodles. With Puttanesca a la Andy's Colonial Tavern, Turkey Day Spaghetti Carbonara, and Horn & Hardart's Baked Macaroni and Cheese. 63 SPECTACULAR ENDINGS Sally Deitz's Outrageous Chocolate Cake. Junior's Cheesecake, Lindy's Cheesecake. That famous Carrot Top Cake. Le Cirque's CrSme Brulee and Greek Diner Banana Cream Pie, the pie that reaches the sky. PLUS hundreds of photographs, walking tours, shopping tips, cooking hints, feature stories, anecdotes, and where-to-find-its throughout. CITYMEALS-ON-WHEELS In the true spirit of a community cookbook, a portion of the royalties earned by this book are donated to CityMeals-on-Wheels.

MOLLY O'NEILL The Damon Runyon of the New York food world, Molly O'Neill is food columnist for The New York Times Magazine. She spend five years on THE NEW YORK COOKBOOK.

About the Author

The Damon Runyon of the New York food world, Molly O'Neill is food columnist for The New York Times Magazine. She spent five years on The New York Cookbook.

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Customer Reviews

4.6 out of 5 stars
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Stories about the background of the recipes.
B. Panetta
This book was published the year I married....I received SIX copies as shower gifts!
Flower Girl
Anyone who loves cooking and loves New York will want this book.
Gaetan Martino

Most Helpful Customer Reviews

35 of 35 people found the following review helpful By A Customer on March 24, 1999
Format: Paperback
I haven't always been impressed with Molly O'Neill's food column in the New York Times magazine: while it's always interesting, the food is frequently complicated and relies heavily on expensive, obscure ingredients. This book came as a pleasant surprise, therefore. This is one of those rare cookbooks that is both a joy to read and a genuine source of recipes. I'm a pretty novice cook, and everything I've cooked from this book has been a success. This is also one of the few all-purpose cookbooks I've encountered that's genuinely international. And Katherine Hepburn supplied O'Neill with the best brownie recipe I've ever encountered. I keep this cookbook on my kitchen counter, and I've given a copy to my mother. I can't think of higher praise than that.
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16 of 17 people found the following review helpful By Peter E. Harrell on January 11, 2001
Format: Paperback
For years, Molly O'Neill wrote the food page of the New York Times Magazine, and this book is essentially her collected wisdom, a valuable addition indeed to any culinary shelf.
The cookbook looks and feels like it should be a more modern version of an American staple-food cookbook such as The Joy Of Cooking. It isn't glossy or elaborately photographed, but once you open it up, you realize you're in a different league of cuisine. Thanks to New York's immigrant traditions it doesn't focus on any particular national cuisine - instead giving recipes for the food you find in the City; everything from latkes to jerk chicken to asian-influenced noodle dishes. Every recipe I've tried has worked marvelously, and few of them are terribly difficult. The recipes are broken down by course/type of food (e.g. pasta) rather than region of origin.
She's included little anecdotes about food, life in New York, and the lives of some of the chefs whose recipes she's included in the book. Unlike many, this cookbook is actually amusing to read.
On a side note, the cookbook had a cameo in the recent movie "Proof of Life."
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15 of 16 people found the following review helpful By T. Adams on August 1, 2005
Format: Paperback Verified Purchase
Cooks Magazine recommended this cookbook as being very authentic. I bought it because of their review. They were absolutely right. The recipes are original/authentic New York complete with history and original photos. It's a great read even if you never make any of the recipes.

I highly recommend this book.
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9 of 9 people found the following review helpful By B. Panetta on November 24, 2004
Format: Paperback
This book not only has recipes. It also has stories. Stories about the background of the recipes. Stories about the people behind the recipes. It is fun to read about the background of some of the areas I lived near or visited when I lived in Brooklyn as a child. This was one of my first cookbooks. Now that I have well over 50 cookbooks, this one still remains one of my favorites.
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9 of 9 people found the following review helpful By Rebecca of Amazon HALL OF FAMETOP 500 REVIEWERVINE VOICE on February 1, 2007
Format: Paperback Verified Purchase
Molly O'Neill's New York Cookbook is a celebration of the New York Food world. She is the food columnist for The New York Times Magazine and spent five years working on this amazing book. The first recipe I tried was "Katie's Café au Lait Cheesecake with a Mocha Crust." The ingredients looked delicious with cinnamon and chocolate wafers for the crust and a rum and coffee flavored filling. I made it for Easter and everyone was very impressed.

Since the author is a food columnist I knew she would be selecting winning recipes and so I felt confident enough to make the recipe for a big occasion without even trying it out at least one time for myself. I was very pleased with the results and can recommend the recipe to you for any occasion.

Whether you are interested in trying lots of new recipes or you just enjoy reading cookbooks, the New York Cookbook has so much to offer. Page after page of delicious information mingle with the even more delicious recipes. Some of the fun recipes include:

New York Penicillin - a chicken soup made by Aunt Marie Stacey. This stock/soup is then used in a variety of recipes and is very easy to make.

Irish Soda Bread - Make two loaves of bread in no time at all.

Simple Fresh Tomato Sauce - The perfect sauce for pasta made with fresh tomatoes, onions, garlic, oregano and a little brown sugar.

Shrimp Fried Rice
Shish Kebabs
Meat Loaf
Rosemary Chicken
Chicken Paprikas
Pan-Fried Sole
Yoko's Japanese Salad Dressing
Marrakesh Carrots

Some of the sweet treats include: "Coney Island Fudge" made with cream and semisweet chocolate, "Zoe Morsette's Oatmeal Macaroons," "Aunt Olga's Cardamom Cake," and "Katharine Hepburn's Brownies.
Read more ›
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9 of 9 people found the following review helpful By Amazon Customer on February 3, 2005
Format: Paperback
New York Cookbook is a witty, chatty book capturing the essense of New York City through it's unique food culture. There are over 400 delicious recipes from eateries famous, and not so well-known; plus mini-shopping guides to various New York neighborhoods such as Bay Ridge, Chinatown, Flushing, Greenpoint, Arthur Avenue, Hell's Kitchen, and Jackson Heights. Note, the book was published in 1992, and some of the shops mentioned in the book have either moved, or have gone out of business. nevertheles, this book is a great resource. rkchin. [...]
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9 of 9 people found the following review helpful By Joy on August 5, 2002
Format: Paperback
As a freelance Caterer this book is one of my all time favorites! I have given copies to many friends and family members. The black & white cookies are to die for. I have made so many of the recipes in this book and ALL of them are fantastic! Try the soups you'll love them!
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