New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants (Paperback)

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Key Phrases: nonreactive large skillet, nonreactive large pot, nonreactive large saucepan, New York, Ninth Avenue, United States (more...)

Editorial Reviews

Product Description

More than five hundred recipes collected from the five boroughs of America's kitchen by a New York Times food writer celebrates the passion for food with New York specialties ranging from Codfish Puffs to Braised Lamb Shanks to Kreplach. Simultaneous. 50,000 first printing.

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.

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Product Details

• Paperback: 512 pages
• Publisher: Workman Publishing Company; Reprint edition (January 10, 1992)
• Language: English
• ISBN-10: 089480698X
• ISBN-13: 978-1563053375
• Product Dimensions: 9.1 x 7.5 x 1.7 inches
• Shipping Weight: 3.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (29 customer reviews)
• Amazon.com Sales Rank: #73,933 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

21 of 21 people found the following review helpful:

5.0 out of 5 stars Great food from just about everywhere, March 24, 1999

By A Customer

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.

8 of 8 people found the following review helpful:

5.0 out of 5 stars Excellent!, January 11, 2001

By	Peter E. Harrell (Princeton, NJ) - See all my reviews

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."

7 of 7 people found the following review helpful:

5.0 out of 5 stars New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants, August 1, 2005

By	T. Adams "I love cycling!" (Atascadero, CA USA) - See all my reviews (REAL NAME)

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.