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New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants Paperback – January 10, 1992
"Chef Ronaldo's Sabores de Cuba" by Ronaldo Linares
Chef Ronaldo's Sabores de Cuba features nearly 100 recipes, all of which will wow your taste buds and meet the strict nutrition guidelines of the American Diabetes Association. Learn more
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From the Back Cover
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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Top Customer Reviews
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."
I highly recommend this book.
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
Yoko's Japanese Salad Dressing
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 ›
Most Recent Customer Reviews
A fun, deliciously informative walk through New York with great, easy to follow recipes! Arrived from sender in great condition and on time as promised. Read morePublished 2 months ago by Jacque Richardson
I've had this cookbook for years and have bought it as gifts for others (as I am about to do again!) If you love New York or always wanted to visit NYC, this is such a nice piece... Read morePublished 7 months ago by Nancy
Just bought this for a friend. The absolutely best NYC cookbook. Extremely authentic recipies. I have had this book for twenty five years. GreatPublished 11 months ago by Pookeygirl
It is a story of NYC restaurants and also a cook book.
Recipes from famous NYC eateries.
Born and raised in Bay Ridge, Brooklyn......Molly O'Neill's cookbook made my mouth water and reminded me of why I loved New York Food, it's the best and her book has the recipes... Read morePublished 15 months ago by Terry Powers