New York Cooks: The 100 Best Recipes from New York Magazine [Hardcover]

Gillian Duffy (Author)

Book Description

Publication Date: October 28, 2003

New York Magazine publishes two eagerly awaited entertaining issues a year - Holiday Entertaining and Summer Entertaining. These special issues include mouth-watering recipes by popular NYC chefs - Bobby Flay, Jean-Georges Vongerichten, Mario Batali, Tom Valenti, Terence Brennan, and many others - and really reflect the food trends of the year and season. The recipes selected are dishes that can be made easily at home, without having to spend an entire day in the kitchen. They've been thoroughly tested to make sure they work for the home cook. Over the years, New York Magazine readers have been constantly asking for their favorite recipes from past issues. Now, for the first time, New York has collected the best of the best "Entertaining" recipes in one beautiful book. Featuring fresh, modern recipes for any occasion - from simple dishes for everyday cooking at home to impressive dinner party fare - this book is certain to have something for everyone and will be a must-have addition to any cookbook collection.

Editorial Reviews

From Publishers Weekly

As sophisticated, urbane and in-the-know as the magazine whence they initially appeared, these recipes from New York restaurants will appeal to foodies looking to experience the magic of celebrity chef cuisine without the mad dash for a reservation. Most of the recipes come from such restaurants as Craft, Blue Ribbon, Le Cirque and Balthazar, and from famous kitchen personalities (and inspired chefs) like Mario Batali, Alain Ducasse, Daniel Bouley and Jean-Georges Vongerichten. Duffy, the magazine's culinary editor, writes an engaging introduction for each recipe, giving the context for its inclusion. Often, it's a bit of a time capsule: the end-of-the-millennium extravagance (when "gastronomic excess-and our expense accounts-seemed to know no bounds") evinced by D'Aragnan Rotisserie's Classic Terrine of Foie Gras, or the years when a French bistro was still something of a novelty (but not necessarily "a gastronomic destination) and Jean Michel Diot crafted his rich Daube de Boeuf à ma Facon. For the most part, the preparation does not exceed home cooks' basic skills, but deep pockets will be needed for offerings like Croque Monsieur with Caviar and Chateaubriand with Portobello-Bacon Sauce. These are great for special occasions, but it's the simpler recipes that will appeal more to most readers: Batali's Lasagna Bolognese and Waldy Malouf's Apple Pie with a Cheddar Crust come to mind. Lushly photographed, this volume-half urban foodie souvenir, half helpful cookbook-will be a big hit at the holidays for fans of New York City, the Food Network and refined fare.
Copyright 2003 Reed Business Information, Inc.

About the Author

Gillian Duffy grew up in rural Sussex, England, and spent many summers as a teenager in France, where she discovered her love for food. After finishing her education in England, she lived around the world, including Germany and the Spanish island of Ibiza. Currently the culinary editor for New York Magazine, where she's worked since 1980, Gillian has had her work published in Allure House Beautiful, and In Style Magazines.

Product Details

• Hardcover: 224 pages
• Publisher: Stewart, Tabori and Chang (October 28, 2003)
• Language: English
• ISBN-10: 1584793147
• ISBN-13: 978-1584793144
• Product Dimensions: 10.5 x 8.2 x 0.8 inches
• Shipping Weight: 2.3 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #1,626,350 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

10 of 11 people found the following review helpful:

4.0 out of 5 stars Love this book, but here is a correction!!!, October 17, 2004

By 

Jane Palmer (Missouri) - See all my reviews
(REAL NAME)   

This review is from: New York Cooks: The 100 Best Recipes from New York Magazine (Hardcover)

This is a great book, I have made several recipes, and they were perfect! But I just tried the peanut brittle recipe, and it was terrible!!! It was so salty. I thought the amount of salt seemed like a lot (1 1/2 tablespoons) but the recipe says the salt is the key ingredient, so I forged ahead. Yup, I was right, it was way too salty. I thought I had seen a recipe similar to this one in one of McCullough's Best of the Year series, so I went searching, and found the exact same recipe, from the same restaurant. And the amount of salt was 1 1/2 TEASPOONS!! So I made it again, with the correct amount, and it is fabulous!

So just make sure you correct this if you own the book. Don't let this deter you from getting the book, I just pointed this out to save others from throwing away a lot of ingredients.

9 of 10 people found the following review helpful:

5.0 out of 5 stars Best Recipes from NYC's Best Restaurants, December 1, 2003

By A Customer

This review is from: New York Cooks: The 100 Best Recipes from New York Magazine (Hardcover)

Gillian Duffy's new book makes gift-gift easy; it is sure to be on everyone's wish list. But, keep a copy for yourself - the scrumptious dishes that Gillian has selected are perfect for both casual and elegant entertaining. The well outlined recipes simply preparation for the at-home chef, experienced or novice.

8 of 9 people found the following review helpful:

5.0 out of 5 stars You'll want to make just about every recipe, February 7, 2004

By A Customer

This review is from: New York Cooks: The 100 Best Recipes from New York Magazine (Hardcover)

You can recreate your favorite restaurant dishes, yet receipes are not that complicated. Began reading the book with a pad of post-its by my side, by the time I was half-way through, every page was bookmarked! The meat loaf is superb and the roasted chicken to die for!