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


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Product Details

  • Hardcover: 224 pages
  • Publisher: Stewart, Tabori and Chang; Reissue edition (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: #1,607,540 in Books (See Top 100 in Books)

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.

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Customer Reviews

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Most Helpful Customer Reviews

12 of 13 people found the following review helpful By Jane Palmer on October 17, 2004
Format: 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.
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9 of 10 people found the following review helpful By A Customer on December 1, 2003
Format: 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.
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8 of 9 people found the following review helpful By A Customer on February 7, 2004
Format: 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!
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5 of 7 people found the following review helpful By A Customer on November 8, 2003
Format: Hardcover
This is the second book we have by Gillian Duffy and it is just as fantastic as her first, Hors d'oeuvres. The layout is simple and the pictures are great. We plan on using it as a holiday gift for many of our friends.
Bravo Gillian - we cannot wait to get cooking.
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