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The Lever House Cookbook Hardcover – Large Print, May 9, 2006


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Product Details

  • Hardcover: 240 pages
  • Publisher: Clarkson Potter; First Edition edition (May 9, 2006)
  • Language: English
  • ISBN-10: 1400097800
  • ISBN-13: 978-1400097807
  • Product Dimensions: 10.1 x 9.9 x 0.7 inches
  • Shipping Weight: 2.7 pounds
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #2,725,709 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Built in 1952, Lever House is one of Manhattan's first and most fetching glass-skinned towers. In 2004 it became home to an eponymous restaurant, whose chef, Dan Silverman, has been praised for its luxurious yet direct menu. In The Lever House Cookbook, written with JoAnn Cianciulli, he offers 125-plus recipes--dishes like Grilled Sorrel Soup with Smoked Trout; Pan-Roasted Poussin with Tarragon Jus, Wild Mushrooms, and Snap Peas; Berkshire Pork Chops with Cipollini Onions, New Potatoes, and Pineapple-Kumquat Chutney; and Pan-Seared Hake with Salsify, Oyster Mushrooms, and Salsa Verde. A dessert section, provided by the restaurant's pastry chef, offers treats like Lemon Meringue Blueberry Pies and Cranberry Pecan Tart with Maple Ice Cream.

This isn't everyday cooking--most of the recipes require multiple preparations and hard-to-find or expensive ingredients--but neither is it particularly fussy nor complicated to do, thanks largely to recipe clarity. Readers wishing to take the plunge will undoubtedly want to do so for an occasion, or at least when time isn't an issue. (Dish components can also be "edited down" to simplify.) With technical tips, asides on ingredients, multiple photos, and a building biography by journalist Matt Tynauer, the book makes a good case for the well-crafted chef's cookbook offering delicious, unaffected fare. --Arthur Boehm

Review

“Dan Silverman is incredibly intelligent in the way he coaxes abundant soulful flavors from simple, seasonal ingredients, while still managing to tie the whole thing up in an elegant package. I’ve never put down my fork after a meal he’s cooked with anything less than a fully satisfied sense of delight.” —Danny Meyer, coauthor, The Union Square Cafe Cookbook

“In this great cookbook you can find Dan’s inspirational modern American cooking based on regional ingredients and his market finds. It is as delicious as it looks.” —Jean-Georges Vongerichten, chef/restaurateur

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Most Helpful Customer Reviews

2 of 4 people found the following review helpful By Lena Smith on September 5, 2009
Format: Hardcover Verified Purchase
I own hundreds of cook books, and this is a beautiful one if I ever have seen one. It is a better coffee table book than a cook book. The recipes are for very pretty and whimsical meals, and are the kind I would rather pay someone else to make and gather all the ingredients for (the ingredients are often unusual).

I would not reccomend it.
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1 of 26 people found the following review helpful By Emily Zolten on February 10, 2006
Format: Hardcover
How can I review it when I haven't read it yet? What I can tell you is I've had the pleasure of having JoAnn Cianciulli's cooking many times and no matter who else cooks for me or what fancy restaurant I go to, hers remains the best. BY FAR.

I can't wait to get this cookbook and pretend she's in my kitchen.
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