The Union Square Cafe Cookbook: 160 Favorite Recipes from New York's Acclaimed Restaurant (Hardcover)

~ (Author), Michael Romano (Author)

Editorial Reviews

Amazon.com Review

Danny Meyer is the owner of the three-star New York City Union Square Cafe, and Michael Romano has been chef there since 1988. Together they've compiled some of their best-loved recipes, some of which have been on the menu since the restaurants opening, peppering them with clever notations and excellent wine suggestions. Their style is Italian-inspired new American and includes dishes like Orange-Fennel Osso Buco and Ratatouille-Stuffed Zucchini Blossoms. There's also an entire section devoted to mashed potatoes. Prepared with everything from over-dried tomatoes to eggplant, ginger and garlic, the restaurant's variations on this distinctly American dish are among its most popular offerings. The book won the 1995 Julia Child Cookbook Award in the First Book Category.

From Publishers Weekly

Owner and executive chef, respectively, of Manhattan's lauded Union Square Cafe, founded in 1985, Meyer and Romano here open the kitchen door to readers curious about what goes into the restaurant's mingling of French, Italian and other cuisines. Their pumpkin flan, for example, is accompanied by whipped cream flavored with cinnamon; their bread salad can serve as a meal, a side or stuffing for roast meats. The book addresses appetizers, sandwiches, desserts, main courses, vegetables; a chapter called "Pantry Staples" gives recipes for stocks, sauces, mayonnaise and more. Especially impressive are their soft-shell crabs with carrot sauce; charred tomatoes, onions and mint; and mocha semifreddo with hazelnut dacquoise. Photos. 50,000 first printing; author tour; Homestyle Book Club main selection.
Copyright 1994 Reed Business Information, Inc.

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Product Details

• Hardcover: 352 pages
• Publisher: William Morrow Cookbooks; 1 edition (September 16, 1994)
• Language: English
• ISBN-10: 0060170131
• ISBN-13: 978-0060170134
• Product Dimensions: 9.4 x 7.7 x 1 inches
• Shipping Weight: 2.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars  See all reviews (17 customer reviews)
• Amazon.com Sales Rank: #91,943 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

36 of 36 people found the following review helpful:

5.0 out of 5 stars A top-of-the-line cookbook by a top-of-the-line restaurant., May 3, 1999

By A Customer

I usually avoid restaurant cookbooks because the recipes involve hard-to-obtain ingredients and time-consuming preparations. But The Union Square Cafe Cookbook is that rare exception: not only do the recipes actually taste like the dishes in the restaurant, but the ingredients are readily available at your all-purpose grocery or gourmet deli, and the preparations are user-friendly. Fresh ingredients, simply prepared in unusual combinations. A gem.

29 of 29 people found the following review helpful:

5.0 out of 5 stars A Trusty and Respected Standby, December 26, 2000

By	Tony B (New York, NY USA) - See all my reviews

Without any doubt, this is by far my favorite cookbook. Every recipe I've tried worked brilliantly. Although I'm quite an advanced cook, the recipes would not be too challenging for the novice. The directions are clear and easy to follow, and nothing is left to chance.

My favorite recipes include: Brussel Sprouts, hashed with poppy seeds and lemon; banana tart; braised lamb shanks with garlic and herbs; potato and artichoke frittata; roast peppered rack of venison; and the awesome mashed yellow turnips with crispy shallots.

Finally, I must mention what a helluva nice guy Michael Romano is. On one occasion I had to ask Mike for some advice about the timing of food preparation for a rather elegant dinner party I was preparing for 12 (all of the recipes came from the book). Not only did Mike return my call, but he seemed genuinely interested in not only the problem, but solving it.

Only criticism -- why isn't there a second book??!!

25 of 25 people found the following review helpful:

5.0 out of 5 stars I have two words for you: BAR NUTS, January 21, 2004

By	Peggy Vincent "author and reader" (Oakland, CA) - See all my reviews (TOP 500 REVIEWER)    (REAL NAME)

I probably would violate some copyright law if I put the short and simple recipe for Bar Nuts into this review, but I'm really tempted. They are far and away the most delicious little snacky to have around when guests arrive. Once you've provided them to your friends, they will insist you bring them to every future gathering. And make them right as folks arrive: the aroma that perfumes the whole house is intoxicating, and the nuts, hot out of the oven, disappear really, really quickly, so make plenty.
Damn, they're SO GOOD.
Okay, the rest of the cookbook is a winner, too. It was given to me as a gift from a friend who visits NYC frequently and dines at this restaurant, so, ta-da, I have a 1st edition sighed by both Meyer and Romano, owner and executive chef. The cooking is a beautiful mingling of French, Italian and other Mediterranean cuisines.
Lots of great photos to help with presentation.
Yumilicious, especially the Bar Nuts. Don't forget `em!