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Williams-Sonoma Foods of the World: New York: Authentic Recipes Celebrating the Foods of the World Hardcover – May 1, 2005

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Product Details

  • Series: Williams-Sonoma Foods of the World
  • Hardcover: 192 pages
  • Publisher: Oxmoor House; 1 edition (May 1, 2005)
  • Language: English
  • ISBN-10: 0848730054
  • ISBN-13: 978-0848730055
  • Product Dimensions: 9.8 x 0.8 x 10.8 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #961,290 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

21 of 26 people found the following review helpful By Bradley Lacke on December 10, 2005
Format: Hardcover
I'm a huge fan of the WS cookbooks, a huge fan. Taught me how to cook. But after reading this latest entry in Authentic Cuisines of the World, I'm starting to feel some nagging vibrations from my BS-meter.

Granted, I'm no culinary expert or professional, but one of the most recognizable trends of the past few decades (and all due props to WS for its influential part in the grand scheme)--has been a back-to-the land approach originating our of San Francisco (WS-HQ) called, quite appropriately, "California Cuisine". California Cuisine traded in the fancy-schmoopy cuts of meat and elaborately prepared sauces we'd learned from French cooking in favor of the Tuscan approach--fresh in season produce, simply prepared to display the inherent deliciousness of the source ingredients. And California cuisine is delicious, and fresh, and utilized (with some degree of artful ingredient combination) in most contemporary restuarants. This is why restaurant menu entries now make a point of telling you the origin and species of every tomato and leaf in the dish. Out with pretentious cooking techniques, in with plain old tasty ingredients, in season and arranged simply--who can argue with that?

Well--anyone who enjoyed food from NYC before 1980...or French food...or the local cuisine of New Orleans, or London...which happens to represent about 1/2 of the Cuisines of the World Williams-Sonoma has claimed to "cover" in separate books in which it really just applies the California Cuisine standard to a couple indigenous novelties. Case in point-- I picked up their New York book and was expecting some fittingly gritty and greasy New York-style food. You know, pizzas and other Italian fare, bagels, Jewish and kosher recipes, sushi, Vietnamese, etc.
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Format: Hardcover Verified Purchase
I was excited to get this book, as we have eaten in NY many times, however the food in this book is not very appealing to us. There is way to much meat in this book. The main courses section has all meat such as veal, duck, and steak, while only having about 2 fish recipes. Overall, the other recipes in this book are not really worth the cost of the book, as they are all a bit too fancy for the average home cook with a job and a family to worry about, let alone hours being spent in the kitchen making such fancy dishes. I have many Williams Sonoma cookbooks, and this so far is my least favorite by far.
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5 of 8 people found the following review helpful By John Matlock on August 4, 2005
Format: Hardcover
In order for a restaurant to survive in New York it's got to have something going for it. And that something is usually the quality of its food. Note: New York here really means Manhattan, and to a slightly lessor extent the other boroughs.

When I first picked up this book it fell open to page 86, polenta crostini with chanterelles. Polenta is grits. And in step 4 they fry the grits. That's almost the same as hush puppies. Then you add a topping of mushrooms and a couple of kinds of cheese. Well, now I know what's for dinner tonight. And any book that gives you a new recipe for grits has got to be pretty good.

Kidding aside, this is a beautiful book. It is profusely illustrated and absolutely guaranteed to give you some ideas that you'll want to try. What more can you possibly ask out of a cookbook?

It's been a while since I lived in the city. I've been thinking of going back for a visit. This book has confirmed it, I'm going to go start looking for tickets.
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