Best of the Best from New York: Selected Recipes from New York's Favorite Cookbooks (Plastic Comb)

~ (Editor), (Editor), Tupper England (Illustrator)
Key Phrases: other recipes, reunion cookbook, caramelized garlic, New York, Cool Whip, Grand Marnier (more...)

Editorial Reviews

Product Description

New York cooking is nothing less than fabulous! In this remarkable cookbook, over 400 recipes have been selected to bring you the essence of New York cuisine, one tasty dish at a time.

Imagine having prominent chefs, popular restaurants, junior leagues, plus a variety of other superb New York cooks, each offering delicious samples of their particular cooking style and taste all in one book! Sixty-seven popular cookbooks from all over the Empire State have contributed their favorite recipes to this outstanding collection. There's everything from Cappuccino Parfaits to Bronx Duck, and practically a whole chapter on cheesecakes! Ah, the delicious diversity!

Best of the Best from New York is the thirty-first volume in the acclaimed Best of the Best State Cookbook Series. Each of these culinary travelogues includes photographs, illustrations, and interesting quips about the history, folklore, and food of each featured state. The Catalog of Contributing Cookbooks sections provide a description of each contributing cookbook plus ordering information-a treasure for cookbook collectors.

Enjoy tasting your way through the Catskills, over Niagara Falls, throughout the Finger Lakes region, down in the Hudson Valley, into New york City and its boroughs, and all the way through the Hamptons-it's all fantastic!

About the Author

For decades, Quail Ridge Press has been collecting and publishing classic recipes from every corner of the country. The goal of this quest is to Preserve America's Food Heritage. The editors, Gwen McKee and Barbara Moseley have sought out the leading cookbooks within a state, and then selected the most popular recipes from these cookbooks to produce the different volumes in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series. This series now totals thirty-two volumes and contains over 13,000 recipes.

Recipes in the Best of the Best series come from cookbooks all over America. Each of the cookbooks serves up a slice of Americana that is unique to the region and community. All of these people's-choice recipes are easy to understand and prepare, and the instructions, methods, and familiar ingredients are kitchen tested and user friendly. Best of the Best cookbooks are full of outstanding recipes that you will want to cook over and over again.

A new extension of the Best of the Best series is the Recipe Hall of Fame Collection. The Recipe Hall of Fame Cookbook, Recipe Hall of Fame Dessert Cookbook, and the Recipe Hall of Fame Quick & Easy Cookbook feature outstanding recipes selected from the entire series. These recipes have earned Hall of Fame status because of the consistently exceptional dishes they produce.

Quail Ridge Press is proud to be Preserving America's Food Heritage.

Product Details

• Plastic Comb: 288 pages
• Publisher: Quail Ridge Press (August 31, 2001)
• Language: English
• ISBN-10: 1893062279
• ISBN-13: 978-1893062276
• Product Dimensions: 8.8 x 6.5 x 0.9 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 3.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #574,514 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars Another excellent book in the series!, February 7, 2006

By	Prisoner Of Hope "cookbook lover" (Chattanooga, TN United States) - See all my reviews

Congratulations to the ladies who thought up the idea of combining the best recipes from cookbooks from every state, then listing the cookbooks they got their recipes from at the back of their own book. Instructions are included on how to purchase the referenced books, with addresses and/or phone numbers, as well as accepted methods of payment. (The prior reviewer didn't make note of this; seems like she has "sour grapes" because she didn't think up the idea herself!) It's a great way to not only sample the best foods from an area, but also "test run" a myriad of cookbooks before you decide whether or not to buy any of them. As usual, a wide range of different recipes was presented, and I have yet to be disappointed in any that I've tried. This is one of my latest additions to my "Best of the Best" collection, and my only disappointment was that, although every area of the State of NY was represented, there weren't more recipes from NYC...but then again, that would be an entire book in itself, which I hope the editors consider adding to their series! My one suggestion is that the editors include the number of servings in every recipe - something that is often overlooked and leaves me guessing.

5 of 13 people found the following review helpful:

1.0 out of 5 stars Hype, December 12, 2005

By	Miss Nomer "book lover" (Upstate, NY) - See all my reviews

What a racket these 2 women have. They send out letters of recipe request to restaurants, and authors, put these recipes in their books and reap all the rewards. The chefs, cooks, and cookbook authors used in the book get absolutely nothing for their contributions.