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New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants Paperback – January 10, 1992
"Warlight" by Michael Ondaatje
A dramatic coming-of-age story set in the decade after World War II, "Warlight" is the mesmerizing new novel from the best-selling author of "The English Patient." Pre-order today
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From the Back Cover
Falafel, fritters, and the Four Seasons' Salmon Rillettes. Grandma Dora's Chopped Liver and Lupe's savory Empanadillas. Steamed pork dumplings, a caviar primer, smart cocktails by the borough. SOUP AND BREAD Mai Loan Bass' Vietnamese Sweet and Sour Soup and Spring Street Prosciutto Bread. Lord & Taylor's Scotch Broth and West Indian Coco Bread. Plus Eli's Orwasher's, and the return of the neighborhood bakery. MAIN STREET MEATS The "21" Club Burger. The New Your steak. June Bobb's Garlic Pork, and Leg of Lamb with Oregano Potatoes. And oh, the brisket! CHICKEN TOWN Andre Soltner roasts it, Laurie Colwin bakes it, Mrs. Pearl Colwin cacciatories it, Yvonne "Lola" Bell fries it, Mrs. Hathansel paprikashes it, Allan Vernon jerks it, Kaneeze Fatima tandooris it, and Carmen Luisa Reyes turns hers into soulful Arroz con Pollo. SEAFOOD Grand Central Oyster Bar's classic Oyster Pan Roast. The genius of Gilbert Le Coze and his Shellfish Stew. Anne Rosenweig's signature Lobster Club Sandwich and Ed Bradley's spicy Shrimp Creole (takes less than 60 minutes). VEGETABLE SOPHISTICATION Edna Lewis' Greens and Marvelous Marrakesh Carrots. Abyssinian Baptist Church's Slow Cooked Green Beans and Union Square Caf,'s Mashed Turnips with Crispy Shallots. THE WAYS TO LOVE PASTA From lasagne to pastisio, pierogi to wonton, pad Thai to cold sesame noodles. With Puttanesca a la Andy's Colonial Tavern, Turkey Day Spaghetti Carbonara, and Horn & Hardart's Baked Macaroni and Cheese. 63 SPECTACULAR ENDINGS Sally Deitz's Outrageous Chocolate Cake. Junior's Cheesecake, Lindy's Cheesecake. That famous Carrot Top Cake. Le Cirque's CrSme Brulee and Greek Diner Banana Cream Pie, the pie that reaches the sky. PLUS hundreds of photographs, walking tours, shopping tips, cooking hints, feature stories, anecdotes, and where-to-find-its throughout. CITYMEALS-ON-WHEELS In the true spirit of a community cookbook, a portion of the royalties earned by this book are donated to CityMeals-on-Wheels.
MOLLY O'NEILL The Damon Runyon of the New York food world, Molly O'Neill is food columnist for The New York Times Magazine. She spend five years on THE NEW YORK COOKBOOK.
About the Author
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Since the author is a food columnist I knew she would be selecting winning recipes and so I felt confident enough to make the recipe for a big occasion without even trying it out at least one time for myself. I was very pleased with the results and can recommend the recipe to you for any occasion.
Whether you are interested in trying lots of new recipes or you just enjoy reading cookbooks, the New York Cookbook has so much to offer. Page after page of delicious information mingle with the even more delicious recipes. Some of the fun recipes include:
New York Penicillin - a chicken soup made by Aunt Marie Stacey. This stock/soup is then used in a variety of recipes and is very easy to make.
Irish Soda Bread - Make two loaves of bread in no time at all.
Simple Fresh Tomato Sauce - The perfect sauce for pasta made with fresh tomatoes, onions, garlic, oregano and a little brown sugar.
Shrimp Fried Rice
Yoko's Japanese Salad Dressing
Some of the sweet treats include: "Coney Island Fudge" made with cream and semisweet chocolate, "Zoe Morsette's Oatmeal Macaroons," "Aunt Olga's Cardamom Cake," and "Katharine Hepburn's Brownies." If you love ice cream, you may want to try out the recipe for Hot Fudge Sauce and Butterscotch Sauce.
A few of the highlights in this book include:
Food Walks - Wander through food markets
A Few Essential Ingredients in Italian Cooking
Manhattan Clam Chowder
In Search of New York Steak
A Trip Down Menu Lane
The New York Cookbook is an extremely well-researched feast that will satisfy the cerebral appetite as well as please your family and friends when you try out the delicious recipes. These recipes have been created by some of the best cooks in New York and you can use them with confidence, knowing you are making something wonderful for dinner or dessert. This cookbook was a wonderful gift from a friend who loves visiting New York and I already have plans to buy copies for friends and relatives. This is a highly collectible cookbook with recipes you will look forward to making year after year.
~The Rebecca Review