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Second Helpings from Union Square Cafe: 140 New Recipes from New York's Acclaimed Restaurant Hardcover – October 2, 2001
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Chapters cover appetizers to desserts, with sections devoted to pasta and risotto and to side dishes and condiments, such as the restaurant's much-loved Olive Mashed Potatoes and Apple-Pear Chutney. Sweets like Butterscotch Pudding with Brown Sugar Sauce and Chocolate Pudding Flan should also keep diners happy. A word must be said about the photographs of Duane Michals, whose signature storytelling style (depicting, for example, a seated couple's response to a cell-phone-using table neighbor) wonderfully echoes the sweetly knowing tone of the restaurant itself. With a section on basic preparations, the book should become a trusted kitchen friend. --Arthur Boehm
From Publishers Weekly
Copyright 2001 Cahners Business Information, Inc.
- Publisher : HarperCollins; 1st edition (October 2, 2001)
- Language : English
- Hardcover : 352 pages
- ISBN-10 : 0060196475
- ISBN-13 : 978-0060196479
- Item Weight : 3.53 ounces
- Dimensions : 7.73 x 1.29 x 9.45 inches
- Best Sellers Rank: #761,675 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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Visit his original restaurant "The Union Square Cafe" just once, and you will be hooked. Each and everyone of his eateries are the apitome of perfection. The staff are thrilled to have you as their guest( and it shows ) the food and presentation is superb. Every single one is run in a manner that is hard to find in this day and age. I wish that New York was not so far away from beautiful South Carolina as my wife and I really miss the option of fine dining that we got so used to when living in Manhattan a few years ago.
May Danny go on for many years setting high standards for everyone in all business's to follow successfully.
According to the front flap of the dust-cover, throughout the book are photos of famous patrons who drop by, demonstrating that this Zagat-rated restaurant has good food. Besides 5 consecutive Zagats, the restaurant was given a “James beard Award for Outstanding Restaurant of the Year, two three-star rankings from the New York Times, Server Awards of Excellence from ‘Wine Spectator’ magazine, and the James Beard Foundation’s Best Chef in New York Award for Michael Romano. What makes USC stand out in a sea of other great New York City restaurants? A simple but rare combination of extraordinary food, excellent wine, and the sort of warm, genuine hospitality one generally finds only in a neighborhood spot.”
This cookbook offers more than 140 favorite recipes, and this book is an artifact of one of the best restaurants in NYC.
The authors of this book are Danny Meyer and USC chef Michael Romano.
The book is published by Harper Collins, NYC.
This hard-cover book with dust jacket contains 332 pages, with photographs of famous patrons sprinkled throughout the book. The photos of these famous people at USC are taken by a patron, himself, Duane Michaels, also a photographer, and a friend of the 2 authors. This enables Michaels to intimately and authentically capture the true environment of this restaurant.
This book is a must-have for cookbook collectors, especially cookbooks about award-winning restaurants in NYC.
Some of the recipes are summer and spring seasonal, such as Lemongrass Vichyssoise, Chilled Melon and Vodka Soup, Soft Shell Crabs with Tomato Nage, and Spring Risotto - I'll look forward to trying them in warmer weather. Others are perfect for harvest-time, fall, winter, and holiday cooking and baking - the first recipe I tried was Green Tomato Chutney, which used up my late-season bounty of unripe fresh tomatoes. I served it with my newest favorite dish - Chili and Sage-Rubbed Salmon, accompanied by buttered rice, with Plum Clafoutis for dessert, all accompanied by Champagne. (Almost every recipe is paired with excellent wine recommendations.)
Other recipes I can't wait to try are: Eggplant 'Meatballs' (meatless polpettine); Spaghettini con Bottarga (bottarga is sun-dried tuna or mullet roe, popular in Sardinia); Grilled Salmon with Lentil and Beet Vinaigrette, (which is also good on grilled shrimp or lobster); Sicilian-Style Salmon (salmon with tomatoes, raisins, olives, and almonds); Red Snapper with Cognac Sauce; Indian 'Bouillabaisse'; Michael's Garlic-Lemon Steak; and Bollito di Vitello, (which is served at USC every Wednesday). For the holidays, I am looking forward to making Roast Turkey with Apple-Cider Gravy and Maple-Roasted Sweet Potatoes.
For mashed-potato lovers, Second Helpings has four new variations! Also included is the recipe for USC's famous Italian Fries. For condiment lovers, there are four chutney recipes: green tomato, apple-pear, plum, and quince. For dessert lovers, there are many temptations - my favorites are the cookie recipes (chocolate chip-oatmeal and peanut butter).
The only drawback to this excellent new cookbook is that no timing is given for prep work or cooking of the recipes, and that there are almost no pictures of the finished dishes. Several recipes require that you start preparation the night before you plan to serve the dishes. I haven't found these things to be a problem though, but I do have to read through the recipes several times and try to figure out the time I'll need. For most recipes, but certainly not all, I recommend making them on free days or weekends, when you're not feeling rushed. Some of the recipes call for Indian spices or other ingredients that are easily available through mail order if you can't find them locally. What I love most about these new recipes is that when reading them I feel like Chef Romano (and Mr. Meyer) are chatting with me, advising me what pan or dish to use, and relaying anecdotes from their restaurant and from their travels.
Second Helpings is an excellent and exciting new cookbook. I plan to give it to my foodie friends for the holidays!