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The Union Square Cafe Cookbook: 160 Favorite Recipes from New York's Acclaimed Restaurant Hardcover – January 1, 1900
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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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