Lever House Cookbook

Overview

From the unveiling of the innovative Lever House building to the sublimely fresh, modern dishes at the restaurant today, this luxurious cookbook celebrates the food, the architecture, and the design history of a New York landmark.

When the Lever House building first opened its doors in 1952, prominent architecture critic Lewis Mumford called it ?the eighth wonder of the world.? New Yorkers flocked to the site to get a glimpse of the city?s ...
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New York, New York, U.S.A. 2006 Hard Cover First Edition New in New jacket 10.25 By 10.25 Inches Tall. This beautiful silver colored hardcover book along with its dust jacket ... are new and in fine condiition. It celebrates the architectural beauty of New York's Lever House and provides many recipes for salads, appetizers, entrees, sides, desserts, cocktails and more. Read more Show Less

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Overview

From the unveiling of the innovative Lever House building to the sublimely fresh, modern dishes at the restaurant today, this luxurious cookbook celebrates the food, the architecture, and the design history of a New York landmark.

When the Lever House building first opened its doors in 1952, prominent architecture critic Lewis Mumford called it “the eighth wonder of the world.” New Yorkers flocked to the site to get a glimpse of the city’s first all-glass skyscraper, a bottle-green gem that looked startlingly modern on Park Avenue. Fifty years later, Lever House is still creating a sensation. When John McDonald and Josh Pickard opened the Lever House Restaurant in 2003, it became an instant classic with the power-lunching celebrity set. Acclaimed chef Dan Silverman’s spectacular menu and designer Marc Newson’s incomparable decor won immediate attention from The New Yorker, the New York Times, and the city’s hippest residents.

Now, this cookbook captures the essence of Lever House. Opening with a chronicle of its history by Vanity Fair writer Matt Tyrnauer, The Lever House Cookbook offers an unprecedented look into the innovative design and the designers of the building and restaurant. Dan Silverman believes that fresh, sophisticated cuisine needn’t be overly complicated, and all of the more than 125 recipes here prove that the perfect combination of ingredients results in bold new flavors. Hamachi with Soy-Sherry Reduction offers a beautiful balance of salty and sweet, while a splash of Citrus Vinaigrette brightens a rich, buttery Alaskan Black Cod. Risotto al Barolo sings when studded with caramelizedbutternut squash, and the recipe for Grilled Lamb Chops redefines the hefty, juicy meal. Familiar tastes such as caramel and cinnamon reach new heights in Lever House’s signature desserts, like Apple Cheesecake Crisp.

With vivid photographs of the dishes and modern and archival images of the venue, The Lever House Cookbook is a timeless monument to New York style.
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Product Details

  • ISBN-13: 9781400097807
  • Publisher: Crown Publishing Group
  • Publication date: 5/9/2006
  • Pages: 240
  • Product dimensions: 10.32 (w) x 10.92 (h) x 0.82 (d)

Meet the Author

Executive Chef Dan Silverman has been cooking professionally in New York for nearly twenty years, most recently as executive chef of the Union Square Cafe. Silverman was recognized as one of America’s Ten Best New Chefs by Food and Wine. Under his eye, Lever House was nominated as one of the best new restaurants of 2004 by the James Beard Foundation. He lives in Brooklyn with his wife and daughter.

JoAnn Cianciulli is a food writer and culinary producer. Her cookbook credits include collaborations on Tyler Florence’s Real Kitchen and Aarón Sanchez’s La Comida del Barrio. She was producer on Food Network’s Food 911 and PBS’s Cooking Under Fire. A die-hard New Yorker, she lives in Los Angeles because juicy tomatoes are available year round.
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Read an Excerpt

The Lever House Cookbook


By Dan Silverman and JoAnn Cianciulli

Random House

Dan Silverman and JoAnn Cianciulli
All right reserved.

ISBN: 1400097800


Chapter One

Risotto with Lobster, Sweet Corn, and Garden Peas

When local white and bicolor corn become available in New York, this is one way for us to showcase it. Succulent lobster meat, freshly shucked peas, and lots of sweet corn combine to make a really wonderful summer risotto. If you can't find savory and don't want to use thyme, you could substitute fresh basil. Traditionally, risottos containing seafood do not include cheese, but feel free to add a little freshly grated Parmigiano if
you like.

Serves 4

•1 tablespoon sea salt
•1 live lobster (1.5 pounds)
•4 cups Vegetable Stock (recipes below)
•5 tablespoons unsalted butter
•2 large shallots, minced
•1 cup Arborio rice
•Generous pinch of kosher salt and freshly ground black pepper
•Half-cup (.5) dry white wine, such as Sauvignon Blanc
•2 ears sweet white corn, shucked, kernels cut from the cob (about 1 cup)
•1 cup sweet peas, frozen or fresh (if using fresh peas, blanch for 2 minutes in salted boiling water; if using frozen, run under cool water for 2 minutes to thaw)
•1 teaspoon chopped fresh savory or
•thyme leaves
•Juice of one-quarter (.25) lemon, if desired

Fill a large stockpot three-quarters ofthe way with water and add the sea salt; bring to a rapid boil over medium-high heat. Carefully ease the lobster into the pot, and cook for 8 minutes, until the shell is bright red. Using tongs, carefully remove the lobster to a side platter.

Working with rubber gloves, use a sort of sideways twist to break the legs, claws, and tails off of the bodies. Using a big knife, split the tails in half lengthwise. Gently wash away any visible veins or roe with cold water. On a work surface, rest the tails on their sides and, using the palm of your hand, press down on them to break off the outer shells; cut the tail meat into bite-size pieces. With the back of a knife, crack the claws and wiggle the meat out from the shell. Place the knuckles on the work surface, whack them open, remove the shell, and carefully pick out the meat with your fingers. You should have at least 1 cup of meat.

Heat the stock in a saucepan over medium-low flame; keep warm at a simmer, but don't let it boil.
Place a large saute pan over high heat and add 3 tablespoons of butter. When the butter is melted, add the shallots and cook them for 3 minutes, until translucent, stirring often. Add the rice, and stir for a minute or two, until the grains are opaque and slightly toasted; season with salt and pepper.

Deglaze with the wine and cook until almost evaporated. Pour in 1 cup of the warm stock, stir until the rice has absorbed all the liquid, and then add another cup. Keep stirring while adding the stock 1 cup at a time, allowing the rice to drink it in before adding more, until the rice has been cooking for about 12 minutes.

Fold in the corn and cook for 1 minute to incorporate. Add the peas and savory, cook another minute or two, until the rice is almost tender. Taste the rice frequently at this point, keeping in mind that it will continue to cook even after you turn off the flame-it should not be dry or mushy.

Fold in the lobster, adjust the seasoning, give a squeeze of lemon juice if you like, and finish the risotto with the remaining 2 tablespoons of butter. Serve immediately in warm bowls.


Vegetable Stock
The small amount of salt in this recipe helps draw out flavor from the vegetables as they simmer. A little salt in stock won't reduce down enough to taste overpowering.

Makes three quarters (.75) of a gallon


•2 celery stalks, quartered
•2 fennel bulbs, coarsely chopped
•1 onion, halved
•2 leeks, washed, trimmed, and halved
•2 carrots, halved
•4 garlic cloves, smashed
•2 bay leaves
•1 teaspoon whole black peppercorns
•6 fresh flat-leaf parsley sprigs
•3 fresh thyme sprigs
1 teaspoon kosher salt

In a large stockpot, combine all the ingredients with enough cold water to cover, about 1 gallon. Slowly bring to a boil over medium heat. Reduce the heat to low and gently simmer for 45 minutes, uncovered, skimming any impurities that rise to the surface. Turn off the heat and let the stock steep and settle for 10 minutes. Strain the broth through a fine sieve into another pot to remove the solids. Place the pot in a sink full of ice water and stir to cool the stock down quickly. If not using immediately, cover and refrigerate for up to 1 week or store in the freezer for a month.


Excerpted from The Lever House Cookbook by Dan Silverman and JoAnn Cianciulli Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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