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Publishers WeeklyStarred Review.
Even if they've never set foot in the Big Apple, foodies will want to consider adding Krellenstein and Winkler's superlative recipe compilation to their collections, as it provides a vibrant and vital snapshot of the current New York restaurant scene. The hundred recipes are grouped by style (New American, Italian, French, Mediterranean and Iberian, etc.), highlighting a handful of restaurants and their respective head chefs. Many offer recipes for some of their favorite dishes, ranging from the simple-including Taleggio, Speck and Egg Pizza from Centro Vinoteca's Anne Burrell-to the more complex, such as Terrance Brennan's Diver Scallops with Cauliflower and Blood Orange Grenobloise (from French favorite Picholine). There are plenty of suggestions for old-fashioned comfort food, including Chris D'Amico's Braised Oxtails from Gemma and Kenny Callaghan's Deviled Eggs from Blue Smoke, as well as pleasant diversions like the Little Owl's much-loved Gravy Meatball Sliders. Each chef is profiled and questioned regarding overrated ingredients (foie gras comes up often), favorite food and must-have kitchen gadget. Though an emphasis on French, Italian and American cuisines edges out other cuisines, most notably Asian, this volume is a beautiful and admirable look behind New York City's best cooking of 2009.
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