New York Cooks: 100 Recipes from the City's Best Chefs

New York Cooks: 100 Recipes from the City's Best Chefs

by Barbara Winkler, Joan Krellenstein
     
 

There’s something in the air in New York City today: the delicious aromas from an unprecedented number of trendsetting restaurants. Here, direct from Gramercy Tavern, Union Square Café, Blue Smoke, Picholine, Barolo, Café Des Artistes (to name a few) are some of the best recipes around. They include such mouthwatering original creations as Bacon

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Overview

There’s something in the air in New York City today: the delicious aromas from an unprecedented number of trendsetting restaurants. Here, direct from Gramercy Tavern, Union Square Café, Blue Smoke, Picholine, Barolo, Café Des Artistes (to name a few) are some of the best recipes around. They include such mouthwatering original creations as Bacon Wrapped Muscovy Duck Breast, Blackfish with Spaghetti Squash, Cara Cara Orange and Bibb Salad, Skirt Steak with Chimichurri Sauce, and dozens more. Illustrated with gorgeous full-color photography and featuring interviews with superstar chefs, New York Cooks offers cooks from coast to coast a chance to experience the latest culinary masterpieces—just the way they serve them in New York.

Chefs included:

- davidburke&donatella: Eric Hara

- Gramercy Tavern: Michael Anthony

- Allen & Delancy: Neil Ferguson

- Little Owl: Joey Campanaro

- Beacon: Waldy Malouf

- Porter House: Michael Lomanaco

- Café des Artistes: George Lang

- Picholine: Terrance Brennan

- Gemma: Chris D’Amico

- Insieme: Marco Canora

- Molyvos: Jim Botsacos

- Periyali: Jimmy Henderson

And many more!

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Editorial Reviews

Publishers Weekly
Starred 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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

ISBN-13:
9781933027784
Publisher:
Sixth&Spring
Publication date:
09/01/2009
Pages:
224
Product dimensions:
8.60(w) x 10.10(h) x 0.90(d)

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