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Author Bio: Gillian Duffy is the culinary editor of New York and has produced the magazine's Entertaining issues since 1988. She grew up in rural Sussex, England, and discovered her love of food during teenage trips to France. Duffy's work has also appeared in Marie Claire, Allure, and House Beautiful. She is the author of Hors d'Oeuvres. She lives in Weston, Connecticut.
Posted December 6, 2003
This is a truly terrific cookbook show casing 100 recipes from the best chefs in Manhattan that have appeared in New York Magazine over the years--amazing recipes in one convenient collection. I much prefer an attractive and expensive-looking book, I admit it. Publishers seem to be cheapening their cookbooks to make more money and it's annoying. New York Cooks, however, bucks this trend with tons of gorgeous color photos and the whole book is printed on heavy paper. There is another book out, The New York Restaurant Cookbook, which although it's written by the wonderful Florence Fabricant, is just a publicity thing. It's a much cheaper version with few photos not color and not near the quality in recipe and yet it's more expensive! New York Cooks is worth the price for Balthazar's Duck Sheppard's Pie and the Lemon Meringue Cake alone!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.