New York Cooks: The 100 Best Recipes from New York Magazine

Overview

Every year, New York magazine publishes two definitive guides to entertaining—one for summer, one for the holidays. New York Cooks collects the best recipes from these issues, showcasing the creations of the city's greatest chefs. Their mouth-watering dishes can be easily made at home—they've all been tested—without spending the whole day in the kitchen.The recipes in this stylishly designed collection include modern classics and fresh takes on standards, from Goat Cheese and Beet Terrine from David Bouley of ...
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Overview

Every year, New York magazine publishes two definitive guides to entertaining—one for summer, one for the holidays. New York Cooks collects the best recipes from these issues, showcasing the creations of the city's greatest chefs. Their mouth-watering dishes can be easily made at home—they've all been tested—without spending the whole day in the kitchen.The recipes in this stylishly designed collection include modern classics and fresh takes on standards, from Goat Cheese and Beet Terrine from David Bouley of Bouley, to Sweet Corn and Lobster Chowder from Aquagrill's Jeremy Marshall, to Chocolate Brownies from the Gramercy Tavern's Claudia Fleming. Among the book's other recipes are dishes by Thomas Keller, Bobby Flay, Mario Batali, Jean-Georges Vongerichten, and other prominent New York and former New York chefs. New York readers have long clamored for the magazine's favorite recipes for entertaining. Now, for the first time, the best of the magazine's fresh, modern dishes—for everyday cooking and for fine dinner parties—are available in one book.

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.

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Product Details

  • ISBN-13: 9781584793144
  • Publisher: Abrams, Harry N., Inc.
  • Publication date: 10/28/2003
  • Pages: 192
  • Product dimensions: 8.50 (w) x 10.37 (h) x 0.75 (d)

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted December 6, 2003

    Boy Does It!

    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!

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