Taste of Broadway: Restaurant Recipes from NYC'S Theater District

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Taste of Broadway: Restaurant Recipes from NYC'S Theater District (eBook) Pub. Date: 9/1/2010 Publisher: Smith, Gibbs Publisher
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Taste of Broadway: Restaurant Recipes from NYC'S Theater District Pub. Date: 9/1/2010 Publisher: Smith, Gibbs Publisher

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Overview

Thirty of the Great White Way's best restaurants. Whether you want a souvenir of a special night on the town or are dining in with friends, Taste of Broadway is a cookbook that will delight. For a fabulous dinner at home, start with something like Crabmeat Stuffed Avocado from Broadway Joe, then Chunky Potato Leek Soup from Café Un Deux Trois. Choose an entree from Sardi's, the "21" Club, Orso, Victor's Cafe or Meson Sevilla. End with a sweet Strawberry Mousse from Trattoria Dopo Teatro, Saintly Zeppoles from Patsy's or Flan from Brazil Brazil. Drinks are on the house from the Algonquin, Frankie and Johnnie's Steakhouse, Russian Tea Room, or Chez Josephine.

Since before Sinatra found his favorite table at Patsy's, Theater District restaurants have been frequented by celebrities and locals alike. And they have simply overflowed with the youthful vibrancy of wannabe actors, singers, and playwrights who staff them. Dashes of local color make this cookbook a treasure for any cook's kitchen.

Carliss Retif Pond earned a master's in English literature from the University of New Orleans. She gained her culinary education at Le Cordon Bleu, Paris, and Ritz Escoffier School. She has been a culinary advisor for Bloomingdale's and a banquet coordinator for the Plaza Hotel. She is the author of Sizzle in Hell's Kitchen and lives in New York City.

Jacket design by Debra McQuiston

Photographs 2010 by Jess Espinosa

Product Details

ISBN-13: 9781423604860
Publisher: Smith, Gibbs Publisher
Publication date: 9/1/2010
Pages: 224
Sales rank: 698,815
Product dimensions: 6.90 (w) x 9.90 (h) x 0.80 (d)

Meet the Author

Carliss Pond earned a master's in English literature from the University of New Orleans. She gained her culinary education at Le Cordon Bleu, Paris, and Ritz Escoffier School. She has been a culinary advisor for Bloomingdale's and a banquet coordinator for the Plaza Hotel. She lives in New York City.

Read an Excerpt

Traditional Chicken Noodle Soup

Frankie & Johnnie's Steakhouse, courtesy of Peter Chimos

2 tablespoons olive oil

3 cloves garlic, minced

1/2 cup diced celery

1/2 cup diced carrots

10 cups chicken stock

3 cups cooked 1/2-inch dice chicken breast

8 ounces wide egg noodles

Salt and pepper to taste

1/4 cup fresh chopped parsley

In a large, heavy stockpot, heat oil over medium-high heat. Add the garlic, celery, and carrots and sauté 4-5 minutes. Add the stock and chicken, reduce heat and simmer 10-12 minutes. Add the noodles and simmer 10-15 minutes, or until tender. Season to taste with salt and pepper. Sprinkle with parsley. Probably one of the most popular soups loved by all ages is so simple to make and so much more delicious than canned. Double up, freeze, and have a handy meal on short notice.

SERVES 6-8

9 Introduction

16 Starters

38 Salads

64 Soups

86 Pasta

104 Poultry

120 Seafood

144 Meats & Game

168 Sides

188 Desserts

204 Drinks

220 Restaurant Directory

221 Index

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