Every year, New York magazine publishes two definitive guides to entertainingone 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 homethey've all been testedwithout 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 dishesfor everyday cooking and for fine dinner partiesare 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.
|Publisher:||Abrams, Harry N., Inc.|
|Product dimensions:||8.50(w) x 10.37(h) x 0.75(d)|
|Age Range:||13 - 18 Years|