The Freds at Barneys New York Cookbook

by Mark Strausman, Susan Littlefield

Overview

The definitive cookbook by the celebrated chef and managing director of Freds at Barneys New York, one of New York's most beloved restaurants with locations in Los Angeles and Chicago.

Barneys New York, with its flagship store on Madison Avenue, is a world-famous cutting-edge fashion destination, and a true New York phenomenon. And since 1996, Barneys' restaurant Freds at Barneys New York--named after found Barneys Pressman's son Fred--has been offering in food what Barneys offers in fashion: a luxury destination that provides a level of personal service second to none, where the food keeps their celebrity clientele coming back for more.

In The Freds at Barneys Cookbook, Strausman invites you into the kitchen of this restaurant institution and teaches you how to bring a piece of New York chic into your own home. Whether its the Belgian Fries or Estelle's Chicken Soup, Mark's Madison Avenue Salad or Chicken Paillard, Traditional Bolognese (or Vegan!) or Cheese Fondue Scrambled Eggs, this cookbook commemorates all of the delicious recipes Freds has served over the years at the Madison Avenue, Chelsea, Beverly Hills, and Chicago locations.

Product Details

ISBN-13:	9781455537778
Publisher:	Grand Central Publishing
Publication date:	04/08/2025
Sold by:	Barnes & Noble
Format:	eBook
Pages:	457
File size:	158 MB
Note:	This product may take a few minutes to download.

About the Author

Mark Strausman is a chef, restaurateur and author based in New York City. In 1996 he created Freds at Barneys New York for the Madison Avenue flagship store. Subsequently he developed satellite Freds in Chicago and Los Angeles, and in Barney's new Chelsea location, and remains Freds' Managing Director.

In addition, he owned the groundbreaking Italian restaurant Campagna as well as Agriturismo in New York's Hudson Valley. He also partnered to create and manage Coco Pazzo in New York City, and Sapore di Mare in East Hampton, NY.

He is the author of the James Beard Award-nominated Two Meatballs in the Italian Kitchen and The Campagna Table. Online, he has written for The Huffington Post and Yahoo!. He consults widely within the food and beverage industry.

Susan Littlefield is a freelance writer and editor who lives in New York City.

Table of Contents

The Story of Freds and Me ix

Chapter 1 A Day in the Life of the Freds Kitchen 1

Lunch 35

Chapter 2 The Freds Iconic Salads 37

Chapter 3 The Freds Lunch Classics 73

Chapter 4 A Year in Soup 109

Dinner 135

Chapter 5 Neighborhood Standards and Room Service 137

Chapter 6 Italian Classics 169

Brunch 205

Chapter 7 Brunch 207

Desserts 245

Chapter 8 Sweet Endings-Desserts and Fruits 247

Acknowledgments 274

Index 275

Editorial Reviews

04/09/2018
Strausman (coauthor of Two Meatballs in the Kitchen) shares the signature recipes of Freds at Barneys New York, the clothing store’s see-and-be-seen restaurant that he founded. The dishes he covers include tuna tartare with cucumber carpaccio, ginger, and crostini; chicken paillards with tomato, arugula, and red onion salad; and Freds Lobster Club. Unsurprisingly for a restaurant at a high-fashion store, salads feature prominently, with recipes such as Freds Chopped Chicken Salad with balsamic dressing, Beverly Hills Asian chicken salad, and a Palm Beach shrimp salad with green goddess dressing. Strausman nods to his upbringing with recipes such as a sandwich humorously called the Jewish Boy from Queens and a chicken soup that take three days to make but is supposed to “cure colds and keep you thin.” There are also many offerings inspired by his days as chef at Italian restaurant Campagna and his love of Italian food, including charred octopus with shishito peppers over caponata, eggplant parmesan, and a baby clam sauce with spaghetti. Strausman encourages even reluctant cooks with clear directions and many helpful cooking tips. The book is a wonderful peek inside the popular restaurant. (Apr.)

Publishers Weekly

"There are...many offerings inspired by [Strausman's] days as chef at Italian restaurant Campagna and his love of Italian food...Strausman encourages even reluctant cooks with clear directions and many helpful cooking tips. [THE FREDS AT BARNEYS NEW YORK COOKBOOK] is a wonderful peek inside the popular restaurant."—Publishers Weekly

"Many credit Chef Mark Strausman's '80s summer restaurant Sapore di Mare in Wainscott as being "the first Hamptons pop-up." That credit probably belongs to Chef Henry Soulé's takeover of East Hampton's The Hedges for the summer of 1954. But there's no question that Strausman's pioneering farm-to-table approach at Sapore di Mare left a lasting mark."—Dan's Papers

"The intriguing tale of how the drab downstairs eatery in the flagship Madison Avenue Barneys New York morphed into the brightly expansive top-floor Freds is well-told in the detailed, entertaining and wholly practicalThe Freds at Barneys New York Cookbook... Written with Susan Littlefield, it chronicles [Mark] Strausman's 22-year role as the guiding toque, giving much due credit to the store's savvy, fashion-minded guiding hands, Fred Pressman, son of founder Barney Pressman, and later, Barney's grandsons, Gene and Bob...I propose a toast to Freds and Mark Strausman with the establishment's signature cocktail, naturally, the Fred and Ginger."—Mimi Sheraton

"But more than a cooking manual, the book comes to us as a memoir and artifact..."—From The New York Times feature on Freds At Barneys

From the Publisher