The Gramercy Tavern Cookbook

The Gramercy Tavern Cookbook


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Product Details

ISBN-13: 9780307888334
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 10/29/2013
Pages: 352
Sales rank: 141,615
Product dimensions: 9.42(w) x 11.30(h) x 1.46(d)

About the Author

MICHAEL ANTHONY is the executive chef-partner of Gramercy Tavern. In 2012, he received the James Beard Award for Best Chef: NYC. Originally from Cincinnati, Ohio, Michael received degrees from Indiana University and Paris’s celebrated Ferrandi culinary school. He has cooked in Japan and in some of the finest French restaurants, including Jacques Cagna, Michel Guérard, L’Arpège, L’Astrance, and, in New York, Daniel. Prior to joining Gramercy Tavern in 2006, he was the executive chef of Blue Hill at Stone Barns.
DANNY MEYER is chief executive officer and founder of Union Square Hospitality Group, which includes Union Square Cafe, Gramercy Tavern, Blue Smoke, Shake Shack, Union Square Events, The Modern, Maialino, Untitled, and North End Grill. He has long served on the boards of Share Our Strength and City Harvest and is on the executive committees of NYC & Co, Union Square Partnership, and the Madison Square Park Conservancy. He is the author of the New York Times bestseller Setting the Table.

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The Gramercy Tavern Cookbook 5 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
This is an amazing cookbook, a delight to read and even more impressive as a cookbook. I agree with others ... once it is opened, it is impossible to put down. It is an absolute treasure I would recommend highly to anyone.
Anonymous More than 1 year ago
I have been fortunate to eat at the tavern many times over the year when in New York City. I know the food, I know the staff and the ambience. When I shopped the Union Square Market, I would follow the restaurant buyers to see what they bought. This book is beautiful visually as well as practical for recipes, tips and table decorations. It is an investmant that is well worth it if you are a foodie.