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From the Back Cover
NIBBLES AND NOSHES Falafel, fritters, and the Four Seasons' Salmon Rillettes. Grandma Dora's Chopped Liver and Lupe's savory Empanadillas. Steamed pork dumplings, a caviar primer, smart cocktails by the borough. SOUP AND BREAD Mai Loan Bass' Vietnamese Sweet and Sour Soup and Spring Street Prosciutto Bread. Lord & Taylor's Scotch Broth and West Indian Coco Bread. Plus Eli's Orwasher's, and the return of the neighborhood bakery. MAIN STREET MEATS The "21" Club Burger. The New Your steak. June Bobb's Garlic Pork, and Leg of Lamb with Oregano Potatoes. And oh, the brisket! CHICKEN TOWN Andre Soltner roasts it, Laurie Colwin bakes it, Mrs. Pearl Colwin cacciatories it, Yvonne "Lola" Bell fries it, Mrs. Hathansel paprikashes it, Allan Vernon jerks it, Kaneeze Fatima tandooris it, and Carmen Luisa Reyes turns hers into soulful Arroz con Pollo. SEAFOOD Grand Central Oyster Bar's classic Oyster Pan Roast. The genius of Gilbert Le Coze and his Shellfish Stew. Anne Rosenweig's signature Lobster Club Sandwich and Ed Bradley's spicy Shrimp Creole (takes less than 60 minutes). VEGETABLE SOPHISTICATION Edna Lewis' Greens and Marvelous Marrakesh Carrots. Abyssinian Baptist Church's Slow Cooked Green Beans and Union Square Caf,'s Mashed Turnips with Crispy Shallots. THE WAYS TO LOVE PASTA From lasagne to pastisio, pierogi to wonton, pad Thai to cold sesame noodles. With Puttanesca a la Andy's Colonial Tavern, Turkey Day Spaghetti Carbonara, and Horn & Hardart's Baked Macaroni and Cheese. 63 SPECTACULAR ENDINGS Sally Deitz's Outrageous Chocolate Cake. Junior's Cheesecake, Lindy's Cheesecake. That famous Carrot Top Cake. Le Cirque's CrSme Brulee and Greek Diner Banana Cream Pie, the pie that reaches the sky. PLUS hundreds of photographs, walking tours, shopping tips, cooking hints, feature stories, anecdotes, and where-to-find-its throughout. CITYMEALS-ON-WHEELS In the true spirit of a community cookbook, a portion of the royalties earned by this book are donated to CityMeals-on-Wheels. MOLLY O'NEILL The Damon Runyon of the New York food world, Molly O'Neill is food columnist for The New York Times Magazine. She spend five years on THE NEW YORK COOKBOOK.
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About the Author
The Damon Runyon of the New York food world, Molly O'Neill is food columnist for The New York Times Magazine. She spent five years on The New York Cookbook.
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Product details
Paperback: 512 pages
Publisher: Workman Publishing Company (January 10, 1992)
Language: English
ISBN-10: 9780894806988
ISBN-13: 978-1563053375
ASIN: 089480698X
Product Dimensions:
7.3 x 1.2 x 9.2 inches
Shipping Weight: 2.7 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
67 customer reviews
Amazon Best Sellers Rank:
#311,999 in Books (See Top 100 in Books)
I purchased this priceless book while dubbing an old VHS tape I had of Molly Neill (Molly O'Neil's New York) It was because of this tape that I got to try some of the fabulous, gastronomical restaurants that are mentioned in this gigantic book. The book is a compilation of many mouth-watering recipes of old, traditional and new restaurants, delis, bistros, and multicultural cafes in NYC. There are many background stories of how such restaurants got started, and how and why they prepare their delectable dishes. If you love the city of New York, this book should be a treasure on your shelf.
I am a New Yorker now living in the Pacific Northwest. Before I left NY, my friends gave me this cookbook to help remind me of the good food I was leaving behind. I have enjoyed both the stories and the recipes in the book so much that the binding broke. The worst thing was that my absolute favorite recipe "Estee Lauder's Beef and Barley Soup" must have fallen out of the book and it was lost. I tried everything to find the recipe elsewhere, including on the web, but the only place that I can find it is in this cookbook. So I bought a new copy! The cole slaw recipe is also so great that I have been told I could sell my cole slaw to restaurants. There are many other really delicious recipes here. The book is hard to find at this point so if you want it, get it.
This is a really great cookbook. Not only does it give you recipes that you will not find anywhere else, but also give you secret eating and shopping places that not even most local New Yorkers Know about. A lot of the recipes are secret pass downs. Well worth the price, I have referred to mine over and over. If your from the tri-state area or Long Island and have moved to another location, this is the cookbook to make you homesick. 5 stars. Enjoy. Makes a great gift to any cook.
I've had this cookbook for years and have bought it as gifts for others (as I am about to do again!) If you love New York or always wanted to visit NYC, this is such a nice piece of NY history via food. Famous food recipes like NY Cheesecake, the Black and White cookie and more. Backgrounds on where recipes originated from and old time New Yorkers telling their stories. Really, just a unique and different cookbook with some awesome recipes!!
This is a very fun cookbook to read, there are so many interesting stories about foods, stores and people in New York. There are many recipes I love from this cookbook; including Oscar De La Rente's Pumpkin & Crabmeat Soup, Tessie's Pastitcio, Carrot Top's Carrot cake and the many cheesecake recipes. I have found the recipes to be excellent and have never had problems with any of them. This is a wonderful gift for people who live or grew up in NY as it has great nostaligic info. I highly recommend this book.
a gift.
These recipes range from fantastic to not very good to overly simplistic. But the stories of people who make up the various food cultures of New York are great! I have had this book for years but just bought one as a gift for my New Yorker niece.
Fun reading, and lots of great recipes. I bought this just for the Ebinger's Blackout Cake (you have to be from Brooklyn!).
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