New York Cookbook : From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants

English

ISBN: 089480698X

EAN: 9780894806988

Category: Cooking / Regional & Ethnic / American / Middle Atlantic States/Cooking / Regional & Ethnic / International/Travel / Restaurants/Cooking / Regional & Ethnic / American / General/

Publisher: Workman Publishing Company, Incorporated

Release Date: 12/31/1992

Synopsis: New York is America?s kitchen. New York is pierogi, pasta fagiole, and chicken soup: Avgolemono, Brazilian Canja, Kreplach, Soo Chow, and Ajiaco. New York is Sylvias Ribs, plus Edna Lewis?s Greens and Mrs. Kornicks Polish Corn Bread. And the New York Cookbook is all of this, and much, much more. Collected from all five boroughs by New York Times food writer Molly ONeill, here are over 500 recipes--and over 700 photographs--that celebrate one thing: a passion for food and eating. Deborah Markows Braised Lamb Shanks and Mrs. Urscilla O?Connors Codfish Puffs. Four-star chef Andre Soltners Roast Chicken and Vernon Jordans Jerk Style Jamaican Chicken. Robert Motherwells Brandade de Morue and the Abyssinian Baptist Churchs Long-Cooked Green Beans. Plus Katharine Hepburns Brownies, Lisas Mexican Flan, and Sally Darrs Golden Delicious Tart. Includes shopping guides, cooking tips, and walking tours. Main Selection of Book-of-the-Months Club HomeStyle Books. Winner of a 1992 IACP/Julia Child Cookbook Award. Winner of the 1992 James Beard Food and Beverage Book Award. 221,936 copies in print. A percentage of the royalties goes to Citymeals-on-Wheels.

Awards: James Beard Foundation KitchenAid Book Awards – null 

Excerpt: Unknown Property Excerpt

New York Cookbook : From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants

Illustrated: Yes

Format: Paperback

Height: 1.25 inches

Width: 7.34 inches

Length: 9.18 inches

Weight: 37.04 oz

Pages: 512