New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants (Paperback) (ISBN-13: 9780894806988)

Nibbles and noshes from New York City, America's kitchen.

New York is pierogi, pasta fagiole, and chicken soup: Avgolemono, Brazilian Canja, Kreplach, Soo Chow, and Ajiaco. New York is Sylvia's Ribs, plus Edna Lewis's Greens and Mrs. Kornick's 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 O'Neill, here are over 500 recipes--and over 700 photographs--that celebrate one thing: a passion for food and eating.

Deborah Markow's Braised Lamb Shanks and Mrs. Urscilla O'Connor's Codfish Puffs. Four-star chef Andre Soltner's Roast Chicken and Vernon Jordan's Jerk Style Jamaican Chicken. Robert Motherwell's Brandade de Morue and the Abyssinian Baptist Church's Long-Cooked Green Beans. Plus Katharine Hepburn's Brownies, Lisa's Mexican Flan, and Sally Darr's Golden Delicious Tart. Includes shopping guides, cooking tips, and walking tours.

Winner of a 1992 IACP/Julia Child Cookbook Award. Winner of the 1992 James Beard Food and Beverage Book Award.

A percentage of the royalties goes to Citymeals-on-Wheels.

Author: Molly O'Neill
ISBN-10: 089480698X
ISBN-13: 9780894806988
Publisher: Workman Publishing
Language: English
Published: 01/10/1992
Pages: 512
Format: Paperback
Weight: 2.35lbs
Size: 9.40h x 7.40w x 1.23d

Review Citation(s):
Booklist 02/15/1993 pg. 1023