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New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants
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Binding: Paperback
Dewey Decimal Number: 641.5
EAN: 9781563053375
ISBN: 089480698X
Label: Workman Publishing Company
Manufacturer: Workman Publishing Company
Number Of Items: 1
Number Of Pages: 512
Publication Date: January 10, 1992
Publisher: Workman Publishing Company
Studio: Workman Publishing Company
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Editorial Review:
New York is Americaís 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 Lewisís 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 OíConnor'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. Main Selection of Book-of-the-Month's 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.
Customer Reviews
Average Rating: 
Rating: - Excellent all-around cookbook
This book was published the year I married....I received SIX copies as shower gifts! It was a sign....I was destined to use this cookbook forever. And, so far,that has been the case.
I have found very few recipes to disappoint and many to thrill. The steamed lobster with ginger and scallions is always amazing-especially with lobster fresh off the boat. Singer's stuffed lobster is excellent, though not for the squeemish as you need to kill the bugs before you cook them. Jerry Giorgio's ... Read More
Rating: - Café au Lait Cheesecake with a Mocha Crust
Molly O'Neill's New York Cookbook is a celebration of the New York Food world. She is the food columnist for The New York Times Magazine and spent five years working on this amazing book. The first recipe I tried was "Katie's Café au Lait Cheesecake with a Mocha Crust." The ingredients looked delicious with cinnamon and chocolate wafers for the crust and a rum and coffee flavored filling. I made it for Easter and everyone was very impressed.
Since the author is a food columnist I knew ... Read More
Rating: - A Nifty New York Cookbook
As a native New Yorker, I consider this a classic ... wonderful anecdotes and recipes from a vast array of people who live in the city. Molly's affection for the city is evident (her brother, Paul, played for the Yankees), and her knowledge of both food and the city makes this cookbook a gem.
Rating: - New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants
Cooks Magazine recommended this cookbook as being very authentic. I bought it because of their review. They were absolutely right. The recipes are original/authentic New York complete with history and original photos. It's a great read even if you never make any of the recipes.
I highly recommend this book.
Rating:  - Good but some recipes are hit or miss
This book has the best spaghetti sauce recipe --my husband and I loved it--it was a way to bring NY cooking to Hawaii since there are not many good italian restaurants out here like in NY, which I miss. On the downside, not all recipes were good. For ex, I did not like the Madison Square burgers nor did I like the Pad Thai noodles (I tried recipes from Keo or Cooking light for Pad Thai which were better). I will try some more recipes from this book and hopefully will have better luck.
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