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New York Cookbook Hardcover – Oct 1992


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--This text refers to the Paperback edition.

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Product Details

  • Hardcover: 509 pages
  • Publisher: Workman Pub Co (October 1992)
  • Language: English
  • ISBN-10: 1563053373
  • ISBN-13: 978-1563053375
  • Product Dimensions: 5.1 x 19.7 x 24.8 cm
  • Shipping Weight: 1.4 Kg
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Bestsellers Rank: #1,820,432 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

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.

--This text refers to the Paperback edition.

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.
--This text refers to the Paperback edition.

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Customer Reviews

4.7 out of 5 stars
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By A Customer on Sept. 18 2003
Format: Paperback
I've got a bookcase filled with cookbooks I've collected over the years, and this is the one I use most, for every day, entertaining, and pot luck dishes. It always proves to be a favorite housewarming, bridal shower or hostess gift - everyone I've given it to raves about it.
What distinguishes "The New York Cookbook" is that it is a well researched and imaginative experience as varied, surprising and unique as my home city is - filled with ethnic groups, suprising combinations and a multitude of flavors and experiences that are never boring. The recipes, tips and stories are always refreshing and enlightening - rarely bland, and interesting and appealing for every occasion. From "quick cook" everyday meals to elaborate celebrations, you'll find the best of the best in "The New York Cookbook." And wonderful cross-section of interviews and stories will make you feel like you're right at home in the kitchens and a regular guest in the restaurants spotlighted in this wonderful book.
I wish that there was a follow up to this book, as well as others by the very imaginative and energetic author/editor.
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By Peter E. Harrell on Jan. 11 2001
Format: Paperback
For years, Molly O'Neill wrote the food page of the New York Times Magazine, and this book is essentially her collected wisdom, a valuable addition indeed to any culinary shelf.
The cookbook looks and feels like it should be a more modern version of an American staple-food cookbook such as The Joy Of Cooking. It isn't glossy or elaborately photographed, but once you open it up, you realize you're in a different league of cuisine. Thanks to New York's immigrant traditions it doesn't focus on any particular national cuisine - instead giving recipes for the food you find in the City; everything from latkes to jerk chicken to asian-influenced noodle dishes. Every recipe I've tried has worked marvelously, and few of them are terribly difficult. The recipes are broken down by course/type of food (e.g. pasta) rather than region of origin.
She's included little anecdotes about food, life in New York, and the lives of some of the chefs whose recipes she's included in the book. Unlike many, this cookbook is actually amusing to read.
On a side note, the cookbook had a cameo in the recent movie "Proof of Life."
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By A Customer on March 24 1999
Format: Paperback
I haven't always been impressed with Molly O'Neill's food column in the New York Times magazine: while it's always interesting, the food is frequently complicated and relies heavily on expensive, obscure ingredients. This book came as a pleasant surprise, therefore. This is one of those rare cookbooks that is both a joy to read and a genuine source of recipes. I'm a pretty novice cook, and everything I've cooked from this book has been a success. This is also one of the few all-purpose cookbooks I've encountered that's genuinely international. And Katherine Hepburn supplied O'Neill with the best brownie recipe I've ever encountered. I keep this cookbook on my kitchen counter, and I've given a copy to my mother. I can't think of higher praise than that.
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Format: Paperback
My wife and I have numerous cookbooks and we often are forced to season everything "to taste". When cooking from this book the food comes out with flavor. Along with flavor the book also provides recipes that other cookbooks would not advertise because they are too intense. One such recipe is a cake that requires 4 blocks of chocolate and 16 eggs. This recipe would not rank high on the health rating scale but is delicious. My recomendation is if you think the recipes from Better Homes & Gardens are "sinful" or "spicy" stay away from the New York Cookbook but you are looking for something more....enjoy.
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By A Customer on Sept. 29 2001
Format: Paperback
Molly O'Neill's first book remains her best. In my 2-year-old cookbook collection, which numbers around 250, this is one of the books I look to most often for new recipes. If this is a community cookbook, it is the greatest ever written. While it shares great recipes for such local delights as brisket, Russian Tea Room chicken Kiev, and black-and-white cookies, it also has a dynamite Peking Duck recipe and an excellent dessert section. Above all, though, there's the commentary- wonderful essays on the food that makes New York City so tasty, from chicken soup to cheesecake. Even if you've never been there, this should be on your bookshelf.
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Format: Paperback
Wow! I live about 20 minutes from NYC, and travel there frequently to dine. The recipes in this book truly are the best of the best of the various ethnic delights available to the visitor. Every recipe in this book that I've tried has been wonderful! The stories about each recipe give the book a sense of true authenticity, and the 'articles' interspersed throughout are fabulous reading. As an avid cookbook collector, I am surprised at how frequently I return to this book to choose something new to try. Definitely a must have on any cook's shelf.
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Format: Paperback
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.
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