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.
<DIV>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.</DIV> --This text refers to an out of print or unavailable edition of this title.See all Product Description
Molly O'Neill's cookbook yields a melting pot of flavors and cooking styles that can only come from New York. Read morePublished on Jan. 20 2003 by karen
If you want to spend 4 times as much money, 8 times as much time, and 12 times as much frustration trying to serve something that your guests will ultimately "politely... Read morePublished on Nov. 28 2002 by Nancy O'Connell
As a freelance Caterer this book is one of my all time favorites! I have given copies to many friends and family members. The black & white cookies are to die for. Read morePublished on Aug. 5 2002 by Joy
I have used this cookbook for several years and it is reliably wonderful. Well researched, the recipes are all fabulous original ethnic favorites. Read morePublished on Jan. 13 2002
First of all, this book is worth its weight in gold just for the brisket recipie alone! (try Haina's Sure-fire Brisket - its easy and super! Read morePublished on May 20 2001 by Helene Gelman
I am a New York native, born and bred, and was almost shocked to find so many recipes that turn out foods that taste just like I remember! Read morePublished on May 12 2001 by Jeanne