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New York Cookbook [Hardcover]

Molly O'Neill
4.7 out of 5 stars  See all reviews (21 customer reviews)

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Book Description

October 1992
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.
--This text refers to the Paperback edition.

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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
4.7 out of 5 stars
Most helpful customer reviews
5.0 out of 5 stars The cookbook I use most often Sept. 18 2003
By A Customer
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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5.0 out of 5 stars Excellent! Jan. 11 2001
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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5.0 out of 5 stars Great food from just about everywhere March 24 1999
By A Customer
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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5.0 out of 5 stars New York Cookbook has no fear Aug. 26 2000
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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5.0 out of 5 stars A Food Guide to NYC Sept. 29 2001
By A Customer
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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5.0 out of 5 stars Just reading it will almost satisfy you! Dec 30 2003
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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5.0 out of 5 stars Great Collection of Recipes and Stories Oct. 26 2001
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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Most recent customer reviews
5.0 out of 5 stars One of my favorite Cookbooks!
Molly O'Neill's cookbook yields a melting pot of flavors and cooking styles that can only come from New York. Read more
Published on Jan. 20 2003 by karen
1.0 out of 5 stars Huge waste of time and money
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 more
Published on Nov. 28 2002 by Nancy O'Connell
5.0 out of 5 stars One of the BEST!!!
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 more
Published on Aug. 5 2002 by Joy
5.0 out of 5 stars one of my very favorites
I have used this cookbook for several years and it is reliably wonderful. Well researched, the recipes are all fabulous original ethnic favorites. Read more
Published on Jan. 13 2002
5.0 out of 5 stars Informative and Entertaining
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 more
Published on May 20 2001 by Helene Gelman
5.0 out of 5 stars New York food in a book!
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 more
Published on May 12 2001 by Jeanne
This is one of my favorite cookbooks. I love the chatty, prose style in this book that is more a tour of New Yorks culture than a typical cook-book. Read more
Published on Nov. 19 2000 by T. Reinhardt
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