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The New York Restaurant Cookbook: Recipes from the Dining Capital of the World [Hardcover]

Florence Fabricant , NYC & Co.

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Hardcover, Nov. 15 2003 --  
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Book Description

Nov. 15 2003
The New York Restaurant Cookbook presents recipes for the signature dishes from 100 of the city’s best restaurants, all selected and adapted by respected food journalist Florence Fabricant. From the timeless elegance of The Four Seasons to the downtown edginess of wd50, from the romance of Café des Artistes to the flair of Calle Ocho, the reader can re-create the distinct approach to the culinary art each restaurant offers. Also included are chef’s tips, expert sommeliers’ advice, and a full directory of addresses. Produced in conjunction with NYC & Company, the city’s official tourism marketing organization, this book has a trusted stamp of approval and the participation of the city’s best restaurants. Whether you’re a native New Yorker, or one of the more than 35 million tourists who visit the city each year, The New York Restaurant Cookbook offers a spectacular tour of the most cutting-edge culinary city in the world."This book is a delicious tribute to the wonderful spirit of these restaurants, and to everyone from the dishwashers to the cooks, chefs, and restaurateurs who make these restaurants possible."—Tim Zagat

Product Details

  • Hardcover: 288 pages
  • Publisher: Rizzoli (Nov. 15 2003)
  • Language: English
  • ISBN-10: 0847825752
  • ISBN-13: 978-0847825752
  • Product Dimensions: 23.7 x 19.5 x 2.6 cm
  • Shipping Weight: 839 g
  • Amazon Bestsellers Rank: #2,060,048 in Books (See Top 100 in Books)

Product Description

About the Author

Florence Fabricant contributes regularly to the New York Times Dining section. She is the author of nine cookbooks, including Park Avenue Potluck and The New York Times Dessert Cookbook

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Amazon.com: 4.3 out of 5 stars  7 reviews
15 of 15 people found the following review helpful
4.0 out of 5 stars Great reading, better cooking April 23 2009
By Jesse Kornbluth - Published on Amazon.com
In a previous lifetime, we went out to dinner. Often. Then our kid arrived. Now we go out less --- much less. And read cookbooks more --- much more.

Especially welcome are books with recipes from New York restaurants that are now, for us, as remote as Lapland. We remember them --- and some of these dishes --- fondly. And it's not in any way sad that the closest we may get to them is to recreate them at home.

'The New York Restaurant Cookbook: Recipes from the City's Best Chefs' is a revised edition of a local favorite. This edition features more than 100 recipes from the city's best restaurants --- with no chef, even the most prolific, getting more than a single recipe here. Florence Fabricant is an ideal tour guide. A regular contributor to The New York Times, she's the author of eight other books, including Park Avenue Potluck: Recipes from New York's Savviest Hostesses; if you own it, you know she can go high and special as well as mid-range and effortless. Here, in an introduction that will take New Yorkers and aging visitors down Memory Lane, she also offers --- so gently that you don't feel you're being schooled --- some useful advice: shock blanched vegetables in ice water, add a dollop of butter to sauces, add the pasta to the sauce instead of pouring the sauce over the pasta. And, at the end, she presents a handy list of food sources and restaurants.

Most to the point, she's collected recipes that taste like home cooking even when you have them in a restaurant: the Second Avenue Deli's chicken soup, Tavern on the Green's Caesar salad, onion soup from Capsouto Frères. And then she works up the complexity chain to recipes you may not dream of ordering, much less cooking: Felidia's ricotta and spinach dumplings, Bernadin's codfish with garlic sauce and chorizo essence, Blue Hill's poached duck with farro.

Tasting is always the best convincer. So far, these recipes thrill.
6 of 6 people found the following review helpful
5.0 out of 5 stars The New York Restaurant Cook Book July 30 2009
By R. Kitchen - Published on Amazon.com
Format:Hardcover|Verified Purchase
The recipes are top noch, but most are labor intensive and use numerous ingredients.If you are a serious cook they are well worth the time and effort.Daniel Boulud's short ribs braised in red wine were wonderful but took much time.The book is worth getting if you only make this recipe and Three Glass Chicken from Chin Chin.
16 of 21 people found the following review helpful
3.0 out of 5 stars Nothing In Color April 29 2009
By IVE - Published on Amazon.com
I have been awaiting delivery of this cookbook for several months and was very happy when it arrived today. The gorgeous cover did not disappoint, and the layout and content look wonderful. I can't wait to start cooking many of the dishes. But, why are all of the photos in black and white and why such awful definition? Rizzoli's reputation has always been top notch for visual appeal. But it is almost impossible to see the glorious interiors of New York's best restaurants, and this compromise greatly diminishes the pleasures of the book. It could have been one Wow page after another, but instead, is a complete letdown. And with a retail price of $39.95, which I'm not spending lightly these days, Rizzoli could have inserted at least a few full color pages. They have done the restaurants and readers a real disservice.
1 of 1 people found the following review helpful
5.0 out of 5 stars Great NYC Book! Jan. 31 2012
By jerryo - Published on Amazon.com
Format:Hardcover|Verified Purchase
If you love New York City food, this is the book for you! I love NYC and this book brings the city food into the kitchen!
5.0 out of 5 stars If you really like cooking, get this book Jan. 18 2014
By bill gonch - Published on Amazon.com
Format:Hardcover|Verified Purchase
Like New York, this book is eclectic. It consists of one recipe each from many good restaurants in NYC. The recipes were all well chosen and fairly easy foe the home cook. There is a brief note on each of the restaurants. The recipes are easy to follow. The photographs are great. You do not have to be a New Yorker to eat like one.

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