Buy Used
CDN$ 4.02
+ CDN$ 6.49 shipping
Used: Good | Details
Condition: Used: Good
Comment: Former Library book. Shows some signs of wear, and may have some markings on the inside. 100% Money Back Guarantee. Shipped to over one million happy customers.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

The New York Restaurant Cookbook: Recipes from the Dining Capital of the World Hardcover – Nov 15 2003

See all 4 formats and editions Hide other formats and editions
Amazon Price
New from Used from
"Please retry"
CDN$ 9.91 CDN$ 4.02

Harry Potter and the Cursed Child
click to open popover

No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Product Details

  • Hardcover: 288 pages
  • Publisher: Rizzoli (Nov. 15 2003)
  • Language: English
  • ISBN-10: 0847825752
  • ISBN-13: 978-0847825752
  • Product Dimensions: 18.3 x 3 x 23.4 cm
  • Shipping Weight: 839 g
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #2,951,317 in Books (See Top 100 in Books)
  •  Would you like to update product info, give feedback on images, or tell us about a lower price?

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

Customer Reviews

There are no customer reviews yet on
5 star
4 star
3 star
2 star
1 star

Most Helpful Customer Reviews on (beta) HASH(0x9fde1abc) out of 5 stars 7 reviews
17 of 17 people found the following review helpful
HASH(0x9ff1e6c0) out of 5 stars Great reading, better cooking April 23 2009
By Jesse Kornbluth - Published on
Format: Hardcover
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.
8 of 8 people found the following review helpful
HASH(0x9ff1e714) out of 5 stars The New York Restaurant Cook Book July 30 2009
By R. Kitchen - Published on
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.
19 of 23 people found the following review helpful
HASH(0x9ff1e9f0) out of 5 stars Nothing In Color April 29 2009
By IVE - Published on
Format: Hardcover
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 2 people found the following review helpful
HASH(0x9ff1ef0c) out of 5 stars Great NYC Book! Jan. 31 2012
By jerryo - Published on
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!
0 of 1 people found the following review helpful
HASH(0x9ff1e7d4) out of 5 stars If you really like cooking, get this book Jan. 18 2014
By bill gonch - Published on
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.