New York Cookbook

Front Cover
Workman Publishing, 1992 - Cooking - 509 pages
5 Reviews
The food columnist for the New York Times Magazine spent five years writing this insalata of favorite recipes, restaurant and shopping recommendations, and food lore from Pelham Bay to Park Avenue.

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Review: New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants

User Review  - Kris - Goodreads

I enjoy reading cookbooks, as odd as that may sound. But this one is particularly suited for study, as it's as much cookbook as it is social history. Cultures are easily indentified through their food ... Read full review

Review: New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants

User Review  - Leila - Goodreads

I've probably only made a couple of recipes from this book, but the book itself is a fascinating read. It paints a picture of New York history that makes you want to track down every restaurant ... Read full review

Contents

Union Square
39
Lancieri of Patsys
38
at
26
Copyright

1 other sections not shown

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About the author (1992)

Molly O'Neill is the food columnist for the New York Times Sunday Magazine and a reporter for the style section of the New York Times. For ten years she worked as a chef and studied cooking at La Verenne in Paris. Twelve years ago she began writing for a living, first as a columnist at Boston Magazine, then at Food and Wine Magazine. In 1984, she became the restaurant critic for New York Newsday and moved to the New York Times in 1989. She has been nominated for Pulitzer Prize two times. Her first book, The New York Cookbook, won both the Julia Child/IACP and James Beard Awards. Her title One Big Table made the N.Y. Times Bestseller list for 2010.

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