New York cookbook
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.
32 pages matching paprika in this book
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What people are saying - Write a review
Review: New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star RestaurantsUser 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 RestaurantsUser 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