New York Cookbook

Front Cover
Workman Publishing, 1992 - Cooking - 509 pages
5 Reviews
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.
  

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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

I
II
III
IV
24
V
65
VI
29
VII
52
VIII
79
IX
46
X
93
XI
40
Copyright

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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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