New York Cookbook

Front Cover
Workman Publishing, 1992 - Cooking - 509 pages
1 Review
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.

From inside the book

What people are saying - Write a review

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

User Review  - Beth Reigber - Goodreads

Fun to read, with portraits of NYC characters, histories and bakeries that make me so homesick for NY - even for eras of NYC before I even existed. The Carrot Top carrot cake recipe was not impressive ... Read full review


Union Square
Lancieri of Patsys

1 other sections not shown

Other editions - View all

Common terms and phrases

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.

Bibliographic information