New York Cookbook

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

Contents

LOOKING FOR THE HEART OF THE CITY
NIBBLES NOSHES AND APPETIZING
SOUPS FOR SIPPING SLURPING SUPPER
FOOD WALKS
24
THE GREENING OF NEW YORK
65
A CHRONOLOGY OF SIGNIFICANT CULINARY EVENTS IN NEW YORK CITY
29
NEW YORK NOODLES
52
THE MEAT OF THE MATTER
79
FESTIVALS
46
FROM RIVER SEA AND THE FULTON MARKET
93
A TRIP DOWN MENU LANE
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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