New York CookbookNew 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. |
From inside the book
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Contents
LOOKING FOR THE HEART OF THE CITY | 3 |
NIBBLES NOSHES AND APPETIZING | 4 |
SOUPS FOR SIPPING SLURPING SUPPER | 9 |
TO BAKE AN HONEST LOAF | 10 |
FOOD WALKS | 2 |
THE GREENING OF NEW YORK | |
A CHRONOLOGY OF SIGNIFICANT CULINARY EVENTS IN NEW YORK CITY | |
NEW YORK NOODLES | |
THE MEAT OF THE MATTER | 13 |
FESTIVALS | 4 |
THE BIRDS | 12 |
FROM RIVER SEA AND THE FULTON MARKET | 8 |
A TRIP DOWN MENU LANE | |
A LITTLE SOMETHING SWEET | 6 |
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1/2 teaspoon freshly 1½ cups 15 minutes 30 minutes Avenue baking sheet barbecue bay leaf beans beef bell pepper boil Brooklyn brown cake carrots celery cheese chicken broth chocolate cilantro cloves cloves garlic combine cook cool cover cups all-purpose flour dish dough Drain eggplant falafel finely chopped fish freshly ground black garlic grill ground black pepper Italian kreplach large bowl latkes lightly Manhattan meat medium heat milk mixture mushrooms noodles olive oil onion oregano paprika parsley pasta peeled pierogi Place pork potatoes pound Preheat the oven purée recipe Reduce the heat refrigerate Remove restaurant rice rinsed roast Salt and freshly salt and pepper sauce saucepan sauté scallions seeds Serves simmer skillet sliced soup sour cream soy sauce spoon Sprinkle steak stir Street tablespoons taste teaspoon freshly ground teaspoon salt tomatoes unsalted butter vanilla vegetable oil vinegar warm whisk wine wonton York