Books: Cooking by Cuisine -> Cooking American
New York Cooks : The 100 Best Recipes from New York Magazine
Stuart, Tabori and Chang
Published: October 28, 2003
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From Publishers Weekly
As sophisticated, urbane and in-the-know as the magazine whence they initially appeared, these recipes from New York restaurants will appeal to foodies looking to experience the magic of celebrity chef cuisine without the mad
dash for a reservation. Most of the recipes come from such restaurants as Craft, Blue Ribbon, Le Cirque and Balthazar, and from famous kitchen personalities (and inspired chefs) like Mario Batali, Alain Ducasse, Daniel Bouley and Jean-Georges
Vongerichten. Duffy, the magazine's culinary editor, writes an engaging introduction for each recipe, giving the context for its inclusion. Often, it's a bit of a time capsule: the end-of-the-millennium extravagance (when "gastronomic excess-and our
expense accounts-seemed to know no bounds") evinced by D'Aragnan Rotisserie's Classic Terrine of Foie Gras, or the years when a French bistro was still something of a novelty (but not necessarily "a gastronomic destination) and Jean Michel Diot crafted
his rich Daube de Boeuf and#224; ma Facon. For the most part, the preparation does not exceed home cooks' basic skills, but deep pockets will be needed for offerings like Croque Monsieur with Caviar and Chateaubriand with Portobello-Bacon Sauce. These
are great for special occasions, but it's the simpler recipes that will appeal more to most readers: Batali's Lasagna Bolognese and Waldy Malouf's Apple Pie with a Cheddar Crust come to mind. Lushly photographed, this volume-half urban foodie souvenir,
half helpful cookbook-will be a big hit at the holidays for fans of New York City, the Food Network and refined fare.
Copyright 2003 Reed Business Information, Inc.
Every year, New York magazine publishes two definitive
guides to entertaining-one for summer, one for the holidays. New York Cooks collects the best recipes from these issues, showcasing the creations of the city's greatest chefs. Their mouth-watering dishes can be easily made at home-they've all been
tested-without spending the whole day in the kitchen.
The recipes in this stylishly designed collection include modern classics and fresh takes on standards, from Goat Cheese and Beet Terrine from David Bouley of Bouley, to Sweet Corn and Lobster
Chowder from Aquagrill's Jeremy Marshall, to Chocolate Brownies from the Gramercy Tavern's Claudia Fleming. Among the book's other recipes are dishes by Thomas Keller, Bobby Flay, Mario Batali, Jean-Georges Vongerichten, and other prominent New York and
former New York chefs.
New York readers have long clamored for the magazine's favorite recipes for entertaining. Now, for the first time, the best of the magazine's fresh, modern dishes-for everyday cooking and for fine dinner parties-are
available in one book.
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