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

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ISBN-10: 089480698X

ISBN-13: 9780894806988

Edition: 1992

Authors: Molly O'Neill

List price: $18.95
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New York is Americas 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 Lewiss 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 OConnor'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…    
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Book details

List price: $18.95
Copyright year: 1992
Publisher: Workman Publishing Company, Incorporated
Publication date: 1/10/1992
Binding: Paperback
Pages: 512
Size: 7.34" wide x 9.18" long x 1.25" tall
Weight: 2.684
Language: English

LOOKING FOR THE HEART OF THE CITY NIBBLES, NOSHES, AND APPETIZING Meal Starters, coffee breaks, street food-New York''s best little bites. Falafel, Jamaican beef patties, hummus, clam fritters, savory chicken wings, and Jarlsberg squares. Noshing with Lou Singer Nosh Stops A Taste of the Tropics On Being a Hostess with the Leastest Lox, Stock, and Bagels To Catch a Proper Nova Smart Cocktails by the Borough and Beyond Many-Faced Quiche Stone Fence The Caviarteria and What It Knows New York''s Artisan Springs SOUPS FOR SIPPING, SLURPING, SUPPER New York bowlfuls. Chicken soup in all its ethnic varieties. Scotch broth, hot and sour soup, and Hungarian szekely. Borscht, bisque,…