by
Anthony, Michael, 1968-, author.
Call Number
641.5973 ANT
Publication Date
2013
Summary
"One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy. Opened in 1994, Gramercy Tavern is more than just a restaurant. It has become a New York institution earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming and convivial atmosphere, and steadfast commitment to hospitality are unparalleled. The restaurant has its own magic--a sense of community and generosity--that's captured in these pages for everyone to bring home and savor through 125 recipes. Restaurateur Danny Meyer's intimate story of how Gramercy was born sets the stage for executive chef-partner Michael Anthony's appealing approach to American cooking and recipes that highlight the bounty of the farmer's market. With 200 sumptuous photographs and personal stories, The Gramercy Tavern Cookbook also gives an insider look into the things that make this establishment unique, from the artists who have shaped its decor and ambience, to the staff members who share what it is like to be a part of this close-knit restaurant family. Above all, food lovers will be inspired to make memorable meals and bring the warmth of Gramercy into their homes"--
Format:
Books
Relevance:
85048.4141
by
Solomonov, Michael, author.
Call Number
641.595694 SOL
Publication Date
2015
Summary
Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern lsraeli cuisine, attracting notice from the New York Times, Bon Appetit, ("an utter and total revelation"), and Eater ("Zahav defines lsraeli cooking in America"). Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl." It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients. Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.
Format:
Books
Relevance:
77640.5703
View Other Search Results
by
Anthony, Michael, 1968-, author.
Call Number
641.65 ANT
Publication Date
2015
Summary
One of America's most highly acclaimed chefs gives us more than 140 simple recipes and techniques for imaginative vegetable cooking at home.
Format:
Books
Relevance:
73635.9141
by
Kalins, Dorothy.
Call Number
641.3
Publication Date
2021
Format:
Electronic Resources
Relevance:
21606.0898
by
Anthony, Michael.
Call Number
641.5973
Publication Date
2013
Format:
Electronic Resources
Relevance:
1520.4939
Limit Search Results