New York cooks : 100 recipes from the city's best chefs / Joan Krellenstein and Barbara Winkler.

ISBN:

9781933027784

Title:

Author:

Krellenstein, Joan

Personal Author:

Krellenstein, Joan

Edition:

1st ed.

Publication Information:

New York, NY : Sixth & Spring, c2009.

Physical Description:

222 p. : ill. (some col.) ; 26 cm.

General Note:

Includes index.

Donated by Luke Howes.

Contents:

New American -- Italian -- Urban country -- French -- Classic American -- Mediterranean & Iberian -- Specialty cuisines.

Subject Term:

International cooking.

Cooking -- New York (State) -- New York.

Cooks -- New York (State) -- New York.

Added Author:

Winkler, Barbara

Format:

Books

Electronic Access:

Publisher description http://www.loc.gov/catdir/enhancements/fy1209/2008936329-d.html

Publication Date:

2009

Publication Information:

New York, NY : Sixth & Spring, c2009.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.59747 KRE	Book	1	Standard shelving location	Searching... Unknown

There's something in the air in New York City today: the delicious aromas from an unprecedented number of trendsetting restaurants. Here, direct from Gramercy Tavern, Union Square Caf#65533;, Blue Smoke, Picholine, Barolo, Caf#65533; Des Artistes (to name a few) are some of the best recipes around. They include such mouthwatering original creations as Bacon Wrapped Muscovy Duck Breast, Blackfish with Spaghetti Squash, Cara Cara Orange and Bibb Salad, Skirt Steak with Chimichurri Sauce, and dozens more. Illustrated with gorgeous full-color photography and featuring interviews with superstar chefs, New York Cooks offers cooks from coast to coast a chance to experience the latest culinary masterpieces--just the way they serve them in New York.

Chefs included:

- davidburke&donatella: Eric Hara

- Gramercy Tavern: Michael Anthony

- Allen & Delancy: Neil Ferguson

- Little Owl: Joey Campanaro

- Beacon: Waldy Malouf

- Porter House: Michael Lomanaco

- Caf#65533; des Artistes: George Lang

- Picholine: Terrance Brennan

- Gemma: Chris D'Amico

- Insieme: Marco Canora

- Molyvos: Jim Botsacos

- Periyali: Jimmy Henderson

And many more!

Reviews (2)

Publisher's Weekly Review

Even if they've never set foot in the Big Apple, foodies will want to consider adding Krellenstein and Winkler's superlative recipe compilation to their collections, as it provides a vibrant and vital snapshot of the current New York restaurant scene. The hundred recipes are grouped by style (New American, Italian, French, Mediterranean and Iberian, etc.), highlighting a handful of restaurants and their respective head chefs. Many offer recipes for some of their favorite dishes, ranging from the simple-including Taleggio, Speck and Egg Pizza from Centro Vinoteca's Anne Burrell-to the more complex, such as Terrance Brennan's Diver Scallops with Cauliflower and Blood Orange Grenobloise (from French favorite Picholine). There are plenty of suggestions for old-fashioned comfort food, including Chris D'Amico's Braised Oxtails from Gemma and Kenny Callaghan's Deviled Eggs from Blue Smoke, as well as pleasant diversions like the Little Owl's much-loved Gravy Meatball Sliders. Each chef is profiled and questioned regarding overrated ingredients (foie gras comes up often), favorite food and must-have kitchen gadget. Though an emphasis on French, Italian and American cuisines edges out other cuisines, most notably Asian, this volume is a beautiful and admirable look behind New York City's best cooking of 2009. (Sept.) Copyright 2009 Reed Business Information.

Booklist Review

America's restaurant capital offers a full spectrum of eating houses, but tourists tend to flock to a handful of well-publicized Manhattan dining rooms with established culinary pedigrees. This pictorial survey of some of the city's top restaurant chefs focuses on a few dozen skilled practitioners. To assess the current cooking trends, the authors ask each chef the same few questions about their likes and dislikes. Similar ingredients such as foie gras and truffles may appear with equal frequency on cooks' favorites and least-liked lists; yet, many of the chefs' most beloved dishes are ones recalled fondly from childhood. Recipes reflect what metropolitan chefs believe represents their personal cooking style. Some, such as Michael Lomonaco's Philly Cheesesteak Sandwich, offer few challenges in execution. Others demand so lengthy and obscure a list of exotic ingredients that only the most intrepid home cook will be undaunted.--Knoblauch, Mark Copyright 2009 Booklist

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Reviews (2)

Publisher's Weekly Review

Booklist Review