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

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

Molly O'Neill / May 28, 2020

New York Cookbook From Pelham Bay to Park Avenue Firehouses to Four Star Restaurants New York is America s 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 Lewis s Greens and M

  • Title: New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants
  • Author: Molly O'Neill
  • ISBN: 9780894806988
  • Page: 306
  • Format: Paperback
  • New York is America s 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 Lewis s Greens and Mrs Kornick s Polish Corn Bread And the New York Cookbook is all of this, and much, much Collected from all five boroughs by New York Times food writer Molly O NeillNew York is America s 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 Lewis s Greens and Mrs Kornick s Polish Corn Bread And the New York Cookbook is all of this, and much, much 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 O Connor 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.

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      Posted by:Molly O'Neill
      Published :2020-02-10T07:13:10+00:00

    About "Molly O'Neill"

      • Molly O'Neill

        Molly O'Neill Is a well-known author, some of his books are a fascination for readers like in the New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants book, this is one of the most wanted Molly O'Neill author readers around the world.


    390 Comments

    1. I absolutely adore this cookbook. Instead of consisting of page after page of recipes, it is filled with stories about the history of NY cuisine, it's development over the years, and it's restaurant history. I only wish there were photos, but I can live without them when a cookbook is so very interesting as it is.The recipes are not difficult to cook at all, and those I've tried have turned out quite nicely. At the back of the book is a list of sources for ingredients, too, so if stores in your [...]


    2. I've probably only made a couple of recipes from this book, but the book itself is a fascinating read. It paints a picture of New York history that makes you want to track down every restaurant, street vendor, firehouse, deli, storefront, and neighborhood that lays claim to a "story" in this book. Less of a cookbook than a history book -- it is so rich in local color that it's almost like a scratch-and-sniff book -- you can almost taste and smell the dishes. I have to say that the recipe for mat [...]


    3. I enjoy reading cookbooks, as odd as that may sound. But this one is particularly suited for study, as it's as much cookbook as it is social history.Cultures are easily indentified through their food, and NY has dozens on display. This book is fun because it not only has a background story to each recipe, but separate sections outlining culinary histories of different areas and ethnicities.


    4. Fun to read, with portraits of NYC characters, histories and bakeries that make me so homesick for NY - even for eras of NYC before I even existed. The Carrot Top carrot cake recipe was not impressive, but Sophie Minkoff's Spiced Pumpkin Bread recipe on p. 111 is the best! (I use butternut squash - it's great!)


    5. I read a cookbook review that said this book had amazing recipes. I admit I cooked from this book several times and the recipes are good. However, this cookbook follows the Standard American Diet. If you want to eat foods lacking nutritional value, that are high fat, high salt, and high sugar, then this is the book for you.


    6. I love this cookbook. You can actually sit down and read it cover to cover as the quirky food history of NYC that it is. Great articles and pictures. It reminds you of how the best social function revolve around a love of good food!





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