New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants
ISBN-13:
9780894806988
ISBN-10:
089480698X
Author:
Molly ONeill
Publication date:
1992
Publisher:
Workman Publishing Company
Format:
Paperback
512 pages
Category:
Mid-Atlantic
,
U.S. Cooking
,
Celebrities & TV Shows
,
Regional & International
FREE US shipping
Book details
ISBN-13:
9780894806988
ISBN-10:
089480698X
Author:
Molly ONeill
Publication date:
1992
Publisher:
Workman Publishing Company
Format:
Paperback
512 pages
Category:
Mid-Atlantic
,
U.S. Cooking
,
Celebrities & TV Shows
,
Regional & International
Summary
New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants (ISBN-13: 9780894806988 and ISBN-10: 089480698X), written by authors
Molly ONeill, was published by Workman Publishing Company in 1992.
With an overall rating of 3.7 stars, it's a notable title among other
Mid-Atlantic
(U.S. Cooking, Celebrities & TV Shows, Regional & International) books. You can easily purchase or rent New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants (Paperback) from BooksRun,
along with many other new and used
Mid-Atlantic
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.57.
Description
Nibbles and noshes from New York City, 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 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 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.
Winner of a 1992 IACP/Julia Child Cookbook Award. Winner of the 1992 James Beard Food and Beverage Book Award.
A percentage of the royalties goes to Citymeals-on-Wheels.
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 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 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.
Winner of a 1992 IACP/Julia Child Cookbook Award. Winner of the 1992 James Beard Food and Beverage Book Award.
A percentage of the royalties goes to Citymeals-on-Wheels.
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