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New York Cookbook (Paperback)

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ITEM# 2583307
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ITEM#: 2583307

New York is Americais 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 Lewisis 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 OiConnor'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.

Specs

ISBN 9780894806988
Genre COOKING / Regional & Ethnic / American / General
Format Paperback
Publisher Date 1992-01-10 00:00:00.0
Publisher Workman Pub Co
Copyright Year 1992
Height 9.5 in
Wdth 7.5 in
Thickness 1.5 in
Unit weight 2.7 lb
Language English
Audience General/trade
Authors O'Neill, Molly

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This product is not yet released, and is expected to ship on Jan. 10, 1992.

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