New York Cookbook
From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants
NIBBLES AND NOSHES Falafel, fritters, and the Four Seasons' Salmon Rillettes. Grandma Dora's Chopped Liver and Lupe's savory Empanadillas. Steamed pork dumplings, a caviar primer, smart cocktails by the borough. SOUP AND BREAD Mai Loan Bass' Vietnamese Sweet and Sour Soup and Spring Street Prosciutto Bread. Lord & Taylor's Scotch Broth and West Indian Coco Bread. Plus Eli's Orwasher's, and the return of the neighborhood bakery. MAIN STREET MEATS The 21 Club Burger. The New Your steak. June Bobb's Garlic Pork, and Leg of Lamb with Oregano Potatoes. And oh, the brisket! CHICKEN TOWN Andre Soltner roasts it, Laurie Colwin bakes it, Mrs. Pea…
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Produktdetails
- ISBN: 978-0-89480-698-8
- EAN: 9780894806988
- Produktnummer: 9368313
- Verlag: Workman
- Sprache: Englisch
- Erscheinungsjahr: 1992
- Seitenangabe: 512 S.
- Masse: H23.3 cm x B18.6 cm x D3.2 cm
- Abbildungen: Trade Paperback; 2-color, illustrations through
Über den Autor
Molly O'Neill was the food columnist for The New York Times Magazine for ten years, the host of the PBS series Great Food, and an award-winning cookbook author.
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