New York

View:

  • 'Wichcraft: Craft a Sandwich Into a Meal - and a Meal Into a Sandwich

    By Tom Colicchio

    Our Price: $13.75
    • Format: Hardcover
    • ISBN-13: 9780609610510
    • Publisher: Harpercollins
    • Published: March 2009
    In 'Wichcraft,' Top Chef head judge Tom Colicchio shares the secrets of his popular chain of 'wichcraft sandwich shops with step-by-step recipes for all their best-loved offerings. From Roasted Turkey with Avocado, Bacon, Onion Marmalade, and Mayonnaise to Sicilian Tuna with Fennel, Black Olives, and Lemon, ''Wichcraft' is stuffed with sandwiches that will add something special to both your lunchbox and your life. With 100 full-color photographs, recipes for pantry items including dressings and condiments, and a host of sandwich cookies and ice cream treats, this is the book you need to bring a little magic to your kitchen.
  • The 2nd Avenue Deli Cookbook: Recipes and Memories from Abe Lebewohl's Legendary Kitchen

    By Sharon Lebewohl

    Our Price: $13.00
    • Format: Hardcover
    • ISBN-13: 9780375502675
    • Publisher: Random House
    • Published: October 1999
    From innovative dishes - such as matzo blintzes - to fabulous old-fashioned deli favorites - such as perfect hot pastrami sandwiches and legendary matzo-ballsoup, the 166 recipes featured in this book reflect the menu of this coveted classic deli. Rated New York City's best by both Zagat and Time Out. 30 b&w illus. 225p.
  • Alain Ducasse's New York: 100 Gourmet Addresses

    By Alain Ducasse

    Our Price: $11.25 - $20.25
    • Format: Hardcover
    • ISBN-13: 9780847849208
    • Publisher: Universe
    • Published: March 2016
    Acclaimed chef Alain Ducasse reveals his personal guide to the best eating, drinking, and hospitality the city has to offer. A perfect introduction to New York’s food world for New Yorkers and tourists alike.There are many guides to New York restaurants, but this is the first one by Alain Ducasse, the critically acclaimed French chef and multiple-time winner of three Michelin stars in two different cities. From Brooklyn’s hippest new restaurants to Manhattan’s best street vendor hot dogs, Ducasse reveals his personal selections of Gotham’s best culinary destinations.This intimate hardcover comes with a foldout map that is perfect for popping into hand luggage or tucking into a coat pocket. This compact guide focuses primarily on Manhattan and Brooklyn, revealing Ducasse’s favorite spots, special finds, and gourmet delights. It captures New York’s globally inspired palette of flavors and aromas that blend together into its own unique food culture producing some of the world’s best and most innovative restaurants. From bistros, gelaterias, and bakeries to old-fashioned “appetizing” delicatessens, greenmarket stands, and five-star restaurants, any culinary location that is special to New York and at the top of its game, is included in Ducasse’s guide.
  • Alfred Portale Simple Pleasures: Home Cooking from the Gotham Bar and Grill's Acclaimed Chef

    By Alfred Portale

    Our Price: $10.00
    • Format: Hardcover
    • ISBN-13: 9780060535025
    • Publisher: William Morrow
    • Published: October 2004
    In celebration of The Gotham Bar and Grill's 20th anniversary, 'the most influential chef working in New York' shares the simple recipes he enjoys at home. Sophisticated yet easy and supermarket-friendly, here are 125 recipes for main courses as well as starters, salads, and desserts. Now anyone can add a Gotham-inspired twist to such favorites as Pumpkin and Carmelized Onion Soup with Gruyere and Sage, Fettucine with Braised Beef in Red Wine, and Roasted Cod in a New England Chowder Sauce. Illus., 100 full-color photos throughout. 320p.
  • Alfred Portale's 12 Seasons Cookbook

    By Alfred Portale

    Our Price: $9.00
    • Format: Hardcover
    • ISBN-13: 9780767906067
    • Publisher: Broadway Books
    • Published: October 2000
    Changing the menu every four weeks requies a lot of planning ahead, and imagination. This finely attuned book by the Gotham Bar & Grill chef creates ingenious menus with more than 100 perfectly timed recipes. Over 100 full-color photos. 448p.
  • Alfred Portale's Gotham Bar and Grill Cookbook

    By Alfred Portale

    Our Price: $22.50
    • Format: Hardcover
    • ISBN-13: 9780385482103
    • Publisher: Doubleday
    • Published: October 1997
    The renowned chef and co-owner of one of New York best-known, most-honored restaurants not only unveils his secrets for the home cook but also explains why he uses particular combinations of foods, how he was inspired to'invent' a particular recipe, and the reasons for preparing ingredients in a particular way. Here are more than 100 complete Gotham recipes, from Lamb Shanks with Creamy White Beans and Yellow Turnip Puree to SearedSalmon, Potato Puree and Peas and an Herbed Butter Sauce. Instructions for serving and presenting; notes on variations and flavor building;, plus hints and tips. Illus., 89 full-color & 107 B&W photos. 368p.
  • Alice's Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York's Most Whimsical Tea Spot

    By Haley Fox

    Our Price: $25.99
    • Format: Hardcover
    • ISBN-13: 9780061964923
    • Publisher: William Morrow Cookbooks
    • Published: November 2010
    For almost ten years, Alice's Tea Cup has been a destination in New York City for locals and tourists alike who crave a scrumptious afternoon tea without airs or pretension. Haley and Lauren Fox learned at an early age that tea was more than just a beverage - it was an event to be shared and protected - and they divulge their tea-making philosophy and dozens of delectable recipes in this beautiful cookbook: savories, baked goods, sweet treats, tea selections, specialty drinks, and of course, Alice's world-famous tender, moist scones, including nineteen versions, from pumpkin to peanut butter and jelly to ham and cheese. Index. Illus., color photos. 230p.
  • American Flavor

    By Andrew Carmellini

    Our Price: $17.50
    • Format: Hardcover
    • ISBN-13: 9780061963292
    • Publisher: Ecco
    • Published: October 2011
    Andrew Carmellini shares the lessons of his culinary life on the road in recipes and stories that get at the soul of how we eat today. Using the traditional regional foodways and the multicultural neighborhoods, global eateries, and ethnic groceries that dot the American landscape as his inspiration, he introduces delectable, enticing dishes that deliver maximum impact, yet are surprisingly simple to make. In this book, there’s cheese pierogies inspired by the Polish church ladies of Carmellini’s native Cleveland right next to his take on savory-sweet barbecued beef short ribs from L.A.’s Korea Town; seriously smoky southwestern mole alongside savory lamb stew that takes in flavors from Astoria, the historically Greek neighborhood in Queens, New York. Every recipe reflects Carmellini’s laid-back style, midwestern roots, big-city palate, and dedication to great ingredients and serious flavor. Along with the recipes are true-life tales of Carmellini’s crazy culinary travels across America, into Canada, and even to Europe. Index. Illus., color photographs. 323p.
  • Amy's Bread (Revised & Updated)

    By Amy Scherber

    Our Price: $17.50
    • Format: Hardcover
    • ISBN-13: 9780470170755
    • Publisher: John Wiley & Sons
    • Published: February 2010
    This beautifully illustrated update of the classic AMY'S BREAD cookbook lets you make Amy's hearty, satisfying breads in your own kitchen. Here you'll find Amy's favorite and most popular recipes, as well as the baking tips and tenchiques you'll need to create loaves that live up to the highest expectations, with ideal textures, surprising flavor dimensions, and picture-perfect results. Breads you can prepare range from the Big Beautiful White Pan Loaf to Semolina Bread with Apricots and Sage. For sweet-toothers, there's Chocolate cherry Rolls and Autumn Pumpkin Bread with Pecans. With a chapter on starters. Glossary, Mail-Order Sources, Index. Photos.
  • Appetite City: A Culinary History of New York

    By William Grimes

    Our Price: $14.95
    • Format: Hardcover
    • ISBN-13: 9780865476929
    • Publisher: North Point Press
    • Published: October 2009
    The former New York Times restaurant critic William Grimes leads readers on a grand historical tour of New York's dining culture. Beginning with the era when simple chophouses and oyster bars dominated the culinary scene, hecharts the city's transformation into the world restaurant capital it is today. Enhancing his tale with more than one hundred photographs, rare menus, menu cards, & other curios & illustrations, Grimes vividly describes the dining styles, dishes, & restaurants succeeding one another in an unfolding historical panorama - rich with incident, anecdote, & unforgettable personalities. For the dedicated food lover or the casual diner. Notes, Selected Bibliography, Index.
  • Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes

    By Arthur Schwartz

    Our Price: $15.00
    • Format: Oversize Paperback
    • ISBN-13: 9781584796770
    • Publisher: Stewart, Tabori & Chang
    • Published: 2004
    'The Schwartz Who Ate New York' knives and forks his way through all five boroughs to bring the history of New York City food and more than 100 of its best recipes to the table. From Gotham's gastronomic beginnings to its latest trwends, Schwartz covers the personalities, products, restauransts, bakeries, food stores, and events that make New York City the dining capital of America. In lively, opinionated text, Schwartz tells the story of each immigrant group's culinary challenges and contributions, beginning with the original Dutch settlers. Discover how waffles and chicken bcame a combination, how Jewish food merchants established themselves on the Lower East Side, and how Porterhouse got its name, and how Manhattan Clam Chowder, Cheesecake, and Knishes became national foods. Absolutely vast in its range, NEW YORK CITY FOOD comes vividly alive as the perfect tour guide to the culinary history of the city. Bibliography, Index. Color/b&w illus. 400p.
  • Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes

    By Arthur Schwartz

    Our Price: $12.50
    • Format: Hardcover
    • ISBN-13: 9781584793977
    • Publisher: Stewart, Tabori & Chang
    • Published: November 2004
    From Gotham's gastronomic origins with 'Dutch colonial' to the latest trends, New York's foremost radio food expert covers the personalities, products, restaurants, bakeries, food stories, & events that make the Big Apple the dining capital of America. Includes 60 original New York recipes, such as Black and Whites, Delmonico Potatoes, and Egg Creams, as well as those with national appeal, such as Manhattan Clam Chowder, Cheesecake, the knish. Bibliography, index. Illus., 140 color/b&w photos. 400p.
  • The Balthazar Cookbook

    By Keith McNally

    Our Price: $19.00 - $33.75
    • Format: Hardcover
    • ISBN-13: 9781400046355
    • Publisher: Clarkson Potter/Publishers
    • Published: 2003
    A designated New York `hot spot',Balthazar - the cookbook version- presents 100 recipes of its superbly prepared versions of the 'comfort ' foods served up in Parisian brasseries, ranging from Onion Soup Gratinee and Goat Cheese Tart to Moules a la Mariniere, Bouillabaisse and other seafood classics, as well as hearty dishes like Steak au Poivre and Cassoulet. Illus., 90 full-color/50 b&w photographs. 272p.
  • Bar Tartine: Techniques and Recipes

    By Cortney Burns

    Our Price: $35.95
    • Format: Hardcover
    • ISBN-13: 9781452126463
    • Publisher: Chronicle Books
    • Published: November 2014
    Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.
  • Battersby: Extraordinary Food from an Ordinary Kitchen

    By Joseph Ogrodnek

    Our Price: $31.50
    • Format: Hardcover
    • ISBN-13: 9781455553327
    • Publisher: Grand Central Life & Style
    • Published: October 2015
    Serve sophisticated, satisfying food--regardless of kitchen's size or scope--with recipes and advice from award-winning chefs Joseph Ogrodnek and Walker Stern of Brooklyn's Battersby and Dover fame.Ogrodnek and Stern cook stellar meals in their restaurant Battersby's small (4 x 6') open kitchen where they break boundaries with taste combinations and levels of flavor. To pull off world-class food in such tight quarters, they have developed systems of organization founded on a roster of dishes that are largely prepared in advance (sometimes days in advance) and finished just before serving. And that is how they have organized their first cookbook: each recipe is divided into "to prep" and "to serve" instructions. And the recipes--from Crispy Kale Salad with Brussels Sprouts and Kohlrabi to Duck Breast with Quince and Radishes, from Corn Soup with Shrimp to Apricots with Honey and Sweet Ricotta--will make your meals memorable!

View: