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

202 kr
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Om denne bog
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.
Product detaljer
Sprog:
Engelsk
Sider:
512
ISBN-13:
9780894806988
Indbinding:
Paperback
Udgave:
ISBN-10:
089480698X
Udg. Dato:
10 jan 1992
Længde:
32mm
Bredde:
186mm
Højde:
234mm
Forlag:
Workman Publishing
Oplagsdato:
10 jan 1992
Forfatter(e):
Kategori sammenhænge