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Mary O'Neill

New York Cookbook

★★★★★
★★★★★
€19.99
Title
A01=Mary O'Neill
american cuisines
american food
authentic new york food
Author_Mary O'Neill
black and white cookie
blackout cake
boroughs of new york
carrot cake
carrot top
Category=WBN
cheesecake
cookbook for new york lovers
easy to follow recipes
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_nobargain
eq_non-fiction
famous new york food
famous new york restaurants
food cultures
gifts for cooks
hepburn brownies
new york cheesecake
nostalgic american cookbook
nostalgic photographs
nyc cookbook
nyc recipes
recipes of new york
restaurant recipes
secrets of new york
things to eat in new york
traditional restaurants

Product details

  • ISBN 9780894806988
  • Weight: 1060g
  • Dimensions: 186 x 234mm
  • Publication Date: 10 Jan 1992
  • Publisher: Workman Publishing
  • Publication City/Country: US
  • Product Form: Paperback
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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.
About Mary O'Neill
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.