venetian collected hostesses elizabeth

books:

3 reviews

St. Martin's Press, 2006

New York Times Dessert Cookbook
Very good recipes, and they all work. Many of them have been previously published in Wedenesday's DINING IN section of the NY Times. Unlikke many other cookbooks this covers a broad spectrum of desserts, for any occasion.

The New York Times Seafood Cookbook: More than 250 Recipes Collected from the Pages of The New York Times

4 reviews

St. Martin's Press, 2003

Very Good source of lots of standard fish recipes.
`The New York Times Seafood Cookbook', edited by Florence Fabricant, is easy to dismiss, as I was about to do when I saw the absence of any photographs and the thin material on general technique. This is especially true since there are so many excellent fish cookbooks available today, ranging from the concise, such as Mark Bittman's `Fish' and `James Beard's New Fish Cookery' to the profusely ...

The New York Restaurant Cookbook: Recipes from the Dining Capital of the World

1 review
Florence Fabricant

Rizzoli, 2003

NY history
This is an enjoyable cookbook---what a delightful walk down memory lane! Anyone who wants to really understand what makes NY NY would enjoy this book.

The Great Potato Book

2 reviews
Florence Fabricant

Ten Speed Press, 2001

Super Spud Book
Any spudophile will love this book. A lengthy but fascinating introduction relates the history of the noble potato as well as useful tips for cooking and storing. Numerous types of potatoes are described in detail, each accompanied by illustrations and pertinent recipes. The odd configuration of the book is unique and the spud photo on the cover looks as real as imaginable.

Venetian Taste

1 review
Adam D. Tihany, Francesco Antonucci, ...

Artabras Publishers, 1997

A MUST-have addition to your COOKBOOK collection
Chef Antonnuci's cooking is considered by many to be "the best italian in NYC." And if youv'e eaten at his Remi restaurants I am sure you would agree. So, there is no doubting that the chef is knowledgable... but what is most important for a cookbook (as far as I am concerned), is how easy it is to re-create (at home) the meals Antonnuci has mastered over the years. And having just had a dinner ...

New Home Cooking
Florence Fabricant

Clarkson Potter, 1991

A renowned New York Times food writer and critic presents 40 menus that epitomize the way people want to cook--and eat--today: comforting, homey fare with a sophisticated international twist. "Florence Fabricant's exciting recipes are easy to follow and well explained; this book should be in everyone's cooking library."--Pierre Franey.

Park Avenue Potluck: Recipes from New York's Savviest Hostesses

5 reviews
The Society of Memorial Sloan Kettering, Florence Fabricant

Rizzoli, 2007

Wonderful recipes
This book has some fantastic recipes....have not yet tried one that wasn't a winner--I recommend it highly!

Elizabeth Berry's Great Bean Book

1 review
Elizabeth Berry, Florence Fabricant

Ten Speed Press, 1999

So many kinds of beans,great recipes,and most informative.
I thought this book was great. Origins and descriptions of flavors of all beans were so interesting and informative. Wonderful recipes. Personal notes of Elizabeth's favorites was great. Finally, where to find these beans was so helpful. Some recipe books leave this one out. Also,lovely pictures.