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

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	• New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants Molly O'Neill Workman Publishing Company, 1992 - 512 pages average customer review:based on 28 reviews view larger image
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highly recommended

A Nifty New York Cookbook

As a native New Yorker, I consider this a classic ... wonderful anecdotes and recipes from a vast array of people who live in the city. Molly's affection for the city is evident (her brother, Paul, played for the Yankees), and her knowledge of both food and the city makes this cookbook a gem.

Excellent all-around cookbook

This book was published the year I married....I received SIX copies as shower gifts! It was a sign....I was destined to use this cookbook forever. And, so far,that has been the case.
I have found very few recipes to disappoint and many to thrill. The steamed lobster with ginger and scallions is always amazing-especially with lobster fresh off the boat. Singer's stuffed lobster is excellent, though not for the squeemish as you need to kill the bugs before you cook them. Jerry Giorgio's stuffed mussels are also a crowd pleaser.
A friend recently cooked Chicken Adobo for our book club and everyone took the recipe home. Katherine Hepburn's Brownies are delicious and a perfect end to every picnic. And where else was I to look when assigned to make matzoh ball soup for my daughter's kindergarten class?
If you love to cook, you will love this cookbook.

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Good but some recipes are hit or miss

This book has the best spaghetti sauce recipe --my husband and I loved it--it was a way to bring NY cooking to Hawaii since there are not many good italian restaurants out here like in NY, which I miss. On the downside, not all recipes were good. For ex, I did not like the Madison Square burgers nor did I like the Pad Thai noodles (I tried recipes from Keo or Cooking light for Pad Thai which were better). I will try some more recipes from this book and hopefully will have better luck.

Café au Lait Cheesecake with a Mocha Crust

Molly O'Neill's New York Cookbook is a celebration of the New York Food world. She is the food columnist for The New York Times Magazine and spent five years working on this amazing book. The first recipe I tried was "Katie's Café au Lait Cheesecake with a Mocha Crust." The ingredients looked delicious with cinnamon and chocolate wafers for the crust and a rum and coffee flavored filling. I made it for Easter and everyone was very impressed.

Since the author is a food columnist I knew she would be selecting winning recipes and so I felt confident enough to make the recipe for a big occasion without even trying it out at least one time for myself. I was very pleased with the results and can recommend the recipe to you for any occasion.

Whether you are interested in trying lots of new recipes or you just enjoy reading cookbooks, the New York Cookbook has so much to offer. Page after page of delicious information mingle with the even more delicious recipes. Some of the fun recipes include:

New York Penicillin - a chicken soup made by Aunt Marie Stacey. This stock/soup is then used in a variety of recipes and is very easy to make.

Irish Soda Bread - Make two loaves of bread in no time at all.

Simple Fresh Tomato Sauce - The perfect sauce for pasta made with fresh tomatoes, onions, garlic, oregano and a little brown sugar.

Shrimp Fried Rice
Shish Kebabs
Meat Loaf
Rosemary Chicken
Chicken Paprikas
Pan-Fried Sole
Yoko's Japanese Salad Dressing
Marrakesh Carrots

Some of the sweet treats include: "Coney Island Fudge" made with cream and semisweet chocolate, "Zoe Morsette's Oatmeal Macaroons," "Aunt Olga's Cardamom Cake," and "Katharine Hepburn's Brownies." If you love ice cream, you may want to try out the recipe for Hot Fudge Sauce and Butterscotch Sauce.

A few of the highlights in this book include:

Food Walks - Wander through food markets
A Few Essential Ingredients in Italian Cooking
Manhattan Clam Chowder
In Search of New York Steak
A Trip Down Menu Lane
Festivals

The New York Cookbook is an extremely well-researched feast that will satisfy the cerebral appetite as well as please your family and friends when you try out the delicious recipes. These recipes have been created by some of the best cooks in New York and you can use them with confidence, knowing you are making something wonderful for dinner or dessert. This cookbook was a wonderful gift from a friend who loves visiting New York and I already have plans to buy copies for friends and relatives. This is a highly collectible cookbook with recipes you will look forward to making year after year.

~The Rebecca Review

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

Cooks Magazine recommended this cookbook as being very authentic. I bought it because of their review. They were absolutely right. The recipes are original/authentic New York complete with history and original photos. It's a great read even if you never make any of the recipes.
I highly recommend this book.

reviews: page 1, 2, 3, 4, 5, 6

New York is Americaís 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 Lewisís 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 OíConnor'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. Main Selection of Book-of-the-Month's Club HomeStyle Books. Winner of a 1992 IACP/Julia Child Cookbook Award. Winner of the 1992 James Beard Food and Beverage Book Award. 221,936 copies in print.

A percentage of the royalties goes to Citymeals-on-Wheels.

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