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Restaurant cookbooks, and celebrity chefs. in association with amazon.com New York eateries: A-C · D-M · N-Z See also California cookbooks
by Florence Fabricant Rizzoli, 2003. 288pp.
"...The New York Restaurant Cookbook not only offers an insider's look at 100 of New York's best-known restaurants, but also provides the opportunity to re-create their signature dishes at home. Respected food journalist and cookbook writer Florence Fabricant has selected and adapted recipes from each of these restaurants for the home cook. Here are dishes from every course that represent the distinct, original style of world-class chefs. From the timeless elegance of the '21' Club to the downtown hipness of Nobu ... you get the very best that Manhattan has to offer. Also included are "Chef's Tips" for the home cook, expert sommeliers' advice on choosing accompanying wines, and a full directory of addresses." --book description 
by Mr. Cutlets Ig Publishing, 2003. 215pp.
"Meat Me in Manhattan takes you on a whirlwind tour of what the greatest restaurant city in the world has to offer to the discerning carnivore. You'll learn what meat is and where it comes from, how to get it done the way you like it, and the best places to eat it in America's "meatropolis." Features include reviews of over 100 of New York's best meat restaurants... A trip to the Meat Market with the owner of Peter Luger steakhouse... and much more." book description 
by Peter Berley Regan Books, 2000. 464pp.
"A chef for seven years at the Angelica Kitchen, New York City's hip vegan restaurant, Berley focuses on how the act of cooking can nourish one's life in this (mostly) vegan cookbook. Emphasizing home-cooked meals as opposed to gourmet feasts, Berley articulates the principles and techniques behind each recipe. Based on fresh and seasonally available ingredients..." --Publishers Weekly See also The Angelica Home Kitchen (below).
by Michael Lomonaco, Donna Forsman (Photographer) Doubleday. 1995
"This book conjures up nostalgic images of glamorous days gone by, but Lomonaco's up-to-date recipes return it firmly to the present. More than a cookbook, it's really a scrapbook/history of the high-society restaurant that began as a speakeasy ...The recipes include the traditional dishes for which "21" is known, but anyone who thinks the restaurant still serves nothing but its signature hamburgers and chicken hash will be pleasantly surprised by Lomonaco's contemporary creations. The well-written text is very readable and includes lots of detailed information on food, techniques, and wine. " Library Journal View recipes from 21.
by Patricia Yeo, and Julia Moskin St. Martin's Press. 2002, 288pp.
"...When it comes to world-class chefs, Patricia Yeo breaks the mold. Growing up in a Chinese family in Malaysia, she was raised on the big, bold flavors of Indian, Chinese, Indonesian, Japanese, and Thai cooking that wafted through her grandmother's kitchen and the streets of Kuala Lumpur. It wasn't until she was a grad student in biochemistry at Princeton that Yeo turned her creativity and passion to the kitchen -- where she's been dazzling critics and diners ever since, earning a rare three stars from the New York Times for her food at restaurant AZ. ...Layering flavors, playing with contrasts, paying tribute to beloved comfort foods, and bringing the world's boldest ingredients together with ease, these light, appealing recipes are at once daringly new and reassuringly familiar. Forget everything you thought you knew about "serious food" and discover the joys of playful, flavorful cooking in this extraordinary cookbook from a new talent who's got the whole food world talking. Includes 20 b&w and 22 color photos throughout." book description
by Leslie McEachern Ten Speed Press. 2nd edition, 2003
"For over 25 years, New York City’s Angelica Kitchen has been widely regarded as the epicenter of the vegan universe. Located on a cozy, tree-lined street in the East Village, Angelica Kitchen offers a multitude of innovative dishes using only the finest organic ingredients delivered daily from local purveyors. In THE ANGELICA HOME KITCHEN, owner Leslie McEachern shares more than 100 of her favorite recipes as well as a wealth of information on sourcing, purchasing from, and supporting local organic farmers. " --book description See also Modern Vegetarian Cooking (above).
by Marcus Samuelsson Houghton Mifflin Co, October 2003. 336 pp.
"In what is certain to be one of the most head-turning, talked-about cookbooks of the year, Marcus Samuelsson presents the daring interpretations of Scandinavian food that have won him worldwide acclaim. Born in Ethiopia, orphaned at the age of three, and raised by adoptive parents in Sweden, Samuelsson not only is the foremost ambassador for the new Scandinavian cooking but has placed it at the center of the American culinary scene. ... Samulesson's clean, precise flavors are reminiscent of the best Japanese cuisine but draw from Western ingredients. ... Samuelsson maintains a balance between simple, homey dishes learned from his grandmother, such as Swedish Roast Chicken with Spiced Apples, and imaginative, globally influenced creations like Fois Gras Ganache. Extensively tested for the home kitchen and lavishly illustrated with stunning photographs, Aquavit and the New Scandinavian Cuisine is a book that will inspire the serious cook while rewarding even beginners with exquisite results. " -- National Press Club
by Ann Volkwein Regan Books, 2004, 224pp.
"Now, for the first time, the residents of Arthur Avenue invite you to experience the magic of their kitchens and share the flavors of their family tables. Passed down through generations, their delicious recipes are time-tested, tried, and true -- and ready for any kitchen. ... The Arthur Avenue Cookbook also invites you to savor the memories of the neighborhood's most colorful residents, restaurateurs, and shop owners, and those of their families ... [and] provides a guide to the pastry shops, delis, restaurants, and other famous and lesser-known gems that line Arthur Avenue." --book description View recipes from the cookbook
by Charlie Palmer, Judith Choate Ten Speed Press, October 2003
"More than 75 contemporary American recipes from Manhattan's famed Aureole, each presented in a lavish double-page photo" -- publisher
by Lorraine B. Diehl, Marianne Hardart Crown Publishing. 2002, 128 pp.
"In this wonderfully nostalgic trip, readers are taken to a place where nickels slipped in a slot yield food from a little window in the wall; where drinks pour from spigots in that same wall; where simple nutritious meals and modest but satisfying desserts are the order of the day; where a superb cup of coffee is always available. ...Founders Joe Horn and Frank Hardart knew the appeal of their "nickel cup of coffee" and "ten cent piece of pie." Recipes from the Art Deco chrome and glass servers include staples such as Cream Spinach, Baked Beans, Pumpkin Pie, Beef and Noodles with Burgundy Sauce and Mashed Turnips. The authors include interviews, archival photos, and chapters on the various radio and television shows Horn & Hardart inspired." --from Publishers Weekly
by Mario Batali Clarkson N. Potter. 2002, 336 pp.
"This book reads not only as a guide to modernized Italian cooking, but also as a very successful advertisement for its phenomenally successful namesake New York City restaurant. ...The recipes are excellent clearly written and easy to follow and carefully edited for the home cook but some of the ingredients and equipment called for will be difficult for laypeople to acquire, and many recipes are quite complex. ...Still, the mixtures of flavors in dishes such as Whole Roasted Branzino with Braised Fennel and Lemon Oregano Jam and Joe's Veal Chop with Chanterelles, Roasted Garlic, and Campari are irresistible. Desserts follow the same traditional-Italian-with-a-twist formula just as successfully: Olive Oil and Fresh Rosemary Cake is a refreshing version of an Italian "keeping cake," and Pumpkin Cake with Toasted Pine Nuts and Olive Oil Gelato combines traditional flavors in surprising ways." --publishers weekly
by Keith McNally, Riad Nasr, Lee Hanson Clarkson N. Potter. 2003, 288 pp.
"The restaurant's cookbook lifts the lid on the essence of French brasserie cooking, unearthing the secrets to making a deliciously sharp, perfectly melted gratin (use Swiss Gruyere, Emmentaler or Comte); frying french fries ... and more. Art critic Hughes paints a brilliant portrait of Balthazar in his foreword, marveling at the unbelievable quantity of ingredients Balthazar tears through ... and the staff's ability to hide the kitchen's pressure cooker-like atmosphere from diners: "out on the floor it's all politeness, smiles, and yes-sir-no-sir, while backstage it's Jesus, where is it, get that fucking stuff over here, and where's the goddamn morels?" Home chefs need not be so stressed, as the authors ... present clear and simple recipes for such classics as Salade Nicoise, Steak Tartare, Bouillabaisse, Coq au Vin, Duck Confit, ..." --Publishers Weekly View recipes from Balthazar.
by Maguy Lecoze, Eric Ripert, Maguy Le Coze Doubleday, 1998, 384 pp.
"The first cookbook from Le Coze (owner) and Ripert (executive chef) of Le Bernardin, New York City's only four-star seafood restaurant, may spark the frustration of readers who have had difficulty getting a reservation at this culinary landmark. Such an appetizer such as Poached Baby Lobster on Asparagus and Cepe Risotto or entrée like Pepper and Fennel-Crusted Salmon with Shallot-Madeira Sauce and Truffle-Scented Polenta promise a nirvana-like experience that will be hard to replicate at home (despite the collection's subtitle). ...There are some widely useful tips "capitalize on fresh herbs; use top-quality ingredients" and some recipes are indeed simple, e.g., Salmon Baked with Tomato and Mint; Broiled Shrimp with Garlic Butter; and Coffee Crème are within reach of anyone. But many recipes will challenge adventurous chefs. Baked Sea Urchins require nerve and dexterity. Salmon and Black Truffle Strudels aren't even attempted at the restaurant when it's busy, says Le Coze, and Ripert admits it took him two weeks to master Lobster with Coral Sauce, Asparagus, and Mushrooms. With an introduction recalling the restaurant's history, opened by Le Coze with her late brother Gilbert, this volume illustrates the best that a restaurant cookbook can offer, as well as the drawbacks." Publishers Weekly
by Daniel Boulud, David Kaminsky Assouline. 2002, 220 pp.
"This lavishly illustrated volume is both a cookbook (with 100 recipes) and a celebration of a chef and his restaurant. The book provides an intimate, backstage tour of the restaurant and illustrates how Daniel Boulud prepares his impeccable menus, selects the wines, and chooses the flowers - whether it's a romantic dinner for two or a party for 50. This practical yet inspiring book will transport you into the mind of a superb chef and bon vivant. Packed full of easy but impressive recipes, menus, amusing photos and anecdotes from the restaurant's life, this book will appeal to both serious cooks and to those "gourmands" who would prefer to have 3-star chefs cook for them in glamourous surroundings. " book description
by Daniel Boulud, Dorie Greenspan, Martha Stewart Scribner. 1999, 400 pp.
"Echoing the French-American accent of food from his casual Cafe‚ Boulud, the New York City chef also acclaimed for Restaurant Daniel encourages home cooks to prepare meals as he does, by attending to four inspirations: his own French tradition, seasonal foodstuffs, international flavors and the kitchen garden. Like many recipes based on restaurant selections--particularly French--the dishes here often require multiple steps and careful attention to detail. ...Earthier and easier are Lamb and Bean Casserole, and Bay Scallop and Tomato Gratin. Boulud's (Cooking with Daniel Boulud) creative agility is evident throughout, as when he intensifies Tuna Vitello, a switch on the Italian classic vitello tonnato, featuring saut‚ed sweetbreads, and A Dozen Baby Spring Vegetables with Vanilla, Ginger and Basil. " Publishers Weekly
by Barbara Smith, Andrea Gentl (Photographer), Kathleen Cromwell Workman Publishing Company. 1995, 176 pp.
"The founding partner and creative genius behind B. Smith's restaurants in New York's theater district and Washington's Union Station shares her entertaining ideas and more than 100 soul-satisfying recipes in a new book which addresses the entertaining style of a new generation. 75 color photos." book description
by Jennifer Appel Simon & Schuster, 2001. 128 pp.
"Not one to rest on her sugary laurels after cofounding and running the famed Magnolia Bakery in Greenwich Village, Jennifer Appel headed to midtown Manhattan and opened the Buttercup Bake Shop. Already praised across the country in publications ranging from Glamour to The New York Times, the Buttercup Bake Shop offers a creative and mouthwatering selection of old-fashioned dessert delicacies. Revealing the secrets of luscious homemade treats to bakers of all skill levels, Appel invites readers to return to the comforts and rewards of baking from scratch. " View recipes from the Buttercup Bake Shop.
by Joy Pierson, et. al. Clarkson N. Potter, 2003. 240pp.
"The food at the Candle Cafe expands the horizons of vegan cuisine, proving that the healthiest food can also be the most flavorful and satisfying. From delectable appetizers like Quesadillas stuffed with Portobellos and Red Peppers and Tofu Satay with Coconut-Peanut Sauce to classic dips like Hummus and Babaganoush, veggan cooking never tasted this good. Even the soups are special—Spring Vegetable Minestrone Soup is filled with fresh flavor, and Butternut Squash Soup gets a kick from toasted pumpkin seeds. Hearty, satisfying sandwiches and main courses like Barbecued Tempeh-Chipotle Burgers with Grilled Pineapple, Porcini Mushroom Stroganoff, and Indian Eggplant Curry are infused with delicious flavors from around the world. ... With helpful tips on cooking beans and grains, a full glossary of ingredients, and plenty of color photographs." -- book description
by David Waltuck, Melicia Phillips Workman Publishing Company. 2000, 464 pp.
"In Off The Menu, Chanterelle's chef David Waltuck marries the superb culinary insights and techniques befitting "one of America's best chefs' (Gourmet) with 200 recipes for the delectable stews, pasta dishes, roasts, curries, one-pot meals, and blue-plate specials that have sustained his family and staff for the past 20 years. Outstanding yet easy to make, here are dishes for home cooking and entertaining alike, including Fish Fillets with Garlic and Ginger, Sauteed Pork Chops with Suace Charcuterie, Vension Chili with Red Beans, and the most requested dish of all, David's Famous Fried Chicken with Creamed Spinach and Herbed Biscuits. Tips throughout put cooks in the hands of a four-star teacher, from the best way to boil a potato (uncut and in its jacket) to shaping a hot, oven-fresh tuile into a sophisticated dessert cup. "
by Matt Lewis, Alison Nelson Running Press Book Publ, 2004. 191pp.
a delicious ode to the sweet that entrances so many, with more than 30 recipes from such stellar chocolatiers as Jacques Torres and Andrew Shotts.... Co-founders Lewis and Nelson espouse a stylish philosophy of fun and enjoyment, with the focus on baking, drinking, dining, and entertaining with chocolate. They also explain how to educate one's chocolate palate by exploring products with various cacao percentages, origins, textures, aromas, and tastes. Readers will learn how to throw a chocolate tasting party, a swank chocolate martini soiree ... and other nostalgic indulgences.
by Tom Colicchio Clarkson N. Potter, October 2003. 272 pp.
"Craft is all about the food, simple food that’s not simplistic, dishes whose purpose is to celebrate fresh, seasonal, and local ingredients. The 125 recipes in Craft do not require the skills of a professional chef, but someone who can bring the essence out of top quality ingredients. Tom Colicchio is chef/owner of Craft and Craftbar and chef/co-owner of Gramercy Tavern in New York City, and chef of Craftsteak in Las Vegas." View recipes from Craft.
by Ann Warren, Michael Warren, Joan Lilly Doubleday. 1998, 224 pp.
"Warren, who owns the funky Cupcake Café in New York City with her husband Michael, presents an array of goods that have made the bakery a reported favorite of such high-profile sweet tooths as Madonna and Mick Jagger. ...There is a wide selection of muffins, Sticky Buns, Brownies and Fruitcake. Eight pies range from a sturdy Apple to a spicy Mincemeat. The collection's centerpieces, however, are cakes, frosted and decorated with butter cream made in a 10-cup batch with four cups of sugar, six eggs and 2 1/2 pounds of unsalted butter ("enough to decorate one large two-layer cake") and artfully cast in garlands of flowers ranging from roses to hydrangeas. ...Even readers who are not inspired to take pastry bag in hand, will be intrigued by these and other decorating projects, such as drawing pictures on cakes with butter cream and erecting multi-tiered wedding cakes that serve from 20 to 150 people." --publisher's weekly
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