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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 Denis Cicero, Kris Czartoryski, Suzanne Gruber, Michael Lipp North Atlantic Books, 2001. 200 pp.
"...At the forefront of this trend is Dennis Cicero, owner of one of New York's trendiest restaurants. Hemp, which tastes like a cross between a hazelnut and a walnut, is incorporated into every recipe in this cookbook. Hemp waffles, a fusilli salad made with hemp seed oil, and even a scrumptious chocolate banana dessert, all based on the restaurant's menu, are only a few of the innovative, nutritious, and socially responsible recipes featured. Also included is a list of sources where readers can buy hemp products for cooking. " description 
by Alfred Portale Doubleday, 1997, 368 pp.
"In this book, Portale reveals the secrets that led to this success. More than a hundred dishes, comprised of over two hundred recipes, await the reader. But more than that, Portale has loaded these pages with notes on variations and flavor building that indicate how the recipes might be changed by a substitution of ingredients or enriched with additional elements. There are also ample "thinking ahead" tips, and bountiful advice about special ingredients and techniques. Portale also offers both restaurant and family-style presentation tips--magnificently brought to life by more than two hundred photographs--and explains the inspiration for many of his dishes, and how he turned that inspiration into culinary reality." book description
by Claudia Fleming, Melissa Clark (Contrib), Dana Gallagher (Photo) Random House. 2001, 320 pp.
"Recipient of the 2000 James Beard Award for Best Pastry Chef, Fleming presents her first book of creations from New York's Gramercy Tavern. Don't expect to find architectural desserts with spun sugar and gold leaf here; Fleming instead stresses ingredients, flavors, and textures that are inspired by the desserts of her childhood and international cuisine. The 175 recipes, such as Spiced Italian Prune Plum Crisp and Anise Shortbread, are sophisticated yet easy to follow. Some readers, however, may find some of the unusual fare unappealing (e.g., Truffled Rice Pudding and Tarragon Ice Cream). Chapters are divided by main ingredient and include wine notes. While all of the recipes stand on their own, the final chapter combines individual recipes to create the kinds of desserts Fleming serves at Gramercy Tavern. " Library Journal View recipes from Gramery Tavern. 
by Jean-Georges Vongerichten, Mark Bittman (Intro) Broadway Books, 1998, 224 pp.
"Vongerichten is one of New York City's hottest chefs right now ...His expanding empire is evidence that he's no flash in the pan; in fact, his innovative food has been in demand since he opened his first four-star restaurant, Lafayette, more than ten years ago. Drawing on his classic French training and his experience in restaurants in Singapore and Hong Kong long before Asian fusion cooking became all the rage Vongerichten creates such unusual and delicious dishes as Sautéed Shrimp with Orange Dust, Chicken with Licorice and Ginger, and Pork in Caramel Sauce. And, unlike the majority of chef's books, this one is entirely approachable; many of the dishes are quite simple (few of the recipes run longer than one page), most do not rely on exotic ingredients, and coauthor Bittman, who tested and retested each recipe with Vongerichten, even offers suggestions for streamlining some of the presentations if need be." Library Journal View recipes from Vongerichten.
by Marvin & Walter Rosen Morrow Cookbooks, 1999. 368pp.
"Welcome to Junior's! is not only a memory book to treasure but a cookbook with over one hundred favorite recipes. From Junior's signature cornbread, matzoh ball soup, crisp fried chicken, cheese blintzes, and baked stuffed shrimp to its legendary desserts -- Junior's famous #1 pure cream cheesecake, lemon meringue pie, strawberry shortcake, chocolate fudge layer cake, and ice-cream sundaes -- these recipes allow you to re-create a small slice of Junior's right in your own home kitchen." book description
by Anthony Bourdain Bloomsbury USA, 2004. 304 pp.
"...bring a sharp knife, a big appetite, and a willingness to learn, as Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix, and foie gras aux pruneaux, you'll feel like he's in the kitchen beside you-reeling off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right. As practical as it is entertaining, Anthony Bourdain's Les Halles Cookbook is a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere." --book description
by Stanley Lobel, Mary Goodbody, Leon Lobel, Mark Lobel, Evan Lobel Chronicle Books, 2004. 247 pp.
"History of Lobels, tips on how to handle meat, and 130 favorite family recipes." --book description Visit Lobel's online store at Amazon.com, or at lobels.com; same prices.
by Robert Cornfield, Kathy Gunst HarperCollins, 1998. 204 pp.
"For more than five decades, F.W.I.L. Lundy's Restaurant of Sheepshead Bay was an institution of Brooklyn life... When the restaurant reopened in late 1995 after a hiatus of 16 years, residents greeted it as if a long-lost family member had come home.... Through his provocative essays, illustrated by distinctive historical photographs, Robert Cornfield celebrates the vibrantly revitalized Lundy's while breathing life into the old one. He conjures up images of rooms full of women in hats and fur pieces and men in pinstriped suits, all sipping cocktails while requesting more of those incomparably flaky biscuits. Lundy's diners past and present share their memories of the grand occasion of eating there, and Kathy Gunst's [recreated, the original Lundy's recipes weren't available] recipes allow cooks to reproduce the nostalic seafood chowders and bisques, entrees from land and sea..." --book description
by Andre Soltner, Seymour Britchky Knopf, 1995. 592pp.
"...Soltner's culinary background is rooted deeply in Alsace and his strict traditional French apprenticeship, but he remained open to new influences-within reason. Nouvelle cuisine leaves its mark in the fragrant, savory Duck with Raspberries; American produce is integrated into the rich Cream of Avocado Soup with Chives; the requests of vegetarians result in a Tomato Tart. Of primary importance is always a felicitous blending of flavors, as in Venison Cutlets with Chestnuts, finished off with cognac and mushrooms. Soltner is never sanctimoniously haut: his recipe for the lengthy classic preparation of foie gras is accompanied by a faster modern one he uses more often. He includes a number of recipes like coarsely textured Hard Sausage or Eggs and Tomatoes which, if not suited to Lutece, are good home cooking. One trend Soltner doesn't accommodate is cuisine "lite," but the moderate quantities of butter, cream and the like give, like this collection, immoderate pleasure...." --Publishers Weekly
by Jennifer Appel, Allysa Torey, Rita Maas (Photographer) Simon & Schuster, 1999. 127 pp.
"Appel and Torey are owners of the eponymous Manhattan bakery, which turns out the kind of white-cake treats that graced most tables decades ago. Retro deserts include Chocolate Wafer Icebox Cake, made with Nabisco wafers, and Oatmeal, Raisin, Almond Cookies. These recipes are classics, with a few updated touches. ...A chapter on cheesecakes offers Chocolate Swirl Cheesecake and White Chocolate-Hazelnut Cheesecake. A section of baking tips includes little new information for even novice cooks (e.g., advice such as measuring accurately and watching cookies carefully to guard against burning). The same can be said of this book as a whole: these recipes are good, if ordinary." --publisher's weekly View recipes from Magnolia Bakery.
by Jonathan Parker, Bill Milne (Photographer) Friedman/Fairfax Publishing. 1999, 144 pp.
"From one of the premier resturants in a city known for its fine dining comes The Manhattan Ocean Club Seafood Cookbook, a selection of more than 100 recipes from master chef Jonathan Parker. Here is a plethora of seafood delights, including appetizers and entrees, from standards like Manhattan Ocean Club's Famous Clam Chowder to creations like Whole Stuffed Onion with Basil-Scented Vegetables and Lobster, Sauteed Skate Wing with Black Butter, Capers, and Balsamic Vinegar; and Mahi Mahi with Moroccan Spices and Eggplant. Recipes range from simple to exotic, and all can be re-created in the home kitchen. ...Each recipe features easy-to-follow instructions and carefully outlines needed equipment." book description
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