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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 Frank Mentesana, Jerome Audureau, Carolyn Carreno Knopf, 2003. 384pp.
"Once Upon a Tart offers 225 recipes from the eponymous Manhattan shop, which, in addition to sweet and savory tarts, prepares delicious soups, salads and muffins. Both book and shop are the work of business partners Frank Mentesana and Jerome Audureau whose Soho store has flourished for almost a decade, providing notable quality while expanding tart-consciousness. Among the tart recipes, particularly winning are the Zucchini Tart with Curried Custard and Dried Currants; Roasted Ratatouille Tart with Herbes de Provence; Chocolate Pear Tart; and Jerome's Mother's Famous Almond Tart." Amazon.com 
by Sal Scognamillo, Nancy Sinatra Clarkson N. Potter. 2002, 224 pp.
"Patsy's, on New York's 56th Street, was founded in 1944 by the author's grandfather Pasquale (Patsy) and grandmother Concetta. ...The introduction is devoted to Old Blue Eyes, with Frank's Clams Posillipo and Frank's Veal Cutlets Milanese, describing the time he and Sammy Davis Jr. competed tap dancing and singing. The book covers traditional courses, beginning with Asparagus Rolls and Mussels Arreganata and ends with Maddalena Raspberry Cookies and Tiramisu. The extensive vegetables chapter includes Vegetable Napoleon, Fried Zucchini Blossoms, Zucchini a Scapece, and White Bean and Scallion salad. Soups include the homey Pasta e Ceci ... Directions are simple and well adapted to home cooking; the book will please both old and new fans alike. " Publishers Weekly View recipes from Patsy's.
by Brigit Legere Binns Running Press Book Publishers, 2003. 240pp.
"This 1920s Italian-American steakhouse which has now expanded to almost 30 locations throughout the country is a New York City institution, and this cookbook by Binns (Polenta) celebrates its "virtually unchanged" menu. Indeed, the recipes are hearty and rich, and hark back to the days of Prohibition, when Americans indulged themselves in the pleasures of fine dining. The book begins, appropriately, with such libations as the Famous McClure Cocktail, a combination of gin, brandy, Curaeao and apricot liqueur. Appetizers include Shrimp Bruno (battered and fried with a Dijon sauce) and Grilled Beefsteak Salad with Gorgonzola, Arugula and Radicchio. The book offers a large selection of old-style Italian-American dishes, but it would not be complete without the specialty, the New York Strip Steak, which executive chef Tony Tammero recommends: "once it hits the heat, leave it alone until you're ready to turn it, and do that as gently as you'd pat a baby's bottom." Reading this book is like a joyful, nostalgic step back in time." --Publishers Weekly 
by Francois Payard Broadway Books. 1999, 236 pp.
"There is no doubt that Francois Payard can conjure up complex French desserts: he does it every day at his eponymous patisserie and bistro in New York City. Here, however, he takes on a different challenge, and succeeds brilliantly, creating less complicated recipes that home cooks can easily follow. ...Even souffles seem less daunting with Payard's careful instructions. A Warm Harlequin Souffl‚ is a praline-and-vanilla checkerboard. Many dessert cookbooks make readers drool; this one will actually help them bake. It suffers from none of the endless ingredient lists so endemic to cookbooks by chefs, and Payard's instructions and supporting materials on equipment and ingredients are superb. " --publishers weekly view recipes from the book.
by Frank Pellegrino, Nicholas Pileggi (Intro), Stephen Hellerstein (Photographer), Dick Schaap (Preface) Random House. 1998, 183 pp.
"Rao's is a New York City institution, a tiny, family-owned Italian restaurant in East Harlem that has attracted national attention and a celebrity clientele. But most of its ten tables (they added two tables to the original eight after the restaurant had been in business for 99 years) are reserved, in perpetuity, for regulars, many of whom have been eating there once a week for decades-so a jar of Rao's Homemade Tomato Sauce is the closest most people will ever come to the restaurant's fare. But here are the simple, classic recipes that 80-year-old "Auntie" Annie and the other cooks make every weekday: Seafood Salad, Baked Clams Oreganate, Pappardelle with Hot Sausage Sauce. Scattered throughout are quotes from devoted fansÄsome famous, some "from the neighborhood"Äand lots of photographs." Library Journal
by Sharon Lebewohl, Rena Bulkin, Jack Lebewohl Villard Books. 1999, 225 pp.
"This is a cookbook that will bring a tear to readers' eyes, and not just because it will have them chopping four onions for Chopped Liver. In 1996, Abe Lebewohl, owner of New York's famed Second Avenue Deli, was murdered; now Sharon, Lebewohl's daughter and current deli steward, and food writer Bulkin present recipes from the New York establishment as well as touching and funny anecdotes from the many people who adored him. The famous and less-famous contribute recipes along with their stories: food critic Mimi Sheraton recalls hearing Lebewohl explain matzo ball soup to a Japanese journalist (a monologue that included an overview of the Old Testament) and offers her Favorite Matzo Balls. ...Recipes from the restaurant itself are traditional Eastern European Jewish fare, e.g., Kreplach and Gefilte Fish. There are also a smattering of such Middle Eastern dishes as Falafel and Tabbouleh and a few concessions to today's lighter eating habits (Turkey Meat Loaf and Broiled Fillet of Sole a la Second Avenue)... " Publishers Weekly View recipes from the 2nd Ave Deli. 2nd Ave Second Avenue Deli Delicatessen
by Esteban W. De Bourgrave, Bill Milne (Photographer) Friedman/Fairfax Publishing, 1999. 128pp.
by Stephen Bruce Universe, 2004. 224 pp.
"Serendipity 3, Manhattan’s beloved ice cream parlor, is celebrating its 50th anniversary this year, and to mark the event, one of its co-founders has collected mouth-watering recipes for the restaurant’s best desserts, as well as tidbits of gossip from his years serving stars. The book’s color photographs and lighthearted design capture the eclectic splendor of the Upper East Side destination, which serves up such favorites as Mississippi Mud Cake, Aunt Buba’s Sand Tarts and Ftatateeta’s Toast. A whole chapter is devoted to the most lavishly praised dessert, Frrrozen Hot Chocolate, along with its many variations. ... As for the gossip, Bruce provides glimpses of Marilyn Monroe, wearing only a trench coat and eating Fudge Pie, and reveals that Sylvester Stallone was turned down for a waiter position because his astrological sign didn’t meet the owners’ approval. ... " --publishers weekly View recipes from Serendipity 3.
by Sylvia Woods Morrow Cookbooks, 1999. 188 pp.
"Sylvia's Family Soul Food Cookbook begins as Sylvia recalls her childhood, when she lived with both her mother and her grandmother -- the town's only midwives. The entire community of Hemingway, South Carolina, shared responsibilities, helped raise all of the children, and worked side by side together every day in the bean fields. Perhaps most important, the community shared its food and recipes. When Sylvia set out to write this cookbook, she decided to hold a cook-off back home in Hemingway at Jeremiah Church. Family and friends of all ages shared their favorite dishes as well as their spirit and love for one another. The recipes offered at the cook-off were then compiled to create this incredible collection, along with many of Sylvia's and the Woods family's own recipes." book description
by Anita Naughton, Nicola Perry (Introduction) Putnam Pub Group. 2002, 176 pp.
"In 1990 Nicola Perry, former tea lady at the London Stock Exchange, started living her dream. She found a storefront and opened Tea & Sympathy, an authentic amalgamation of English tea shop, mum's kitchen, and working man's café right in the heart of New York. Anita Naughton was one of her first waitresses, and from day one she kept an anecdotal record of the place, encapsulating the charm, flavor, and enigmatic patrons that are the atmosphere of the restaurant. Together they have created a colorful biography spanning the first decade of this landmark eatery: from the early days, when they kept their meager profits in a teapot, to nowadays, when they keep celebrities (British, American, or otherwise) waiting for a table along with everyone else. Complete with sixty recipes and photographs of food and popular visitors, this is a quintessential taste of England ready to take home" --publisher
by Moby, Kelly Tisdale Studio, 2005. 176 pp.
"Moby and Kelly distill Teany into an idiosyncratic yet functional gift book that will teach the art of making Teany’s special lavender iced tea and creating nosh-worthy vegan lunches that even carnivores will enjoy, while also functioning as a popular history of the Lower East Side. In addition to instructions on how to become a true tea connoisseur and vegan chef du jour, Teany Book includes witty vignettes on Teany’s history, anecdotes from Moby and Kelly, and tea-based health and beauty tips, such as how to cure a hangover with green tea. ..." book description
by Jacques Torres, Christina Wright, Kris Kruid William Morrow & Co. 1998, 336 pp.
" World-renowned pastry chef Torres takes the reader step by step through 100 clearly written recipes for desserts ranging from old-fashioned macaroons and creme brulee to chocolate souffle and crispy tart with fresh fruit. Jacques Torres explains it all in clear, plain language, like a teacher at your side. He doesn't just tell you what to do, he tells you why you are doing it that way. Dessert Circus is a primer in the basics of dessert chemistry. You will learn about ingredients and how they react when mixed, kneaded, chilled, or heated and be taught the red flags of warning - the signs that something is not going right - and what you might be able to do to save the situation. Each recipe is rated for its level of difficulty and is accompanied by a color photograph of the finished dessert and step-by-step photographs where appropriate."
by Don Pintabona, Robert De Niro, et. al. Villard Books. 2000, 208 pp.
"Tribeca Grill is the restaurant at Robert De Niro's New York City film center; it has a large number of celebrity investors, and those names were part of the reason for the restaurant's early popularity. However, unlike many similar ventures, it was not just a flash in the pan. Pintabona has been the chef since the restaurant opened, and here he provides 175 of his recipes (along with some entertaining anecdotes about the actors and other stars who have passed through the dining room). Along with complicated dishes like Mushroom-Crusted Venison with Black Pepper Spaetzle, there are Pintabona's treasured family recipes, such as Nana's Caponata and Home-Style Applesauce Cake." Library Journal
by Danny Meyer, Michael Romano HarperCollins, 1994, 352 pp.
"The perennially popular Union Square Cafe's trademark is its use of the freshest ingredients and high style combined with warm hospitality, and this book relies on the same principles. Owner Meyer and chef Romano successfully translate recipes from restaurant to home scale, although the use of mise-en-place-- listing ingredients in the form in which they will be used--is off-putting ... Meyer and Romano have generously included most of their signature dishes, including fabulous fried calamari with an unusual graham cracker crumb crust and their most popular dessert, baked banana tart. There are some simple dishes here, but more are multitiered, full-day projects, like the lasagne layered with goat cheese and vegetables that are baked separately beforehand; detailed instructions are broken down into manageable steps. ...Destined to become a foodie bible, and with good reason. " Kirkus Reviews
by Danny Meyer, Michael Romano, Duane Michals (Photographer) HarperCollins, 2001, 352 pp.
"In the follow-up to the original Union Square Cafe Cookbook (which won a Julia Child Award for first book), Meyer and Romano offer more pleasant fare from the landmark New York restaurant where they are owner and chef, respectively. Many of these dishes are new interpretations that use classic Italian ingredients. ...Desserts like Fig and Walnut Crostata and Blueberry-Lemon Meringue Pie are appropriately rustic-modern, and wine suggestions for each dish are a nice touch. These recipes aren't filled with hard-to-find, exotic ingredients (aside from bottarga, which has cameos in a few), nor do offerings such as Michael's Garlic-Lemon Steak or Striped Bass with Tomato-Caper Sauce jolt the palate with surprising new sensations. The phenomenal, ongoing success of the Union Square Cafe itself proves just how appealing even simple and familiar foods can be when prepared with high-quality ingredients and adapted to American sensibilities...." Publishers Weekly
by John Doherty, John Harrisson, and Ellen Silverman (Photographer) Bulfinch, 2006, 272 pp.
"The Waldorf Astoria Cookbook opens the doors to the hotel's kitchens, where a team of seven chefs de cuisine, 10 sous-chefs, and 110 cooks, all led by Executive Chef John Doherty, serve the finest meals to a demanding public 24 hours a day, seven days a week at three restaurants, four bars and a grand ballroom, and, of course around-the-clock room service for 1,250 rooms (an innovation in the hotel industry that began at the Waldorf over a hundred years ago). The book features more than 120 recipes by chef Doherty and his staff, from breakfast (Irish Oatmeal BrulŽe with Strawberry Coulis) to lunch (Oscar's Spicy Asian Chicken Salad) to dinner (Filet Mignon with Blue Cheese Crust, Port Wine Sauce, and Béarnaise). With beautiful food photography, atmospheric and archival images of the hotel, as well as new takes on historical recipes such as the Waldorf Salad and fascinating sidebars that tell the rich history of the hotel, this gorgeous volume is a must-have for cookbook collectors." book description
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