New York Cookbook

About this book

New York is Americas kitchen. New York is pierogi pasta fagiole and chicken soup: Avgolemono Brazilian Canja Kreplach Soo Chow and Ajiaco. New York is Sylvias Ribs plus Edna Lewiss Greens and Mrs. Kornicks Polish Corn Bread. And theNew York Cookbook is all of this and much much more. Collected from all five boroughs byNew York Times food writer Molly ONeill here are over 500 recipes--and over 700 photographs--that celebrate one thing: a passion for food and eating. Deborah Markows Braised Lamb Shanks and Mrs. Urscilla OConnors Codfish Puffs. Four-star chef Andre Soltners Roast Chicken and Vernon Jordans Jerk Style Jamaican Chicken. Robert Motherwells Brandade de Morue and the Abyssinian Baptist Churchs Long-Cooked Green Beans. Plus Katharine Hepburns Brownies Lisas Mexican Flan and Sally Darrs Golden Delicious Tart. Includes shopping guides cooking tips and walking tours. Main Selection of Book-of-the-Months 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.