New York Cookbook by Molly O'Neill

Product Info

New York Cookbook - From Pelham Bay to Park Avenue, Firehouses to 4* Restaurants, Neighborhood Gourmets and the Great Chefs 

Molly O’Neill 

On offer is a previously owned first printing 1992 November hardback with dust jacket in like new condition. When it came out, it swiftly was named a 1992 IACP/Julia Child Cookbook Award winner and the winner of the 1992 James Beard Food and Beverage Book Award. Sources say, “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 Lewis's 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.”  In my opinion, a cookbook collection without a copy of this book is woefully incomplete. I’ve never lived in New York - barely been there - but I turn often to this book for inspiration and for fun.