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Bezig met laden... New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants (editie 1992)door Molly O'Neill (Auteur)
Informatie over het werkNew York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants door Molly O'Neill
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 Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek.  DromJohn | Nov 8, 2008 |  geen besprekingen | voeg een bespreking toe
Nibbles and noshes from New York City, America's kitchen. 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. Deborah Markow's Braised Lamb Shanks and Mrs. Urscilla O'Connor's Codfish Puffs. Four-star chef Andre Soltner's Roast Chicken and Vernon Jordan's Jerk Style Jamaican Chicken. Robert Motherwell's Brandade de Morue and the Abyssinian Baptist Church's Long-Cooked Green Beans. Plus Katharine Hepburn's Brownies, Lisa's Mexican Flan, and Sally Darr's Golden Delicious Tart. Includes shopping guides, cooking tips, and walking tours. Winner of a 1992 IACP/Julia Child Cookbook Award. Winner of the 1992 James Beard Food and Beverage Book Award. A percentage of the royalties goes to Citymeals-on-Wheels. Geen bibliotheekbeschrijvingen gevonden. |
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 Google Books — Bezig met laden...GenresDewey Decimale Classificatie (DDC)641.5Technology Home and family management Food And Drink Cooking, cookbooksLC-classificatieWaarderingGemiddelde: (4.02)
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Grand Central Oyster Bar and Restaurant, Oyster Stew, p.370. Repeat of the recipe from "America Eats!", still easy and would be good if I liked oysters.
Lidia Pires' Shrimp and Bean Croquettes, p.12. Fell apart into a fried mess. OK by me, disliked by everybody else. Probably much better with a professional grade fryer.