New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants
by By ONeill, Molly
Category: Cooking , Regional & Ethnic , American , General

Nibbles and noshes from New York City, America&#39;s kitchen.  New York is pierogi, pasta fagiole, and chicken soup: Avgolemono, Brazilian Canja, Kreplach, Soo Chow, and Ajiaco. New York is Sylvia&#39;s Ribs, plus Edna Lewis&#39;s Greens and Mrs. Kornick&#39;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&#39;Neill, here are over 500 recipes--and over 700 photographs--that celebrate one thing: a passion for food and eating. Deborah Markow&#39;s Braised Lamb Shanks and Mrs. Urscilla O&#39;Connor&#39;s Codfish Puffs. Four-star chef Andre Soltner&#39;s Roast Chicken and Vernon Jordan&#39;s Jerk Style Jamaican Chicken. Robert Motherwell&#39;s Brandade de Morue and the Abyssinian Baptist Church&#39;s Long-Cooked Green Beans. Plus Katharine Hepburn&#39;s Brownies, Lisa&#39;s Mexican Flan, and Sally Darr&#39;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.