New York Cooks: The 100 Best Recipes from New York Magazine
As sophisticated, urbane and in-the-know as the magazine whence they initially appeared, these recipes from New York restaurants will appeal to foodies looking to experience the magic of celebrity chef cuisine without the mad dash for a reservation. Most of the recipes come from such restaurants as Craft, Blue Ribbon, Le Cirque and Balthazar, and from famous kitchen personalities (and inspired chefs) like Mario Batali, Alain Ducasse, Daniel Bouley and Jean-Georges Vongerichten. Duffy, the magazine's culinary editor, writes an engaging introduction for each recipe, giving the context for its inclusion. Often, it's a bit of a time capsule: the end-of-the-millennium extravagance (when "gastronomic excess-and our expense accounts-seemed to know no bounds") evinced by D'Aragnan Rotisserie's Classic Terrine of Foie Gras, or the years when a French bistro was still something of a novelty (but not necessarily "a gastronomic destination) and Jean Michel Diot crafted his rich Daube de Boeuf à ma Facon. For the most part, the preparation does not exceed home cooks' basic skills, but deep pockets will be needed for offerings like Croque Monsieur with Caviar and Chateaubriand with Portobello-Bacon Sauce. These are great for special occasions, but it's the simpler recipes that will appeal more to most readers: Batali's Lasagna Bolognese and Waldy Malouf's Apple Pie with a Cheddar Crust come to mind. Lushly photographed, this volume-half urban foodie souvenir, half helpful cookbook-will be a big hit at the holidays for fans of New York City, the Food Network and refined fare.Copyright 2003 Reed Business Information, Inc.