Synopsis Sharing recipes from 100 of New York City's finest restaurants, altered to be prepared in the home, Florence Fabricant opens up the city's excellent cuisine to people everywhere. Longing for an evening at the Union Square Café? Prepare their Grilled Filet Mignon of Tuna. If Foie Gras sounds even better, try Seared Foie Gras with Asian Pear and Endive Salad from the Grocery, one of Brooklyn's most exciting restaurants. With suggestions, resources, tips, and photographs.
| Details | | Publication Date: | 2003-11-01 |
| Size | | Length: | 320 pages | | Height: | 9.5 in | | Width: | 7.5 in | | Thickness: | 1.2 in | | Weight: | 28.8 oz |
Publisher's Note An insider's look at one hundred of New York City's finest restaurants is accompanied by detailed recipes for their signature dishes, all adapted for the home cook, along with helpful preparation tips, wine suggestions, and cooking advice from the acclaimed chefs of Aquavit, LutFce, Mesa Grill, Tavern on the Green, Gramercy Tavern, Le Cirque 2000, and other eateries.
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