The New York Restaurant Cookbook: Recipes from the City's Best Chefs

Like New York, this book is eclectic. It consists of one recipe each from many good restaurants in NYC. The recipes were all well chosen and fairly easy foe the home cook. There is a brief note on each of the restaurants. The recipes are easy to follow. The photographs are great. You do not have to be a New Yorker to eat like one.

Good history behind NY restaurants!

The recipes are top noch, but most are labor intensive and use numerous ingredients.If you are a serious cook they are well worth the time and effort.Daniel Boulud's short ribs braised in red wine were wonderful but took much time.The book is worth getting if you only make this recipe and Three Glass Chicken from Chin Chin.

Very good read.

If you love New York City food, this is the book for you! I love NYC and this book brings the city food into the kitchen!

This is an enjoyable cookbook---what a delightful walk down memory lane! Anyone who wants to really understand what makes NY NY would enjoy this book.

It's an interesting book, but the pictures add little to the text.

In a previous lifetime, we went out to dinner. Often. Then our kid arrived. Now we go out less --- much less. And read cookbooks more --- much more.Especially welcome are books with recipes from New York restaurants that are now, for us, as remote as Lapland. We remember them --- and some of these dishes --- fondly. And it's not in any way sad that the closest we may get to them is to recreate them at home.'The New York Restaurant Cookbook: Recipes from the City's Best Chefs' is a revised edition of a local favorite. This edition features more than 100 recipes from the city's best restaurants --- with no chef, even the most prolific, getting more than a single recipe here. Florence Fabricant is an ideal tour guide. A regular contributor to The New York Times, she's the author of eight other books, including Park Avenue Potluck: Recipes from New York's Savviest Hostesses; if you own it, you know she can go high and special as well as mid-range and effortless. Here, in an introduction that will take New Yorkers and aging visitors down Memory Lane, she also offers --- so gently that you don't feel you're being schooled --- some useful advice: shock blanched vegetables in ice water, add a dollop of butter to sauces, add the pasta to the sauce instead of pouring the sauce over the pasta. And, at the end, she presents a handy list of food sources and restaurants.Most to the point, she's collected recipes that taste like home cooking even when you have them in a restaurant: the Second Avenue Deli's chicken soup, Tavern on the Green's Caesar salad, onion soup from Capsouto Frères. And then she works up the complexity chain to recipes you may not dream of ordering, much less cooking: Felidia's ricotta and spinach dumplings, Bernadin's codfish with garlic sauce and chorizo essence, Blue Hill's poached duck with farro.Tasting is always the best convincer. So far, these recipes thrill.