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The Gramercy Tavern Cookbook by Michael Anthony and Danny Meyer

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Fried oyster and spinach salad

    • okcook on January 17, 2014

      The pickled vegetables add a nice clean note to the rich oysters.

  • Duo of braised and roasted beef

    • cadfael on March 08, 2014

      this is also linked to a vg recipe for red kUri SQUaSh SoUP

  • Cauliflower with quinoa, prunes, and peanuts

    • adelina on January 16, 2016

      I followed the recipe at most but because I used double the quinoa, the taste was a little bland at the end. I added pomegranate molasses and some balsamic to give a little more depth. I also did not use stock, just enough water to cook up the quinoa. Since the recipe requires using up so many pans, I may not spend time making a separate onion puree, ill incorporate this before starting the quinoa part. Overall it's a nice vegan recipe for a cold weather.

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Reviews about this book

  • Fine Cooking

    Though the dishes at Gramercy feel spontaneous and fresh, the book details just how much care goes into making them, and Anthony encourages readers to use his recipes as guides and inspiration...

    Full review
  • Serious Eats

    While its glossy pages and considerable heft make it tempting to leave on your coffee table, that would be missing the point: yes, it's a beautiful book, but you can, and should, cook from it.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0307888339
  • ISBN 13 9780307888334
  • Linked ISBNs
  • Published Oct 29 2013
  • Format Hardcover
  • Page Count 352
  • Language English
  • Publisher Clarkson Potter

Publishers Text

One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy.
 
Opened in 1994, Gramercy Tavern is more than just a restaurant. It has become a New York institution earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming and convivial atmosphere, and steadfast commitment to hospitality are unparalleled. The restaurant has its own magic—a sense of community and generosity—that’s captured in these pages for everyone to bring home and savor through 125 recipes.
 
Restaurateur Danny Meyer’s intimate story of how Gramercy was born sets the stage for executive chef-partner Michael Anthony’s appealing approach to American cooking and recipes that highlight the bounty of the farmer’s market. With 200 sumptuous photographs and personal stories, The Gramercy Tavern Cookbook also gives an insider look into the things that make this establishment unique, from the artists who have shaped its décor and ambience, to the staff members who share what it is like to be a part of this close-knit restaurant family. Above all, food lovers will be inspired to make memorable meals and bring the warmth of Gramercy into their homes.


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