The Freds at Barneys New York Cookbook by Mark Strausman

  • Belgian fries (page 9)

    from The Freds at Barneys New York Cookbook The Freds at Barneys New York Cookbook by Mark Strausman

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Notes about Recipes in this book

  • Freds chopped chicken salad with balsamic dressing

    • bwhip on January 27, 2021

      Wonderful salad. I was going to grab a pre-roasted chicken from the store to make things easy for a weeknight, but they were out. So, I poached some boneless chicken breasts instead. For the onions I used scallions, since it didn't specify, and I didn't want anything too overwhelming. The combination of flavors and textures was excellent, and we really enjoyed the balsamic-soy-dijon combination in the dressing. We'll make this one again.

  • Autumn salad

    • bwhip on February 04, 2020

      Autumn, winter, whenever - this is a really delicious and simple salad. The amount of roasting time called for in the recipe isn't enough - I used a 400 degree oven, with even smaller cuts of squash, and it needed at least 35 minutes to fully roast and have some caramelization. End result was very tasty, and the warm goat cheese was the perfect complement.

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  • ISBN 10 1455537764
  • ISBN 13 9781455537761
  • Published Apr 24 2018
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Grand Central Life & Style

Publishers Text

Barneys New York, with its flagship store on Madison Avenue, is a world-famous cutting-edge fashion destination, and a true New York phenomenon. And since 1996, Barneys' restaurant Freds at Barneys New York--named after founder Barneys Pressman's son Fred--has been offering in food what Barneys offers in fashion: a luxury destination that provides a level of personal service second to none, where the food keeps their celebrity clientele coming back for more.

In THE FREDS AT BARNEYS COOKBOOK, Strausman invites you into the kitchen of this restaurant institution and teaches you how to bring a piece of New York chic into your own home. Whether it's the Belgian Fries or Estelle's Chicken Soup, Mark's Madison Avenue Salad or Chicken Paillard, Traditional Bolognese (or Vegan!) or Cheese Fondue Scrambled Eggs, this cookbook commemorates all of the delicious recipes Freds has served over the years at the Madison Avenue, Chelsea, Beverly Hills, and Chicago locations.

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