The New York Restaurant Cookbook: Recipes from the Dining Capital of the World by Florence Fabricant

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    • Categories: Appetizers / starters
    • Ingredients: store-cupboard ingredients; Gruyère cheese
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    • Categories: Salads; Appetizers / starters
    • Ingredients: serrano chiles; squid; sherry vinegar; celery; parsley; black olives
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    • Categories: Salads; Appetizers / starters
    • Ingredients: white miso; fresh ginger; soy sauce; soybean oil; rice vinegar; limes; radicchio; frisée; squid
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    • Categories: Appetizers / starters
    • Ingredients: watercress; scallops; shallots; thyme; bay leaves; dry sherry; caviar
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    • Categories: Appetizers / starters
    • Ingredients: capers; fresh ginger; tuna steaks; avocados; soy sauce; wasabi paste; caviar
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    • Categories: Salads; Appetizers / starters
    • Ingredients: artichokes; mussels; mayonnaise; shallots; French beans (haricots verts); watercress
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    • Categories: Appetizers / starters
    • Ingredients: asparagus; dry sherry; shallots; morel mushrooms; heavy cream
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    • Categories: Appetizers / starters
    • Ingredients: leeks; red wine; veal stock; balsamic vinegar; parsley
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    • Categories: Appetizers / starters
    • Ingredients: mussels; shallots; thyme; parsley; bay leaves; baguette bread
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    • Categories: Appetizers / starters
    • Ingredients: soy sauce; dried red pepper flakes; sesame seeds; rice vinegar; zucchini; scallions; shiso leaves; peanut oil
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    • Categories: Appetizers / starters
    • Ingredients: horseradish; crème fraîche; mayonnaise; oysters; cornmeal; ground cumin; peanut oil
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    • Categories: Salads; Appetizers / starters
    • Ingredients: panko breadcrumbs; jalapeño chiles; red peppers; Tabasco sauce; limes; mayonnaise; chives; parsley; cilantro; cooked lobster meat; breadcrumbs; cucumbers; Japanese pickled ginger; rice vinegar; dill
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    • Categories: Salads; Appetizers / starters
    • Ingredients: cucumbers; Japanese pickled ginger; rice vinegar; dill
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    • Categories: Appetizers / starters
    • Ingredients: whole lobsters; dried red pepper flakes; tomato paste; heavy cream; cilantro; black beans; flour tortillas; avocados
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    • Categories: Appetizers / starters
    • Ingredients: baguette bread; Fontina cheese; white truffles
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    • Categories: Appetizers / starters
    • Ingredients: chicken livers; white bread; balsamic vinegar
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    • Categories: Appetizers / starters
    • Ingredients: dried apricots; almonds; apricot jam; Armagnac; raw foie gras
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    • Categories: Soups; Appetizers / starters
    • Ingredients: lentils; bacon; carrots; celery; thyme; bay leaves; heavy cream; dry sherry; pancetta; scallions
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    • Categories: Soups; Appetizers / starters
    • Ingredients: chicken wings; celery; whole chicken; carrots; parsnips; dill
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    • Categories: Soups; Appetizers / starters
    • Ingredients: brandy; onions; baguette bread; Gruyère cheese
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    • Categories: Soups; Appetizers / starters
    • Ingredients: green cabbage; duck fat; pancetta; celery; carrots; duck legs; duck gizzards; white bread
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    • Categories: Soups
    • Ingredients: artichokes; shallots; potatoes; fish stock; bay leaves; black mushrooms; thyme; crème fraîche; chanterelle mushrooms; chives; truffle oil
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    • Categories: Soups; Appetizers / starters
    • Ingredients: sandwich bread; bottled clam juice; Worcestershire sauce; celery salt; oysters; half and half cream; paprika
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    • Categories: Soups; Appetizers / starters
    • Ingredients: celery; peas; sugar snap peas; snow peas; crème fraîche; mint
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    • Categories: Salads; Appetizers / starters
    • Ingredients: mayonnaise; canned anchovies; Parmesan cheese; lettuce
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Notes about this book

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Notes about Recipes in this book

  • Bhindi do piaza, sautéed okra

    • lorloff on August 16, 2014

      Great go to okra dish

  • Open-face tuna salad sandwiches

    • wkhull on July 01, 2020

      I was looking for a less-laden-with mayo type tuna salad and this fit the bill. I did not follow the recipe religiously. Used green instead of black tapenade. Sauteed the onion and celery. And added tapenade and chopped peppers directly into the tuna mix. This tasted good day one, but better day two as a baked open face tuna melt.

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  • ISBN 10 0847825752
  • ISBN 13 9780847825752
  • Published Nov 15 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Rizzoli

Publishers Text

New York City is the restaurant capital of the Unites States, if not the world. For residents and visitors, dining out in New York is always an event. The New York Restaurant Cookbook not only offers an insider's look at 100 of New York's best-known restaurants, but also provides the opportunity to re-create their signature dishes at home.

Respected food journalist and cookbook writer Florence Fabricant has selected and adapted recipes from each of these restaurants for the home cook. Here are dishes from every course that represent the distinct, original style of world-class chefs. From the timeless elegance of the '21' Club to the downtown hipness of Nobu, from the romance of Cafe des Artistes to the flair of Mesa Grill, you get the very best that Manhattan has to offer. Also included are Chef's Tips for the home cook, expert sommeliers' advice on choosing accompanying wines, and a full directory of addresses.

Whether you're a native New Yorker or one of the more than 35 million tourists who visit the city each year, The New York Restaurant Cookbook offers a spectacular culinary tour of the most cutting-edge dining city in the world.



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