New York Cookbook
From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants
$71.83
- Paperback
512 pages
- Release Date
10 January 1992
Summary
Nibbles and noshes from New York City, America’s kitchen. New York is pierogi, pasta fagiole, and chicken soup: Avgolemono, Brazilian Canja, Kreplach, Soo Chow, and Ajiaco. New York is Sylvia’s Ribs, plus Edna Lewis’s Greens and Mrs. Kornick’s Polish Corn Bread. And the New York Cookbook is all of this, and much, much more.
Collected from all five boroughs by New York Times food writer Molly O’Neill, here are over 500 recipes–and over 700 photographs–that celebrate one thing: a passio…
Book Details
| ISBN-13: | 9780894806988 |
|---|---|
| ISBN-10: | 089480698X |
| Author: | Mary O'Neill |
| Publisher: | Workman Publishing |
| Imprint: | Workman Adult |
| Format: | Paperback |
| Number of Pages: | 512 |
| Release Date: | 10 January 1992 |
| Weight: | 1.06kg |
| Dimensions: | 234mm x 186mm x 32mm |
You Can Find This Book In
About The Author
Mary O'Neill
Molly O’Neill was the food columnist for The New York Times Magazine for ten years, the host of the PBS series Great Food, and an award-winning cookbook author.
Returns
This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.