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C O O K I N G | |
The
Tribeca Grill Cookbook by Don PintabonaThis year marks the tenth anniversary of Tribeca Grill, one of the best neighborhood restaurants in New York City. Acclaimed chef Don Pintabona shares his dazzling creations in this wonderful new book filled with more than 120 enticing recipes. This cookbook is straightforward, with lots of new twists on old classics. Recipes include Lobster and Mango Tartlets, Crisp Fried Oysters with Asian Vegetable Slaw, Molasses-Cured Pork Loin with Boston Baked Beans, and Tribeca Film Center Peanut Butter Parfait. The Tribeca Grill Cookbook is sure to be a neighborhood classic for your kitchen and the ultimate taste of Tribeca for your table. |
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New
York Cookbook by Molly O'NeillThis book hosts more than 400 recipes collected from "America's Kitchen", the Big Apple. New York Times food writer Molly O'Neill presents New York specialties from Codfish Puffs to Braised Lamb Shanks to Kreplach. |
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Great
Lake Effects: Buffalo Beyond Winter and Wings by the Junior League of
BuffaloThis cookbook, full of good food, presents 160 recipes from Buffalo, New York. Winner of Tabasco Community Cookbook Award for the Mid-Atlantic region. |
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The
2nd Ave Deli Cookbook: Recipes and Memories from Abe Lebewohl's Legendary
New York Kitchen by Sharon Lebewohl, Rena BulkinIn 1950, Abe Lebewohl arrived in New York City. He was 19 year old, an immigrant from Russia. His first job was working in a deli on Coney Island. In 1954, he took over a tiny luncheonette near New York's Lower East Side, which he renamed The Second Avenue Deli. His daughter, who wrote this cookbook as a memorial to Abe Lebewohl presents 160 recipes for the "best Jewish fare in town." |
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