The New York Restaurant Cookbook
- restaurant week recipes/
- NYC Restaurant Week Summer 2010/
- recipes from the new york restaurant cookbook/
- The New York Restaurant Cookbook
- Zucchini Carpaccio from Fig & Olive
- Steamed Halibut with Black Bean Sauce from Morimoto
- Chocolate Fondant from One if by Land, Two if by Sea
If you can't get enough of your favorite New York City eateries during Restaurant Week, you're in luck. The new and improved New York Restaurant Cookbook by Florence Fabricant has arrived. The updated edition adds recipes from 30 illustrious NYC restaurants; learn how to make delicious appetizers, entrees, desserts and drinks just like your favorite superstar chefs (or at least attempt to). Recipes include everything from traditional meals like The Waverly Inn's Chicken Pot Pie to unique fare like The Grocery's Seared Foie Gras with Asian Pear–Endive Salad or Momofuku's Cereal Milk. The book also includes a background story for each restaurant, a drink suggestion to pair with each plate and helpful tips and tricks that only the experts know, like creative ways to use leftover ingredients and where to find uncommon items. If you're really brave, you can hold a true taste test by ordering the dish at the restaurant and seeing how your version measures up. Until you can get your hands on a copy of the book, we'll give you a head start. Have a go at the recipes collected here (at left) from Fig & Olive, Morimoto and One if by Land, Two if by Sea.
The New York Restaurant Cookbook, $19.77, available at amazon.com.