About the Author Florence Fabricant contributes regularly to the New York Times Dining section. She is the author of nine cookbooks, including Park Avenue Potluck and The New York Times Dessert Cookbook
K**.
Very good book for pro/am.
Very good read.
U**7
at least now you wont have to pay for a 200 dollar meal you can just make it at home.
Good blend of NYC cooking and that is a city I still have to visit
R**N
The New York Restaurant Cook Book
The recipes are top noch, but most are labor intensive and use numerous ingredients.If you are a serious cook they are well worth the time and effort.Daniel Boulud's short ribs braised in red wine were wonderful but took much time.The book is worth getting if you only make this recipe and Three Glass Chicken from Chin Chin.
B**H
If you really like cooking, get this book
Like New York, this book is eclectic. It consists of one recipe each from many good restaurants in NYC. The recipes were all well chosen and fairly easy foe the home cook. There is a brief note on each of the restaurants. The recipes are easy to follow. The photographs are great. You do not have to be a New Yorker to eat like one.
J**O
Great NYC Book!
If you love New York City food, this is the book for you! I love NYC and this book brings the city food into the kitchen!
Trustpilot
3 weeks ago
3 weeks ago