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New York Cooks: The 100 Best Recipes from New York Magazine | 
| Author: Gillian Duffy
Publisher: Harry N. Abrams
Category: Book
List Price: $27.50
Buy Used: $4.56
You Save: $22.94 (83%)
New (12) Used (19) from $4.56
Avg. Customer Rating:  4 reviews
Sales Rank: 798156
Media: Hardcover
Number Of Items: 1
Pages: 224
Shipping Weight (lbs): 2.3
Dimensions (in): 10.5 x 8.2 x 0.8
ISBN: 1584793147
Dewey Decimal Number: 641.59
EAN: 9781584793144
ASIN: 1584793147
Publication Date: October 28, 2003
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: Clean, nice condition. Expedited orders placed before 3 PM EST ship the SAME DAY. Automatic Upgrade to Priority Mail shipping on U.S. orders over $40. Multiple books ordered from Look at a Book in a single checkout will help you reach the $40 threshold for your free Priority Mail Upgrade! Satisfaction Guaranteed!
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Product Description
Every year, New York magazine publishes two definitive guides to entertaining-one for summer, one for the holidays. New York Cooks collects the best recipes from these issues, showcasing the creations of the city's greatest chefs. Their mouth-watering dishes can be easily made at home-they've all been tested-without spending the whole day in the kitchen. The recipes in this stylishly designed collection include modern classics and fresh takes on standards, from Goat Cheese and Beet Terrine from David Bouley of Bouley, to Sweet Corn and Lobster Chowder from Aquagrill's Jeremy Marshall, to Chocolate Brownies from the Gramercy Tavern's Claudia Fleming. Among the book's other recipes are dishes by Thomas Keller, Bobby Flay, Mario Batali, Jean-Georges Vongerichten, and other prominent New York and former New York chefs. New York readers have long clamored for the magazine's favorite recipes for entertaining. Now, for the first time, the best of the magazine's fresh, modern dishes-for everyday cooking and for fine dinner parties-are available in one book.
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| Customer Reviews:
 Love this book, but here is a correction!!! October 18, 2004
7 out of 8 found this review helpful
This is a great book, I have made several recipes, and they were perfect! But I just tried the peanut brittle recipe, and it was terrible!!! It was so salty. I thought the amount of salt seemed like a lot (1 1/2 tablespoons) but the recipe says the salt is the key ingredient, so I forged ahead. Yup, I was right, it was way too salty. I thought I had seen a recipe similar to this one in one of McCullough's Best of the Year series, so I went searching, and found the exact same recipe, from the same restaurant. And the amount of salt was 1 1/2 TEASPOONS!! So I made it again, with the correct amount, and it is fabulous!
So just make sure you correct this if you own the book. Don't let this deter you from getting the book, I just pointed this out to save others from throwing away a lot of ingredients.
You'll want to make just about every recipe February 8, 2004
7 out of 8 found this review helpful
You can recreate your favorite restaurant dishes, yet receipes are not that complicated. Began reading the book with a pad of post-its by my side, by the time I was half-way through, every page was bookmarked! The meat loaf is superb and the roasted chicken to die for!
Best Recipes from NYC's Best Restaurants December 2, 2003
7 out of 8 found this review helpful
Gillian Duffy's new book makes gift-gift easy; it is sure to be on everyone's wish list. But, keep a copy for yourself - the scrumptious dishes that Gillian has selected are perfect for both casual and elegant entertaining. The well outlined recipes simply preparation for the at-home chef, experienced or novice.
Fabulous follow up November 9, 2003
3 out of 5 found this review helpful
This is the second book we have by Gillian Duffy and it is just as fantastic as her first, Hors d'oeuvres. The layout is simple and the pictures are great. We plan on using it as a holiday gift for many of our friends.Bravo Gillian - we cannot wait to get cooking.
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