(Free download) New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants
• Molly O'Neill •
| #833553 in Books | Workman Publishing Company | 1992-01-10 | Original language:English | PDF # 1 | 9.18 x1.25 x7.34l,2.35 | File Name: 089480698X | 512 pages |
||0 of 0 people found the following review helpful.| If you love the city of New York|By Lorraine|I purchased this priceless book while dubbing an old VHS tape I had of Molly Neill (Molly O'Neil's New York) It was because of this tape that I got to try some of the fabulous, gastronomical restaurants that are mentioned in this gigantic book. The book is a compilation of many mouth-watering recipes of old, traditional and new rest|From the Back Cover|
NIBBLES AND NOSHES| Falafel, fritters, and the Four Seasons' Salmon Rillettes. Grandma Dora's Chopped Liver and Lupe's savory Empanadillas. Steamed pork dumplings, a caviar primer, smart cocktails by the borough. SOUP AND BREAD Mai Loa
New York is Americaís 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 Lewisís 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 celeb... [PDF.er46] New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants Rating: 4.61 (572 Votes)
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You can specify the type of files you want, for your device.New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants | Molly O'Neill. Just read it with an open mind because none of us really know.
