Taste of New York Cookbook

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Description: The Pasta Primavera at Le Cirque has been praised for generations for its subtle combinations of spring vegetables in a light cream sauce. The Frozen Lemon Souffle at Lutece is known for its crunchy almond meringue and rich lemony taste, and the Black Currant Scones served at high tea at The Plaza are light, flaky, and unlike any others. 

Dining in one of New York City's world class restaurants means savoring some of the best food in the world. Now, in Taste of New York, author Karen Gantz Zahler reveals the closely guarded secrets of many of New York's superstar chefs and four-star restaurants. Featuring more than 120 seldom revealed recipes, Taste of New York takes you into fifty-nine remarkable kitchens including Jo Jo, Aquavit, Union Square Cafe, II Nido, Arcadia, Park Avenue Cafe, Lespinasse, Tropica, and The Sign of the Dove. 

Here you will find signature dishes of every culinary tradition, as well as inventive recipes from such rising stars as Bobby Flay, whose imaginative Southwestern cuisine served at Mesa Grill has made the restaurant the talk of the town, and Tadashi Ono at La Caravelle, whose creations like Shrimp and Scallop Lasagna draw raves from patrons and reviewers alike. 

Organized by course -- from appetizers, salads, and soups to vegetables, pastas, meat, fish, and desserts -- Taste of New York makes each recipe accessible to adventurous home cooks everywhere. The emphasis here is on the food, and with the author's knowledgeable instructions and special notes on techniques and hints from the chef on nearly every page, this unique cookbook will teach you the secrets of master chefs. 

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Condition: Good condition.