5 comments about The Union Square Cafe Cookbook: 160 Favorite Recipes from New York's Acclaimed Restaurant.

1. I probably would violate some copyright law if I put the short and simple recipe for Bar Nuts into this review, but I'm really tempted. They are far and away the most delicious little snacky to have around when guests arrive. Once you've provided them to your friends, they will insist you bring them to every future gathering. And make them right as folks arrive: the aroma that perfumes the whole house is intoxicating, and the nuts, hot out of the oven, disappear really, really quickly, so make plenty.
   Damn, they're SO GOOD.
   Okay, the rest of the cookbook is a winner, too. It was given to me as a gift from a friend who visits NYC frequently and dines at this restaurant, so, ta-da, I have a 1st edition sighed by both Meyer and Romano, owner and executive chef. The cooking is a beautiful mingling of French, Italian and other Mediterranean cuisines.
   Lots of great photos to help with presentation.
   Yumilicious, especially the Bar Nuts. Don't forget `em!



2. I have been lucky enough to eat at this restaurant on more than one occasion, so I can tell you that if you follow the recipes you will feel like you are actually eating food prepared by them. (Although, you can never replace the experience of dining at the resturant - IMO the best restaurant in the City!) I love the tuna and the polenta as well as the turnips. Yum.



3. Great book with easy to follow instructions.... a damn shame there is not as many pictures of the food, but really happy!



4. The book was a gift and the recipient enjoyed it very much. After eating at the restaurant it was to good try out the great recipes.I would recommend it.



5. The item was received within the stated delivery schedule stated. I'm very satified with this order

4 comments about Michael Mina: The Cookbook.

1. This is really a beautiful book, whether you cook from it or just aspire to cook from it. Having enjoyed an incredible evening at Michael Mina's namesake restaurant in San Francisco's Union Square, I can say that this book captures the experience perfectly. Also, Mr. Mina shares not only his insight and thoughtful introductions with each section and recipe, he also discusses his journey to success, and includes his family and staff along the way.



2. I had gone to Michael Mina in SF with some friends, who are also chefs, and they tried to get a recipe but couldn't. I found the cookbook while trying to search the internet for the recipe and thought "what a perfect Christmas gift". They LOVED it! The photography is beautiful and it shows exactly how he plates the food. Unless you are a true chef, I'm not sure most could handle the recipes but if you love great food and the challenge of cooking. This is a book for you.



3. This book is a very good book, but not for someone who wants to just throw something together quickly. It's got some very sophisticated recipes and some quite complicated. All-in-all, it's a very good book, but if you're a cook and not a chef; I would look for something a bit simpler to cook from. On the other hand, if you love to cook and impress, this is the book for you.



4. If you know Michael "Haj" Mina and where his real influences come from you will know that this book does not contain his work, but rather the work of Chef George Morrone whom Mina trained under and worked for, for over a decade.
   
   For example the Mussel Soufflé with the Saffron Sauce originally came from a seafood Soufflé pioneered at the Hotel Bel-Air in Los Angeles back in 1988 - believe it or not.
   
   At the time Morrone was talking about opening his dream restaurant "Aqua." He eventually did and it became the hottest seafood restaurant in San Francisco. Mina went along as Morrone's right hand man. After Morrone left Aqua, Mina stayed on as chef. He parlayed this through hard work and a little luck and Andre Agassi into the Mina Group.
   
   He may be a good business man but the creator and the genius behind his food is not him. Though Mina does give Morrone credit in the book Morrone deserves more - he deserves his name on the cover.
   
   Still it's an awesome book and written more for a professional than the average home cook.

5 comments about The American Diner Cookbook.

1. The roadside diner was once a fixture of American popular culture and to be found in almost every community. A place where good food, reasonable prices, friendly service, and great conversation all came together. In The American Diner Cookbook, Elizabeth McKeon and Linda Everett collaborate to present more than 450 recipes for dishes that were the staple of the diner era. From Hush Puppies; Roadside Chili; Sea Captain's Chowder; and Mushroom Burgers; to Veal Parmesan; Chicken & Dumplings; Sloppy Joes; and Chocolate Chiffon Pie, The American Diner Cookbook is a nostalgic and welcome addition to any kitchen cookbook collection, which features the added bonus of numerous historic black and white photos.



2. If you are looking for recipes that contain wheat sprouts and tofu you won't find them here. On the other hand, if you are looking for those wonderful, delectable foods served by diners all over America in the forties or fifties you will find them.

   "The American Diner" has everything from diner classics like the Monte Cristo Sandwich (two recipes) to French Onion Soup and everything in between. Other common diner recipes include omelets, Delmonico potatoes, chili, baked beans, barbecue beans, Reuben sandwich, chili-burgers, maple barbeque spareribs, Santa Fe chicken, beef stew, Hungarian goulash, sauerbraten, shepherd's pie, and chicken and dumplings. Of course it also has popular desserts like apple spice cake, Black Forest cake, apple crisp, cheesecake.

   While there are not a lot of cookbooks that specialize in recipes from American diners, there are a few. That brings us to the question of what makes this book different from the others and why should you prefer it? The answer to that is easy. Not only does it have more recipes than most but it also includes a section on the traditional diner fountain. This is one of the things that I remember most about diners when I grew up and the recipes are here. Fountain specialties include favorites like the Black Cow, Black Jack, and Chocolate-Peanut Butter Milk Shake. Included are the recipes to make the syrups for the fountain specialties. Try one of my favorites, make the orange syrup and then make a wonderful Orange Cream Milk Shake.

   This is a highly recommended read for anyone wanting to bring home the taste of the American diner.




3. Purchased this for my parents, who are diner fanatics, and they absolutely loved it. My dad particularly enjoyed the pictures of diners-old and new-from across the country. And my mom loved trying to duplicate some of her favorite recipes-liver and onions, apple pie, etc. Makes a great gift to tuck into a basket with a favorite diner gift certificate.



4. Each page is chock full of memories, from photos to recipes. These are simple, tasty and easy recipes to recreate your diner experience at home. A very complete book with so many recipes, this one is a must for any cookbook collector.



5. I had bought this book as I had the authors other book, Blue Plate special. But be warned, this is the same book only in a different wrapper. I could find no difference, and if anything was added, I couldn't find it. So get one or the other, you won't need both.
   
   Kudo's to Amazon for a great return policy.

3 comments about The Commander's Palace New Orleans Cookbook.

1. As a proud owner of literally hundreds of cookbooks, it's always a wonderful surprise to discover a terrific book that I've never seen or heard of before. The Commander's Palace New Orleans Cookbook is just such a book. This book was recently used as the basis of two recipes in a gourmet cooking class I attend once a week, and the results were outstanding, to say the least. We started the meal with Commander's Garlic Bread which was served with Creamy Tomato Bisque with Lump Crabmeat and a Chiffonade of Fresh Basil. The main course, grilled salmon and barbequed mouth watering smoked spare ribs, were simply out of this world ... with a sauce inspired by this book's suggestions. But when we got to the dessert! We made Bananas Foster, a favorite dessert in New Orleans, and one of the most rich and wicked desserts you'll find anywhere - flambéed with banana liqueur and rum, and served over vanilla ice cream. This recipe alone will transport you to another world... a world that will have your taste buds swirling for days and leave you hankering for a trip to New Orleans to visit the Palace yourself.



2. COMMANDER'S IS A WELL-KNOWN RESTAURANT IN NEW ORLEANS THAT IS A PART OF THE HISTORY AND FABRIC OF THIS CITY...I LOVE THE RECIPES IN THIS COOKBOOK, AND I FEEL LIKE I'M DINING THERE USING IT. YOU CAN MAKE THE DELICIOUS DRINKS & APPETIZERS WHICH ARE GREAT FOR TWO OR A PARTY...OR YOU CAN MAKE A WONDERFUL COMMANDER'S DINNER TO DESSERT! IF YOU HAVEN'T BEEN TO THE RESTAURANT YOU MUST GO....BUT THE COOKBOOK HELPS GET YOU THERE IF YOU CAN'T COME TO NOLA. I'M SO GLAD COMMANDER'S HAS REOPENED, BUT IT'S GREAT TO HAVE THEIR COOKBOOK SO I CAN ENJOY THE FOOD ANYTIME.



3. I bought this expecting to be blown away, but was disappointed. I knew it was an older cookbook... so I blame myself to some extent. I guess I was looking for the food I know from the more recent chefs there. Though I am an adventurous cook, I found many of these recipes weren't very approachable. Enjoyed the stories, but wish I had found more recipes that are do-able outside a restaurant kitchen.

5 comments about Pacific Northwest Wining and Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia.

1. For the wine and food nut, this book is of epic proportion. Vivid and lively pictures combined with the real people and real stories of the Pac NW illustrates the connection between Braiden Rex-Johnson and her subject. The
   wine country traveler's guide to the good life in the Pac NW. Bravo!



2. This book offers many exceptional recipes however there are two from Chef Maury Bennett in Idaho that are amazing his passion for local fares radiates through his ideas. I would like to see an entire cook book done by him!!



3. To counter the damp and dreary days of winter I surround myself with distractions that promise better days to come. At the top of my pile is Braiden Rex-Johnson's Pacific Northwest Wining and Dining. Just looking at the cover of this love letter to NW cuisine warms me. I imagine myself dining al fresco on the patio of this restaurant or a myriad of others. Then I pour over the interior pages, like a gardener pouring over a seed catalogue in winter. I indulge in the descriptions of familiar restaurants and wineries as well as intriguing new ones. I plan our next excursion into Eastern Washington or the Willamette Valley or the always promising Vancouver area, while noting the recipes from these areas that we want to make today and the wines we will want to serve with them. I smile at the quotes from favorite and unfamiliar chefs and feel as though I now know something of what makes them who they are. And then I remember another friend who I want to share this book with and I'm back online to order it. What a perfectly luscious way to wile away the winter days.



4. This cookbook is absolutely gorgeous. It is a wonderful guide to the Pacific Northwest for both locals and visitors. The recipes are fabulous (try the Chipotle Chocolate Cake) and very easy to do at home, while still elegant. And the wine pairing suggestions are spot on. Outstanding book that would make a great addition to anyone's cookbook collection - and one that you will actually use.



5. Braiden has captured the unique flavors of Oregon, Washington, Idaho and B.C. with her lively commentary of the distinct ingredients you can find there. Her profiles of people and places make me want to visit each and every destination. If I can't get to that farm or winery, at least I can make the meal myself - and pour a glass of Braiden's hand-picked Northwest wine recommendations to accompany it.
   
   The recipes are easy and delicious, inspiring us to use local, seasonal and sustainable ingredients. So far, our family favorites are the Grilled Asparagus Salad with Prosciutto, Parmigiano-Reggiano, and Balsamic Vinaigrette and the Dungeness Crab with Ginger-Cilantro Mayonnaise! Yummy~

5 comments about Mama Dip's Kitchen.

1. I would recommend this cookbook to anyone searching for some real down home soul food. The recipes are simple and easy. The food is beyond delicious. This is my firt mama dip's cookbook but it won't be my last. I look forward to ordering her other cookbooks soon. The other night I cooked the creole shrimp with rice, and my husband and I loved it. He is a LOUISIANNA native so it was home for him. There are so many great things that I can say about mama dip's cook book, but what i want to say to people who are skeptical and not sure if they want to purchase her book, GET IT, you will not be dissappointed at all.



2. If you like down home southern cookin this is the book for you!! I bought this and her other cookbook. Love Them!



3. I love to cook and as a cook, I love people who enjoy cooking as well. I feel like I know Mama Dip. I love this cookbook!!



4. The recipes in this cookbook are fantastic. They are simple to make and absolutely delicious. Mama Dips has changed our long standing Thanksgiving tradition...her roated turkey recipe is so delectable we use this recipe now instead of the one that's been in use for the last 50 years. You won't go wrong with this cookbook. Highly recommended!!!



5. The best pecan pie recipe in this book that I have ever found, and I have looked for one for years! It can be doubled to fit my Watkin's 10" deep dish pie pan without burning the pecans or the filling! I love it!

5 comments about Patsy's Cookbook: Classic Italian Recipes from a New York City Landmark Restaurant.

1. OK..............I admit that I have never been to Patsy's yet, BUT that doesn't disqualify me from knowing this cookbook. It's the best; why, do you ask? Well, I'd be delighted to compose for you.
   
   I am Italian......pure 100%, on both sides, and with enough background to talk about everything that means anything to our culture. I grew up in the 60's and 70's when Frank and Dean were THE only reason for watching TV. I know that it was a turbulent decade, full of discovery and change and restlessness. But some things felt OK and this book tells you about it.
   
   On Sundays, the whole extended family would gather at "Nonni's" house (grandparents). Because of the value and love of our food prepared in its purest form, it took about 14 calls between my mom, her sisters, and my Nonna, to figure out who was bringing what (and with 8 daughters, Illinois Bell made a huuuuuge profit from them). The food was simple and fresh and magic.
   
   This is "Patsy's Cookbook" whole purpose.
   
   The stories that accompany the book are a blast from the past. The pictures that accompany the stories and recipes are even better because if you close your eyes and think about it, you can picture yourself walking down the street, seeing the restaurant sign, and looking forward to opening the door and having all the scents and aromas hit you full force.
   
   All the "regulars" and the stars that have dined there get a good mention; the engagements that were proposed there; the celebrations that were created there. I'm looking forward to going to New York and Patsy's is on the top 10 list of restaurants to experience. Maybe it's just me, but I know it'll be a very welcoming and comfortable place.
   
   The book is broken down into 8 main sections of recipes, preceded by:
   
   Foreward by Nancy Sinatra
   Preface
   Introduction
   
   Section One--APPETIZERS: stuffed artichokes/asparagus rolls/Joe's eggplant sandwich/figs with prosciutto and mascarpone/roasted portobello mushrooms and asparagus/portobello tower/seasoned bread crumbs/mussels arreganata/roasted red bell peppers/peppers siciliano/palle di riso (rice balls)/shrimp with sauteed fennel over mesclun salad/tomato bruschetta/vegetable napolean
   
   Section Two--SALADS AND VEGGIES: basic vinaigrette/white bean and scallion salad/green bean, potato, and tomato salad/chopped salad/fennel and endive with blood orange segments/mesclun salad with vinaigrette/ricotta salata salad/asparagus parmigiano with basil/broccoli rabe affogato/eggplant parmigiana/cavolfiore fritto/sauteed mushrooms with cognac and cabernet sauvignon (fantastic!)/baked mushrooms with zucchini stuffing/sauteed spinach/fried zucchini blossoms (this was a summer staple as the blossoms were blooming)/zucchini a scapece/Grandma Josie's zucchini pie
   
   Section Three--SOUPS: pasta e ceci/escarole in brodo/pasta con lenticchie/minestrone/pasta e piselli/stracciatella/zucchini and egg soup
   
   Section Four--PASTA, RISOTTO, AND SAUCES: tomato sauce/fettucine alfredo/fettucine tossed with fresh tomatoe and basil/bucatini all'amatriciana/penne bolognese/linguine with artichoke hearts and olives/prosciutto and lemon sauce over linguine/linguine napolitano/orecchiette with broccolini and sausage/penne with roasted eggplant/rigatoni with chicken and mushrooms/farfalla papalina/rigatoni sorrentino/timballo di maccheroni alla Paatsy's/spaghetti frutti di mare/Aunt Anna's Genovese sauce/pesto/risotto con funghi (very deelish)/risotto frutti di mare
   
   Section Five--CHICKEN: chicken cardinale/spicy lemon chicken (great for a good meal at the last minute)/chicken parmigiana/chicken piccata/chicken with mushrooms and red peppers/chicken portobello/scaloppine di pollo zingara/rollatini di petto di pollo e spinaci/herb-roasted
   chicken/chicken livers with peppers/chicken veneziana
   
   Section Six--MEATS: filet mignon barolo/manzo alla siciliano/steak alla Patsy's/roasted rack of lamb/hot sausages San Gennaro/pork tenderloin with port/pork chops with vinegar peppers/pezzatino di vitello/braciolettini di vitello/veal marsala (a very elegant dish to prepare)
   
   Section Seven--FISH AND SHELLFISH: Sal's Chilean sea bass with eggplant and olives/cassuola di calamari/fillet of sole arreganata/trota alla giardino/roasted striped bass with orseradish crust/prosciutto-wrapped monkfish/salmon with herb sauce/sauteed shrimp wiwth cognac and dijon mustard/calamari salad/shrimp Milanese/shrimp scampi/swordfish steaks arreganata/marinated tuna steaks with cilantro sauce
   
   Section Eight--DESSERTS (always the best section of any cookbook): Michele's cheesecake/warm chocolate cake/chocolate mousse/tiramisu (yes!)/Maddalena raspberry cookies/lemon granita/coffee granita with whipped cream/fresh figs poached with vanilla and brandy/Macedoine of oranges with Sambuca/peaches in Asti Spumante/pears poached with pear liqueur/lemon ricotta torte/zabaglione/walnut-filled crepes
   
   Acknowledgements
   Index
   Conversion Chart
   Patsy's Sauces (which you can purchase)
   
   The book was written on the encouragement and accolades that friends and customers gave to the Scognamillo family. Everything here is simple to find and buy, and all are fairly easy to prepare depending on how fancy you wish to be. I have tried a little of everything and my tastebuds have been most content. Bon appetito!!



2. The book had a torn page in it, but I really didn't like the book and would have kept it if not for the torn page. It had some recipes that were of interest, but overall didn't like the book.



3. I bought this book on the strength of the many reviews that praised it. After reading it, however, I felt like I had just read a paid advertisement. At first, the references to Sinatra held a certain fascination and made me feel like an "insider." However, page after page of cloyingly sweet testimonials, written in a style that makes one feel that you are reading PR instead of candid comments, leaves a bad taste. There are also repetitious references to the original Patsy, in his grey waiter's suit, refilling bread baskets. Patsy sounded genuine, but I'm not so sure about his successors. By the end of the book, all of this mushy testament, perhaps unfairly, detracted from the interest in the recipes. I was left with the impression that this was a place that was treading on past glories and I decided to see what others had to say. I looked at the customer reviews on the web for those who had recently dined at Patsy's and at least half of the reviews (from non-celebrities) reflected rude service from the front desk and serving staff and premium prices. There are some interesting recipes in this book but I just can't help thinking that Patsy's shot themselves in the foot with the way this book is written. I like to read cookbooks, particularly those with a story to tell, but I couldn't wait to put this one away.



4. I must agree with Bill Gallagher's comments that this book reads more like a promotion of the restaurant than a cookbook of substance. There are a lot of trademark recipes like lobster fra diavolo, chicken cacciatola, steak pizzaiola etc that are either not mentioned, or given a "simplified" treatment by stating "Buy a bottle of our ... sauce and follow this". I don't think even Alain Ducasse or Joel Roucheon guard their signature dishes that tightly in their cookbooks.
   
   I found that fellow New York Italian-American restaurant and personal cookbooks from Rao's (Rao's Recipes from the Neighborhood: Frank Pelligrino Cooks Italian with Family and Friends, and Rao's Cookbook: Over 100 Years of Italian Home Cooking) have a much more complete coverage including all the red sauce recipes, many of which I couldn't find in this book, and with a more detailed disclosure of seasonings.



5. I grew up in NY, but had never heard of Patsy's. Last week I was in New York for a meeting and was staying on 58th street. I randomly wandered over to Patsy's and was drawn in by the articles in the window and the wall of autographed pictures. Since I was dining alone, I asked if I could borrow a copy of this book to look over. The book is great as a cookbook. The recipes seem easy to follow and have few ingredients that are all easy to come by. But the real fun of the book are the anecdotes between recipes. My favorite was the one about the time Frank allowed someone else to pick up the bill... only for their credit card to get denied. Just wait until you find out who it was... you'll laugh out loud like I did in the middle of the restaurant.

4 comments about Sierra Mar Cookbook.

1. "You can learn so much about food just by listening to people from different cultural backgrounds talk about their food memories...what you hear is about the soul of their food, not its science." ~ Chef Craig von Foester
   
   The Sierra Mar Cookbook features recipes from the #1 Hotel Restaurant in California. The ever-changing menu features a fusion of French, Mediterranean and Asian culinary influences. The pictures alone produce a sense of awe and are beyond inspirational.
   
   The unique style of this cookbook displays six intriguing menu options that represent six evenings at Sierra Mar:
   
   Local Farmers Markets & Perfect Timing
   Monterey Bay Salmon, Taste Memory & Total Utilization
   Tomatoes, Terroir & the Artistry They Inspire
   Preserves, Marmalades & Capturing Flavors that Sustain Us
   Black Truffles, Shellfish & Pondering the Soul of Food
   Slow Braising of Flavors & Big Sur Chanterelles, a Rustic Spirit of Taste
   
   It seems rare for a cookbook to have the variety of stunning scenic pictures and it leaves you longing to visit this restaurant. A slopping field of flowers melts into a perfectly pink sunset in one picture and in another waves dash against the rocks.
   
   Recipes that looked especially tempting include:
   
   Salad of Grilled Black Mission Figs, Bitter Greens and Bleu de Haut Jura Cheese with a Port Reduction
   
   Pancetta-Wrapped Sika Venison Loin with Pistachio Puree, Huckleberry Sauce and Pumpkin Dumplings
   
   Butternut Squash Ravioli with Sage-Pecan Brown Butter
   
   Composed Main Lobster Salad with Satsuma Mandarins, Hearts of Palm and Basil Oil
   (the colors are gorgeous and look very tropical)
   
   Grilled Rib-Eye Steak with Crispy Potato Cake and Oyster Mushroom Cambazola Compote
   
   Ceylon Tea - Glazed Salmon with Hoisin-Braised Bacon and Pea Tendril Salad
   
   Throughout the book there are step-by-step technique pictures with descriptions so you can learn how to slice potato gaufrettes. A section of "basic recipes" introduces you to Brioche, Pate Brissee, Champagne Vinaigrette, Fig Jam, Red Wine Syrup and Fines Herbes.
   
   If you are looking to impress someone with recipes that will create an intoxicating culinary experience, I can't think of any cookbook that compares to this one! The pictures are stunning and the flavors are complex and have comforting seasonal appeal.
   
   100 Stars!
   
   ~The Rebecca Review
   Author of Seasoned with Love: A collection of
   best-loved recipes inspired by over 40 cultures



2. This cookbook is a valuable addition to the library of those who have a greater-than-average interest in the preparation of fine gourmet cuisine. The recipes are well-described and keyed to seasonal ingredients. The photographs are beautiful, and illustrate artistic presentations. The preparations are interesting, creative and delicious without going way over the top.
   
   I would warn potential purchasers that this is not really a cookbook for the casual home cook. You should ask yourself the following questions:
   
   Do you enjoy spending an entire day in the kitchen preparing dinner?
   Does your list of kitchen equipment include a mandoline, a chinois, and a juice extractor?
   Do you know where to purchase ingredients such as grade-A foie gras, diver's scallops, guinea hen, ramps, or baby chioggia beets?
   
   If the answer to any of those questions is "no", then this book will probably spend more time on your coffee table than in your kitchen.
   
   I think a lot of books of this sort are written by chefs who prepare their dishes in restaurants with an army of sous chefs, line cooks, dishwashers, and the necessity of feeding a crowd of customers each evening. Moving the techniques to the home setting where you are preparing dinner for your family and maybe a few guests requires a process of translation that leads to error-prone and incomplete recipes. This cookbook has been well thought out and edited, and avoids the problems that others have found with "gourmet chef" cookbooks. All recipes are calibrated to serve 6 in a format of a multi-course "tasting menu" dinner. That means the portions are each relatively small, and designed to be individually plated. Each course has well-thought-out wine recommendations for those who like to pair indiviudal courses with wines. Definitely not Tuesday night dinner.
   
   I have looked over the recipes, and personally prepared the "Smoked Salmon-Wrapped Day Boat Scallops with Quail Egg, Fennel Emulsion, and Salmon Roe". It worked very well, with no missing ingredients, steps, or poorly-thought out proportions.
   
   I think this book was well worth the price. As Jaques Pepin likes to say -- "Happy Cooking!"



3. Although I may be somewhat biased in my opinion (Craig is my brother), I am unbelievably impressed with Craig's culinary skills. I have personally been to Sierra Mar and tasted many of Craig's creations. My brother was somewhat skeptical of my opinions because I used to be an extremely picky eater growing up, so I hope he's been surprised by my lack of fear in trying new foods.
   
   If you have never been to Sierra Mar and tasted the fine cuisine invented by Craig, you are truly missing out on a culinary adventure you will savor for years.
   
   Way to go Craig!
   
   Love,
   
   Your Little Sister Suzanne



4. I'm Craig's little brother, but I was surfing Amazon and didn't even know he had a book out until I saw it here! So I ordered it.
   I like to cook, but I was very intimidated by trying my famous chef brother's recipes. I have to say, the way the book is presented that making these dishes is very easy to understand, you just have to be willing to search out a few uncommon ingredients, and be willing to buy a few items for cooking that you might not have had before. But if you are passionate about food and don't mind some extra effort, it is really worth buying this book and trying these supremely delicious recipes!
   
   You might think it's biased of me to write a good review, but seriously, one taste of Craig's creations and you'll realize that relation has nothing to do with it. ;)

5 comments about Millennium Cookbook: Extraordinary Vegetarian Cuisine.

1. They really have some creative recipes. Time consuming, but usually very good. Their pancake recipe is excellent. My favorite is Vegetarian Paella.



2. ...weird that omnivores come on here to rant about vegans. I guess no one else listens.
   
   Anyway, I really like this cookbook. I have made a few items that have all come out colorful, tasty, and nutritious. I like the variety of grains AND vegetables that are used. I'll admit that I'm not impressed with The Artful Vegan so far (but haven't ruled it out); Millenium I seem to have better luck with.
   
   I especially like the Herb-Crusted Eggplant Stacks and Potato & Chili Burritos with Garlic-Herb Aioli and Mango Salsa.



3. Just glancing through this cookbook will generate fantasies of perfectly sublime vegetarian cuisine... images so delicious that you may want to buy the book just for the fantasies. LOL. If the creativity of these recipes does not inspire you to cook, nothing is likely to do that for you. A great staple for any vegetarian kitchen as well as for omnivorous foodies.



4. This cookbook brings back fond memories for me, since I found it while browsing my neighbor's kitchen bookshelf while catsitting their cat, who refused to eat the moment I left the kitchen. I liked the neighbors and the cat, and now the book. I found it filled with combinations of ingredients that I could have not imagined together, but sure enough, they work! I had lapsed into only throwing together dinners I could cook by heart, not being too excited about anything we were eating, and this cookbook put an end to that. The recipes take time and a bit of shopping, but they are very special and creative.



5. I agree with everybody else that these recipes are delicious, original, reliable and healthy. (And fun! Putting coffee, orange and chipotle together in a soup is fun.)
   
   I disagree a little bit with this book's reputation for being a lot of work and taking a lot of time. Some of the recipes are elaborate and take hours to prepare, but they also tend to make a lot of leftovers and keep well in the freezer. It balances out to a very reasonable way to cook with mostly whole foods.
   
   Most of the recipes are easy to simplify if you want to, because the elaborate parts are the construction not the actual food. E.g., whip up a root veggie and cranberry filling in 20 minutes, and instead of spending the next hour baking it into filo pastry bites, just serve it over rice.
   
   And there ARE some simple recipes right in the book. I think the very first section is a collection of easy marinades for roasted vegetables. That's dinner in one pan in half an hour or less. (And still delicious, surprising and healthy. Cinnamon-orange-tamari etc...)
   
   So there's my case! This is my favourite cookbook.

5 comments about New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants.

1. This book has the best spaghetti sauce recipe --my husband and I loved it--it was a way to bring NY cooking to Hawaii since there are not many good italian restaurants out here like in NY, which I miss. On the downside, not all recipes were good. For ex, I did not like the Madison Square burgers nor did I like the Pad Thai noodles (I tried recipes from Keo or Cooking light for Pad Thai which were better). I will try some more recipes from this book and hopefully will have better luck.



2. Cooks Magazine recommended this cookbook as being very authentic. I bought it because of their review. They were absolutely right. The recipes are original/authentic New York complete with history and original photos. It's a great read even if you never make any of the recipes.
   I highly recommend this book.



3. As a native New Yorker, I consider this a classic ... wonderful anecdotes and recipes from a vast array of people who live in the city. Molly's affection for the city is evident (her brother, Paul, played for the Yankees), and her knowledge of both food and the city makes this cookbook a gem.



4. Molly O'Neill's New York Cookbook is a celebration of the New York Food world. She is the food columnist for The New York Times Magazine and spent five years working on this amazing book. The first recipe I tried was "Katie's Café au Lait Cheesecake with a Mocha Crust." The ingredients looked delicious with cinnamon and chocolate wafers for the crust and a rum and coffee flavored filling. I made it for Easter and everyone was very impressed.
   
   Since the author is a food columnist I knew she would be selecting winning recipes and so I felt confident enough to make the recipe for a big occasion without even trying it out at least one time for myself. I was very pleased with the results and can recommend the recipe to you for any occasion.
   
   Whether you are interested in trying lots of new recipes or you just enjoy reading cookbooks, the New York Cookbook has so much to offer. Page after page of delicious information mingle with the even more delicious recipes. Some of the fun recipes include:
   
   New York Penicillin - a chicken soup made by Aunt Marie Stacey. This stock/soup is then used in a variety of recipes and is very easy to make.
   
   Irish Soda Bread - Make two loaves of bread in no time at all.
   
   Simple Fresh Tomato Sauce - The perfect sauce for pasta made with fresh tomatoes, onions, garlic, oregano and a little brown sugar.
   
   Shrimp Fried Rice
   Shish Kebabs
   Meat Loaf
   Rosemary Chicken
   Chicken Paprikas
   Pan-Fried Sole
   Yoko's Japanese Salad Dressing
   Marrakesh Carrots
   
   Some of the sweet treats include: "Coney Island Fudge" made with cream and semisweet chocolate, "Zoe Morsette's Oatmeal Macaroons," "Aunt Olga's Cardamom Cake," and "Katharine Hepburn's Brownies." If you love ice cream, you may want to try out the recipe for Hot Fudge Sauce and Butterscotch Sauce.
   
   A few of the highlights in this book include:
   
   Food Walks - Wander through food markets
   A Few Essential Ingredients in Italian Cooking
   Manhattan Clam Chowder
   In Search of New York Steak
   A Trip Down Menu Lane
   Festivals
   
   The New York Cookbook is an extremely well-researched feast that will satisfy the cerebral appetite as well as please your family and friends when you try out the delicious recipes. These recipes have been created by some of the best cooks in New York and you can use them with confidence, knowing you are making something wonderful for dinner or dessert. This cookbook was a wonderful gift from a friend who loves visiting New York and I already have plans to buy copies for friends and relatives. This is a highly collectible cookbook with recipes you will look forward to making year after year.
   
   ~The Rebecca Review



5. This book was published the year I married....I received SIX copies as shower gifts! It was a sign....I was destined to use this cookbook forever. And, so far,that has been the case.
   I have found very few recipes to disappoint and many to thrill. The steamed lobster with ginger and scallions is always amazing-especially with lobster fresh off the boat. Singer's stuffed lobster is excellent, though not for the squeemish as you need to kill the bugs before you cook them. Jerry Giorgio's stuffed mussels are also a crowd pleaser.
   A friend recently cooked Chicken Adobo for our book club and everyone took the recipe home. Katherine Hepburn's Brownies are delicious and a perfect end to every picnic. And where else was I to look when assigned to make matzoh ball soup for my daughter's kindergarten class?
   If you love to cook, you will love this cookbook.