"New York A La Carte: Cooking With The Great Chefs" 1975 JACOBS, Jay

"New York A La Carte: Cooking With The Great Chefs" 1975 JACOBS, JayJACOBS, Jay [381] pp. McGraw, Hill Book Company 1975 9 1 4" x 6 5 8" Drawings by Dora In this urbane, witty, and authoritative book, Jay Jacobs takes the reader on a behind the scenes tour of the dining rooms and kitchens of New Yorks restaurants from glittering establishments . to unpretentious bistros where the great chefs go on their nights off. Included are over 250 recipes from some 75 restaurants. In addition, the authors 44 page introduction is

JACOBS, Jay

[381] pp.

McGraw, Hill Book Company

1975

9 1/4" x 6 5/8"

Drawings by Dora

“In this urbane, witty, and authoritative book, Jay Jacobs takes the reader on a behind-the-scenes tour of the dining rooms and kitchens of New York’s restaurants – from glittering establishments …. to unpretentious bistros where the great chefs go on their nights off. … Included are over 250 recipes from some 75 restaurants. In addition, the author’s 44-page introduction is a full-on history of dining in America. “A superb cookbook …. A restaurant guide, an informal history, and a treasury of restaurant lore.” The book is divided into recipes that are French, Italian, Chinese, and “the world is your oyster.”

Offers a snapshot of the city’s restaurant culture at a moment when dining out was as much about society as it was about food. Drawing from 75 of New York’s most notable establishments—including The “21” Club, The Four Seasons, Café des Artistes, Lutèce, and Sardi’s—the book brings together 250 recipes that reflect the character of the era’s dining scene.