THE MANGIA COOKBOOK: Soups, Salads, Sandwiches, Entrées, and Baked Goods from the Renowned New York City Specialty Shop

When the upscale New York City lunch spot Mangia opened in 1982, it was one-of-a-kind: a place where office workers could buy freshly made sandwiches and soups and select from an innovative salad bar. As Diaz and Jessup (food director and executive chef, respectively) point out, almost all the food at Mangia's now multiple branches is served at room temperature, meaning that almost every simple-yet-special recipe in this book can be prepared in advance. Throughout, surprising ingredients and special touches perk up familiar favorites. In the soup chapter, such innovation results in Scallop and Roasted Tomato Soup; under sandwiches, Mustard Meat Loaf with Sautéed Mushrooms on Brioche Bread; and, in the entrées section, Octopus with Red Pepper Salsa. Mangia's luxurious and varied salad table is well-represented here with Roasted Baby Artichokes with Garlic and Parmigiano Shavings and a Thai Tabbouleh with lime juice and pickled ginger. Helpful tips, such as an explanation of which salads keep well and which don't, add to the generous tone. Even without its connection to the specialty shop, this would be a solid effort bursting with fresh ideas. (June)

Forecast:Mangia is a phenomenon in New York, but this book may have limited appeal outside of the area.