cover image New York Cooks: 100 Recipes from the City's Best Chefs

New York Cooks: 100 Recipes from the City's Best Chefs

Joan Krellenstein, Barbara Winkler. Sixth & Spring Books, $29.95 (222pp) ISBN 978-1-933027-78-4

Even if they've never set foot in the Big Apple, foodies will want to consider adding Krellenstein and Winkler's superlative recipe compilation to their collections, as it provides a vibrant and vital snapshot of the current New York restaurant scene. The hundred recipes are grouped by style (New American, Italian, French, Mediterranean and Iberian, etc.), highlighting a handful of restaurants and their respective head chefs. Many offer recipes for some of their favorite dishes, ranging from the simple-including Taleggio, Speck and Egg Pizza from Centro Vinoteca's Anne Burrell-to the more complex, such as Terrance Brennan's Diver Scallops with Cauliflower and Blood Orange Grenobloise (from French favorite Picholine). There are plenty of suggestions for old-fashioned comfort food, including Chris D'Amico's Braised Oxtails from Gemma and Kenny Callaghan's Deviled Eggs from Blue Smoke, as well as pleasant diversions like the Little Owl's much-loved Gravy Meatball Sliders. Each chef is profiled and questioned regarding overrated ingredients (foie gras comes up often), favorite food and must-have kitchen gadget. Though an emphasis on French, Italian and American cuisines edges out other cuisines, most notably Asian, this volume is a beautiful and admirable look behind New York City's best cooking of 2009.