Jimmy Bradley, Author, Andrew Friedman, Author, David Sawyer, Photographer . Clarkson Potter $35 (256p) ISBN 978-1-4000-8281-0
Bradley, owner of Manhattan's Red Cat restaurant, provides a new twist on familiar dishes in this delightful collection. Compiled for home cooks, the book offers an unlikely synthesis of the Italian-American classics Bradley grew up on and the...
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Michelle Bernstein, Author, Andrew Friedman, Author, John Kernick, Photographer . Houghton Mifflin $30 (275p) ISBN 978-0-618-86750-9
For those in search of a unique culinary voice, Bernstein is the one to tune in to. A Jewish-Latina who studied classical French technique, worked in several four-star restaurants, danced ballet on a professional level and now runs Michy's...
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David Waltuck, Author, Andrew Friedman, Author Taunton Press $50 (320p) ISBN 978-1-56158-961-6
Combining ""a distaste for fancy cooking combined with a respect for haute cuisine,"" New York restaurant Chanterelle is a study in contrasts. When the restaurant first opened in the late 1970s, chef Waltuck and his wife Karen were pioneers of a new
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Tom Valenti, Author, Andrew Friedman, Author, Mario Batali, Foreword by . Scribner $30 (288p) ISBN 978-0-7432-4375-9
Valenti (chef/owner of Ouest and another Manhattan restaurant slated to open later this year) would seem particularly well-suited to write a cookbook (with the apparently indefatigable Friedman) on homey one-pot meals. After all, he made his name...
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Alfred Portale, Author, Andrew Friedman, Author . Morrow $34.95 (272p) ISBN 978-0-06-053502-5
As in his two previous cookbooks, Alfred Portale's Gotham Bar and Grill Cookbook
and Alfred Portale's 12 Seasons Cookbook
, Portale uses the same flavor-enhancing principles he's used at his top New York City restaurant, Gotham Bar and...
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Terrance Brennan, Author, Andrew Friedman, Author, Christopher Hirsheimer, Photographer . Wiley $35 (326p) ISBN 978-0-7645-6822-0
Brennan's first book makes it clear why his New York restaurants Picholine and Artisanal have such devoted followings. Drawing heavily on his French training but also taking inspiration from the full range of Mediterranean cuisine, the chef...
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Andrew Friedman, Author, Bill Telepan, Author, Quentin Bacon, Photographer . Simon & Schuster $35 (368p) ISBN 978-0-7432-4387-2
With this lovely collection of seasonal recipes, it's easy to see why Telepan is one of the East Coast's most acclaimed proponents of market-based cooking. Though Telepan's New York restaurant JUdson Grill recently closed, his lushly...
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Michael Lomonaco, Author, Andrew Friedman, Author William Morrow Cookbooks $34.95 (320p) ISBN 978-0-06-055562-7
Mahi mahi is on special, kale is fresh, lemons are abundant; what should you make? Celebrity chef Lomonaco's newest cookbook tackles the line between recipe and technique, offering home cooks a window into his world of inspired impromptu dinners....
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Andrew Friedman, Author, Pino Luongo, Author, Anthony Bourdain, Foreword by , foreword by Anthony Bourdain. Bloomsbury $25 (255p) ISBN 978-1-59691-442-1
In his meandering memoir, New York restaurateur Luongo traces his “American success story” from a hasty, draft-dodging flight from Italy to his current position as a chef at the Upper East Side's Centolire. His rise from busboy to...
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Andrew Friedman, Author . Free Press $26 (304p) ISBN 978-1-4391-5307-9
Every two years, chefs from around the world gather to compete in the Bocuse d'Or, a grueling cooking competition that gives participants just five and a half hours to prepare a full menu of elaborate fish and meat dishes (with their own choice
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Caitlin & Andrew Friedman. Penguin/Tarcher, $16.95 trade paper (288p) ISBN 978-1-58542-942-4
Girls Guide series coauthor Caitlin, and Andrew, an author and cookbook specialist, met and fell in love while both were employed at a public relations firm. They married, had twins, and soon found themselves overwhelmed with the responsibilities of
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Michael White and Andrew Friedman. Ballantine, $50 (448p) ISBN 978-0-345-53052-3
In his second offering (Fiamma: The Essence of Contemporary Italian Cooking), White once again sublimely deals with his cuisine of choice—Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader
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Andrew Friedman. Ecco, $27.99 (464p) ISBN 978-0-06-222585-6
In this enthusiastic history, food writer Friedman (Knives at Dawn) surveys the figures and institutions that powered the “transformation of American cooking” in the 1970s, ’80s, and ’90s. Through the 1960s, Friedman writes, canned vegetables,...
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Andrew Friedman. Mariner, $29.99 (288p) ISBN 978-0-06-313597-0
What does it take to get a gourmet meal onto a diner’s plate? Food writer Friedman (Chefs, Drugs and Rock & Roll) takes readers onto the kill floors of livestock farms and into pressure-cooker kitchens to answer that question in this masterful...
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