Union Square Cafe Second Helpings Cookbook 2001 Signed Copy Rare Autographed

Description: Union Square Cafe Second Helpings Cookbook 2001. Condition is Brand New. Shipped with USPS Media Mail. Ask New Yorkers to name their favorite restaurant and they are likely to reply: "Union Square Cafe." Indeed, Union Square Cafe has been ranked the city's most popular restaurant by the Zagat Survey for five consecutive years and has earned many of the food world's top honors, including a James Beard Award for Outstanding Restaurant of the Year, two three-star rankings from the New York Times, seven Awards of Excellence from Wine Spectator magazine, and the James Beard Foundation's Best Chef in New York Award for Michael Romano. What makes USC stand out in a sea of other great New York City restaurants? A simple but rare combination of extraordinary food, excellent wine, and the sort of warm, genuine hospitality one typically finds only in a neighborhood spot. In this new cookbook, proprietor Danny Meyer and executive chef and co-owner Michael Romano share the delicious dishes that have kept their customers coming back for more, year after year. Following the high standards for taste and accessibility set by their award-winning Union Square Cafe Cookbook, Second Helpings from Union Square Cafe offers more than 140 inspired recipes for everything from appetizers, soups, and salads to pastas, main courses, vegetables, side dishes, and desserts. These are the dishes that USC customers have come to know and love, including such favorites as a new version of their renowned Fried Calamari, Salt-Baked Chicken, Bollito di Vitello, Roasted Root Vegetables, and Blueberry-Lemon Meringue Pie. But, more than simply a recipe collection, Second Helpings is a valuable kitchen resource for anyone interested in elevating his or her cooking to a new level. Michael teaches home cooks how to make their own pasta, create the juiciest chicken imaginable, correctly clean morels, and add new depth of flavor to all kinds of dishes, while Danny offers lively commentary and wine accompaniments for nearly every recipe. With their able guidance, even the most inexperienced cooks can turn out spectacular food with ease and joy. Second Helpings captures the unique spirit of Union Square Cafe not just with recipes and animated text, but also with original black-and-white images by internationally acclaimed photographer Duane Michals. A longtime friend of USC, Duane has contributed his witty visual stories and restaurant vignettes in an innovative departure from standard food photography. On every level Second Helpings from Union Square Cafe is a cookbook you'll treasure using again and again. Like the restaurant, it will become a familiar favorite and a trusted source of great food. Amazon.com Review The Union Square Cafe is consistently ranked New York City's favorite restaurant by the Zagat survey. Why? Superb yet relaxed food served in a setting both deluxe and friendly. Second Helpings from Union Square Cafe, the follow-up to the restaurant's proprietor Danny Meyer and chef-co-owner Michael Romano's Union Square Cafe Cookbook, offers readers 140 recipes for Union Square's popular fare--Italian-inflected "everyday" cooking taken to a higher, yummier, but completely cook-friendly power. Dishes like Butternut Squash and Bean Soup, Roasted Halibut Pugliese-Style, and Zucchini Purée with Marjoram exemplify the book's unique approach; simple in conception and easy to execute, they nonetheless pack flavor and style to burn. Chapters cover appetizers to desserts, with sections devoted to pasta and risotto and to side dishes and condiments, such as the restaurant's much-loved Olive Mashed Potatoes and Apple-Pear Chutney. Sweets like Butterscotch Pudding with Brown Sugar Sauce and Chocolate Pudding Flan should also keep diners happy. A word must be said about the photographs of Duane Michals, whose signature storytelling style (depicting, for example, a seated couple's response to a cell-phone-using table neighbor) wonderfully echoes the sweetly knowing tone of the restaurant itself. With a section on basic preparations, the book should become a trusted kitchen friend. --Arthur Boehm From Publishers Weekly In the follow-up to the original Union Square Cafe Cookbook (which won a Julia Child Award for first book), Meyer and Romano offer more pleasant fare from the landmark New York restaurant where they are owner and chef, respectively. Many of these dishes are new interpretations that use classic Italian ingredients: Cornmeal-Crusted Ricotta Fritters are served with an anchovy dressing, and Frise Salad with Bottarga and Grapefruit makes piquant use of Italy's pressed fish roe. Some non-Italian flavors infiltrate here and there as well: Chili and Sage-Rubbed Salmon is Southwestern in style, while Sauted Shrimp Goan Style relies on cinnamon, cumin and other spices from India. Recipes which are divided into traditional chapters such as Appetizers and Main Courses are split approximately down the middle between complex projects that require a good deal of time in the kitchen (e.g., Zucchini Fazzoletti, homemade pasta with a pureed zucchini sauce) and relatively simple preparations (like Roasted Cauliflower with Tomato and Green Olives). Desserts like Fig and Walnut Crostata and Blueberry-Lemon Meringue Pie are appropriately rustic-modern, and wine suggestions for each dish are a nice touch. These recipes aren't filled with hard-to-find, exotic ingredients (aside from bottarga, which has cameos in a few), nor do offerings such as Michael's Garlic-Lemon Steak or Striped Bass with Tomato-Caper Sauce jolt the palate with surprising new sensations. The phenomenal, ongoing success of the Union Square Cafe itself proves just how appealing even simple and familiar foods can be when prepared with high-quality ingredients and adapted to American sensibilities. Duane Michaels provides b&w photos that narrate peculiar stories of hypothetical dining experiences in the restaurant. Copyright 2001 Cahners Business Information, Inc. From Library Journal For the last five years, Union Square Caf has been voted the most popular restaurant in the New York City Zagat Survey; it has a national reputation far beyond Manhattan, and the Union Square Caf Cookbook has sold more than 80,000 copies. Here, owner/proprietor Meyer, who has opened several other successful restaurants, and longtime chef Romano offer more favorite recipes from their menu: Crabmeat-Artichoke Tortelli, Soft-Shell Crabs with Tomato Nage, Sage-Fried Rabbit, and other contemporary French/Italian-inspired dishes. Desserts are homier and comforting, e.g., Caramel Baked Apples and a selection of all-American cookies. Some fans of the restaurant will find the mini photo essays that run through each chapter amusing, while others will just find them silly. Recommended for most collections. Copyright 2001 Reed Business Information, Inc. About the Author Danny Meyer, a native of St. Louis, opened his first restaurant, Union Square Cafe, in 1985 when he was twenty-seven, and went on to found the Union Square Hospitality Group, which includes some of New York City's most acclaimed restaurants: Union Square Cafe, Gramercy Tavern, The Modern, Maialino, North End Grill, Blue Smoke, and Shake Shack, as well as Jazz Standard, Union Square Events, and Hospitality Quotient. Danny, his restaurants, and his chefs have earned an unprecedented twenty-five James Beard Awards. Danny's groundbreaking business book, Setting the Table, was a New York Times bestseller, and he has coauthored two cookbooks with his business partner, Chef Michael Romano. Danny lives in New York with his wife and children. Michael Romano joined Union Square Cafe in 1988, preparing his unique style of American cuisine with an Italian soul. In 1993, Michael became Danny Meyer's partner. Under Michael's leadership, Union Square Cafe has been ranked Most Popular in New York City Zagat surveys for a record seven years. The restaurant also received the James Beard Award for Outstanding Restaurant of the Year. Michael has coauthored two cookbooks with Danny Meyer, The Union Square Cafe Cookbook and Second Helpings. He is the recipient of numerous nominations and awards, including the James Beard Foundation's Best Chef in New York City in 2001, and in 2000, he was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America. Features & details Product information PublisherHarperCollins Publication dateOctober 2, 2001 LanguageEnglish Product Dimensions7.7 x 1.3 x 9.4 inches Shipping Weight2.8 pounds Book length352 ISBN-109780060196479 ISBN-13978-0060196479 Best Sellers Rank

Price: 45.76 USD

Location: Hazlet, New Jersey

End Time: 2025-01-31T01:24:58.000Z

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