The Union Square Cafe Cookbook
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The Union Square Cafe Cookbook
The award–winning restaurant offers recipes revealing “what goes into the restaurant's mingling of French, Italian and other cuisines. . . . [I]mpressive” (Publishers Weekly). Union Square Cafe serves some of the most imaginative, interesting, and tasty food in America. Now its devoted fans can savor the restaurant's marvelous dishes, trademark hospitality, and warm decor at home. Offered are recipes for 160 of Union Square Cafe's classic dishes, from appetizers, soups, and sandwiches to main courses, vegetables, and desserts. Hot Garlic Potato Chips, Porcini Gnocchi with Prosciutto and Parmigiano Cream, Grilled Marinated Fillet Mignon of Tuna, Herb-Roasted Chicken, Eggplant Mashed Potatoes, and Baked Banana Tart with Caramel and Macadamia Nuts are some of the all-time favorites included in this long-awaited collection. Amateurs and pros alike will find the dishes here as accessible as they are irresistible. Beyond just providing recipes, The Union Square Cafe Cookbook inspires confidence in home cooks by sharing Michael Romano's tips for success. Danny Meyer's wine suggestions, inspired by the restaurant's remarkable cellar, accompany almost every recipe. Folks will still go out of their way to eat at Union Square Cafe, but this cookbook—filled with the restaurant's vitality, warm artwork, and tempting recipes—ensures that its pleasures are as close as your bookshelf. “The mix of Mediterranean cuisines, with occasional Asian overtones, yields pleasant surprises.” —Booklist “I know of no other restaurant in America where I have enjoyed more innovative, satisfying, and delicious meals than at Union Square Cafe and now I have the next best thing to eating there—the recipes!” —Robert M. Parker Jr.
Second Helpings from Union Square Cafe
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.
Union Square Cafe Cookbook RI
Union Square Cafe serves some of the most imaginative, interesting, and tasty food in America. The restaurant and its owners, Danny Meyer and chef Michael Romano, have been lauded for their outstanding food and superb service by Gourmet, Food & Wine, the New York Times, and the James Beard Foundation. Now its devoted fans from down the block and across the globe can savor the restaurant's marvelous dishes, trademark hospitality, and warm decor at home. Offered are recipes for 160 of Union Square Cafe's classic dishes, from appetizers, soups, and sandwiches to main courses, vegetables, and desserts. Hot Garlic Potato Chips, Porcini Gnocchi with Prosciutto and Parmigiano Cream, Grilled Marinated Fillet Mignon of Tuna, Herb-Roasted Chicken, Eggplant Mashed Potatoes, and Baked Banana Tart with Caramel and Macadamia Nuts are some of the all-time favorites included in this long-awaited collection. Union Square's recipes are easily mastered by home cooks. They call for ingredients that are widely available (mail-order sources are listed for those few that are not), employ familiar techniques, and take a reasonable amount of time to complete. Amateurs and pros alike will find the dishes here as accessible as they are irresistible. Beyond just providing recipes, The Union Square Cafe Cookbook inspires confidence in home cooks by sharing Michael Romano's tips for success. Readers learn that soaking baby onions in warm water makes them easier to peel (in the recipe for Sweet Peas with Escarole, Onions, and Mint); that the Corn and Tomatillo Salsa served with Polenta-Crusted Sea Bass also goes well with barbecued chicken or pork; that leftover Sautéed Spinach with Garlic makes a great sandwich filling; and that yesterday's sourdough bread should be kept for such soups and salads as Ribollita and Sourdough Panzanella. Danny Meyer's wine suggestions, inspired by the restaurant's remarkable cellar, accompany almost every recipe. The Union Square Cafe Cookbook does the rare job of capturing the bustling energy and ebullient enthusiasm of the restaurant itself and the spirited personalities—those of Danny and Michael—that drive it. Folks will still go out of their way to eat at Union Square Cafe, but this cookbook—filled with the restaurant's vitality, warm artwork, and tempting recipes—ensures that its pleasures are as close as your bookshelf.