NEW YORK COOKBOOK
Molly O’Neill
Photos: some, but few of the recipes
Ease: 2-4
First, can I just say, I love this book. You feel like you’re rummaging through old family recipe files. And these are tried-and-true recipes, with family anecdotes, restaurant histories and hints for making it “just so.” Of course, since this is New York, the recipes come from every corner of the globe – pad Thai, South African bobotie, Caribbean fried chicken, Hungarian paprikas, Chinese hot and sour soup, snert (Dutch split pea soup), Argentinian ceviche, Moroccan couscous.
Ms. O’Neill also sprinkles in news clippings and historical side bars about famous New York eateries, foods, and food traditions, as well as a handy address list of bakeries, delis, meat markets and green grocers in the city (yes, it may be a little dated now, but the classics on this list have been around for decades).
This is the cookbook I come back to most often when I want to try something different, but unspoilt and just plain luscious. Our do-often recipes are ones that never fail to quench the soul – Mrs. Hathansel’s Chicken Paprikas (346), Dhanit’s Pad Thai (247), Ouidad’s Lentil & Spinach Soup (68), Friday Night Stuffed Cabbage (294), and Katharine Hepburn’s Brownies (440). This is a great starting point for new cooks with a hankering for world (and old-world) flavors – the recipes are generally straightforward, with few really strange or hard-to-find ingredients.
