Union Square Cafe Cookbook: 160 Favorite Recipes from New York's Acclaimed Restaurant
Author: Danny Meyer
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 SautéedSpinach 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.
Lee Bailey
The next best thing to having dinner at the marvelous Union Square Cafe is to know how to prepare the imaginative but simple dishes they create. You will find this book a joy. Congratulations, Danny and Michael.
Joyce Goldstein
Whenever I am in New York, the first restaurant I head for is Union Square Cafe, and it is no surprise that The Union Square Cafe Cookbook reflects the spirit of the restaurant. The recipes are clear and unpretentious and deliver great flavor without fussiness. The text is friendly and encouraging. Just reading the book made me want to get on a plane and visit. Until then, I can cook Union Square's food.
Robert M. Parker Jr.
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!
Publishers Weekly
Owner and executive chef, respectively, of Manhattan's lauded Union Square Cafe, founded in 1985, Meyer and Romano here open the kitchen door to readers curious about what goes into the restaurant's mingling of French, Italian and other cuisines. Their pumpkin flan, for example, is accompanied by whipped cream flavored with cinnamon; their bread salad can serve as a meal, a side or stuffing for roast meats. The book addresses appetizers, sandwiches, desserts, main courses, vegetables; a chapter called ``Pantry Staples'' gives recipes for stocks, sauces, mayonnaise and more. Especially impressive are their soft-shell crabs with carrot sauce; charred tomatoes, onions and mint; and mocha semifreddo with hazelnut dacquoise. Photos. 50,000 first printing; author tour; Homestyle Book Club main selection. (Oct.)
Library Journal
Meyer is the owner of the Union Square Cafe, a three-star New York City restaurant, and Romano has been chef there since 1988. Here they present the recipes for their most-loved dishes, some of which have been on the menu since the first day, along with chatty headnotes and wine suggestions from their well-known list. The style could be called Italian-inspired new American: Ratatouille-Stuffed Zucchini Blossoms and Hot Garlic Potato Chips are among the appetizers; entries range from Orange-Fennel Osso Buco to Peppered Rack of Venison with Dried Cherry Sauce. Some recipes are quite simple and suitable for a home kitchen, while others would be better enjoyed at the restaurant. Union Square Cafe is popular beyond New York City, and its cookbook is likely to be too. [HomeStyle Bks. main selection.]
BookList
Nutrition experts warn against food shopping when hungry. Similar advice might be given to reader-chefs browsing through the 160 recipes from Manhattan's Union Square Cafe--in other words, don't peruse it on an empty stomach. The mix of Mediterranean cuisines, with occasional Asian overtones, yields pleasant surprises, such as fried calamari with spicy anchovy mayonnaise, creamless mushroom soup, and sizzled soft-shell crabs with spicy carrot sauce. A hospitable spirit pervades this collection, accompanied by wine recommendations; many recipes, however, need the deft touch of an experienced cook.
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Oxford Companion to Food
Author: Alan Davidson
Twenty years in the making, the first edition of Alan Davidson's magnum opus appeared in 1999 to worldwide acclaim. Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Including both an exhaustive catalogue of the foods that nourish humankind-fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or ears, eyeballs and testicles from a menagerie of animals-and a richly allusive commentary on the culture of food, whether expressed in literature and cookbooks, or as dishes peculiar to a country or community, the Oxford Companion to Food immediately found distinction.
The study of food and food history was a new discipline at the time, but one that has developed exponentially in the years since. There are now university departments, international societies, and academic journals, in addition to a wide range of popular literature exploring the meaning of food in the daily lives of people around the world.
Alan Davidson famously wrote eighty percent of the first edition, which was praised for its wit as well as its wisdom. Tom Jaine, the editor of the second edition, worked closely with Jane Davidson and Helen Saberi to ensure that new contributions continue in the same style. The result is an expanded volume that remains faithful to Davidson's peerless work. The text has been updated where necessary to keep pace with a rapidly changing subject, and Jaine assiduously alerts readers to new avenues in food studies. Agriculture; archaeology; food in art, film, literature, and music; globalization; neuroanatomy; and the Silk Road are covered for the first time, and absorbing newarticles on confetti; cutlery; doggy bags; elephant; myrrh; and potluck have also found their way into the Companion.
Wall Street Journal - Paul Levy
Serendipity is a rewarding way to negotiate this colossal volume. Some day the field of food history or culinary history or gastronomy or foodways, or whatever it may be called, will achieve full academic status and respectability. This will be largely thanks to Mr. Davidson's labors and The Oxford Companion to Food. And thanks to him, too, it need never be a dull subject.
Library Journal
The first edition of Davidson's award-winning Oxford Companion to Food appeared in print in 1999. With the second edition of this culinary classic, food writer and publisher Tom Jaine takes editorial charge. While keeping true to Davidson's distinctive and entertaining writing style, Paine has updated many of the approximately 3000 original entries in the book and added 70 new topics (e.g., "Globalization," "Olives"). Covering everything from individual ingredients and cooking techniques to food celebrities and national cuisines, the authoritative and engaging The Oxford Companion to Food is one of the best basic culinary reference books available. In the latest update of The Oxford Companion to Wine, first published in 1994, not only have hundreds of the book's original 3000 entries been revised but over 400 new entries, such as "Coastal Region," "Heritage Varieties," and "Icon Wine," have been added to this superb reference book. Wine expert, journalist, and author Robinson and her contributors continue to write with zesty enthusiasm about everything from the different varieties of grapes to the world's great wineries and geographic areas of production. Bottom Line Both of these reasonably priced classic books are highly recommended for academic and public libraries, especially those that do not already own previous editions; The Oxford Companion to Wine remains the essential wine resource for most any library's collection. John Charles, Scottsdale P.L., AZ Copyright 2006 Reed Business Information.
The New York Times - Florence Fabricant
The book, an outgrowth, of the annual Oxford Symposium of Food and Cookery, lives up to the highest expectations. It is a masterly work with a variety of voices, from the straightforward, almost dry, to the quirky and witty....It's not hard to be awed by the 892 pages dense with extremely thorough and well-written entries, enhanced by cross-references and indexes and larded with anecdotes and strong opinions.
People Magazine
Not a cookbook so much as a cook's book, this long-awaited encyclopedia will thrill food fanatics who can lift it. The latest in Oxford's Companion series, Food features comprehensive entries on 2,650 subjects, from the mouthwatering to the weird. Elephant Garlic? Sure, but also Elephant, a delicacy in Egypt. Broader topics—like Mushroom—rate expanded articles.
Alan Davidson, a former British ambassador to Laos and a food expert, spent 20 years assembling this authoritative volume (with contributions from other writers). No recipes but 178 handsome illustrations.
Foreword Magazine - Seth McEvoy
The Oxford Companion to Food is astounding in breadth and thoroughness, including 2,650 A-Z (dictionary-like) entries, detailing international food products and their preparation. London food historian Davidson persevered twenty years to complete this tome with the help of fifty regional specialists. His skill is best measured both by the usefulness and intrigue of his descriptions....amateurs and professionals alike will relish this work.
Mens Journal
The more than 2,000 entries in the 892-page tour de force will enlighten you as to the history, cultivation, and flavor of every edible you've ever heard of and hundreds that you never even knew existed. If you want to learn how to roast termites like a Banana Island native (in an iron pot over a gentle fire) or where to sample monkey brains (Southeast Asia), this book is for you.
Table of Contents:
Alan Davidson: A Tribute, Tom Jaine
Preface to the Second Edition, Tom Jaine
Introduction, Alan Davidson
Contributors
Subject Index
Notes on Using this Book
The Oxford Companion to Food A-Z
Maps of Food Migrations
Bibliography
Index
Acknowledgements
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