One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy.
MICHAEL ANTHONY is the executive chef-partner of Gramercy Tavern.
In 2012, he received the James Beard Award for Best Chef- NYC.
Originally from Cincinnati, Ohio, Michael received degrees from
Indiana University and Paris's celebrated Ferrandi culinary school.
He has cooked in Japan and in some of the finest French
restaurants, including Jacques Cagna, Michel Guerard, L'Arp ge,
L'Astrance, and, in New York, Daniel. Prior to joining Gramercy
Tavern in 2006, he was the executive chef of Blue Hill at Stone
Barns.
DANNY MEYER is chief executive officer and founder of Union Square
Hospitality Group, which includes Union Square Cafe, Gramercy
Tavern, Blue Smoke, Shake Shack, Union Square Events, The Modern,
Maialino, Untitled, and North End Grill. He has long served on the
boards of Share Our Strength and City Harvest and is on the
executive committees of NYC & Co, Union Square Partnership, and the
Madison Square Park Conservancy. He is the author of the New York
Times bestseller Setting the Table.
"Gramercy Tavern, the cozy-but-chic mainstay on East 20th Street,
exudes so much wood-fired warmth that it qualifies as downtown's
pied-a-terre. It's where you want to loaf and linger—and keep
eating. The new Gramercy Tavern Cookbook pays tribute to
that accomplishment and, of course, to its chef, Michael Anthony,
and his deeply and deliciously American fare, like roasted oysters
and apple pie, and monkey bread and bacon Cheddar biscuits." -The
New York Times
"At least as suitable for coffee-table display as any of those
volumes, The Gramercy Tavern Cookbook is the one to
bestow upon loved ones who actually want to spend time at the
stove. Chef Michael Anthony translates his contemporary-classic
dishes into user-friendly recipes fit for weeknight suppers as well
as festive meals, while the tale of the nearly 20-year-old
Manhattan restaurant unfolds in accompanying anecdotes." -The Wall
Street Journal
"By design, it lets you into the chef’s imagination, teaches
composition, and frees you to think about ways to reintegrate high
quality basics." -Esquire
"With its generous size and mouthwatering photographs, it looks
like a coffee table fixture, but this book from the famed Manhattan
restaurant is meant for true home cooking. Corn soup with honey and
a julienne of shiso leaves, earthy mushroom lasagne topped with
crispy garlic, and other recipes are as approachable as they are
elegant." -Saveur
"With its generous size and mouthwatering photographs, it looks
like a coffee table fixture, but this book from the famed Manhattan
restaurant is meant for true home cooking. Corn soup with honey and
a julienne of shiso leaves, earthy mushroom lasagne topped with
crispy garlic, and other recipes are as approachable as they are
elegant." -Saveur
“After twenty years, Danny Meyer's beloved New York restaurant
Gramercy Tavern finally got a cookbook, and it was worth the wait.
Chef Michael Anthony wrote a slightly upscale version of an
all-purpose cookbook, this is your go-to for dressed up chicken
soup, carrot cake, braised pork, seafood chowder, homemade pasta
and more.” –Eater.com
"All of these food experts seem determined to impart their
accumulated wisdom to interested readers and aspiring chefs,
demystifying the cuisines they specialize in and placing them
within reach of home cooks. Sidebars in Michael
Anthony's Gramercy Tavern Cookbook, for example, read
like notes from a professor in the margins of a term paper." -The
Village Voice
"Restauranteur Danny Meyer's Gramercy Tavern is a perennial
favorite; the book is full of seasonal hits like seafood chowder
with squash for fall." -Food Network Magazine
"The recipes are interspersed with super-useful sections on
pickling, pan-roasting fish, making pie crust and more instruction
from the earnest, encouraging chef-educator." -Food and Wine
"Michael Anthony's beloved farm-to-table recipes are featured along
with profiles of the unsung people behind the celebrated New York
restaurant." -Details
"...this cookbook presents recipes designed to bring the warmth of
the Gramercy Tavern to the home cook. With fare that reflects the
'buoyant tone' and 'just dropped in' atmosphere of the tavern and
dining room, the authors encourage cooks to approach their
restaurant recipes as inspirational points of departure to produce
dishes that 'look great by virtue of the beauty of the
ingredients.'' —Publishers Weekly
|
Ask a Question About this Product More... |
|
