The Union Square Cafe Cookbook by Danny Meyer
160 Favorite Recipes from New York's Acclaimed Restaurant

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It has been expertly adapted for home use and offers many dishes worth trying and adding to your repertoire...
-NY Journal of Books

Synopsis

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.

 

About Danny Meyer

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Danny Meyer, a native of St. Louis, Missouri, opened Union Square Cafe in 1985 when he was 27. In 1989, Union Square received a coveted three-star ranking from the New York Times and, in 1997, it was honored with the James Beard Award for "Outstanding Restaurant of the Year." Danny received the James Beard "Humanitarian of the Year" award for his work with Share Our Strength, a hunger relief organization. He is the co-owner of four other New York restaurants, Gramercy Tavern, Tabla, Blue Smoke, The Shake Shack and Eleven Madison Park. Danny lives in New York with his wife and their four children.
 
Published October 13, 2009 by HarperCollins e-books. 352 pages
Genres: Education & Reference, Cooking. Non-fiction
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NY Journal of Books

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Reviewed by Penny Pleasance on Mar 05 2013

It has been expertly adapted for home use and offers many dishes worth trying and adding to your repertoire...

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