The Union Square Cafe Cookbook

The Union Square Cafe Cookbook : 160 Favorite Recipes from New York's Acclaimed Restaurant

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Winner of the James Beard Award for the Best Restaurant in America, the acclaimed Union Square Cafe serves some of the most imaginative, interesting, and tasty food in America. With this inspired cookbook, its devoted fans can savor the restaurant's marvelous dishes at home. "The Union Square Cafe Cookbook" contains 160 of the restaurant'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 home cooks will find in its pages. Easily mastered by home cooks, the recipes use widely available ingredients, employ familiar techniques, and can be prepared in a reasonable amount of time. Amateurs and pros alike will find the dishes here as accessible as they are irresistible. Michael Romano's tips for success will instill confidence in home cooks, and Danny Meyer's wine suggestions, inspired by the restaurant's remarkable cellar, offer the perfect accompaniment to almost every recipe. Capturing the restaurant's vitality and warm design, and its dedication to excellence, "The Union Square Cafe Cookbook" will enrich and enliven every cook's repertoire and bring the essence of this remarkable restaurant to any home.

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  • Paperback | 352 pages
  • 182.88 x 228.6 x 25.4mm | 793.78g
  • HarperCollins Publishers Inc
  • Ecco Press
  • New YorkUnited States
  • English
  • Reprint
  • Black and White Photos Throughout
  • 0062232398
  • 9780062232397
  • 426,095

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"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."-- Lee Bailey, author of "Lee Bailey's Long Weekends""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."-- Joyce Goldstein, author of "Mediterranean the Beautiful""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.

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About Danny Meyer

Danny Meyer, a native of St. Louis, opened his first restaurant, Union Square Cafe, in 1985 when he was twenty-seven, and went on to found the Union Square Hospitality Group, which includes some of New York City's most acclaimed restaurants: Union Square Cafe, Gramercy Tavern, The Modern, Maialino, North End Grill, Blue Smoke, and Shake Shack, as well as Jazz Standard, Union Square Events, and Hospitality Quotient. Danny, his restaurants, and his chefs have earned an unprecedented twenty-five James Beard Awards. Danny's groundbreaking business book, Setting the Table, was a New York Times bestseller, and he has coauthored two cookbooks with his business partner, Chef Michael Romano. Danny lives in New York with his wife and children. Michael Romano joined Union Square Cafe in 1988, preparing his unique style of American cuisine with an Italian soul. In 1993, Michael became Danny Meyer's partner. Under Michael's leadership, Union Square Cafe has been ranked Most Popular in New York City Zagat surveys for a record seven years. The restaurant also received the James Beard Award for Outstanding Restaurant of the Year. Michael has coauthored two cookbooks with Danny Meyer, The Union Square Cafe Cookbook and Second Helpings. He is the recipient of numerous nominations and awards, including the James Beard Foundation's Best Chef in New York City in 2001, and in 2000, he was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America.

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