New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants by Molly O'Neill

New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants

Molly O'Neill

512 pages • first pub 1992 (editions)

nonfiction informative medium-paced
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Nibbles and noshes from New York City, America's kitchen. New York is pierogi, pasta fagiole, and chicken soup: Avgolemono, Brazilian Canja, Kreplach, Soo Chow, and Ajiaco. New York is Sylvia's Ribs, plus Edna Lewis's Greens and Mrs. Kornick's Po...

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