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Title: Second Helpings from Union Square Cafe: 160 New Recipes from New York's Favorite Restaurant by Danny Meyer, Michael Romano ISBN: 0-06-019647-5 Publisher: HarperCollins Pub. Date: 02 October, 2001 Format: Hardcover Volumes: 1 List Price(USD): $35.00 |
Average Customer Rating: 4.3 (10 reviews)
Rating: 4
Summary: Second Helpings
Comment: Some of these recipes are a little difficult to follow, but overall this is a good cookbook. The entrees are crowd pleasers at dinner parties!
Rating: 5
Summary: Sophisticated Recipes for Serious Foodies
Comment: Since one of my favorite recipes (Grilled Marinated Filet of Tuna) comes from Danny Meyer's and Michael Romano's first cookbook, the award-winning Union Square Café Cookbook, I was eager to get their Second Helpings from Union Square Café cookbook. Adorned by the amusing, original b & w photos by Duane Michaels, Second Helpings is chock full of sophisticated recipes that have been specially adapted and thoroughly tested for the home chef from the Union Square Café repertoire of palate-pleasing seasonal offerings. While I would not suggest that a novice cook try most of these recipes, I do recommend Second Helpings for those of us who have been cooking at home for years, who are not able to be regulars at this fabulous three-star restaurant, and who want to make some exciting new variations on classic dishes, especially for entertaining at home.
Some of the recipes are summer and spring seasonal, such as Lemongrass Vichyssoise, Chilled Melon and Vodka Soup, Soft Shell Crabs with Tomato Nage, and Spring Risotto - I'll look forward to trying them in warmer weather. Others are perfect for harvest-time, fall, winter, and holiday cooking and baking - the first recipe I tried was Green Tomato Chutney, which used up my late-season bounty of unripe fresh tomatoes. I served it with my newest favorite dish - Chili and Sage-Rubbed Salmon, accompanied by buttered rice, with Plum Clafoutis for dessert, all accompanied by Champagne. (Almost every recipe is paired with excellent wine recommendations.)
Other recipes I can't wait to try are: Eggplant 'Meatballs' (meatless polpettine); Spaghettini con Bottarga (bottarga is sun-dried tuna or mullet roe, popular in Sardinia); Grilled Salmon with Lentil and Beet Vinaigrette, (which is also good on grilled shrimp or lobster); Sicilian-Style Salmon (salmon with tomatoes, raisins, olives, and almonds); Red Snapper with Cognac Sauce; Indian 'Bouillabaisse'; Michael's Garlic-Lemon Steak; and Bollito di Vitello, (which is served at USC every Wednesday). For the holidays, I am looking forward to making Roast Turkey with Apple-Cider Gravy and Maple-Roasted Sweet Potatoes.
For mashed-potato lovers, Second Helpings has four new variations! Also included is the recipe for USC's famous Italian Fries. For condiment lovers, there are four chutney recipes: green tomato, apple-pear, plum, and quince. For dessert lovers, there are many temptations - my favorites are the cookie recipes (chocolate chip-oatmeal and peanut butter).
The only drawback to this excellent new cookbook is that no timing is given for prep work or cooking of the recipes, and that there are almost no pictures of the finished dishes. Several recipes require that you start preparation the night before you plan to serve the dishes. I haven't found these things to be a problem though, but I do have to read through the recipes several times and try to figure out the time I'll need. For most recipes, but certainly not all, I recommend making them on free days or weekends, when you're not feeling rushed. Some of the recipes call for Indian spices or other ingredients that are easily available through mail order if you can't find them locally. What I love most about these new recipes is that when reading them I feel like Chef Romano (and Mr. Meyer) are chatting with me, advising me what pan or dish to use, and relaying anecdotes from their restaurant and from their travels.
Second Helpings is an excellent and exciting new cookbook. I plan to give it to my foodie friends for the holidays!
Rating: 5
Summary: one recipe under my belt!
Comment: I just made the Turkey with Apple Cider Gravy. Hands down the best turkey I have ever prepared. All of my dinner guests for Thanksgiving this year commented that it was the best turkey they have ever had. Wow! The turkey was absolutely delicious, succulent, and wonderfully flavored by the complex assortment of ingredients that came about in the brining process and the stuffing and gravy. I used quince for the first time as an ingredient in my cooking.
The book is invitingly presented with it's story line approach through the photographs, sometimes silly. But yes, as another reviewer mentioned there is Jacque Pepin in the black and white photo essay in one chapter looking like he's truly enjoying himself. A great endorsement for this book as I love his cooking and personality as much as I do Julia Child.
I can't wait to try other recipes from this book and soon. I think that this book will become a regular for me to try out new recipes and enhance my own knowledge of my Northern Italian Nona's cooking every day.
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Title: Union Square Cafe Cookbook Ri : 160 Favorite Recipes from New York's Acclaimed Restaurant by Danny Meyer ISBN: 0060170131 Publisher: HarperCollins Pub. Date: 26 October, 1994 List Price(USD): $35.00 |
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Title: The Tribeca Grill Cookbook : Celebrating Ten Years of Taste by Don Pintabona ISBN: 0375504354 Publisher: Villard Pub. Date: 31 October, 2000 List Price(USD): $35.00 |
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Title: Daniel Boulud's Cafe Boulud Cookbook : French-American Recipes for the Home Cook by Daniel Boulud, Dorie Greenspan ISBN: 068486343X Publisher: Scribner Pub. Date: 03 November, 1999 List Price(USD): $35.00 |
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Title: Mustards Grill Napa Valley Cookbook by Cindy Pawlcyn, Brigid Callinan, Brigid Callanan, Laurie Smith ISBN: 1580080456 Publisher: Ten Speed Press Pub. Date: October, 2001 List Price(USD): $39.95 |
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Title: Alfred Portale's Gotham Bar and Grill by Alfred Portale ISBN: 0385482108 Publisher: Broadway Pub. Date: 13 October, 1997 List Price(USD): $45.00 |
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