Recipes from a renown New York restaurant.
Opened in 1994, the Gramercy Tavern has become a NYC institution, earning dozens of accolades, including six James Beard awards. The Gramercy Tavern Cookbook (2013, Random House) gives an insider look into the things that make this restaurant unique, from the staff to the artists who have shaped the decor in the historic building. The 125 recipes, illustrated by 200 sumptuous photographs, highlight executive chef-partner Michael Anthony's approach to American cooking that relies on seasonal offerings from farmer's markets and other local purveyors. Bust the winter blahs with the lively colour and bright flavours of Ruby Red Shrimp With White Beans And Kale Salsa Verde.
Michael Anthony, Dorothy Kalins