"The '21' Cookbook Recipes And Lore From New York's Fabled Restaurant" 1995 LOMONACO, Michael
$200
LOMONACO, Michael
[390] pp.
Doubleday
1995
First Edition
9 3/8" x 8 1/4"
Fine/ Fine
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The typical life expectancy of a New York City restaurant is a mere seven years, but today, more than six decades after it opened, the facade of '21' is probably the most instantly recognizable of any restaurant in the world, and limousines line up virtually every night, dropping off and picking up celebrity diners.
Although '21' has been immortalized on film, in photographs, drawings, and print, there has never before been a '21' cookbook. Happily, that oversight has now been rectified, and with this book people everywhere, whether or not they have ever dined at '21, ' will be able to bring a bit of its fabled glamour, and much of its justifiably renowned cuisine, into their own homes.
Michael Lomonaco, the executive chef, is a celebrity in his own right. Having garnered rave reviews from such hard-to-please critics as Gael Greene ( "NewYork" magazine), John Mariani ( "Travel &; Leisure" ), and Andy Birsh( "Gourmet" ), he has appeared with Julia Child in her "Master Chefs" series, on both David Letterman shows, and on "Today" with Katie Couric.
"The" "'21' Cookbook" contains well over 150 recipes for dishes ranging from the world-famous '21' Burger and Traditional Crab Cakes to many of Michael Lomonaco's innovative ways with grains, fish, and the game for which '21' has always been renowned. And liberally sprinkled throughout are fascinating stories about the restaurant's history, the legends that have grown up around it, and, of course, the many celebrities who have dined there over the years--all illustrated with photographs, cartoons, drawings, and other '21' memorabilia. In short, simply reading" The '21' Cookbook" is to partake of a feast nearly as opulent as a visit to '21'itself.
"Michael Lomonaco has combined his classic training with an infectious enthusiasm and a relentless passion for his metier. True knowledge and unmitigated imagination equal greatness in the kitchen."
--Jacques Pepin
"Can it truly be that a New York institution-to-the-powerful actually serves exciting food and warm hospitality? Thanks to Michael Lomonaco, the 21' Club does just that. The beef, fowl, and game recipes alone are a must for any red wine lover."
--Danny Meyer, co-author of "The Union Square Café Cookbook"