"The "21" Cookbook: Recipes And Lore From New York's Fabled Restaurant" 1995 (SIGNED)
$200
LOMAONACO, Michael
Signed by the author on half-title page
Doubleday
[390] pp.
1995
First Edition
9 3/8" x 8 3/8"
The typical life expectancy of a New York City restaurant is a mere sevenyears, but today, more than six decades after it opened, the facade of '21' isprobably the most instantly recognizable of any restaurant in the world, andlimousines line up virtually every night, dropping off and picking up celebritydiners.
Although '21' has been immortalized on film, in photographs, drawings, andprint, there has never before been a '21' cookbook. Happily, that oversight hasnow been rectified, and with this book people everywhere, whether or not theyhave ever dined at '21, ' will be able to bring a bit of its fabled glamour, andmuch of its justifiably renowned cuisine, into their own homes.
Michael Lomonaco, the executive chef, is a celebrity in his own right. Havinggarnered 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 dishesranging from the world-famous '21' Burger and Traditional Crab Cakes to many of Michael Lomonaco'sinnovative ways with grains, fish, and the game for which '21' has always beenrenowned. And liberally sprinkled throughout are fascinating stories about therestaurant'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 withphotographs, cartoons, drawings, and other '21' memorabilia. In short, simplyreading" The '21' Cookbook" is to partake of a feast nearly as opulent asa visit to '21'itself.
"Michael Lomonaco has combined his classic training with an infectiousenthusiasm and a relentless passion for his metier. True knowledge andunmitigated imagination equal greatness in the kitchen."
--Jacques Pepin
"Can it truly be that a New York institution-to-the-powerful actually servesexciting food and warm hospitality? Thanks to Michael Lomonaco, the 21' Clubdoes just that. The beef, fowl, and game recipes alone are a must for any redwine lover."
--Danny Meyer, co-author of "The Union Square Café Cookbook"
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