{"product_id":"new-york-a-la-carte-cooking-with-the-great-chefs-1975-jacobs-jay","title":"\"New York A La Carte: Cooking With The Great Chefs\" 1975 JACOBS, Jay","description":"\u003cp class=\"p1\"\u003eJACOBS, Jay\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e[381] pp.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eMcGraw, Hill Book Company\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e1975\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e9 1\/4\" x 6 5\/8\"\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eDrawings by Dora\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e“In this urbane, witty, and authoritative book, Jay Jacobs takes the reader on a behind-the-scenes tour of the dining rooms and kitchens of New York’s restaurants – from glittering establishments …. to unpretentious bistros where the great chefs go on their nights off. … Included are over 250 recipes from some 75 restaurants. In addition, the author’s 44-page introduction is a full-on history of dining in America. “A superb cookbook …. A restaurant guide, an informal history, and a treasury of restaurant lore.” The book is divided into recipes that are French, Italian, Chinese, and “the world is your oyster.”\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOffers a snapshot of the city’s restaurant culture at a moment when dining out was as much about society as it was about food. Drawing from 75 of New York’s most notable establishments—including The “21” Club, The Four Seasons, Café des Artistes, Lutèce, and Sardi’s—the book brings together 250 recipes that reflect the character of the era’s dining scene.\u003c\/p\u003e","brand":"The Cary Collection","offers":[{"title":"Default Title","offer_id":45803048468678,"sku":"45545","price":250.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0210\/6626\/files\/2026_04_29_10_15_09_008.jpg?v=1777484123","url":"https:\/\/thecarycollection.com\/products\/new-york-a-la-carte-cooking-with-the-great-chefs-1975-jacobs-jay","provider":"The Cary Collection","version":"1.0","type":"link"}