The Freds at Barneys New York Cookbook
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5,0 • 2 avaliações
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- US$ 16,99
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- US$ 16,99
Descrição da editora
The definitive cookbook by the celebrated chef and managing director of Freds at Barneys New York, one of New York's most beloved restaurants with locations in Los Angeles and Chicago.
Barneys New York, with its flagship store on Madison Avenue, is a world-famous cutting-edge fashion destination, and a true New York phenomenon. And since 1996, Barneys' restaurant Freds at Barneys New York--named after found Barneys Pressman's son Fred--has been offering in food what Barneys offers in fashion: a luxury destination that provides a level of personal service second to none, where the food keeps their celebrity clientele coming back for more.
In The Freds at Barneys Cookbook, Strausman invites you into the kitchen of this restaurant institution and teaches you how to bring a piece of New York chic into your own home. Whether its the Belgian Fries or Estelle's Chicken Soup, Mark's Madison Avenue Salad or Chicken Paillard, Traditional Bolognese (or Vegan!) or Cheese Fondue Scrambled Eggs, this cookbook commemorates all of the delicious recipes Freds has served over the years at the Madison Avenue, Chelsea, Beverly Hills, and Chicago locations.
PUBLISHERS WEEKLY
Strausman (coauthor of Two Meatballs in the Kitchen) shares the signature recipes of Freds at Barneys New York, the clothing store's see-and-be-seen restaurant that he founded. The dishes he covers include tuna tartare with cucumber carpaccio, ginger, and crostini; chicken paillards with tomato, arugula, and red onion salad; and Freds Lobster Club. Unsurprisingly for a restaurant at a high-fashion store, salads feature prominently, with recipes such as Freds Chopped Chicken Salad with balsamic dressing, Beverly Hills Asian chicken salad, and a Palm Beach shrimp salad with green goddess dressing. Strausman nods to his upbringing with recipes such as a sandwich humorously called the Jewish Boy from Queens and a chicken soup that take three days to make but is supposed to "cure colds and keep you thin." There are also many offerings inspired by his days as chef at Italian restaurant Campagna and his love of Italian food, including charred octopus with shishito peppers over caponata, eggplant parmesan, and a baby clam sauce with spaghetti. Strausman encourages even reluctant cooks with clear directions and many helpful cooking tips. The book is a wonderful peek inside the popular restaurant.
