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City Harvest (100 Recipes from Great New York Restaurants)
List Price:
$40.00
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Product Details
Author:
Florence Fabricant, Eric Ripert
Format:
Hardcover
Pages:
224
Publisher:
Rizzoli (September 29, 2015)
Language:
English
ISBN-13:
9780847846221
ISBN-10:
0847846229
Weight:
41.92oz
Dimensions:
7.99" x 10.5" x 0.97"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20260405T164652_155746767-20260405.xml
Folder:
RandomHouse
List Price:
$40.00
Case Pack:
12
As low as:
$34.40
Publisher Identifier:
P-RH
Discount Code:
C
QuickShip:
Yes
Audience:
General/trade
Country of Origin:
China
Pub Discount:
60
Imprint:
Rizzoli
Overview
New York City’s hottest chefs present the ultimate gift that gives back—an exclusive collection of 100 delicious new recipes benefiting City Harvest, the renowned food-rescue organization that feeds over 1.4 million hungry New Yorkers every year. New York City is a restaurant town with a heart as big as its appetite. For its first-ever cookbook, City Harvest and a who’s who of New York’s top chefs and restaurateurs, including Dominique Ansel, Tom Colicchio, Daniel Humm, Anita Lo, François Payard, Marcus Samuelsson, Ivy Stark, and Jean-Georges Vongerichten, collect 100 recipes from their world-famous menus, from stylish small plates to sophisticated entrées and decadent desserts to share with friends and family.
City Harvest takes readers into some of New York’s most iconic dining rooms and luxe bars, sure to delight local and traveling foodies alike. Stunning photography of the finished dishes makes this a perfect gift for any food lover. Florence Fabricant of the New York Times expertly adapts each recipe for the home cook and adds insightful notes on using leftover ingredients and second helpings, making this an ideal cookbook to return to again and again.
City Harvest takes readers into some of New York’s most iconic dining rooms and luxe bars, sure to delight local and traveling foodies alike. Stunning photography of the finished dishes makes this a perfect gift for any food lover. Florence Fabricant of the New York Times expertly adapts each recipe for the home cook and adds insightful notes on using leftover ingredients and second helpings, making this an ideal cookbook to return to again and again.
