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The Gramercy Tavern cookbook

The Gramercy Tavern cookbook
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44,25 €

Author: Michael Anthony, Dorothy Kalins, Danny Meyer
Maura McEvoy (photographs)
Availability: 2 semanas
Language: Inglés
Format: Tapa dura, 352 pp, 24x28,5 cm
Publisher: Clarkson Potter, 2013, 9780307888334
Features: Fotografías a color

Publisher review:
One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy.
Opened in 1994, Gramercy Tavern is more than just a restaurant. It has become a New York institution, earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming and convivial atmosphere, and steadfast commitment to hospitality are unparalleled. The restaurant has its own magic –a sense of community and generosity– that’s captured in these pages for everyone to bring home and savor through 125 recipes.
Restaurateur Danny Meyer’s intimate story of how Gramercy was born sets the stage for executive chef-partner Michael Anthony’s appealing approach to American cooking and recipes that highlight the bounty of the farmer’s market. Many of the restaurant’s signature dishes are here –such as Striped bass with summer squash and pepper sauce and Slow-roasted pork shoulder with bacon broth and corn bread– and every recipe embodies the spirit of the place while being simple enough for any home cook. Organized by season, the chapters chronicle a full year in the restaurant. The book starts with forsythia and ranunculus adorning the tavern table in springtime and presents recipes making the best use of fresh peas, asparagus, and strawberries, and finishes with the legendary transformation of the dining room for the holidays, along with the braises, pies, and other comfort foods ideal for the colder months.
With 200 sumptuous photographs as well as personal stories, The Gramercy Tavern cookbook also provides an insider’s look at the things that make this establishment unique. Readers will meet the artists who have shaped the restaurant’s decor and ambience, including the painter who created the iconic tavern murals and the floral designer who crafts the breathtaking seasonal arrangements, and hear firsthand how staff members came to work at Gramercy and what it is like to be a part of this close-knit restaurant family. Above all, food lovers will be inspired to make memorable meals and bring the warmth of Gramercy into their homes.

Index:
- The making of Gramercy Tavern, Danny Meyer.
- Introduction,
Michael Anthony.
- Welcome.
Recipes
- Spring.
- Summer.
- Autumn.
- Winter.

About the author:
Michael Anthony is the executive chef-partner of Gramercy Tavern. In 2012, he received the James Beard Award of Best Chef: NYC. Originally from Cincinnati, Ohio, Michael received degrees from Indiana University and Paris’s celebrated Ferrandi Culinary School. He has cooked in Japan and in some of the finest French restaurants, including Jacques Cagna, Michel Guérard, L’Arpège, L’Astrance, and, in New York, Daniel. Prior to joining Gramercy Tavern in 2006, he was the executive chef of Blue Hill at Stone Barns.
Danny Meyer is chief executive officer and founder of Union Square Hospitality Group, which includes Union Square Cafe, Gramercy Tavern, Blue Smoke, Shake Shack, Union Square Events, The ModernMaialino, Untitled, and North End Grill. He has long served on the boards of Share Our Strength and City Harvest and is on the executive committees of NYC & Company, Union Square Partnership, and the Madison Square Park Conservancy. He is the author of:
- Second helpings from Union Square Cafe.
- Setting the table.
- The Gramercy Tavern cookbook.

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