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Old 04-17-2013, 07:12 AM
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Default New cookbooks focus on New York City, from local ingredients to favorite recipes

Cupcakes aren't the main focus of theses new NYC-centric cookbooks, but they're not neglected, either!
from The NY Daily News: http://www.nydailynews.com/life-styl...icle-1.1311767

New cookbooks focus on New York City, from local ingredients to favorite recipes
Fun and colorful volumes include 'I Love New York: Ingredients and Recipes," "New York à la Cart: Recipes and Stories From the Big Apple’s Best Food Trucks" and “Franny’s: Simple, Seasonal, Italian”
By Stan Sagner / NEW YORK DAILY NEWS
Sunday, April 14, 2013, 2:00 AM
Everyone knows New York is a great city to eat out in. But it can be just as fun to cook here — with some guidance. These new books showcase some of the area’s best local ingredients, recipes and purveyors that make the Big Apple such a world-class food city.

1. “I Love New York: Ingredients and Recipes” by Daniel Humm and Will Guidara (Ten Speed Press, $50)

A huge, unabashed love letter to the growers and artisans who produce New York’s bounty of ingredients and to all the cooks who source from them. A mammoth undertaking from Michelin-starred chef Daniel Humm and Will Guidara, both of Eleven Madison Park, this gorgeously photographed tome features mouthwatering, ingredient-centric recipes for confident cooks. You will likely want to work your way through each recipe from beginning to end. Highlights include a minimalist Corn Soup with Buttermilk froth and an obscenely decadent Mast Brothers Chocolate Truffle Tart.

2. “New York à la Cart: Recipes and Stories From the Big Apple’s Best Food Trucks” by Alexandra Penfold and Siobhan Wallace (Running Press, $18)

Popular bloggers “Blondie” and “Brownie” hit the road, literally, in this celebration of all things street food. Their thorough book details the rich history of the genre and features profiles of some of the city’s favorite carts and trucks as well as the (sometimes eccentric) personalities behind them. Among them, former concert bassoonist and Big Gay Ice Cream Founder Doug Quint, creator of his signature cone, the Salty Pimp. Sprinkled throughout the book are plenty of easy-to-follow recipes — including juicy Taiwanese Pork Dumplings, as well as the ubiquitous, mysterious Halal Cart White Sauce — that let you tackle some of your favorites at home.

3. “Franny’s: Simple, Seasonal, Italian” by Andrew Feinberg, Francine Stephens and Melissa Clark (Artisan, $35 , June 4 release)
'Franny’s: Simple, Seasonal, Italian' by Andrew Feinberg and Francine Stephens

On the heels of moving to a brand-new location, Park Slope’s renowned Franny’s shares dozens of its cherished recipes in this forthcoming book. Deceptively simple pastas like Linguine with Meyer Lemon, and Spaghetti with Chickpeas showcase how bold, compelling flavors can be wrung out from a just a few, well-chosen ingredients. A clever twist on making meatballs yields better results with a lot less fat. Finally, the mother lode, their pizza — which chef and restaurateur Alice Waters declares the best in New York — is explained in loving detail. Good luck, though, matching those incomparable crusts.

4. “New York Sweets: A Sugarhound’s Guide to the Best Bakeries, Ice Cream Parlors, Candy Shops, and Other Emporia of Delicious Delights” by Susan Pear Meisel (Rizzoli, $29.95)
An illustrated directory to the city’s best chocolates, pastries, frozen desserts and nearly all things sugary. Even the cooing descriptions are cavity-inducing. Tucked in are recipes, comparison “samplers” of chocolate chip cookies, brownies and other baked goods. Meisel did her homework — particularly in southern Manhattan — and she comes up with some interesting finds like the East Village’s Zucker Bakery. Her MetroCard seems to occasionally conk out north of 14th St., however, since icons like Fat Witch, Mondel and Dylan’s Candy Bar missed the cut.

5. “Smoke and Pickles: Recipes and Stories From a New Southern Kitchen” by Edward Lee (Artisan, $29.95, May 1 release)

Talk about a fish out of water. Lee, a Brooklyn-bred son of Korean immigrants, has laid roots in Louisville and, in the process, captured the soul of traditional Southern food while bringing his multicultural NYC sensibility to the table. The results are inspired, sophisticated fusion dishes drawing inspiration from all corners of the globe. From Curried Lamb Prosciutto (requiring two months to cure) to a more manageable Adobo-Fried Chicken and Waffles, this book is likely to leave you feeling very hungry and never bored.

6. “Homemade With Love: Simple Scratch Cooking From In Jennie's Kitchen” by Jennifer Perillo (Running Press, $27.50)

Recently widowed Brooklyn mom Perillo (who also happens to be a professionally trained chef) laces touching personal stories with thoughtful, achievable techniques and recipes that give conventional home cooking a serious upgrade. Drop Biscuit Chicken Pot Pie, Ginger-Lime Slow Roasted Carrots and Rosemary, and Pecorino Popcorn are among the standouts. A great starter book for intrepid, first-time cooks.

Read more: http://www.nydailynews.com/life-styl...#ixzz2Qhah7hS3
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