Women Chefs of New York
Format: PDF / Kindle (mobi) / ePub
Women Chefs of New York is a colorful showcase of twenty-five leading female culinary talents in the restaurant capital of the world. In a fiercely competitive, male-dominated field, these women have risen to the top, and their stories--and their recipes--make it abundantly clear why. Food writer Nadia Arumugam braves the sharp knives and the sputtering pans of oil for intimate interviews, revealing the chefs' habits, quirks, food likes, and dislikes, their proudest achievements, and their aspirations. Each chef contributes four signature recipes--appetizers, entrees, and desserts--to recreate the experience of a meal from their celebrated kitchens. This gorgeous full-color cookbook includes portraits of these inspiring women, inviting interior shots of their restaurants, and mouthwatering pictures of the featured dishes, styled by the chefs themselves--all captured by celebrated food photographer Alice Gao.
Women Chefs of New York features all-stars such as Amanda Freitag, Jody Williams, April Bloomfield (The Spotted Pig, The Breslin), Gabrielle Hamilton (Prune), Christina Tosi (Momofuku Milk Bar), and Alex Raij (La Vara, Txikito, El Quinto) as well as up-and-coming players like Zahra Tangorra (Brucie), Ann Redding (Uncle Boons), and Sawako Ockochi (Shalom Japan). It's the ultimate gift for any cook or foodie--man or woman--interested in the food that's dazzling discerning palates in NYC now.
lemon juice � cup extra-virgin olive oil salt, as needed To assemble 2 cups baby arugula � cup (rounded) thinly sliced celery � cup (rounded) thinly sliced cucumber crescents 1 cup (scant) crumbled feta cheese 1 tablespoon shredded fresh mint leaves 1 tablespoon chopped fresh oregano leaves Begin by cooking the octopus. Place the octopus in a large heavy-bottomed pot and cover with water. Add the corks to the pot; these will help to tenderize the octopus. Cook over medium heat at a
Side, was notable not only because she turned its lackadaisical kitchen crew into a well-oiled machine, but also because she met Sam Buffa there when he was helping with the construction of Freemans’ expansion. Lucky for her and us, really, since when it came to building out Vinegar Hill House in the ramshackle spot near the Navy Yard, he made it fit for her to cook in, and for us to eat in. What’s your earliest memory of cooking? I remember putting up fruit and tomatoes with my mom every
dining. When she wasn’t eating out, she cooked for friends, who slipped her $20 each to feast on fancy French recipes from her cookbooks. At 29, Kim finally conceded that her career would lie in the kitchen, not the law courts, and she enrolled at Peter Kump’s New York Cooking School (now the Institute of Culinary Education). She interned at the Blue Hill Restaurant, in Greenwich Village, and then worked briefly for Peter Hoffman at a neighborhood bistro, Savoy, in SoHo. But no experience was
picked through and rinsed 1 bay leaf 1 tablespoon salt, plus more as needed For the vinaigrette 1 teaspoon ground cumin 1 teaspoon ground cayenne pepper 1 teaspoon salt 1 teaspoon dark brown sugar 1 tablespoon lime juice � cup apple cider vinegar 2 teaspoons hot sauce (preferably Frank’s) 1 teaspoon soy sauce 2 teaspoons tomato ketchup � cup extra-virgin olive oil � cup canola oil For the salad 2 tablespoons finely diced red onion 1 tablespoon chopped fresh cilantro leaves 2
and his vision for the restaurant. But there was a problem. The menu he described simply didn’t jibe with the kind of food Bloomfield wanted to cook—what she defines as “food cooked from the soul.” “Thanks for the opportunity but I think I might pass,” she wrote back. Luckily for New York, Friedman replied, “OK, you can cook whatever you want.” This is precisely what Bloomfield does at her (now four) New York restaurants. There’s The Spotted Pig, a hip, cozy West Village gastropub; The John Dory