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The Grand Central Oyster Bar & Restaurant Cookbook : Recipes & Tales from a Classic American Restaurant
by Sandy Ingber and Roy Finamore and Iain Bagwell and Atsushi Tomioka


Overview - In any discussion of New York City landmark restaurants, the Grand Central Oyster Bar & Restaurant stands in a class by itself. From its unique position in the Terminal s lower level, with the famous Whispering Gallery at its entrance, waiters have been serving up platters of the freshest seafood for a century.  Read more...

 
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More About The Grand Central Oyster Bar & Restaurant Cookbook by Sandy Ingber; Roy Finamore; Iain Bagwell; Atsushi Tomioka
 
 
 
Overview
In any discussion of New York City landmark restaurants, the Grand Central Oyster Bar & Restaurant stands in a class by itself. From its unique position in the Terminal s lower level, with the famous Whispering Gallery at its entrance, waiters have been serving up platters of the freshest seafood for a century.
Here are more than 100 of the restaurant s classic recipessome dating back to its opening in 1913along with behind-the-scenes stories, historical anecdotes, and a wealth of expert information on buying, cooking, and serving fish. An ocean s worth of delicious eating is provided: from raw bar and seafood buffet favorites, to stews and chowders, to fish dishes fried, broiled, and grilled. Featured throughout are vintage images and ephemera, along with sumptuous food photography. Part history, part souvenir, The Grand Central Oyster Bar & Restaurant Cookbook is a must-have for visitors and New Yorkers alike.
Praise for The Grand Central Oyster Bar and Restaurant Cookbook:
A big, handsome book full of wonderful photographs, nostalgic tales and enticing recipessome dating back to the restaurant s opening 100 years ago . . . you will appreciate the no nonsense instructions for buying, cooking and serving seafood. Miami Herald
Helps uncertain home cooks navigate the world of clams, crabs, shrimp, and more. Starting with a very simple yet comprehensive oyster list (including source, flavor, and size) and then delving into recipes for a Maryland Crab Cake Sandwich, a Manhattan Clam Chowder, and Dover Sole Meuniere, the cookbook tackles it all, and provides helpful tips and loving historic tidbits throughout. Epicurious.com
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Details
  • ISBN-13: 9781617690617
  • ISBN-10: 1617690619
  • Publisher: Stewart, Tabori, & Chang
  • Publish Date: October 2013
  • Page Count: 223
  • Dimensions: 9.3 x 10.2 x 1 inches
  • Shipping Weight: 2.95 pounds


Related Categories

Books > Cooking > Specific Ingredients - Seafood
Books > Cooking > Regional & Ethnic - American - General
Books > Cooking > History

 
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