Sandy Ingber with Roy Finamore Grand Central Oyster Bar and Restaurant Cookbook

Grand Central Oyster Bar and Restaurant Cookbook Sandy Ingber with Roy FinamoreGrand Central Oyster

Bar and Restaurant

Cookbook

Sandy Ingber with Roy Finamore

New York's Grand Central Station's Grand Central Oyster Bar and Restaurant opened in 1913 is an architectural masterpiece and the iconic oyster bar and restaurant by which all others are measured. In this book head chef Sandy Ingber with the help of food writer Roy Finamore revise, update and rewrite the original cookbook written by Jerome Brody in 1977. The book is well written, lavishly illustrated, and stuffed with over a century of seafood cooking and tradition. The history and traditions of the restaurant are fascinating and the discussion of its design will give any visitor a greater appreciation of their experience. The authors show the restaurant's human side with profiles of key staff introduced throughout the book. The book walks you through the menu with a handful of recipes for each section. The individual recipes are within the skill set of the average home chef although preparing an entire meal based on the book might require an entire brigade. They pepper the book with sidebars offering advice on how to shuck an oyster, how to serve oysters and other seafood selecting, buying and cooking techniques that will up your cooking game and make you a more educated diner. The recipes will have you dreaming of how to hop on a plane and fly there for a meal right now. This is a great book and I highly recommend it.

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