Download Second Helpings from Union Square Cafe: 140 New Recipes from New York's Acclaimed Restaurant, by Danny Meyer, Michael Romano
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Second Helpings from Union Square Cafe: 140 New Recipes from New York's Acclaimed Restaurant, by Danny Meyer, Michael Romano
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Ask New Yorkers to name their favorite restaurant and they are likely to reply: "Union Square Cafe." Indeed, Union Square Cafe has been ranked the city's most popular restaurant by the Zagat Survey for five consecutive years and has earned many of the food world's top honors, including a James Beard Award for Outstanding Restaurant of the Year, two three-star rankings from the New York Times, seven Awards of Excellence from Wine Spectator magazine, and the James Beard Foundation's Best Chef in New York Award for Michael Romano. What makes USC stand out in a sea of other great New York City restaurants? A simple but rare combination of extraordinary food, excellent wine, and the sort of warm, genuine hospitality one typically finds only in a neighborhood spot. In this new cookbook, proprietor Danny Meyer and executive chef and co-owner Michael Romano share the delicious dishes that have kept their customers coming back for more, year after year. Following the high standards for taste and accessibility set by their award-winning Union Square Cafe Cookbook, Second Helpings from Union Square Cafe offers more than 140 inspired recipes for everything from appetizers, soups, and salads to pastas, main courses, vegetables, side dishes, and desserts. These are the dishes that USC customers have come to know and love, including such favorites as a new version of their renowned Fried Calamari, Salt-Baked Chicken, Bollito di Vitello, Roasted Root Vegetables, and Blueberry-Lemon Meringue Pie.
But, more than simply a recipe collection, Second Helpings is a valuable kitchen resource for anyone interested in elevating his or her cooking to a new level. Michael teaches home cooks how to make their own pasta, create the juiciest chicken imaginable, correctly clean morels, and add new depth of flavor to all kinds of dishes, while Danny offers lively commentary and wine accompaniments for nearly every recipe. With their able guidance, even the most inexperienced cooks can turn out spectacular food with ease and joy.
Second Helpings captures the unique spirit of Union Square Cafe not just with recipes and animated text, but also with original black-and-white images by internationally acclaimed photographer Duane Michals. A longtime friend of USC, Duane has contributed his witty visual stories and restaurant vignettes in an innovative departure from standard food photography.
On every level Second Helpings from Union Square Cafe is a cookbook you'll treasure using again and again. Like the restaurant, it will become a familiar favorite and a trusted source of great food.
- Sales Rank: #753846 in Books
- Published on: 2001-10-02
- Released on: 2001-10-02
- Original language: English
- Number of items: 1
- Dimensions: 9.45" h x 1.29" w x 7.73" l, 2.89 pounds
- Binding: Hardcover
- 352 pages
Amazon.com Review
The Union Square Cafe is consistently ranked New York City's favorite restaurant by the Zagat survey. Why? Superb yet relaxed food served in a setting both deluxe and friendly. Second Helpings from Union Square Cafe, the follow-up to the restaurant's proprietor Danny Meyer and chef-co-owner Michael Romano's Union Square Cafe Cookbook, offers readers 140 recipes for Union Square's popular fare--Italian-inflected "everyday" cooking taken to a higher, yummier, but completely cook-friendly power. Dishes like Butternut Squash and Bean Soup, Roasted Halibut Pugliese-Style, and Zucchini Purée with Marjoram exemplify the book's unique approach; simple in conception and easy to execute, they nonetheless pack flavor and style to burn.
Chapters cover appetizers to desserts, with sections devoted to pasta and risotto and to side dishes and condiments, such as the restaurant's much-loved Olive Mashed Potatoes and Apple-Pear Chutney. Sweets like Butterscotch Pudding with Brown Sugar Sauce and Chocolate Pudding Flan should also keep diners happy. A word must be said about the photographs of Duane Michals, whose signature storytelling style (depicting, for example, a seated couple's response to a cell-phone-using table neighbor) wonderfully echoes the sweetly knowing tone of the restaurant itself. With a section on basic preparations, the book should become a trusted kitchen friend. --Arthur Boehm
From Publishers Weekly
In the follow-up to the original Union Square Cafe Cookbook (which won a Julia Child Award for first book), Meyer and Romano offer more pleasant fare from the landmark New York restaurant where they are owner and chef, respectively. Many of these dishes are new interpretations that use classic Italian ingredients: Cornmeal-Crusted Ricotta Fritters are served with an anchovy dressing, and Fris‚e Salad with Bottarga and Grapefruit makes piquant use of Italy's pressed fish roe. Some non-Italian flavors infiltrate here and there as well: Chili and Sage-Rubbed Salmon is Southwestern in style, while Saut‚ed Shrimp Goan Style relies on cinnamon, cumin and other spices from India. Recipes which are divided into traditional chapters such as Appetizers and Main Courses are split approximately down the middle between complex projects that require a good deal of time in the kitchen (e.g., Zucchini Fazzoletti, homemade pasta with a pureed zucchini sauce) and relatively simple preparations (like Roasted Cauliflower with Tomato and Green Olives). Desserts like Fig and Walnut Crostata and Blueberry-Lemon Meringue Pie are appropriately rustic-modern, and wine suggestions for each dish are a nice touch. These recipes aren't filled with hard-to-find, exotic ingredients (aside from bottarga, which has cameos in a few), nor do offerings such as Michael's Garlic-Lemon Steak or Striped Bass with Tomato-Caper Sauce jolt the palate with surprising new sensations. The phenomenal, ongoing success of the Union Square Cafe itself proves just how appealing even simple and familiar foods can be when prepared with high-quality ingredients and adapted to American sensibilities. Duane Michaels provides b&w photos that narrate peculiar stories of hypothetical dining experiences in the restaurant.
Copyright 2001 Cahners Business Information, Inc.
From Library Journal
For the last five years, Union Square Caf has been voted the most popular restaurant in the New York City Zagat Survey; it has a national reputation far beyond Manhattan, and the Union Square Caf Cookbook has sold more than 80,000 copies. Here, owner/proprietor Meyer, who has opened several other successful restaurants, and longtime chef Romano offer more favorite recipes from their menu: Crabmeat-Artichoke Tortelli, Soft-Shell Crabs with Tomato Nage, Sage-Fried Rabbit, and other contemporary French/Italian-inspired dishes. Desserts are homier and comforting, e.g., Caramel Baked Apples and a selection of all-American cookies. Some fans of the restaurant will find the mini photo essays that run through each chapter amusing, while others will just find them silly. Recommended for most collections.
Copyright 2001 Reed Business Information, Inc.
Most helpful customer reviews
4 of 9 people found the following review helpful.
Great companion to the first book
By A Customer
If you've ever eaten at the Union Square Cafe and loved it, you'll be happy to know that there is now a 2nd book of recipes from that famed eatery. I had the first, and was very pleased to find some of my favorites in there. The second is also terrific, and a great companion to the first.
4 of 4 people found the following review helpful.
Not for everyday. Expensive and challenging recipes but very good food
By Robin
Here's the good news.Second Helpings will help you to recreate some of the fantastic meals served at the Union Square Café. This is not a book that most people can turn to without a special trip to the market, and the costs won't fit most people's day-to-day food budgets. If you live in the heart of New York, San Francisco or Seattle, you may not find shopping for Second Helping's recipes difficult. But many people will have to make an effort to make this food. Nowadays even many upscale areas lack butcher shops and fish markets. Special fruits and vegetables often require planning and a trip to the farmer's market. The cost of the cuts of meat and fresh fish, called for in this book, will be impossible for many people to justify without a special occassion.
Keep in mind that many, if not most of the recipes in Second Helpings call for at least one of the following
1) An expensive pantry item such as cognac, brandy, Scotch whiskey or
2) Something hard to find such as tripe or honeycomb tripe, fresh calamari, green tomatoes, Italian plums, sheeps-milk ricotta, cardoon (a kind of Italian celery), store bought veal stock, fingerling potatoes, venison, dried pomegranate seeds
3) An expensive fresh ingredient such as fresh lump crabmeat, fresh lobster, rack of lamb, lamb chops, rack of veal, veal shoulder (also hard to find in many places)
4) Something that takes a lot of time such as homemade veal stock (expensive and veal bones are hard to find) homemade chicken stock, homemade fish stock etc.
The exception to this is the desserts, a number of which call for common ingredients and are not terribly expensive or time consuming to make.
When you go to the Union Square Café in NY you don't expect the kind of food you have been whipping up after work. You expect marvelous, creative, expensive food that took some doing. This a great book to buy, so long as you realize that that is exactly what you are in for with this book.. I gave this book four stars because, well, the food is amazing. Its fun to read, even if you can't make the recipes too often. But be advised, this is not a book to open Tuesday night after work when you need to get supper on the table by seven.
46 of 47 people found the following review helpful.
Sophisticated Recipes for Serious Foodies
By Michela
Since one of my favorite recipes (Grilled Marinated Filet of Tuna) comes from Danny Meyer's and Michael Romano's first cookbook, the award-winning Union Square Café Cookbook, I was eager to get their Second Helpings from Union Square Café cookbook. Adorned by the amusing, original b & w photos by Duane Michaels, Second Helpings is chock full of sophisticated recipes that have been specially adapted and thoroughly tested for the home chef from the Union Square Café repertoire of palate-pleasing seasonal offerings. While I would not suggest that a novice cook try most of these recipes, I do recommend Second Helpings for those of us who have been cooking at home for years, who are not able to be regulars at this fabulous three-star restaurant, and who want to make some exciting new variations on classic dishes, especially for entertaining at home.
Some of the recipes are summer and spring seasonal, such as Lemongrass Vichyssoise, Chilled Melon and Vodka Soup, Soft Shell Crabs with Tomato Nage, and Spring Risotto - I'll look forward to trying them in warmer weather. Others are perfect for harvest-time, fall, winter, and holiday cooking and baking - the first recipe I tried was Green Tomato Chutney, which used up my late-season bounty of unripe fresh tomatoes. I served it with my newest favorite dish - Chili and Sage-Rubbed Salmon, accompanied by buttered rice, with Plum Clafoutis for dessert, all accompanied by Champagne. (Almost every recipe is paired with excellent wine recommendations.)
Other recipes I can't wait to try are: Eggplant 'Meatballs' (meatless polpettine); Spaghettini con Bottarga (bottarga is sun-dried tuna or mullet roe, popular in Sardinia); Grilled Salmon with Lentil and Beet Vinaigrette, (which is also good on grilled shrimp or lobster); Sicilian-Style Salmon (salmon with tomatoes, raisins, olives, and almonds); Red Snapper with Cognac Sauce; Indian 'Bouillabaisse'; Michael's Garlic-Lemon Steak; and Bollito di Vitello, (which is served at USC every Wednesday). For the holidays, I am looking forward to making Roast Turkey with Apple-Cider Gravy and Maple-Roasted Sweet Potatoes.
For mashed-potato lovers, Second Helpings has four new variations! Also included is the recipe for USC's famous Italian Fries. For condiment lovers, there are four chutney recipes: green tomato, apple-pear, plum, and quince. For dessert lovers, there are many temptations - my favorites are the cookie recipes (chocolate chip-oatmeal and peanut butter).
The only drawback to this excellent new cookbook is that no timing is given for prep work or cooking of the recipes, and that there are almost no pictures of the finished dishes. Several recipes require that you start preparation the night before you plan to serve the dishes. I haven't found these things to be a problem though, but I do have to read through the recipes several times and try to figure out the time I'll need. For most recipes, but certainly not all, I recommend making them on free days or weekends, when you're not feeling rushed. Some of the recipes call for Indian spices or other ingredients that are easily available through mail order if you can't find them locally. What I love most about these new recipes is that when reading them I feel like Chef Romano (and Mr. Meyer) are chatting with me, advising me what pan or dish to use, and relaying anecdotes from their restaurant and from their travels.
Second Helpings is an excellent and exciting new cookbook. I plan to give it to my foodie friends for the holidays!
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