Download Lundy's : Reminiscences and Recipes from Brooklyn's Legendary Restaurant, by Robert Cornfield
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Lundy's : Reminiscences and Recipes from Brooklyn's Legendary Restaurant, by Robert Cornfield
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For more than five decades, F.W.I.L. Lundy's Restaurant of Sheepshead Bay was an institution of Brooklyn life, as essential to defining the borough as the Bridge and the Dodgers.When the restaurant reopened in late 1995 after a hiatus of 16 years, residents greeted it as if a long-lost family member had come home. For thousands of people, Lundy's was their own personal restaurant, a place where they knew the waiters -- and the waiters knew them -- by name and where dining was always an event, an experience to be treasured.
In its heyday it seated 2,800 and today, with room for a mere 800 patrons, it's still no little restaurant. Then and now, Lundy's served a distinguished American cuisine, with generous portions of fresh seafood -- lobsters, clams, oysters -- perfectly cooked; fluffy biscuits; and well-filled fruit pies. It reminded Brooklyn's immigrant community of the plenty that was possible in America, and allowed industrial tycoons and working-class families to dine together.
Through his provocative essays, illustrated by distinctive historical photographs, Robert Cornfield celebrates the vibrantly revitalized Lundy's while breathing life into the old one. He conjures up images of rooms full of women in hats and fur pieces and men in pinstriped suits, all sipping cocktails while requesting more of those incomparably flaky biscuits. Lundy's diners past and present share their memories of the grand occasion of eating there, and Kathy Gunst's recipes allow cooks to reproduce the nostaligc seafood chowders and bisques, entrees from land and sea, sides such as creamed spinach and buttermilk onion rings, and those fabulous Lundy's desserts: Blueberry pie, cheesecake and rice pudding.
When Lundy's closed, says one patron, it "became the the Brooklyn Dodgers of restaurants, but unlike Ebbets Field and the Dodgers, it did come back."
- Sales Rank: #441627 in Books
- Published on: 1998-05-06
- Released on: 1998-05-06
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x .87" w x 7.38" l,
- Binding: Hardcover
- 224 pages
- boy Holyland shrines
Most helpful customer reviews
0 of 0 people found the following review helpful.
Going back in time
By M. Ferrugia
My Mother n Father went to this Reataurnt..They took me as a child
My husband n I took my son as a child,and
he loved it..I bought this book for him..He loves
the shrimp cocktails they served..so the recipes
are for him..Thanks Amazon for having this book..
3 of 3 people found the following review helpful.
A loving culinary memoir of a community institution
By Catherine S. Vodrey
For those of you who have never set foot in Brooklyn's Sheepshead Bay, Lundy's may not be a familiar name. But for the thousands (millions?) who ate at the famed restaurant from its opening at the height of the Depression to the beginning of its 16-year hiatus in 1979, this book will evoke powerful memories.
Lundy's was an immense establishment, seating 2,800 patrons in its heyday, but the enormousness of the space was second to its food. The food was not only excellent, according to nearly every source listed--the portions were in keeping with the grandiose feel of the building itself. Author/historian Robert Cornfield writes, "The oddity is that for all its great size, simple fare, crows, and noise, Lundy's was not a cold, impersonal restaurant, but was replete with community excitement, curiosity, warmth, and the delirious happiness of a splendid holiday."
Lundy's was, for the mostly immigrant population of Brooklyn, New York, the pinnacle of the American experience: plenty, and plenty of it. The recipes are mostly an adjunct to what amounts to a love letter written to the restaurant which fed Brooklyn's appetite for more of nearly everything. This is a wonderful book for anyone who ever enjoyed a meal at Lundy's, and a necessary record of Brooklyn in the mid-20th century.
7 of 8 people found the following review helpful.
More of a history book than a cookbook
By LBB
I bought this book because I was attracted to the many reviews and descriptions extolling the wonderful food and great retelling of the restaurant's illustrious history. The authors have done an excellent job of detailing the restaurant's founder and the institution's beginnings.
However, I was most disappointed that more space was given to the history and not to the recipes. It was also indicated that the recipes are not the originals, but are re-creations of the originals.
In fairness, the recipes are enticing and include some of the most tempting seafood recipes I have come across in one book.
However, to get the most out of this book, I recommend that you should at least have been to Lundy's (or at least be familiar with the Sheepshead Bay area); and have plenty of fresh seafood (lobster, crab, and oysters) at your disposal in order to try the recipes. Without those, this book may be a disappointment, like it was for me.
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