Synopsis
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 recipes―some dating back to its opening in 1913―along 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 recipes―some 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
Here are more than 100 of the restaurant’s classic recipes―some dating back to its opening in 1913―along 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 recipes―some 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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About the Author
Sandy Ingber is executive chef at the Grand Central Oyster Bar & Restaurant. Roy Finamore is a highly respected cookbook author, editor, and photography stylist. He is the author of Fish Without a Doubt (with Rick Moonen), among others.
"About this title" may belong to another edition of this title.
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The Grand Central Oyster Bar and Restaurant Cookbook
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Stewart, Tabori and Chang, 2013
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