Nicholas: The Cookbook

A culinary graduate of CIA, Nicholas Harary has worked in all aspects of the restaurant industry from line cook, to dining room manager to sommelier. The culmination of education in all these areas led Nicholas to open Restaurant Nicholas in December of 2000 with his wife, Melissa. Over the next 7 years, due to Nicholas’ unwavering drive, dedication and intensity, Restaurant Nicholas earned Four Stars from The New York Times, NJ Monthly, The Star Ledger and the Bergen Record, as well as many other publications. Nicholas has received the Four Diamond Award from Triple A and is currently the highest rated restaurant in Zagat Survey New Jersey. Nicholas: The Cookbook is a fine-art cookbook which gives readers a detailed look at gourmet cuisine of Restaurant Nicholas. World-class photographer Steve Legato captures each recipe with unmatched beauty as Nicholas describes the origin of the recipe, as well as detailed instruction on creating Nicholas’ decadent dishes at home. This 240-page, hard-bound book features more than 100 mouth-watering recipes with detailed photos accompanying each. From Fennel Crusted Tuna with Tabouleh and Citrus Vinaigrette to Roasted Organic Chicken, Nicholas: The Cookbook is the cookbook you’ll enjoy for years to come.