The Grand Central Oyster Bar and Restaurant Cookbook
Author(s): Sandy Ingber
In 2013, the Grand Central Oyster Bar & Restaurant will celebrate its 100-year anniversary. What started out as a continental restaurant in Grand Central Station has become a destination seafood restaurant enjoyed by midtown executives, tourists and those looking for a delicious meal before hopping on a departing train. This book celebrates 100 years of great food, complete with stories, photographs and recipes for the restaurant's favourite dishes. Part history, part souvenir, with recipes that have stood the test of time, this book will be a must-have for seafood lovers and fans of this famous New York City landmark.
Product Information
Sandy Ingber is the Executive Chef of the Grand Central Oyster Bar & Restaurant. A CIA graduate, he's worked in the restaurant industry for over 35 years. Co-author Roy Finamore is an editor and food stylist who has authored Tasty and co-authored One Potato, Two Potato; Fish Without A Doubt and Dessert Fourplay.
General Fields
- :
- : Stewart, Tabori & Chang Inc
- : Stewart, Tabori & Chang Inc
- : 31 July 2013
- : 229mm X 254mm
- : United States
- : 01 September 2013
- : books
Special Fields
- : Sandy Ingber
- : Hardback
- : 641.5
- : 224
- : 75 colour illustrations