New York à la Carte: Cooking with the Great Chefs by Jay Jacobs, 1978 First Ed.
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Published in 1978, New York à la Carte offers a snapshot of the city’s restaurant culture at a moment when dining out was as much about society as it was about food. Drawing from 75 of New York’s most notable establishments—including The “21” Club, The Four Seasons, Café des Artistes, Lutèce, and Sardi’s—the book brings together 250 recipes that reflect the character of the era’s dining scene.
Details:
- Title: New York A La Carte: Cooking with the Great Chefs
- Author: Jay Jacobs
- Published: 1978
- First edition, hardcover with dust jacket
- 381 pages
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