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The Freds at Barneys New York Cookbook

Free Download The Freds at Barneys New York Cookbook

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Review

"There are...many offerings inspired by [Strausman's] days as chef at Italian restaurant Campagna and his love of Italian food...Strausman encourages even reluctant cooks with clear directions and many helpful cooking tips. [THE FREDS AT BARNEYS NEW YORK COOKBOOK] is a wonderful peek inside the popular restaurant."―Publishers Weekly"Many credit Chef Mark Strausman's '80s summer restaurant Sapore di Mare in Wainscott as being "the first Hamptons pop-up." That credit probably belongs to Chef Henry Soulé's takeover of East Hampton's The Hedges for the summer of 1954. But there's no question that Strausman's pioneering farm-to-table approach at Sapore di Mare left a lasting mark." ―Dan's Papers"The intriguing tale of how the drab downstairs eatery in the flagship Madison Avenue Barneys New York morphed into the brightly expansive top-floor Freds is well-told in the detailed, entertaining and wholly practical The Freds at Barneys New York Cookbook... Written with Susan Littlefield, it chronicles [Mark] Strausman's 22-year role as the guiding toque, giving much due credit to the store's savvy, fashion-minded guiding hands, Fred Pressman, son of founder Barney Pressman, and later, Barney's grandsons, Gene and Bob...I propose a toast to Freds and Mark Strausman with the establishment's signature cocktail, naturally, the Fred and Ginger."―Mimi Sheraton"But more than a cooking manual, the book comes to us as a memoir and artifact..."―From The New York Times feature on Freds At Barneys

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About the Author

Mark Strausman is a chef, restaurateur and author based in New York City. In 1996 he created Freds at Barneys New York for the Madison Avenue flagship store. Subsequently he developed satellite Freds in Chicago and Los Angeles, and in Barney's new Chelsea location, and remains Freds' Managing Director. In addition, he owned the ground breaking Italian restaurant, Campagna, and Agriturismo in New York's Hudson Valley, and partnered to create and manage Coco Pazzo in New York City, and Sapore di Mare in East Hampton, NY.He is the author of the James Beard Award nominated Two Meatballs in the Italian Kitchen and The Campagna Table. Online, he has written for The Huffington Post and Yahoo. He consults widely within the food and beverage industry.Susan Littlefield is a freelance writer and editor who lives in New York City.

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Product details

Hardcover: 304 pages

Publisher: Grand Central Life & Style (April 24, 2018)

Language: English

ISBN-10: 1455537764

ISBN-13: 978-1455537761

Product Dimensions:

8.8 x 1 x 10.4 inches

Shipping Weight: 2.7 pounds (View shipping rates and policies)

Average Customer Review:

5.0 out of 5 stars

12 customer reviews

Amazon Best Sellers Rank:

#389,249 in Books (See Top 100 in Books)

You would expect that since this is the cookbook from Barney's New York flagship store restaurant that the recipes would be finicky and unapproachable, but surprisingly Chef Mark Strausman invites you into his kitchen for some pretty delectable food. The recipes are very well explained and easy to follow and do not require a whole lot of hard to find or expensive ingredients.His Eggplant Parmesan is to die for - the Vegan Bolognese with Whole Wheat Penne is equally delicious. Just to mention a few others in this category - Fettuccine with Shrimp, Arugula, Garlic, Cherry Tomatoes, and Basil, Wild Spring Ravioli and Risotto Alla Milanese.Lovely soups, and delicious salads. Of course meat, chicken and fish recipes... all equally well represented and equally delicious.The final chapter - "Happy Endings" - presents a selection of deserts that will make you want to leave enough room to try.I can thoroughly recommend this delightful book. I plan to cook my way through it.

Love this cookbook - I’ve made Chicken Parmesan, Eggplant Parmesan, Salad dressings and tiramisu. They were all delicious and easy to make. The author is a professional noted chef - he knows how to write for a home cook.

We frequent this restaurant. A sophisticated and stylish place, and a favorite of our teenage daughter since she was little (young girls want braces and pretty restaurants). Recently we asked what they were using in their house dressing and we were told about their new cookbook, which I then ordered on my phone at the table (phone at table allowed for this).The recipes are diverse, delicious and there is something for everyone. The book opens with the backstory of author Mark Strausman and his journey to become the well regarded chef at the landmark store - Barney’s . The book is beautifully photographed and contains a mix of both complex and simple recipes. If you love food, if you love cookbooks-(even if you don’t cook!) you will love this book, because each recipe has its own story.

Great recipes!

If you have ever had the experience of shopping at Barneys New York’s flagship store on Madison Avenue, no doubt you have also had the pleasure of dining at its restaurant, Freds at Barneys New York, named after founder Barney Pressman’s son Fred. It is a deliciously singular experience, and one you will not soon forget. If you have been so fortunate, then you are going to love The Freds at Barneys New York Cookbook, full of recipes from this wonderful establishment, allowing you to bring a piece of New York chic right into your home.In addition to all of the delicious recipes you are invited backstage, into the kitchen of the restaurant where you learn about the history of this iconic place. The book also features an archive of Freds menus, and chapters are grouped by meal instead of food type, as they are in most cookbooks.The recipes are simple and doable, easy enough for home cooks. Even those containing a seemingly daunting list of ingredients can still be easily prepared with a bit of patience and care. There are so many recipes that you are going to want to try in this book, I can’t begin to list them all, but I will list a few, including Freds Pesto, that is as ridiculously easy to make, as it is rewarding in taste. Freds Bistro Dressing is incredibly delicious, and works on a wide variety of salads, in addition to those offered at Freds. The Palm Beach Shrimp Salad is like a vacation in a bowl. The Jewish Boy from Queens with Russian dressing — a large onion roll with roasted turkey, coleslaw lettuce, tomato, and their signature Russian dressing topping it off makes this a must.Then novice cook will appreciate this book as much as the seasoned one will. There are simple instructions on how to make every day items including how to clarify butter, make homemade croutons, how to properly steam potatoes, and blanch vegetables. Recipes for stock, bouillon, and demi glaze are also contained within the covers of this book. Freds signature salads are some you are certainly going to want to try, because no salad is more delicious than those served at Freds.As if all of this isn’t enough there are wonderful soup recipes in this book including one for New Jersey Summer Heirloom Tomato Soup. If you’ve ever had a Jersey tomato, you know that they are the best tomatoes on the planet, and this soup pays homage to them. The Spring Mushroom Soup is equally tasty; the Lentil and Vegetable, satisfyingly hearty. Each recipe in the book is preceded with an interesting story about the recipe, and reminisces on time spent at the restaurant.Rounding things out is a delicious section on desserts. No matter what your interest, there is something to please here, from the lighter offering of Summer Strawberry Shortcake, to Chocolate Biscotti and Coconut Macaroons, to (you knew it had to be here) New York cheesecake.This is a book that should be in every kitchen. Buy one! Disclaimer: I was provided with a complimentary copy of this book by the publisher in exchange for an honest review.

I've been haunting Fred's since it first opened, and not only because Barneys was in walking distance of my apartment. The ambiance was buzzy at lunch, mellow thereafter, and inviting at all hours, but it was the unfussily delicious (and fashionable) food that brought me back again and again; whatever my mood or time of day, there was always something on the menu I wanted. For an early supper, blissfully alone at the bar, I might get the corn soup (if it was summer) or the lobster bisque (winter), maybe with a side of luscious hen-of-the-woods mushrooms. Meeting friends after work, we'd invariably split (thus lightening the calorie load) the amazing Emilia-Romagna pizza--far too luxuriously addictive to be called "pizza" at all--to accompany whatever drinks we'd ordered. A few times a year my mother, daughter and I would hit Fred's for a multigenerational lunch that usually involved salads: the chopped chicken with balsamic vinaigrette (daughter), Palm Beach shrimp (mom), Mark's Madison Avenue with Italian tuna (me). Who knew--I sure didn't--that my go-to dish was named after Mark Strausman, the genius who invented it? If he didn't invent it, Mark Strausman made it his own: "The Jewish Boy from Queens" sandwich is, after all, basically turkey with Russian dressing, but in this chef's hands it seems utterly fresh, like you're tasting it for the first time. Although I no longer live in walking distance from Fred's (there's a six-hour plane ride between us) Fred's has come to me in the form of this cookbook. Even if you don't cook, it's a beauty to look at. Not to mention it's a really good read. Mr. Strausman's backstory--how he, and Fred's, came to be--is as delicious and satisfying as any of the recipes herein. And believe me, that is high praise.

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The Freds at Barneys New York Cookbook PDF

The Freds at Barneys New York Cookbook PDF