If there's one way to get people to buy a cookbook, it's hosting an exciting party with celebrity chefs in the character-filled, former Nabisco factory building, Chelsea Market, with some of the best food samples from the book and plenty of creative libations. That's just what was done to launch The Essential New York Times Cookbook: Classic Recipes for a New Century, edited by New York Times food editor Amanda Hesser, and I got to go.
The event was split into two hours, with ten chefs sampling everything from vegetable sushi to chocolate bread pudding in the first hour and nine in the second. "Snacks" from vendors like Amy's Bread and Martin's Pretzels were spread out across the room throughout the event. Also, a long bar area featured tasty "Apple Picker" Punch from Cienfuegos and Egg Creams (with no egg and no cream...how do they do it?!) from Russ & Daughters.
I was able to attend this event thanks to Tasting Table, who also scored me a copy of the cookbook itself. After giving it a short peruse, I was tickled epicuriously and would highly recommend for foodies (the holidays are coming up people...hint, hint). My friend Rebecca and I circled the room let's just say more than once, and had tons of fun devouring simple classics and figuring out just how certain abstract dishes were concocted. My favorites were the Tonno Nizzarda by Michael White of Marea, Roast Coriander Chicken Thigh with Petticoat Apple Gin Sauce by Brian Bistrong of Braeburn, Butter Sables by Dorie Greenspan the author of Around My French Table and Bite-sized Grapple Pie with Grape Swirl Ice Cream by Karen Demasco of Locanda Verde.
Enjoy the food porn.
|Shrimp Toast by Marc Murphy of Landmarc|
|Martin's Pretzels (yes, the ones from the Union Square Greenmarket)|
|Mast Bros. Chocolate with Cocoa Nibs|
|Addictively delicious Caramel Corn with Honeycomb and Dark Chocolate from Liddabit Sweets|
|A Russ & Daughters awesome person mixing up my Egg Cream|
|Me with my Egg Cream|
|Shrimp Alhinho Canape by George Mendes of Aldea|
|Albondigas Turcas: Manti Inspired Lamb Meatballs by Alex Raij of Txikito|
|Bite-sized Grapple Pie with Grape Swirl Ice Cream by Karen Demasco of Locanda Verde|
|Chocolate Cupcakes with Kabocha Buttercream by Pichet Ong of Spot Dessert Bar|
|Egg Suffragette by Michael Anthony of Gramercy Tavern|
|Pumpkin Pie Ice Cream from Van Leeuwen Ice Cream|
|Rebecca with Tonno Nizzarda by Michael White of Marea|
|Bill Telepan (left) introducing (from left to right) Amanda Hesser and Melissa Clark|