The Gramercy Tavern Cookbook (Hardcover)

The Gramercy Tavern Cookbook Cover Image
By Michael Anthony, Maura McEvoy (Photographer), Danny Meyer (With)
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One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy.
Opened in 1994, Gramercy Tavern is more than just a restaurant. It has become a New York institution earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming and convivial atmosphere, and steadfast commitment to hospitality are unparalleled. The restaurant has its own magic a sense of community and generosity that's captured in these pages for everyone to bring home and savor through 125 recipes.
Restaurateur Danny Meyer's intimate story of how Gramercy was born sets the stage for executive chef-partner Michael Anthony's appealing approach to American cooking and recipes that highlight the bounty of the farmer's market. With 200 sumptuous photographs and personal stories, "The Gramercy Tavern Cookbook" also gives an insider look into the things that make this establishment unique, from the artists who have shaped its decor and ambience, to the staff members who share what it is like to be a part of this close-knit restaurant family. Above all, food lovers will be inspired to make memorable meals and bring the warmth of Gramercy into their homes.

About the Author

Michael Anthony seemed destined to serve from the day he was born. The youngest of seven children, Michael has four brothers and two sisters, all of whom joined the military (except for one sister). His father and two grandfathers were also in the military. After graduating from high school, he went to basic training, then to job training, to become an operating room medic. One year later, he returned home and enrolled in college to begin his first semester. Almost immediately upon finishing his first semester, he was shipped off to Wisconsin to train for four months before he would leave and spend his next year in Iraq. Since returning home, Mr. Anthony is working toward a bachelor s degree in creative writing.

Maura McEvoy is a photographer specializing in interiors, food, and people. Her work has appeared in such magazines as Saveur, Town & Country, New York, Conde Nast Traveler, and Food & Wine. She lives in New York with her husband, daughter, and two dachshunds.

Danny Meyer, a native of St. Louis, opened his first restaurant, Union Square Cafe, in 1985 when he was twenty-seven, and went on to found the Union Square Hospitality Group, which includes some of New York City's most acclaimed restaurants: Union Square Cafe, Gramercy Tavern, The Modern, Maialino, North End Grill, Blue Smoke, and Shake Shack, as well as Jazz Standard, Union Square Events, and Hospitality Quotient. Danny, his restaurants, and his chefs have earned an unprecedented twenty-five James Beard Awards. Danny's groundbreaking business book, Setting the Table, was a New York Times bestseller, and he has coauthored two cookbooks with his business partner, Chef Michael Romano. Danny lives in New York with his wife and children.

Michael Romano joined Union Square Cafe in 1988, preparing his unique style of American cuisine with an Italian soul. In 1993, Michael became Danny Meyer's partner. Under Michael's leadership, Union Square Cafe has been ranked Most Popular in New York City Zagat surveys for a record seven years. The restaurant also received the James Beard Award for Outstanding Restaurant of the Year. Michael has coauthored two cookbooks with Danny Meyer, The Union Square Cafe Cookbook and Second Helpings. He is the recipient of numerous nominations and awards, including the James Beard Foundation's Best Chef in New York City in 2001, and in 2000, he was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America.

Praise For…

"Gramercy Tavern, the cozy-but-chic mainstay on East 20th Street, exudes so much wood-fired warmth that it qualifies as downtown's pied-a-terre. It's where you want to loaf and linger—and keep eating. The new Gramercy Tavern Cookbook pays tribute to that accomplishment and, of course, to its chef, Michael Anthony, and his deeply and deliciously American fare, like roasted oysters and apple pie, and monkey bread and bacon Cheddar biscuits." -The New York Times

"At least as suitable for coffee-table display as any of those volumes, The Gramercy Tavern Cookbook is the one to bestow upon loved ones who actually want to spend time at the stove. Chef Michael Anthony translates his contemporary-classic dishes into user-friendly recipes fit for weeknight suppers as well as festive meals, while the tale of the nearly 20-year-old Manhattan restaurant unfolds in accompanying anecdotes." -The Wall Street Journal

"By design, it lets you into the chef’s imagination, teaches composition, and frees you to think about ways to reintegrate high quality basics." -Esquire

"With its generous size and mouthwatering photographs, it looks like a coffee table fixture, but this book from the famed Manhattan restaurant is meant for true home cooking. Corn soup with honey and a julienne of shiso leaves, earthy mushroom lasagne topped with crispy garlic, and other recipes are as approachable as they are elegant." -Saveur

"With its generous size and mouthwatering photographs, it looks like a coffee table fixture, but this book from the famed Manhattan restaurant is meant for true home cooking. Corn soup with honey and a julienne of shiso leaves, earthy mushroom lasagne topped with crispy garlic, and other recipes are as approachable as they are elegant." -Saveur

“After twenty years, Danny Meyer's beloved New York restaurant Gramercy Tavern finally got a cookbook, and it was worth the wait. Chef Michael Anthony wrote a slightly upscale version of an all-purpose cookbook, this is your go-to for dressed up chicken soup, carrot cake, braised pork, seafood chowder, homemade pasta and more.” –

"All of these food experts seem determined to impart their accumulated wisdom to interested readers and aspiring chefs, demystifying the cuisines they specialize in and placing them within reach of home cooks. Sidebars in Michael Anthony's Gramercy Tavern Cookbook, for example, read like notes from a professor in the margins of a term paper." -The Village Voice

"Restauranteur Danny Meyer's Gramercy Tavern is a perennial favorite; the book is full of seasonal hits like seafood chowder with squash for fall." -Food Network Magazine

"The recipes are interspersed with super-useful sections on pickling, pan-roasting fish, making pie crust and more instruction from the earnest, encouraging chef-educator." -Food and Wine

"Michael Anthony's beloved farm-to-table recipes are featured along with profiles of the unsung people behind the celebrated New York restaurant." -Details

"...this cookbook presents recipes designed to bring the warmth of the Gramercy Tavern to the home cook. With fare that reflects the 'buoyant tone' and 'just dropped in' atmosphere of the tavern and dining room, the authors encourage cooks to approach their restaurant recipes as inspirational points of departure to produce dishes that 'look great by virtue of the beauty of the ingredients.'' —Publishers Weekly

Product Details
ISBN: 9780307888334
ISBN-10: 0307888339
Publisher: Clarkson Potter Publishers
Publication Date: October 29th, 2013
Pages: 351
Language: English