The Chelsea Market Cookbook
100 Recipes from New York's Premier Indoor Food Hall
Authors: By Michael Phillips with Rick Rodgers, photographs by Jennifer May
Imprint: Stewart, Tabori & Chang
Availability: In Stock
Publishing Date: 10/1/2013
Trim Size: 8 x 10
Page Count: 224
Illustrations: 75 color illustrations
Price:ADD TO CARTADD TO WISHLIST
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About the book
In the landmark National Biscuit Company building, Chelsea Market has inspired countless tourists and locals alike with its vegetable, meat, and seafood shops, top-notch restaurants, kitchen supply stores, and everything food-related in between. In celebration of its 15-year milestone, The Chelsea Market Cookbook collects the most interesting and famous recipes from the market’s eclectic vendors and celebrity food personalities.
Archival images, gorgeous food photography, and cooking and entertaining tips and anecdotes accompany the 100 recipes, ranging from Buddakan’s Hoisin Glazed Pork Belly, to Sarabeth’s Velvety Cream of Tomato Soup, to Ruthy’s Rugelach. This keepsake volume is sure to bring the fun and tastes of this immensely popular food emporium to your home kitchen.
Praise for The Chelsea Market Cookbook:
“Amazing photographs and an eclectic range of recipes make this celebration of the market’s 15th anniversary an eminently readable book with recipes that are straightforward and easy to understand . . . Advice on everything from wine pairing to tablecloths make this cookbook as intriguing as the market itself.” —Miami Herald
About the authorMichael Phillips
is the COO of Jamestown, the real estate firm that runs Chelsea Market. He oversees the merchandising, leasing, branding, and marketing of the Market. Rick Rodgers
is the author of more than 40 cookbooks, including the bestselling Thanksgiving 101
. He has written more than a dozen books for Williams-Sonoma, and his recipes have appeared in Cooking Light
, Fine Cooking
, and Bon Appétit
, among other media outlets.