New York Cooks: The 100 Best Recipes from New York Magazine

This is a great book, I have made several recipes, and they were perfect! But I just tried the peanut brittle recipe, and it was terrible!!! It was so salty. I thought the amount of salt seemed like a lot (1 1/2 tablespoons) but the recipe says the salt is the key ingredient, so I forged ahead. Yup, I was right, it was way too salty. I thought I had seen a recipe similar to this one in one of McCullough's Best of the Year series, so I went searching, and found the exact same recipe, from the same restaurant. And the amount of salt was 1 1/2 TEASPOONS!! So I made it again, with the correct amount, and it is fabulous! So just make sure you correct this if you own the book. Don't let this deter you from getting the book, I just pointed this out to save others from throwing away a lot of ingredients.

You can recreate your favorite restaurant dishes, yet receipes are not that complicated. Began reading the book with a pad of post-its by my side, by the time I was half-way through, every page was bookmarked! The meat loaf is superb and the roasted chicken to die for!

Gillian Duffy's new book makes gift-gift easy; it is sure to be on everyone's wish list. But, keep a copy for yourself - the scrumptious dishes that Gillian has selected are perfect for both casual and elegant entertaining. The well outlined recipes simply preparation for the at-home chef, experienced or novice.

This is the second book we have by Gillian Duffy and it is just as fantastic as her first, Hors d'oeuvres. The layout is simple and the pictures are great. We plan on using it as a holiday gift for many of our friends.Bravo Gillian - we cannot wait to get cooking.