Second Helpings from Union Square Cafe: 140 New Recipes from New York's Acclaimed Restaurant

by Michael Romano and Danny Meyer

Book Overview

Ask New Yorkers to name their favorite restaurant and they are likely to reply: Union Square Cafe. Indeed, Union Square Cafe has been ranked the city's most popular restaurant by the Zagat Survey for... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0060196475
• Release Date: October 2001
• Publisher: HarperCollins
• Length: 352 Pages
• Weight: 2.90 lbs.
• Dimensions: 9.4" x 1.3" x 7.7"

Customer Reviews

one recipe under my belt!

I just made the Turkey with Apple Cider Gravy. Hands down the best turkey I have ever prepared. All of my dinner guests for Thanksgiving this year commented that it was the best turkey they have ever had. Wow! The turkey was absolutely delicious, succulent, and wonderfully flavored by the complex assortment of ingredients that came about in the brining process and the stuffing and gravy. I used quince for the first time as an ingredient in my cooking.The book is invitingly presented with it's story line approach through the photographs, sometimes silly. But yes, as another reviewer mentioned there is Jacque Pepin in the black and white photo essay in one chapter looking like he's truly enjoying himself. A great endorsement for this book as I love his cooking and personality as much as I do Julia Child. I can't wait to try other recipes from this book and soon. I think that this book will become a regular for me to try out new recipes and enhance my own knowledge of my Northern Italian Nona's cooking every day.

Solid, creative, beautiful food

Although I do not have their first book, the second book is a joy to use and read. The authors' sense of humor is revealed through several photographic series of comical restaurant vignettes. The food, while traditional, has a nice spin so that you really feel like you're making something special and familiar. Their fried calamari with anchovy dressing is the best ever. Directions throughout are clear and concise. The wine suggestions are helpful. This book would intimidate an insecure cook, but it is really easy to use.

All you need to know:

Venison Chicken-Fried Steak. I kid you not. I'd write more, but i gotta go buy a hunting license...

Missed First Helping--But 2nd Was Great-Desiring 3rd, 4th

This is wonderful stuff! Begins with unique photos, which are series of culinary shots that tell a story. They are delightful and so fun.The recipes are powerful in their intense flavor, minimalist approach and creativity, both in new recipes and adaptations of famous, such as the Chicken Saltimbocca, which switches away from the veal, and adds cheese-egg-flour batter. Also, knocked out by such as Grilled Lobster with Bruschetta Sauce and Indian "Bouillabaisse." For openers sure to hit the mark as favorites, try Suppli al Telefono, cheese filled rice balls or the Eggplant Meatballs. Dessert which combines two of my fettishes so exquisitely, Blueberry-Lemon Meringue Pie.This is what I would rate a medium complexity cookbook in terms of skill level, and the ingredients are not too exotic to find. The book is supplemented with great instructions. Would have enjoyed photos of serving suggestions, but this in no way detracts from this work of the highest class! This one will continue to bless cooks who put its charm and class to use in their kitchens!

Sophisticated Recipes for Serious Foodies

Since one of my favorite recipes (Grilled Marinated Filet of Tuna) comes from Danny Meyer's and Michael Romano's first cookbook, the award-winning Union Square Café Cookbook, I was eager to get their Second Helpings from Union Square Café cookbook. Adorned by the amusing, original b & w photos by Duane Michaels, Second Helpings is chock full of sophisticated recipes that have been specially adapted and thoroughly tested for the home chef from the Union Square Café repertoire of palate-pleasing seasonal offerings. While I would not suggest that a novice cook try most of these recipes, I do recommend Second Helpings for those of us who have been cooking at home for years, who are not able to be regulars at this fabulous three-star restaurant, and who want to make some exciting new variations on classic dishes, especially for entertaining at home.Some of the recipes are summer and spring seasonal, such as Lemongrass Vichyssoise, Chilled Melon and Vodka Soup, Soft Shell Crabs with Tomato Nage, and Spring Risotto - I'll look forward to trying them in warmer weather. Others are perfect for harvest-time, fall, winter, and holiday cooking and baking - the first recipe I tried was Green Tomato Chutney, which used up my late-season bounty of unripe fresh tomatoes. I served it with my newest favorite dish - Chili and Sage-Rubbed Salmon, accompanied by buttered rice, with Plum Clafoutis for dessert, all accompanied by Champagne. (Almost every recipe is paired with excellent wine recommendations.)Other recipes I can't wait to try are: Eggplant 'Meatballs' (meatless polpettine); Spaghettini con Bottarga (bottarga is sun-dried tuna or mullet roe, popular in Sardinia); Grilled Salmon with Lentil and Beet Vinaigrette, (which is also good on grilled shrimp or lobster); Sicilian-Style Salmon (salmon with tomatoes, raisins, olives, and almonds); Red Snapper with Cognac Sauce; Indian 'Bouillabaisse'; Michael's Garlic-Lemon Steak; and Bollito di Vitello, (which is served at USC every Wednesday). For the holidays, I am looking forward to making Roast Turkey with Apple-Cider Gravy and Maple-Roasted Sweet Potatoes.For mashed-potato lovers, Second Helpings has four new variations! Also included is the recipe for USC's famous Italian Fries. For condiment lovers, there are four chutney recipes: green tomato, apple-pear, plum, and quince. For dessert lovers, there are many temptations - my favorites are the cookie recipes (chocolate chip-oatmeal and peanut butter). The only drawback to this excellent new cookbook is that no timing is given for prep work or cooking of the recipes, and that there are almost no pictures of the finished dishes. Several recipes require that you start preparation the night before you plan to serve the dishes. I haven't found these things to be a problem though, but I do have to read through the recipes several times and try to figure out the time I'll need. For most recipes, but certainly not all, I recommend making them on free days or weekends