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The Tribeca Grill Cookbook: Celebrating Ten Years of Tasteby Don Pintabona
Synopses & Reviews
This year marks the tenth anniversary of Tribeca Grill, one of the best neighborhood restaurants in New York City. Acclaimed chef Don Pintabona shares his dazzling creations in this wonderful new book.
The Tribeca Grill Cookbook celebrates this anniversary milestone with exciting food and flavors from around the world. To complete this collection, Tribeca Grill partners Robert De Niro and Drew Nieporent have provided a Preface and a Foreword, which are accompanied by a peppering of celebrity anecdotes throughout the book.
Filled with more than 120 enticing recipes and dozens of full-color photographs, this cookbook is straightforward, with lots of new twists on old classics. Recipes include Lobster and Mango Tartlets, Crisp Fried Oysters with Asian Vegetable Slaw, Molasses-Cured Pork Loin with Boston Baked Beans, and Tribeca Film Center Peanut Butter Parfait. You'll also find suggestions throughout for the perfect wine for hors d'oeuvres, appetizers, salads, pastas, and entrées.
The Tribeca Grill Cookbook is sure to be a neighborhood classic for your kitchen and the ultimate taste of Tribeca for your table.
In celebration of the 10th anniversary of the Tribeca Grill, one of the best neighborhood restaurants in New York, acclaimed chef Don Pintabona shares his dazzling creations in this collection of over 125 recipes. Photos.
About the Author
Don Pintabona is one of the pioneers of contemporary American cuisine. During the past two decades, he has visited more than thirty countries and worked alongside some of the world's finest chefs. Pintabona's formal education began at the Culinary Institute of America, where he received an A.O.S. degree in 1982. He went on to work with chefs Daniel Boulud, Charlie Palmer, and Georges Blanc. For the past ten years, Pintabona has been executive chef of the award-winning Tribeca Grill in New York City. He lives in Brooklyn, New York, with his wife, Christine, and two children, Alex and Daniela.
Judith Choate, who assisted Don Pinta-bona with the writing of this book, is an award-winning writer, chef and innovator in the promotion of American foods. A member of Women Chefs and Restaurateurs, she is the author of sixteen books and the coauthor of many more.
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