familiar with crusades to save disappearing languages and even
disappearing species of animals, one new book calls attention
to "preserving America’s food heritage." Quail Ridge
Press’s new volume, "Best of the Best from New York Cookbook"
has combed 67 of this state’s cookbooks and come up with 400
recipes that will make you proud - all over again - to be a New
"New York City has so many ethnic heritages - you name it
- and the food reflects it," write editors Gwen McKee and
Barbara Moseley. "The ocean and lakes, bays and sounds yield
harvests of crabs, oysters, clams, tuna, bluefish, striped bass
and all sorts of other sea creatures that end up as delectable
dinners. Moreover, a sweet touch to a recipe may very well come
from the abundant maple syrup and honey produced in New York."
Many of the cookbooks from which these recipes are derived are
published by religious congregations, like "Culinary Creations"
from Brooklyn’s Bnos Zion Bobov at 1465 46th St., and it’s easy
to see how those self-published books and their recipes could
disappear - and certainly would not have a large audience - without
Quail Ridge Press’s compilation. The editors have also chosen
recipes from prominent chefs, TV hosts and bed and breakfast
Many of these recipes are particularly perfect for fall and the
holidays: "Pepper steak" and "Three-layered cheesecake"
recipes from "Culinary Creations"; "Carrot and
parsnip quiche" from "Foods of the Hudson"; "Nellie
O’Leary’s Irish sodabread" and "Austrian Nuss-Kipferl
(nut crescent cookies)" from "The Ellis Island Immigrant
Cookbook"; "Holiday beef stew" and "Salmon
with champagne sauce" from "Uncork New York! Wine Country
Cookbook"; "Kwanzaa fried chicken" from the "Long
Island holiday cookbook"; and "Pilgrim roasted turkey"
from "Wild Game Cookbook & Other Recipes."
The cookbook also has photos of regional landmarks, such as the
Brooklyn Bridge, and historic facts and trivia about the state.
Particularly important to cookbook collectors is the list of
the contributing cookbooks and instructions on how to order those
books. "Culinary Creations" can be ordered by fax at
(718) 633-6959 for $17.95 plus $3 postage. "Best of the
Best from New York Cookbook," ed. Gwen McKee and Barbara
Moseley (Quail Ridge Press, $16.95) can be ordered by phone at
Updated 4:00 pm, November 10, 2010