- Each chef has multiple recipes. Before the recipes, there are a couple of pages that describe the restaurant with interesting quotes and details from the chef.
- From appetizers to entrees to salads, there's a wide variety of dishes.
- Although the cover states there's 100 recipes, because many dishes have sauces or vinaigrettes, it seems like there are more than 100 recipes.
- When I dined at Casa Mono, my favorite dish was the fideos with cockles and chorizo. The book has the recipe, so now I can re-create it at home!
- It's format is hard to follow — it's broken down into section by cuisine. Instead of listing out the recipes in the table of contents, only the cuisine, chef, and restaurant are mentioned.
- New York's restaurant scene is forever changing and some of the chefs, for example Anne Burrell, are no longer working at the restaurants associated with their recipes.
- Some recipes are complicated with lots of steps. They seem more suited to a restaurant than a home kitchen. Also, others lack detail.
- There are no desserts.
Recipes: While I've never heard of a few of the restaurants or chefs, it is the recipes that are important. Here are the ones that caught my eye.
- Anne Burrell's taleggio, speck, and egg pizzetta
- Mikey Price's blood orange and red onion salad
- Joey Campanaro's gravy meatball sliders
- Michael Lomonaco's Philly cheesesteak sandwich
Imagery: This read is full of delicious-looking food images and fun restaurant shots. However, not all of them are in color. Every recipe does not have a corresponding picture. Some of the chef's photographs seem dated. After seeing her on Top Chef Masters, it looks as if the picture of Anita Lo was taken years ago.
Overall: This book is a wonderful collection of recipes. It would be an excellent gift to a foodie moving to or from New York. Any well-respected home cook who loves to dine out while vacationing in NYC will also enjoy this tome.