Scott Mowbray
October 11, 2013

The Gramercy Tavern CookbookBy Michael AnthonyClarkson Potter, 352 pages, $50

In my family, we joke that an exceptional home-cooked dish is "restaurant-quality"—high praise for any dish that possesses the refinement that signals a top-notch chef in a well-staffed kitchen.

This book will have you putting restaurant-quality dishes on your table. No surprise, you might say, given that Michael Anthony is chef at New York's enduring Gramercy Tavern. But many chefs' cookbooks fail to translate for the home cook. Not this one. We went gaga over a sweet-tangy plate of Sea Scallops with Grapes and Verjus; marveled at delicate Carrot and Calamari Salad with lemon vinaigrette; and swooned over a milky, tart, smooth Blackberry Lime Sherbet. Buy this book; dazzle your family.

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