New York’s Premier Indoor Food Hall
Once the Algonquin Indians’ game and crop trade hub, the National Biscuit Company has been reclaimed as the renowned food hall that both visitors and natives have come to love as Chelsea Market. Collecting the most unique and famous recipes from the Market’s eclectic vendors and chefs, Michael Phillips and Rick Rodgers bring loyal customers and explorative foodies the Chelsea Market Cookbook. The chapters gracefully move through a full course meal, kicking off with cocktails and beverages. From the deviled eggs, adorned with bacon and pickle relish, to the Guinness steak and mushroom pie, this cookbook captures why close to 22,000 people walk through the Market every day. Gorgeous photography and lovely anecdotes accompany 100 delicious recipes in the fabulous Chelsea Market Cookbook, by Michael Phillips and Rick Rodgers, available for $30. I’m Anthony Dias Blue sponsored by CUISINART—fine small appliances and cookware.