by Danny Meyer and Michael Romano
Foodies can tuck right into these dishes-to-die-for from the Union Square Cafe in New York City. Chef Michael Romano finds his inspiration in the rustic flavors of Mediterranean cooking (lemons, olives, garlic) and the bountiful array of fresh produce on sale at the farmers market just steps away from his lively eatery. This is not fussy fare. The longer recipes in the collection of appetizers, soups, salads, main courses and desserts are divided into manageable steps so that even the novice can triumph. The introduction is practical, and the tips on pairing wines with food are unpretentious. (HarperCollins, $30)
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