Since 2001, Restaurant Nicholas has been one of the premier restaurant destinations in America. With his no-nonsense approach to food, Chef Nicholas Harary has redefined modern fine dining absent of the big city. Now foodies everywhere have access to his recipes and inspirations in his first cookbook venture Restaurant Nicholas: The Cookbook. Chef Harary’s literary debut received numerous accolades including The Prix Littéraire Gastronomique award and was named an IACP Award finalist.
In his long-awaited debut cookbook, Chef Harary lets readers into his world and offers the secrets behind the critically acclaimed food that has made Restaurant Nicholas the No. 1 restaurant in New Jersey.
Showcased are some of the restaurant’s most celebrated dishes, such as Braised Pulled Suckling Pig, Soft-Shell Crab With Basil-Citrus Vinaigrette, Beignets with Chicory Ice Cream and his renowned Pumpkin and Banana Breads. Every recipe describes the exact procedure and technique Nicholas and his crew use on a daily basis. Each one is paired with the chef’s preferred wine suggestions and tips on recreating these dishes at home.
The Restaurant Nicholas Cookbook is more than just a compilation of recipes. Throughout the pages, Nicholas explains how he opened his restaurant at age 25 and gives an understanding of the pressures of a successful restaurateur. His inspirational story can be enjoyed by food professionals and novice cooks alike. This 240-page, hard-bound book features more than 100 mouth-watering recipes with detailed photos accompanying each. From Fennel Crusted Tuna with Tabouleh and Citrus Vinaigrette to Roasted Organic Chicken, Nicholas: The Cookbook is the cookbook you’ll enjoy for years to come.