The Grand Central Oyster Bar & Restaurant Cookbook: Recipes & Tales from a Classic American Restaurant

Sandy Ingber · Roy Finamore

oct 2013 · ABRAMS

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“A big, handsome book full of wonderful photographs, nostalgic tales and enticing recipes—some dating back to the restaurant’s opening 100 years ago.” —The Miami Herald
 
Situated in midtown Manhattan’s beautiful, bustling train station, Grand Central Oyster Bar & Restaurant stands in a class by itself. From its unique position in the Terminal’s lower level, with the famous Whispering Gallery at its entrance, waiters have been serving up platters of the freshest seafood for over a century.
 
Here are more than 100 of the restaurant’s best-loved classic recipes—some dating back to its opening in 1913—along with behind-the-scenes stories, historical anecdotes, and a wealth of expert information on buying, cooking, and serving fish. Featured throughout are vintage images and ephemera, along with gorgeous photos of mouthwatering favorites from raw bar to buffet.
 
With recipes that have stood the test of time, The Grand Central Oyster Bar & Restaurant Cookbook is a must-have for seafood lovers and fans of this famous New York City landmark.

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Sandy Ingber is executive chef at the Grand Central Oyster Bar & Restaurant.
 
Roy Finamore is a highly respected cookbook author, editor, and photography stylist. He is the author of Fish Without a Doubt (with Rick Moonen), among others.