The Food Life: Inside the World of Food with the Grocer Extraordinaire at Fairway

Cover......Page 1
Title Page......Page 3
Contents......Page 5
Foreword......Page 7
Introduction......Page 9
1 From Had It Up to Here to Having It All: My Road toFairway 1......Page 21
2 The Ones Who Make It Happen: Founders to Managersto Cashiers 19......Page 39
3 The Meat Department, Under the Command of MasterButcher Ray Venezia 41......Page 61
4 The Fish Department, Captain Tony at the Helm 53......Page 73
6 Fairway Branches Out: Three Bold New Stores 81......Page 101
7 How to Shop Like a Fairway Regular 101......Page 121
8 The Dark Ages of Cheese in New York, and Howthe Enlightenment Dawned 119......Page 139
9 My Department Grows by Leaps and Bounds 141......Page 161
10 Olives Are Beautiful 153......Page 173
11 In Praise of Olive Oil 169......Page 189
12 Vinegar: The Really Good Stuff 191......Page 201
13 Adventures in Importing—Highs and Lows 199......Page 219
Epilogue......Page 245
List of Recipes......Page 251
Roasted Peppers with Fresh Chèvre 7......Page 27
Haricots Verts with Toasted Hazelnuts 16......Page 36
Sautéed Striped Bass on Israeli Salad 26......Page 46
Rustic Apple Tart with Crème Fraîche 27......Page 47
Classic Creamy Mashed Potatoes 35......Page 55
Curried Chickpeas 39......Page 59
Pan-Roasted Tournedos with Whole Garlic Cloves and Fresh Thyme 46......Page 66
Spicy Broiled Cornish Hens with Lemon and Fresh Oregano 47......Page 67
Sautéed Veal Chop with Arugula Salad 50......Page 70
Rosemary and Chile–Grilled Shrimp with Lemon Zest 56......Page 76
Fennel-Roasted Whole Branzino 60......Page 80
Mussels Steamed with White Wine and Shallots 62......Page 82
New York Deli-Style Roast Beef Sandwich with Coleslaw and Russian Dressing 67......Page 87
Lox, Eggs, and Onions 74......Page 94
Vanilla-Coconut Macaroons with Chocolate Variation 75......Page 95
Poached Chicken and Mitchel's Chicken Salad 90–91......Page 110
Glazed Carrot Puree with Fresh Ginger 94......Page 114
Curried Cauliflower Bisque with Parmesan-Garlic Crostini 98......Page 118
Parmesan-Garlic Crostini with Crouton Variation 99......Page 119
Asparagus with Parmesan 108......Page 128
All-Purpose Chicken Stock and Creamy Chicken Soup with Orzo Variation 116......Page 136
Shaved Fennel and Parmesan Salad 121......Page 141
Butterf lied Baby Chicken au Poivre 130......Page 150
Runny Cheese Potatoes 131......Page 151
Two Cucumber and Cheese Salads 143......Page 163
Roasted Shiitake Mushrooms 144......Page 164
Pasta with Caulif lower, Golden Raisins, and Anchovies 150......Page 170
Picadillo 158......Page 178
Niçoise Salad 163......Page 183
Lentils with Garlic Sausage 167......Page 187
Salads: Steakhouse Caesar Salad 175......Page 195
Bagna Cauda 176......Page 196
Ligurian Potatoes 179......Page 199
Spaghetti with Gratinéed Zucchini and Chopped Pignoli 184......Page 204
Two Classic Vinaigrettes 193......Page 213
Grilled Marinated Sliced Steak 197......Page 217
Elaine’s Clear Vegetarian Borscht 201......Page 221
Roasted Leg of Lamb with Flageolet Beans 204......Page 224
Pasta with Roasted Garlic 210......Page 230
Rustic Potato-Leek Soup with Optional Lardons 217......Page 237
Tuscan White Bean Soup with Escarole and Fennel Sausage 218......Page 238
Layered Provençal Vegetables 222......Page 242
Acknowledgments......Page 254