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Dinner at the Long Table

  • Hardcover $40.00

    Sep 27, 2016 | 336 Pages

  • Ebook $19.99

    Sep 27, 2016 | 336 Pages

Product Details

Praise

“Andrew Tarlow’s remarkable success as a restaurateur stems from his fundamental love of cooking—and then sharing what he loves with others. Dinner at the Long Table gives that same gift to home cooks. These are winning recipes, each infused with the warmth and joy that make Andrew Tarlow’s soulful restaurants so compelling and memorable.”
—Danny Meyer, CEO, Union Square Hospitality Group

“Andrew’s restaurants are great and I assume these recipes are from there and not from some bad restaurant I don’t enjoy. That would be very odd. I say—purchase this cookbook and quit reading my dumb quote.”
—Aziz Ansari, comedian

“I hate to think that my gluttony (which per se is a sin) causes a cascade of other sins such as environmental problems and animal suffering. Tarlow’s food corrals my gluttony, leaving it just at what it is: a love of eating well.”
—Isabella Rossellini, actress

“This poetic hardcover touches on life, friendship, and the power of good food. Twelve months’ worth of party fare, from green gazpacho to rabbit-chorizo paella, takes the same haute-humble tack as Tarlow’s eateries.
– MODERN FARMER

“Marvelous cookbook. . . . It isn’t restaurant food. Instead, the book is organized by the kinds of meals you fantasize about making for friends, each one tied to a particular season and set in a specific place—read it and you’ll start making mental guest lists.”
—VOGUE

“With nine outer-borough eateries and shops in his portfolio, Tarlow, more than anyone, has been responsible for defining Brooklyn’s artisanal food scene. But perhaps a more pertinent credit on his résumé is that, along with Dunn, he runs the arty food magazine Diner Journal. For never has a cookbook felt more like a literary journal than in this debut effort by the publisher-restaurateurs. Tarlow and Dunn begin with a 10-page poem and photo work entitled “Eat Sunshine” (“bathe in olive oil/take care of strangers”). Next, there are recipes and instructions for creating 17 different feasts or informal dinners. As in a collection of short stories, each piece has a gripping title (“The Tomato and the Sea,” “A Clam for Twelve”), poetic turns, and romantic notions. The “Ragu at the End of Winter” is a three-day affair beginning with a Friday trip to the butcher, a Saturday of browning and simmering, then a Sunday noon pasta course followed by a platter of veal shanks, coppa, ribs, meatballs, sausages and oxtail. A wedding anniversary dinner begins with bouillabaisse condensed to three little words—“Stock. Nuance. Scum.”—and joined by a saffron rouille, olive tapenade, a plate of squid and “fruit as an illusion,” small bowls of poached pears. Photographs, by the Canadian duo Michael Graydon and Nikole Herriott, are not so much instructional as atmospheric. Are we in Williamsburg or Toronto, Marseilles or Rome? This long table has a leg in each.”
– PUBLISHERS WEEKLY STARRED REVIEW

“Inasmuch as there is an identifiable Brooklyn aesthetic, so too is there a progenitor. Consider Andrew Tarlow, the owner and operator of a family of Williamsburg properties that includes Diner, Marlow & Sons, Reynard, and the entire Wythe Hotel. He creates casual but impossibly hip settings with better-than-needed food and always some sort of next-level element: a menu scrawled effortlessly on a butcher paper-covered table, beautifully tiled floors, an in-house butchery program. With this debut cookbook, Tarlow and co-author Anna Dunn bring that aesthetic to home cooks, offering up recipes in the context of seasonally inflected menus for gatherings big and small. In other words: Here is a guide to creating the fantasy dinner party of your wildest Brooklyn dreams.”
– EATER NATIONAL

“With two handfuls’ worth of successful, quality Brooklyn restaurants likeDiner and Reynard, it’s clear that Tarlow knows a good menu when he sees one. His book offers 17 seasonally focused menus for easy entertaining no matter the occasion, with recipes like roasted leg of lamb and ‘beets roasted until the end of time.'”
– TASTING TABLE


“This collection of dinner party menus, from the super casual to the more elaborate, completely charmed me. Some of the dishes here are complicated—there are instructions for making a proper bouillabaisse, for example—but others are just time-sensitive. From time to time, everyone who loves to cook will want spend a chilly day making ragù, right? Long Table captures that spirit.”
– EPICURIOUS

“Andrew Tarlow extends the idea of template cooking to constructing a menu itself. The owner of a group of casual, home-style restaurants in Brooklyn including Marlow & Sons and Reynard, Tarlow builds meals just as he would at the restaurant—balancing one big, often long-cooked centerpiece with lots of unfussy sides and appetizers.”
– SAVEUR

Dinner at the Long Table is a DIY guide to conjuring the Tarlow experience at home, partying like a food-savvy Brooklynite: grilling Christmas goose in a snowy brownstone backyard or getting your pals plastered on fernet old-fashioneds. . . You may or may not find the frills and mood-setting endearing, but it’s thrilling that someone is writing books that break from the dry and routine language of most cookbooks. And just like no one would put up with the butcher-paper menus at Diner if the brunch were lousy, no one would cook out of this cookbook if the recipes didn’t work. Thankfully, the dishes in Dinner at the Long Table are killer.”
– LUCKY PEACH 

Table Of Contents

EAT SUNSHINE ………..17
EGGS ALL DAY Kate Huling ………..26 


38 COLD NIGHT CASSOULET
52 RAGÙ AT THE END OF WINTER
67 LULU’S LEG OF LAMB
82 AGRO AND DOLCE
99 DRINKS, CAKES, CAVIAR, & CRÈME
112 BÉA AND THE PAELLA
128 A SUMMER, FAREWELL 
146 I LOVE, YOU LOVE, WE ALL LOVE BLUEFISH
170 THE TOMATO AND THE SEA
182  AFTERNOON AROUND THE FIRE
200 UNDER THE HARVEST MOON
219 BON ANNIVERSAIRE
238 RIBOLLITA AND READINESS
252 CARRY THE SPICES HOME
265 A CLAM FOR TWELVE
284 ONE GOOD GOOSE
299 THE NIGHT BEFORE A NEW YEAR

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