The Freds at Barneys New York Cookbook

Strausman (coauthor of Two Meatballs in the Kitchen) shares the signature recipes of Freds at Barneys New York, the clothing store’s see-and-be-seen restaurant that he founded. The dishes he covers include tuna tartare with cucumber carpaccio, ginger, and crostini; chicken paillards with tomato, arugula, and red onion salad; and Freds Lobster Club. Unsurprisingly for a restaurant at a high-fashion store, salads feature prominently, with recipes such as Freds Chopped Chicken Salad with balsamic dressing, Beverly Hills Asian chicken salad, and a Palm Beach shrimp salad with green goddess dressing. Strausman nods to his upbringing with recipes such as a sandwich humorously called the Jewish Boy from Queens and a chicken soup that take three days to make but is supposed to “cure colds and keep you thin.” There are also many offerings inspired by his days as chef at Italian restaurant Campagna and his love of Italian food, including charred octopus with shishito peppers over caponata, eggplant parmesan, and a baby clam sauce with spaghetti. Strausman encourages even reluctant cooks with clear directions and many helpful cooking tips. The book is a wonderful peek inside the popular restaurant. (Apr.)