Haute cuisine at home: a renowned restaurant will release its first cookbook.

The renowned Tavern on the Green restaurant in New York City's Central Park will bring its recipes to your kitchen this spring. The nearly century-old establishment, with its status as an iconic film location, is releasing its first cookbook, reports Time-out.

The publication, which has a history of almost a hundred years, will be published on April 7.

Culinary book Developed by the restaurant's chef, Bill Peet, it brings together nearly a century of Tavern on the Green's culinary traditions. The publication features signature dishes, seasonal classics, and the refined techniques that have defined the restaurant's style for generations.

Why did the restaurant decide to publish a book?

According to Pete, this idea had been brewing for a long time. He noted that such an iconic place needed a modern culinary reflection. Work on the publication lasted about two years.

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The book is structured seasonally. This approach mimics the organization of a restaurant kitchen and allows for the preparation of dishes in accordance with the seasons.

Recipes and behind-the-scenes cooking

The book features step-by-step recipes with detailed instructions and professional photographs. Readers will also find behind-the-scenes commentary from one of the most famous American kitchens.

Pete noted that he has created numerous recipes over his 45-year career. The book includes his personal classics.

He explained that the crab cake recipe is about 30 years old and uses equal parts crab and scallops.

Another signature dish is the chopped vegetable salad. It consists of 11 different vegetables.

Some of the vegetables are grilled, others are raw or boiled. All ingredients are chopped very finely. The salad has a vibrant appearance, is gluten-free, and is suitable for vegans.

Classic and modern approach

Pete's culinary style combines classical French training with a modern approach focused on accessibility and taste.

He emphasized that he has taught many cooking master classes. He said all the recipes in the book are basic, clearly written, and easy to prepare.

The book reflects the modern eating habits of New Yorkers. Pete noted that the number of food allergies has increased significantly today.

He emphasized that with a large volume of work, for example, when preparing around 10,000 dishes per week, it is impossible not to encounter a large number of restrictions and allergies among guests.

Serving food and cuisine philosophy

Despite the influence of social media, Pete doesn't let trends dictate how he serves food. After all, hot food should be served on a hot plate, and cold food on a cold plate.

He says the restaurant team pays close attention to ensuring the dishes are attractive and still hot when served. He's often seen dishes that are beautifully presented but have already gone cold.

For home cooking

For home cooks, the book will be an opportunity to tap into the Tavern on the Green philosophy. It features all sorts of recipes – from crab cakes and chopped vegetable salad to desserts like confetti cake.

This book will allow you to recreate the atmosphere of one of Central Park's most famous restaurants in any kitchen.