- CHEF RESTAURATEUR AUTHOR CONSULTANT -
The Freds at Barneys New York Cookbook
"This book is a wonderful peek inside the popular restaurant" ~Publishers Weekly
Barneys New York, with its flagship store on Madison Avenue, is a world-famous cutting-edge fashion destination, and a true New York phenomenon. And since 1996, Barneys restaurant Freds at Barneys New York--named after founder Barney Pressman's son Fred--has been offering in food what Barneys offers in fashion: a luxury destination that provides a level of personal service second to none, where the food keeps the celebrity clientele coming back for more.
In The Daily Beast, Mimi Sheraton calls the book "detailed, entertaining, and wholly practical," with "an unsnobbish concern for the home cook."
THE FREDS AT BARNEYS NEW YORK COOKBOOK takes you into the kitchen of this restaurant institution and reveals the classical techniques and prep that go on behind the scenes. It commemorates many of the delicious dishes Freds has served over the years, and helps you bring a little of New York chic into your own kitchen.
From Grand Central Life & Style and available wherever books are sold.
CHEF RESTAURATEUR AUTHOR CONSULTANT
Mark Strausman is a classically-European-trained chef who, in 1996, created the restaurant Freds for Barneys New York Madison Avenue flagship store and subsequently developed satellite Freds in Chicago, Los Angeles, and in Barneys Downtown New York location. He remains the Freds Managing Director.
In addition, he owned the ground-breaking Italian restaurant, Campagna, and Agriturismo in New York's Hudson Valley, and partnered to create and manage Coco Pazzo in NYC and Sapore di Mare in East Hampton, NY.
Mark's passion project in recent years is to bring back the traditional handmade New York bagel. His Straussie's bagels, which Serious Eats dubbed "New York's Best Bagel," are currently available on Sunday brunch at Freds at Barneys New York Madison Avenue and Beverly Hills locations.
He is the author of the newly-released The Freds at Barneys New York Cookbook, which Publishers Weekly calls "a wonderful peek inside the popular restaurant." In addition, Mark is author of the James Beard Award nominated Two Meatballs in the Italian Kitchen and The Campagna Table. He has written for Yahoo and The Huffington Post, and consults widely within the food and beverage industry.