Calling all foodies with a taste for luxury: Chef Mark Strausman is bringing Freds’ most famous dishes directly to your home with The Freds At Barneys New York Cookbook. Written alongside Susan Littlefield, the book shares beloved recipes culled from Freds locations in New York, Chicago, and Beverly Hills.

The Palm Beach Shrimp Salad

Freds at Barneys New York—named after our founder’s son, Fred Pressman—became a New York institution with its delicious dishes and exceptional service. Now learning how to make Estelle’s Chicken Soup, Mark’s Madison Avenue Salad, or even the iconic Freds’ Belgian Fries is possible from your very own kitchen. The comprehensive cookbook shares prepping techniques and a repertoire of recipes ranging from brunch specials to Italian classics and desserts. Strausman also shares his journey as a restaurateur and long-standing collaboration with Barneys New York, having opened the first Freds in 1996.

In the book he mentions his inspiration for the eclectic menu, noting, “Barneys is a curated mix of luxury brands from all over the world. Clothing from Belgian designer Dries Van Noten hangs across the sales floor from Dolce & Gabbana. So why can’t Belgian fries share the menu with lasagna?” He also shares that the menu feels very special and personal to him. “Virtually every dish comes from a moment, a place, and time.”

The Jewish Boy From Queens Sandwich

Available now, the book makes a great gift for any aspiring chef or fashion lover. Read on for one of Strausman’s favorite lunch recipes, and discover more by ordering a copy of The Freds At Barneys New York Cookbook today.

The Jewish Boy From Queens Sandwich:

  • 1 large onion pocket roll
  • 2 tbsp Russian dressing
  • 5 oz sliced freshly roasted turkey
  • 1/2 cup classic coleslaw
  • 1 leaf Bibb lettuce
  • 1 thick slice vine-ripened red tomato
  • 1/2 sour pickle, optional
  • Freds Potato Chips, optional

1. Cut the roll in half horizontally, and toast it on a light setting so the onions don’t burn.
2. Spread Russian dressing on both halves, and then arrange the sliced turkey on the bottom half.
3. Using a fork so that excess liquid drains off, place the coleslaw on top of the turkey.
4. Top with the other half of the bun, press down slightly, and cut in half.
5. Arrange on a plate with the lettuce, tomato, pickle, and potato chips, if desired.


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