The first-ever Tavern on the Green cookbook is coming out this year
New York Cityâs most iconic Central Park dining destination is coming into home kitchens this spring. Tavern on the Green, known for its storied history and frequent use as a filming location, is releasing its first-ever cookbook on April 7, curated by executive chef Bill Peet. The book brings nearly a century of culinary tradition to home cooks, offering signature dishes, seasonal classics and refined techniques that have defined the restaurant for generations.
Photograph: Courtesy of Tavern on the Green
âThis is a very iconic place, and it really needs something up to date with the food,â Peet said to Time Out when asked about the decision to release the cookbook. âWeâve been working on it for about two years.â Organized seasonally, the book mirrors the restaurantâs kitchen approach, allowing readers to cook in tune with the calendar year.
Inside, readers will find beautifully photographed, step-by-step recipes alongside behind-the-scenes insights from one of Americaâs most storied kitchens. Peet has spent his 45-year career developing recipes, and the cookbook includes some of his personal classics. âThe crab cake is probably 30 years or so that Iâve been using it,â he said of his classic offering, equal parts crab and sea scallops. âThe chopped vegetable salad is another. Itâs 11 different vegetables, grilled, raw or boiled, all cut really small, very colorful. Itâs gluten-free and itâs vegan.â
Photograph: Deborah Llewellyn
Peetâs approach balances classical French tr