Beyond just providing recipes, 'The Union Square Cafe Cookbook' inspires confidence in home cooks by sharing Michael Romano's tips for success. Readers learn that soaking baby onions in warm water makes them easier to peel (in the recipe for Sweet Peas with Escarole, Onions, and Mint); that the Corn and Tomatillo Salsa served with Polenta-Crusted Sea Bass also goes well with barbecued chicken or pork; that leftoverSautéed Spinach with Garlic makes a great sandwich filling; and that yesterday's sourdough bread should be kept for such soups and salads as Ribollita and Sourdough Panzanella. Danny Meyer's wine suggestions, inspired by the restaurant's remarkable cellar, accompany almost every recipe. This book does the rare job of capturing the bustling energy and ebullient enthusiasm of the restaurant itself and the spirited personalities - those of Danny and Michael - that drive it. Folks will still go out of their way to eat at Union Square Cafe, but this cookbook - filled with the restaurant's vitality, warm artwork, and tempting recipes - ensures that its pleasures are as close as your bookshelf.