RETAIL TASTEMAKER: If you’re fast and trendy, you dine at Fred’s. If you want to soak up a slice of elegant New York and dish over a two-hour lunch, then the seventh floor of Bergdorf Goodman is the spot. The BG Restaurant is as notable for its major league Ladies-Who-Lunch scene and sweeping views of Central Park as it is for its Gotham salad, said to be ordered over 2,500 times per month. The full flavor of BG’s luxury cuisine is captured in “The Bergdorf Goodman Cookbook” [Harper Design] which goes on sale Tuesday and covers everything from the lobster bisque and chicken Milanese, to the white chocolate bread pudding and cocktails from the bar. As Bergdorf officials say, it’s a spread of “healthy choices with a touch of indulgence.”

The cookbook is written by Laura Silverman with an introduction by Hal Rubenstein, and illustrations by Konstantin Kakanias. In addition, designers, stylists, executives and editors including Diane von Furstenberg, Zac Posen, Bobbi Brown and Nina Garcia, among others, contributed some of their signature dishes. Patricia Field, for example, has a beet recipe. “I love to convert beet haters to beet lovers,” Field says. Brown offers a brussels sprout faux pasta. “I had to find a way around everybody’s different dietary restrictions. My sons eat only brown rice pasta, our exchange student ate only white pasta, and I don’t eat pasta at all.” And designer Gilles Mendel serves up a recipe for Vietnamese caramelized pork, called Banh Mi, though it’s not his own, he admits. “My girlfriend who is an amazing cook taught me how to make this dish.”

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