Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes by Arthur Schwartz
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 1584796774
- ISBN 13 9781584796770
- Published Mar 01 2008
- Format Paperback
- Language English
- Publisher Stewart, Tabori & Chang
Publishers Text
Now in paper. Arthur Schwartz is the Big Apple's official foodie-about-town, a fellow who has fork-and-knived his way through the five boroughs. He knows his knish from his kasha, his bok choy from his bruschetta, his falafel from his frittata. And in Arthur Schwartz's New York City Food, which won the IACP Award for Cookbook of the Year in 2005, he shared his gastronomic expertise, chronicling the city's culinary history from its Dutch colonial start to its current status as the multicultural food capital of the world. The affordable new paperback edition is chock-full of the same fascinating lore, along with 160 recipes for American classics that either originated or were perfected in New York: Manhattan Clam Chowder, Eggs Benedict, Lindy's cheesecake.
Throughout the book, Schwartz's text is transporting, taking readers back to Delmonico's, the Colony, and the Horn & Hardart Automats. Whether revealing how an obscure dish known as Omelet Surprise was transformed into the decidedly chichi dessert Baked Alaska; investigating why some Jewish restaurants came to be known as Roumanian steakhouses; or instructing readers on the way to bake a molten chocolate minicake worthy of Jean-Georges Vongerichten, Arthur Schwartz's New York City Food is the ideal dining companion.
Other cookbooks by this author
- Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited
- Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes
- Cooking in a Small Kitchen
- Cooking in a Small Kitchen (Picador Cookstr Classics)
- Cooking in a Small Kitchen (Picador Cookstr Classics)
- Naples at Table: Cooking in Campania
- Naples at Table: Cooking in Campania
- Soup Suppers: More Than 100 Main-Course Soups and 40 Accompaniments
- The Southern Italian Table: Authentic Tastes from Traditional Kitchens
- The Southern Italian Table: Authentic Tastes from Traditional Kitchens
- What to Cook When You Think There's Nothing in the House to Eat: More Than 175 Recipes and Meal Ideas
- What To Cook When You Think There's Nothing in the House to Eat: More Than 175 Easy Recipes and Meal Ideas
- What To Cook When You Think There's Nothing in the House to Eat: More Than 175 Easy Recipes and Meal Ideas
