Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes
- Author: Arthur Schwartz
- Photography:Chris Callis
- Publisher: Stewart, Tabori & Chang
- Published: 2004
- ISBN-10: 1584796774
- ISBN-13: 9781584796770
- Format: Oversize Paperback
- Size: 9 X 1.25 X 10
- Weight: 3.4 lbs.
- Copyright: 2004
- Subject: COOKING / Regional & Ethnic / American / General
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'The Schwartz Who Ate New York' knives and forks his way through all five boroughs to bring the history of New York City food and more than 100 of its best recipes to the table. From Gotham's gastronomic beginnings to its latest trwends, Schwartz covers the personalities, products, restauransts, bakeries, food stores, and events that make New York City the dining capital of America. In lively, opinionated text, Schwartz tells the story of each immigrant group's culinary challenges and contributions, beginning with the original Dutch settlers. Discover how waffles and chicken bcame a combination, how Jewish food merchants established themselves on the Lower East Side, and how Porterhouse got its name, and how Manhattan Clam Chowder, Cheesecake, and Knishes became national foods. Absolutely vast in its range, NEW YORK CITY FOOD comes vividly alive as the perfect tour guide to the culinary history of the city. Bibliography, Index. Color/b&w illus. 400p.
Chapters on New York City's massive ethnic influences ("The Jews," "The Italians," "The Chinese") mingle with ones on various kinds of eating establishments ("Grand Hotel Dining," "Steakhouses," "Hot Dogs") and with sections on "The Corner Bakery" and "The Golden Age of Cocktails" in this sumptuous celebration of Gotham's cuisine. Schwartz, a native New Yorker, has been dishing about the city's food for years on the radio, and here he catalogs dishes that are known the world over as well as ones that are nearly extinct. He reveals, for example, that only one bakery—in Brooklyn—still makes Nesselrode Pie, a "glorious mound of chocolate-curl-covered rum-, chestnut-, and candied-fruit-flavored Bavarian cream," and that New York Cheesecake is a descendent of the cheesecakes of Eastern Europe. He also includes concise profiles of famous New York foodies, like New York Times critic Craig Claiborne and Lutèce chef-proprietor André Soltner. Scintillating photographs of culinary delights such as Lobster Newberg (created at Delmonico's in the mid-1870s) and Biscuit Tortoni (which, before "the tiramisu explosion," was one of the city's most popular Italian-American desserts) complete this delightful volume. Copyright 2004 Reed Business Information.
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