New York City Food - An Opinionated History And 100 Recipes

Product Description

Arthur Schwartz is the Big Apple`s official foodie-about-town, a fellow who has fork-&-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. & 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, & 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.