PDF Ebook Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes, by Arthur Schwartz
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Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes, by Arthur Schwartz
PDF Ebook Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes, by Arthur Schwartz
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From Publishers Weekly
Chapters on New York CityÂ’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 GothamÂ’s cuisine. Schwartz, a native New Yorker, has been dishing about the cityÂ’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 DelmonicoÂ’s in the mid-1870s) and Biscuit Tortoni (which, before "the tiramisu explosion," was one of the cityÂ’s most popular Italian-American desserts) complete this delightful volume.Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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About the Author
Native New Yorker Arthur Schwartz has an encyclopedic knowledge of the city's aromas and tastes. Currently New York's foremost radio food expert, he was also the longtime executive food editor and critic of the New York Daily News. His previous books include Naples at Table: Cooking in Campania (HarperCollins) and What to Cook When You Think There's Nothing in the House to Eat (Ecco). Schwartz grew up in Brooklyn, where he lives today.Chris Callis has been a professional photographer for more than 30 years. He is the photographer of Alvin Ailey Dance Moves (STC) and Maury Rubin's Book of Tarts (William Morrow), among other titles.
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Product details
Hardcover: 400 pages
Publisher: Harry N. Abrams; First Edition edition (November 1, 2004)
Language: English
ISBN-10: 158479397X
ISBN-13: 978-1584793977
Product Dimensions:
9.5 x 1.2 x 10.2 inches
Shipping Weight: 3.6 pounds (View shipping rates and policies)
Average Customer Review:
4.9 out of 5 stars
32 customer reviews
Amazon Best Sellers Rank:
#531,110 in Books (See Top 100 in Books)
A treasury of well-researched, concise, delightful histories of the city's magnificent food traditions. Among the many more academic books on the history of food and Manhattan on my shelves, this un-stuffy, readable volume is one I turn to again and again for inspiration. Arthur gets it, and has done so forever. A great gift for your NYC food-fanatic friends, they'll love it!
Arthur Schwartz is the dean of NY Food Broadcasters with his (former) long running FOOD TALK show on WOR710 AM radio.He has an encyclopedic knowledge of the NY food scene.In this book, he painstakingly found a way to recreate these legendary recipes.Although he is now semi-retired you can get a dose of his personality and insight in this book
I enjoyed reading this book,because it brought back memories of the great city of New York and inspired me to visit more often. Recipes are fabulous! I never made corned beef before, or Irish soda bread, but they were easy and wonderfully delicious. Great gift, as I'm sure my city daughter appreciates. A one-of-a-kind cookbook, for anyone who loves to cook. So glad I found it at Amazon.com.
I purchased this book because I am having a dinner party with the theme "I Love NYC" next month. I enjoyed reading the history of food in New York City. The descriptions and photos of famous restaurants in the city are fascinating. As other reviewers have noted, the recipe selection is limited, but I feel it is sufficient. I was able to give my guests a myriad of ideas of what to bring for the party. Beautiful hard cover book, wonderful for anyone who loves New York City!
Cool book that has a recipe for a cake my dad always talked about from when he was a kid and he said it is spot on
This book is an encyclopedic collection of stories about NY restaurants from a bygone era. It has great photos and recipes as well. Really enjoy reading and will read it again and again.
New York City Food is a cool combination of a food history of the greatest city in the world combined with recipes for those of us who hate the fact that we can't get to NYC often enough! It's NOT a restaurant guide, so careful not to try to use it as such. But it's a great read and can help you navigate the Apple's neighborhoods on your next trip. Thanks to this book, I found the "holy grail" of half-done pickles on the lower east side on my last trip!
NICE BOOK.
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Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes, by Arthur Schwartz PDF
