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Buffalo Everything : A Guide to Eating in Nickel City with 50 Recipes by Arthur Bovino (2018, Trade Paperback)
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BUFFALO EVERYTHING: A GUIDE TO EATING IN "THE NICKEL CITY" (COUNTRYMAN KNOW HOW) By Arthur Bovino **BRAND NEW**.
- Buy it nowBUFFALO EVERYTHING: A GUIDE TO EATING IN "THE NICKEL CITY" By Arthur Bovino NEW
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About this product
Product Identifiers
PublisherNorton & Company, Incorporated, w. w.
ISBN-10168268122X
ISBN-139781682681220
eBay Product ID (ePID)25038694311
Product Key Features
Book TitleBuffalo Everything : a Guide to Eating in Nickel City with 50 Recipes
Number of Pages384 Pages
LanguageEnglish
Publication Year2018
TopicFood, Lodging & Transportation / Restaurants, General, United States / Northeast / Middle Atlantic (NJ, NY, Pa)
IllustratorYes
GenreTravel, Cooking
AuthorArthur Bovino
Book SeriesCountryman Know How Ser.
FormatTrade Paperback
Dimensions
Item Height1 in
Item Weight34.1 Oz
Item Length9.1 in
Item Width7.2 in
Additional Product Features
Intended AudienceTrade
LCCN2018-021075
Series Volume Number0
SynopsisBuffalo isn't just a city full of great wings. There is a great hot dog tradition, from Greek- originated "Texas red hots" to year- round charcoal- grilling at Ted's that puts Manhattan's dirty water dogs to shame. This is also a city of great sandwiches. It's a place where capicola gets layered on grilled sausage, where sautéed dandelions traditionally make up the greens in a comestible called steak- in- the- grass, and chicken fingers pack into soft Costanzo's sub rolls with Provolone, tomato, lettuce, blue cheese dressing, and Frank's RedHot Sauce to become something truly naughty. Food and travel writer Arthur Bovino ate his research, creating 50 authentic recipes and taking the reader to the bars, the old- school Polish and Italian- American eateries, the Burmese restaurants, and the new- school restaurants tapping into the region's rich agricultural bounty. With all this experience under his belt (and stretching it), Bovino has created the essential guide to food in Buffalo., Buffalo isn't just a city full of great wings. There is a great hot dog tradition, from Greek- originated "Texas red hots" to year-round charcoal-grilling at Ted's that puts Manhattan's dirty water dogs to shame. This is also a city of great sandwiches. It's a place where capicola gets layered on grilled sausage, where saut ed dandelions traditionally make up the greens in a comestible called steak- in-the-grass, and chicken fingers pack into soft Costanzo's sub rolls with Provolone, tomato, lettuce, blue cheese dressing, and Frank's RedHot Sauce to become something truly naughty. Food and travel writer Arthur Bovino ate his research, taking the reader to the bars, the old-school Polish and Italian-American eateries, the Burmese restaurants, and the new-school restaurants tapping into the region's rich agricultural bounty. With all this experience under his belt (and stretching it), Bovino has created the essential guide to food in Buffalo.
LC Classification NumberTX907.3.N72B843 2018
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Ratings and reviews
Most relevant reviews
- 02 Oct, 2018
Far more comprehensive that I thought it would be.
This book is a lot more comprehensive than I thought it would be. Does a great job of explaining the origin of the chicken wing. Nothing is conclusive on that subject but it is thoroughly researched. The photography is impressive as well. Makes a great gift for anyone from the Western NY area and for hard core foodies. You'll be planning a trip to Buffalo after going through this book!Verified purchase: YesCondition: New
