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Arthur Schwartz's New York City Food : An Opinionated History and More Than 100 Legendary Recipes by Arthur Schwartz (2008, Perfect)

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ARTHUR SCHWARTZ'S NEW YORK CITY FOOD: AN OPINIONATED HISTORY AND MORE THAN 100 LEGENDARY RECIPES By Chris Callis **BRAND NEW**.

About this product

Product Identifiers

PublisherStewart, Tabori & Chang

ISBN-101584796774

ISBN-139781584796770

eBay Product ID (ePID)63175961

Product Key Features

Book TitleArthur Schwartz's New York City Food : an Opinionated History and more than 100 Legendary Recipes

Number of Pages400 Pages

LanguageEnglish

TopicRegional & Ethnic / General, Regional & Ethnic / American / Middle Atlantic States, General

Publication Year2008

IllustratorYes

GenreCooking

AuthorArthur Schwartz

FormatPerfect

Dimensions

Item Height1 in

Item Weight53.9 Oz

Item Length10 in

Item Width9 in

Additional Product Features

Intended AudienceTrade

Dewey Edition22

Grade FromEighth Grade

Photographed byCallis, Chris

Grade ToCollege Graduate Student

Dewey Decimal641.59747/1

SynopsisArthur 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.