New York Capital of Food PDF Download

Author: Lisa Nieschlag
Publisher: Allen & Unwin
ISBN: 1760637122
Category : Cooking
Languages : en
Pages : 228

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Book Description
Part recipe book, part foodie travel experience, New York: Capital of Food brings the flavours of the Big Apple into your kitchen, immersing you in the hustle and bustle and taste experience that is New York. Start the day with something sweet, like a dreamy caramel roll, the type you'd get in a cosy coffee shop in Greenwich Village. Then cook a comforting corn chowder (just like they serve in trendy Williamsburg) or thrill your tastebuds with authentic Chinatown chicken wings and sip a cool Long Island Iced Tea while you dream of New York's skyline and its stylish rooftop bars. THIS IS HOW NEW YORK TASTES!

Author: Arthur Schwartz
Publisher: Harry N. Abrams
ISBN: 9781584796770
Category : Cooking
Languages : en
Pages : 0

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Book Description
Arthur 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.

Author: Joy Santlofer
Publisher: W. W. Norton & Company
ISBN: 039324136X
Category : Cooking
Languages : en
Pages : 400

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Book Description
A 2017 James Beard Award Nominee: From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, a vibrant account of four centuries of food production in New York City. New York is hailed as one of the world’s “food capitals,” but the history of food-making in the city has been mostly lost. Since the establishment of the first Dutch brewery, the commerce and culture of food enriched New York and promoted its influence on America and the world by driving innovations in machinery and transportation, shaping international trade, and feeding sailors and soldiers at war. Immigrant ingenuity re-created Old World flavors and spawned such familiar brands as Thomas’ English Muffins, Hebrew National, Twizzlers, and Ronzoni macaroni. Food historian Joy Santlofer re-creates the texture of everyday life in a growing metropolis—the sound of stampeding cattle, the smell of burning bone for char, and the taste of novelties such as chocolate-covered matzoh and Chiclets. With an eye-opening focus on bread, sugar, drink, and meat, Food City recovers the fruitful tradition behind today’s local brewers and confectioners, recounting how food shaped a city and a nation.

Author: Cindy R. Lobel
Publisher: University of Chicago Press
ISBN: 022612889X
Category : History
Languages : en
Pages : 289

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Book Description
Glossy magazines write about them, celebrities give their names to them, and you’d better believe there’s an app (or ten) committed to finding you the right one. They are New York City restaurants and food shops. And their journey to international notoriety is a captivating one. The now-booming food capital was once a small seaport city, home to a mere six municipal food markets that were stocked by farmers, fishermen, and hunters who lived in the area. By 1890, however, the city’s population had grown to more than one million, and residents could dine in thousands of restaurants with a greater abundance and variety of options than any other place in the United States. Historians, sociologists, and foodies alike will devour the story of the origins of New York City’s food industry in Urban Appetites. Cindy R. Lobel focuses on the rise of New York as both a metropolis and a food capital, opening a new window onto the intersection of the cultural, social, political, and economic transformations of the nineteenth century. She offers wonderfully detailed accounts of public markets and private food shops; basement restaurants and immigrant diners serving favorites from the old country; cake and coffee shops; and high-end, French-inspired eating houses made for being seen in society as much as for dining. But as the food and the population became increasingly cosmopolitan, corruption, contamination, and undeniably inequitable conditions escalated. Urban Appetites serves up a complete picture of the evolution of the city, its politics, and its foodways.

Author: Annie Hauck-Lawson
Publisher: Columbia University Press
ISBN: 9780231136532
Category : Cooking
Languages : en
Pages : 380

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Book Description
Compiling a portrait that's both fascinating and deliciously fun, Gastropolis explores the endlessly evolving relationship between New Yorkers and food.

Author: Tom Vandenberghe
Publisher: Lannoo Publishers
ISBN: 9789401403696
Category : Cooking
Languages : en
Pages : 0

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Book Description
Discover the most exciting street food locations in the Big Apple Enjoy the mixture of international flavors with an American touch New York has a history of immigration that results in one of the most dynamic street food scenes in the world. Those who believe food in New York should cost a pretty penny and can only be found in beautifully styled restaurants probably haven't been further than downtown Manhattan. This book takes you to the far-flung culinary corners of the five boroughs. From sensory-rousing South American snacks in Jackson Heights to homemade noodle dishes in Brooklyn, and from Gourmet food trucks in Midtown Manhattan to simple food stalls in Red Hoek. New York Street Food introduces you to a culinary New York in all its facets. Culinary adventurer, Tom Vandenberghe and food photographer, Luk Thys will seduce you once more. With the help of Jacqueline Goossens, who has lived in New York for more than thirty years, they give you fifty recipes from the most delightful venues of the New York street food scene.

Author: Ina Yalof
Publisher: Penguin
ISBN: 0425279057
Category : Cooking
Languages : en
Pages : 386

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Book Description
An unprecedented behind-the-scenes tour of New York City’s dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives. In Food and the City, Ina Yalof takes us on an insider’s journey into New York’s pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first cronut. Lenny Berk explains why Woody Allen’s mother would allow only him to slice her lox at Zabar’s. Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, opens up about her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel. Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York’s Indisputable Chinese Food Maven. From old-schoolers such as David Fox, third-generation owner of Fox’s U-bet syrup, and the outspoken Upper West Side butcher “Schatzie,” to new kids on the block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis.

Author: Storm Garner
Publisher: The Experiment, LLC
ISBN: 1615196641
Category : Cooking
Languages : en
Pages : 470

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Book Description
Prized recipes and tales of home, work, and family—from the immigrant vendor-chefs of NYC’s first and favorite night market On summer Saturday nights in Queens, New York, mouthwatering scents from Moldova to Mexico fill the air. Children play, adults mingle . . . and, above all, everyone eats. Welcome to the Queens Night Market, where thousands of visitors have come to feast on amazing international food—from Filipino dinuguan to Haitian diri ak djon djon. The World Eats Here brings these incredible recipes from over 40 countries to your home kitchen—straight from the first- and second-generation immigrant cooks who know them best. With every recipe comes a small piece of the American story: of culture shock and language barriers, of falling in love and following passions, and of family bonds tested then strengthened by cooking. You’ll meet Sangyal Phuntsok, who learned to make dumplings in a refugee school for Tibetan children; now, his Tibetan Beef Momos with Hot Sauce sell like hotcakes in New York City. And Liia Minnebaeva will blow you away with her Bashkir Farm Cheese Donuts—a treat from her childhood in Oktyabrsky in western Russia. Though each story is unique, they all celebrate one thing: Food brings people together, and there’s no better proof of that than the Queens Night Market, where flavors from all over the world can be enjoyed in one unforgettable place.

Author: Ali Zweben Imber
Publisher: Rowman & Littlefield
ISBN: 1493035924
Category : Travel
Languages : en
Pages : 209

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Book Description
Sip and taste your way through New York City. New York City Food Crawls is an exciting culinary tour through this historic yet modern city. Discover the hidden gems and long-standing institutions of New York City neighborhoods. Each crawl is the complete recipe for a great night out, the perfect tourist day, a new way to experience your own city, or simply food porn and great stories to enjoy from home. Hit the Theater District for dinner and a show. Find the hottest spots to hit mid-shopping spree, and take brunch to a whole new level any day of the week. Put on your walking shoes and your stretchy pants, and dig into the Big Apple one dish at a time. — Chock full of local knowledge and insider info—this book definitely isn't a run-of-the-mill list of tourist hotspots—consider New York City Food Crawls an indispensable handbook to exploring some of this city's most beloved institutions and undiscovered-by-tour-groups gems. - FoodandWine.com

Author: Jason Wang
Publisher: Abrams
ISBN: 1647000084
Category : Cooking
Languages : en
Pages : 403

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Book Description
The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes Since its humble opening in 2005, Xi’an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to flatbread ï¬?lled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an. Transporting readers to the streets of Xi’an and the kitchens of New York’s Chinatown, Xi’an Famous Foods is the cookbook that fans of Xi’an Famous Foods have been waiting for.