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Praise for Appetite City:
“The latest book [from William Grimes] is a chronicle of New York’s transformation from a Dutch village at the edge of the wilderness to what he sees as the most diverse restaurant city in the world . . . As for today’s ‘era of the entrepreneurial superchefs,’ this vivid and vastly entertaining history positions it as the latest but hardly the final chapter in the culinary saga of the city with the bottomless appetite.” —Dawn Drzal, The New York Times
“If H. G. Wells had decided to send his Time Traveler to report on the early restaurants of New York, I doubt he could have provided us a much better description of the city’s rich culinary history than the one William Grimes has just written. Grimes, a longtime food writer for The New York Times . . . looks back, tracing [New York’s] bewildering maze of food cultures and traditions, from its early markets and oyster bars to today’s molecular-gastronomy-influenced restaurants . . . he touches on an amazing breadth of subjects—beautifully, thoroughly, and with a depth of research . . . Join the author on his time-traveling journey through New York’s rise as an appetite city, and you will be richer for the experience.”—Julie Gunlock, National Review
“[New York] is not the most important restaurant city in the world, one could argue, but that’s not the right argument, Grimes suggests. He walks us from restaurant-free streets of the early 1900s to open kitchens of 2004, and through a brisk, fun study of how a culinary afterthought became the most complex and irritating restaurant city on the planet.” —Christopher Borrelli, Chicago Tribune
“In his fascinating Appetite City, William Grimes shows us how New York became, arguably, the best food city in the world. This is a wonderful book!” —Jacques Pépin, author of The Apprentice: My Life in the Kitchen
“Appetite City, as all books on New York should be, is rich in social conflict and fun. The paradox makes for great food history.” —Mark Kurlansky, author of The Big Oyster and The Food of a Younger Land
“Elegantly written and meticulously researched, Appetite City is a must-read for anyone who thinks they already know everything there is to know about the New York restaurant world.” —Tom Colicchio, chef/owner, Craft Restaurants
“William Grimes is a certified expert on New York’s culinary world. I can’t think of another person who could have achieved what he has in this engrossing and enlightening book.” —Bobby Flay, executive chef, Mesa Grill
“William Grimes has written a masterful and engrossing culinary history of New York. It’s a veritable feast of anecdotes that will satiate foodies for years to come.” —Drew Nieporent, restaurateur (Corton, Tribeca Grill, Nobu, and Centrico)
“Appetite City is a rollicking tale of big spenders, outsized appetites, and the way high rollers in New York made spectacles of themselves. Telling a story of celebrity restaurateurs, local delicacies, and New York’s rapidly changing taste and complex social rituals, Grimes has made an important contribution to the social history of New York.” —Eric Homberger, author of The Historical Atlas of New York City
I bought it as a gift. So I guess I'll find out later.
I only got it because I got a good deal.
This has more great information about restaurants from the Colonial era through the 1920s than about contemporary eateries. Well-written, informative.Published 12 months ago by Lee J. Maltenfort
From the days (1820s) when there was literally no place to eat out in New York to the present, this wonderful book reads like a dramatic suspense novel with the heroine as the... Read morePublished 17 months ago by Catkin
I've wanted to buy this book for a while and now that I own it, I know it's a "keeper" !!!
Everything you ever wanted to know about the history of food being served to the... Read more
Written as a history of NY restaurants, this work by W. Grimes is big on detail of 18th & 19th century NY dining but loses steam as it progresses into the 20th century. Read morePublished on March 20, 2010 by Diane Fox