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Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes Hardcover – November 1, 2004
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From Publishers Weekly
Chapters on New York Citys 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 Gothams cuisine. Schwartz, a native New Yorker, has been dishing about the citys 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 bakeryin Brooklynstill 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 Delmonicos in the mid-1870s) and Biscuit Tortoni (which, before "the tiramisu explosion," was one of the citys most popular Italian-American desserts) complete this delightful volume.
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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.
Top customer reviews
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