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Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes Paperback – Bargain Price, March 1, 2008
"My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration" by Yvonne Maffei
Explore this bestselling cookbook filled with more than 100 diverse, popular, international recipes made with halal foods or halal substitutes along with tips on how to source them. Learn more
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From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
About the Author
Chris Callis has been a professional photographer for more than 30 years. He is the photographer of Maury Rubin’s Book of Tarts and Stewart Tabori and Chang’s Alvin Ailey Dance Moves, among other titles.
Top Customer Reviews
In 21 chapters, Arthur Schwartz covers NYC's food history. For example, a whole chapter is devoted to Delmonico's, which brought us such well-known dishes as the Delmonico steak, Delmonico potatoes, eggs benedict,and lobster newburg; the restaurant introduced the upper crust to such newfangled ingredients as eggplant and artichokes. The restaurant was important as a see-and-be-seen destination, but its less obvious influences are longer-lasting: it was the first successful a la carte restaurant in the U.S.
Five chapters are devoted to the food and influences of the major (and many) immigrants who came to New York City: the Germans (from delicatessens to Luchows), the Jews (the interview with Sol Kaplan, the original owner of Guss' Pickles, may make the book worth the purchase price), Italians, Irish, Chinese -- you get the idea. Other chapters focus on something historical or quintessentially New York: hot dogs, the glamour years (including the 21 Club), the golden age of cocktails.
Schwartz gives plenty of fun history -- at least it's fun if you have your own memories of Dinty Moore's, or remember your Mom wishing she could go to the Rainbow Room -- as well as a wonderful business and social context (such as the low regard with which the Irish were held in the 1800s, or why Diamond Jim was such a major figure in the City).
Even better, he provides recipes for many of the dishes that make New Yorkers most nostalgic. Everything from the original Thousand Island Dressing (introduced at the Waldorf) to a good knish.Read more ›
The author delves deeply into the history of NYC, and then works his way forwards to the present era - but he spends most of his time and energy covering the topic from the gilded age of the 1890's through the late 1980's. Between those dates he overviews all the most well known and influential restaurants of the day, along with information on who the movers and shakers were, what was served, and how they influenced the trends of the day. The author also includes about 100 classic recipes, from a wide variety of sources, directly relating to the names that he covers.
The author does the job credit - the historical information is meticulous, the recipes authentic (and he even included a recipe index in the back), and the book is well organized and well packed with classic photos and anecdotes, and plenty of New Vork verve and originality.
Want to know the origins of Steak Diane" ? Porterhouse Steak ? Lobster Newberg ? NYC Pizza ? It's all in there.
Just a few minor nits, in no particular (there are really just my own notes, to serve as a memory jog for eventually writing a letter of feedback to the author).
* Seafood (chapt 2): This chapter was already obsolete at the time it was first published. There are no photos of the Fulton Fish Market (gasp), nor is there any significant coverage of it's recent relocation to uptown. That section DEFINITELY needs update and expansion, both text, photos, and recipes.Read more ›
Not as many recipes as I would have liked but the recipes it did have were great. Really a gem for anyone who has an interest in regional cuisines and cultures.
Most Recent Customer Reviews
This book is an encyclopedic collection of stories about NY restaurants from a bygone era. It has great photos and recipes as well. Read morePublished 5 months ago by JRL from Brooklyn
I am from the NYC and it was wonderful r learning about dining history in NYC. All of the recipes were a wonderful bonus.Published 12 months ago by WHASHBURN
This is my "go to" book for foolproof recipes. Le Cirque's creme brûlée is here and the technique included is an added bonus. Read morePublished 17 months ago by Jane Ridolfi
This is my new Jewish New Yorker Cookbook! WONDERFUL!!!!!! Even my 96 year old mother wants a few recipes. This book is the best kept secret I have ever found!!!!!Published 21 months ago by Kindle Customer
Lots of new info and fun to read. All of the recipes I have tried so far are absolute winners, but, the Horn and Hardart macaroni and cheese is to die for, more than worth the... Read morePublished 23 months ago by Ladyhawk
It's one huge buffet. Tantilizing, unique, aromas that make your feet fly off the ground. A true blend of "people" flavors.Published on December 20, 2013 by doodledog