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Displaying 21 to 30 of 498

Savoring Gotham : a food lover's companion to New York City

by:Smith, Andrew F., 1946-

When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.

Editions:7  Date:2015 - 2016  Genre(s):History, Encyclopedias

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Red Rooster Cookbook : the story of food and hustle in Harlem

by:Samuelsson, Marcus

When Samuelsson opened Red Rooster in Harlem, he envisioned more than a restaurant. It would be the heart of his neighborhood and a meet-and-greet, serving Southern black and cross-cultural food ... and reflect Harlem's history. This book covers the multicultural recipes that are featured in the restaurant, and details how it personifies both Harlem and this country.

Editions:3  Date:2016  Genre(s):Cookbooks, Cookbooks

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Xi'an Famous Foods : the cuisine of Western China, from New York's favorite noodle shop

by:Wang, Jason (Restaurateur)

Transporting readers to the streets of Xi'an and the kitchens of New York's Chinatown, Xi'an Famous Foods is the cookbook fans have been waiting for.

Editions:5  Date:2020  Genre(s):Recipes, Cookbooks, Cookbooks, Recipes

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Eating wildly : foraging for life, love, and the perfect meal

by:Chin, Ava

Chin, who writes the "Wild Edibles" column for the New York Times, goes looking for love, blackberries, and wild garlic in this wildly uneven, yet warmly exhilarating memoir. Trekking through Central Park and other urban beaten paths and backyards, Chin leads us on a journey of discovery as she searches for the tender shoots poking through cement cracks and hardy wild plants resisting winter's bite.-- Source other than Library of Congress.

Editions:5  Date:2014  Genre(s):Recipes, Autobiographies, Biographies, Cookbooks, Cookbooks

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Arthur Schwartz's Jewish home cooking : Yiddish recipes revisited

by:Schwartz, Arthur (Arthur R.)

Arthur Schwartz knows how Jewish food warms the heart and delights the soul, whether it's talking about it, shopping for it, cooking it, or, above all, eating it. Jewish Home Cooking presents authentic yet contemporary versions of traditional Ashkenazi foods-rugulach, matzoh brei, challah, brisket, and even challenging classics like kreplach (dumplings) and gefilte fish-that are approachable to make and revelatory to eat. Chapters on appetizers, soups, dairy (meatless) and meat entrees, Passover meals, breads, and desserts are filled with lore about individual dishes and the people who nurtured them in America. Light-filled food and location photographs of delis, butcher shops, and specialty grocery stores paint a vibrant picture of America's touchstone Jewish food culture. The book includes stories, culinary history, and nearly 100 recipes for Jewish home cooking from the heart of American Jewish culture, New York City. It was written by one of the country's foremost experts on traditional and contemporary Jewish food, cooking, and culinary culture. - Publisher.

Editions:3  Date:2008  Genre(s):Cookbooks, Cookbooks

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Give a girl a knife : a memoir

by:Thielen, Amy

Amy Thielen, author of the James Beard Award-winning cookbook The New Midwestern Table, traces her journey from Park Rapids, Minnesota, to cooking professionally under some of New York City's finest chefs -- including David Bouley, Daniel Boulud, and Jean-Georges Vongerichten -- and then back home again. A love of food and an overwhelming desire to get the hell out of small-town America drive Thielen to New York to seek out its intense culinary world, which she embraces enthusiastically, while her boyfriend finds success in its fickle art world. After years of living in the city, with frequent trips back home in the summertime, the couple eventually chooses life deep in the woods in a cabin Thielen's husband built by hand. There Aaron can practice his craft while Amy takes the skills she learned cooking professionally and turns them to undoing years of processed foods to uncover true Midwestern cooking, which begins simply with humble workhorse ingredients such as potatoes and onions.

Editions:10  Date:2017 - 2018  Genre(s):Biographies, Autobiographies, Autobiographies

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Bubby's brunch cookbook : recipes and menus from New York's favorite comfort food restaurant

by:Silver, Ron

"Brunch has become America's favorite culinary pastime, a wonderfully appetizing and leisurely dining experience unfettered by either time constraints or choice of entreĢe--and a ritual so increasingly popular that it's not just for Sunday mornings. And hands down, no one does it better than Bubby's, the New York City destination restaurant that has been a hangout for hungry city dwellers and celebrities for nearly two decades ... With nearly 200 delicious recipes, Bubby's Brunch Cookbook will help you turn your kitchen into a little piece of heaven ..."--Dust cover

Editions:3  Date:2009  Genre(s):Cookbooks, Cookbooks

Book

The kitchen without borders : recipes and stories from refugee and immigrant chefs

by:Santos, Penny de los

"Refugees By Status, Chefs By Calling. Founded in November 2015 by a brother and sister who came to New York from the Middle East, Eat Offbeat is a unique catering company staffed by refugee and immigrant chefs who have found a new home, and new hope, for their lives. Now, in 70 authentic, nourishing recipes, with roots and soul that run as deep as their flavors, The Kitchen without Borders brings the culinary traditions of fourteen chefs from around the world including Syria, Iran, Eritrea, and Venezuela, right to our tables. Discover delicious, unexpected flavor combinations, and ingredients--like sumac, pomegranate molasses, tahini--that will enhance the repertoire of any home cook or adventurous eater. Here is Iraqi Biryani, a rice dish combining vegetables and plump dried fruits with warming spices. Or an irresistibly cooling yogurt and fresh mint drink native to Afghanistan, known as doogh. Gorgeously smooth Syrian hummus, the original inspiration for Eat Offbeat. And Chari Bari, hand-formed meatballs simmered in a Nepali-spiced tomato and cashew sauce. More than a celebration of delicious foods from around the world, this recipe collection--with its intimate chef profiles and photographic portraits--allows people who have been displaced to share their cherished cuisines, in their own words. And it makes a thoughtful, inspiring gift for any home cook, for anyone concerned about or affected by the world's refugee crisis, or for anyone who understands the profound link between food, home, and keeping traditions vibrantly alive"-- Provided by publisher.

Editions:8  Date:2020 - 2021  Genre(s):Cookbooks, Cookbooks, Recipes, Recipes

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The Babbo cookbook

by:Batali, Mario

Presents an assortment of 150 recipes from Babbo, the author's New York City eatery, along with details on food preparation and presentation, wine suggestions, and cooking tips.

Editions:5  Date:2002  Genre(s):Cookbooks, Cookbooks

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Appetite city : a culinary history of New York

by:Grimes, William

A history of New York's restaurant scene traces its progression from chophouses and oyster saloons to a mecca of sophisticated establishments, exploring the ways in which gender and class play a role in how people eat and how restaurants reflect larger political and social forces.

Editions:9  Date:2009 - 2013  Genre(s):History, Illustrated works, Pictorial works, Illustrated works

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Displaying 21 to 30 of 498