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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: Arthur Schwartz
Publisher: Harry N. Abrams
ISBN: 9781584796770
Category : Cooking
Languages : en
Pages : 0
Get Book Here
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: Arthur R. Schwartz
Publisher: Random House Digital, Inc.
ISBN: 1580088988
Category : Cooking
Languages : en
Pages : 290
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Book Description
Presents a collection of recipes for authentic Jewish dishes, including appetizers, soups, side dishes, main dishes, Passover dishes, breads, and desserts.
Author: Arthur Schwartz
Publisher: Harper Collins
ISBN: 0062319132
Category : Cooking
Languages : en
Pages : 792
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Book Description
Arthur Schwartz, popular radio host, cookbook author, and veteran restaurant critic, invites you to join him as he celebrates the food and people of Naples and Campania. Encompassing the provinces of Avellino, Benevento, Caserta, and Salerno, the internationally famous resorts of the Amalfi Coast, Capri, and Ischia—and, of course, Naples itself, Italy's third largest and most exuberant city—Campania is the cradle of Italian-American cuisine. In Naples at Table, Arthur Schwartz takes a fresh look at the region's major culinary contributions to the world—its pizza, dried pasta, seafood, and vegetable dishes, its sustaining soups and voluptuous desserts—and offers the recipes for some of Campania's lesser-known specialties as well. Always, he provides all the techniques and details you need to make them with authenticity and ease. Naples at Table is the first cookbook in English to survey and document the cooking of this culturally important and gastronomically rich area. Schwartz spent years traveling to Naples and throughout the region, making friends, eating at their tables, working with home cooks and restaurant chefs, researching the origins of each recipe. Here, then, are recipes that reveal the truly subtle, elegant Neapolitan hand with such familiar dishes as baked ziti, eggplant parmigiana, linguine with clam sauce, and tomato sauces of all kinds. This is the Italian food the world knows best, at its best—bold and vibrant flavors made from few ingredients, using the simplest techniques. Think Sophia Loren—and check out her recipe for Chicken Caccistora! Discover the joys of preparing a timballo like the pasta-filled pastry in the popular film Big Night. Or simply rediscover how truly delicious, satisfying, and healthful Campanian favorites can be—from vegetable dished such as stuffed peppers and garlicky greens to pasta sauces you can make while the spaghetti boils or the Neapolitans' famous long-simmered ragu, redolent with the flavors of meat and red wine. Then there's the succulent baked lamb Neapolitans love to serve to company, the lentils and pasta they make for family meals, baked pastas that go well beyond the red-sauce stereotype, their repertoire of deep-fried morsels, the pan of pork and pickled peppers so dear to Italian-American hearts, and the most delicate meatballs on earth. All are wonderfully old-fashioned and familiar, yet in hands of a Neapolitan, strikingly contemporary and ideal for today's busy cooks and nutrition-minded sybarites. Finally, what better way to feed a sweet tooth than with a Neapolitan dessert? Ice cream and other frozen fantasies were brought to their height in Baroque Naples. Baba, the rum-soaked cake, still reigns in every pastry shop. Campamnians invented ricotta cheesecake, and Arthur Schwartz predicts that the region's easily assembled refrigerator cakes—delizie or delights—are soon going to replace tiramisu on America's tables. In any case, one bite of zuppa inglese, a Neapolitan take on English trifle, and you'll be singing "That's Amore." A trip with Arthur Schwartz to Naples and its surrounding regions is the next best thing to being there. Join him as he presents the finest traditional and contemporary foods of the region, and shares myth, legend, history, recipes, and reminiscences with American fans, followers, and fellow lovers of all things Italian.
Author: Arthur Schwartz
Publisher: Picador Cookstr Classics
ISBN: 1250128382
Category : Cooking
Languages : en
Pages : 289
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Book Description
A perfect gift for anyone making meals in cramped quarters, Cooking in a Small Kitchen is a four-star cooking guide that shows you how to cut loose like a cordon bleu chef in a kitchen the size of a closet. If cramped quarters have stifled your menu or limited your company for dinner, Arthur Schwartz, expansive Daily News food editor, tells you how to prepare delicious, sophisticated cuisine in a pinch for yourself and any number of guests. A devotee of the small kitchen himself (“the small size of your kitchen actually dictates a few of the basic rules of good, basic cooking and sensible easting”), Schwartz gives invaluable tips on how to juggle space and get double use from utensils, discusses ranges, extols food processors for the time and effort they save, and compiles “must have” lists of implements for the efficient kitchen. Ranging from the modest to the opulent, the 236 international recipes in Cooking in a Small Kitchen include entries for soups, pasta, salads, one-pot and skillet dinners, and desserts, in addition to unique sections on breakfast or brunch and dinners for two and four that provide complete menus and advise you on timing and what kitchenware to use. A creative gourmet, well versed in the world’s great culinary traditions, Schwartz masterfully teaches readers how to manage a king's cuisine in a pauper's pantry.
Author: Arthur Schwartz
Publisher: Harper Perennial
ISBN: 9780060955595
Category : Cooking
Languages : en
Pages : 288
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Book Description
Gathers more than 175 simple recipes using ingredients commonly on hand in most kitchens, ranging from pasta, bread, and carrots to sour cream, tuna, and yogurt, and features a host of easy-to-prepare, creative meal suggestions. Reissue.
Author: Arthur R. Schwartz
Publisher: Clarkson Potter
ISBN: 9780307381347
Category : Cooking, Italian
Languages : en
Pages : 0
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Book Description
An award-winning authority on all things Italian, Schwartz explores the cuisines of Southern Italy with 200 classic recipes, full-color photography, and his own takes on the cultural and culinary landscapes along the way.
Author: Arthur Schwartz
Publisher: Harper Collins
ISBN: 0060969482
Category : Cooking
Languages : en
Pages : 228
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Book Description
Healthful, practical, and economical, soup as a main course is a natural for the way people eat today. In Soup Suppers, Arthur Schwartz provides everything you need to know to turn a simple soup into a sensational meal. His chapters are conveniently organized by main ingredient and feature recipes that offer something for everyone. Here are new recipes for soups from around the world as well as favorites from just around the block, all made equally accessible to American cooks and their kitchens. Here you will find everything from simple, homey dishes like Chicken Gumbo, Fresh Tomato Soup, and Chili con Carne to such adventuresome departures from the everyday as Porcini, Potato, and Barley Soup; Thai Shrimp Soup; and Moroccan Harira with Chick-peas. In addition to the soups themselves, Arthur Schwartz provides recipes for accompaniments--breads, salads, appetizers, and desserts--that make his already hearty soups complete meals. Bruschetta, Popovers, and Walnut Onion Muffins are easy to prepare and delicious on the side of a soup, as are healthy recipes for Celery and Parmesan Salad, Marinated Mushrooms, and String Beans with Garlic and Sesame Oil. There is no better way to end a meal than with Arthur Schwartz's recipes for desserts, including Oatmeal Lace Cookies, Blueberry Apple Crumble, and Swedish Almond Cake. Presented in the relaxed and friendly manner for which Arthur Schwartz is known, Soup Suppers offers a versatile and satisfying, wholesome and hearty approach to home-cooked meals.
Author: Lisa Stander-Horel
Publisher: The Experiment
ISBN: 1615190864
Category : Cooking
Languages : en
Pages : 289
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Book Description
Features over one hundred gluten-free recipes inspired by the authors Jewish-American heritage, including black & white cookies, hamantashen, and pumpkin corn bread streusel muffins.
Author: Ted Merwin
Publisher: NYU Press
ISBN: 0814760317
Category : Cooking
Languages : en
Pages : 265
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Book Description
For much of the twentieth century, the New York Jewish deli rivaled-- and in some ways surpassed-- the synagogue as the primary gathering place for the Jewish community. The deli, argues Merwin, reached its full flowering not in the immigrant period but in the interwar era, when the children of Jewish immigrants celebrated the first flush of their success in America by downing sandwiches and cheesecake in theater district delis. But it was the kosher deli that followed Jews to the outer boroughs of the city, and became the most tangible symbol of their continuing desire to maintain a connection to their heritage.
Author: Michael Schwartz
Publisher: Abrams
ISBN: 1683355040
Category : Cooking
Languages : en
Pages : 417
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Book Description
“Homemade pizza has never been as good as restaurant pizza—until now” —thanks to recipes from the James Beard Award-winning celebrity chef (Tom Colicchio). Throughout his acclaimed career, chef Michael Schwartz has been celebrated for his skilled use of quality ingredients, and with his pizzas, this talent is on full display. Genuine Pizza is Schwartz’s vibrantly illustrated guidebook for creating unforgettable pies at home. His cookbook makes the pizza process approachable and fun, giving the reader the tools they need to make better pizza and then run with them. First providing a clear and simple view of the fundamentals—with detailed step-by-step methods for making the best pizza doughs—Schwartz then empowers home cooks to mix and match ingredients, playing with different sauces, cheeses, meats, vegetables, and more, to build pies both classic and innovative. Pizza is just the beginning—it’s a jumping off point to colorful, delicious meals. “To put it simply, every recipe in this book makes my mouth water.” —Wolfgang Puck, from the Foreword “With Michael Schwartz’s culinary brilliance as our North Star, we can all impress our loved ones as true pizzaiolos!” —Andrew Zimmern
