Food Lovers' Guide to® Manhattan PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Food Lovers' Guide to® Manhattan PDF full book. Access full book title Food Lovers' Guide to® Manhattan by Alexis Lipsitz Flippin. Download full books in PDF and EPUB format.
Author: Alexis Lipsitz Flippin
Publisher: Rowman & Littlefield
ISBN: 1493010379
Category : Travel
Languages : en
Pages : 289
Get Book Here
Book Description
The ultimate guide to Manhattan's food scene provides the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Written for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: food festivals and culinary events; specialty food shops; farmers’ markets and farm stands; trendy restaurants and time-tested iconic landmarks; and recipes using local ingredients and traditions.
Author: Alexis Lipsitz Flippin
Publisher: Rowman & Littlefield
ISBN: 1493010379
Category : Travel
Languages : en
Pages : 289
Get Book Here
Book Description
The ultimate guide to Manhattan's food scene provides the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Written for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: food festivals and culinary events; specialty food shops; farmers’ markets and farm stands; trendy restaurants and time-tested iconic landmarks; and recipes using local ingredients and traditions.
Author: Robert Sietsema
Publisher: Arcade Publishing
ISBN: 9781559707169
Category : Business & Economics
Languages : en
Pages : 372
Get Book Here
Book Description
This unique guidebook is definitely for those interested in experiencing new tastes on an affordable budget. In this authoritative restaurant guide to New York City, eminent food historian, critic, and culinary anthropologist Robert Sietsema offers more than 600 places in 80 national and cultural groupings, personally selected by him, that reflect the culinary tastes of the entire world. Sietsema, who updates his research each year, has zeroed in on restaurants big and small-holes in the wall and off-the-beaten-track eateries-where inevitably delicious and innovative cuisine is enjoyed daily by a local and faithful clientele. He introduces you to exotic places you didn't know existed. Each ethnic restaurant is explained, as is the food you are about to experience. With only a short subway ride, readers can expand their gastronomic knowledge with the rich cuisines of Malaysia, Pakistan, Armenia, New Guinea, Surinam, Haiti, Ecuador, Poland, Bulgaria, Central Asia, West Africa, and many more-not to mention regional American cooking-all within the boundaries of New York City.
Author: Matteo Pericoli
Publisher:
ISBN:
Category : History
Languages : en
Pages : 8
Get Book Here
Book Description
Author: Kevin Dann
Publisher: Washington Mews Books/NYU Press
ISBN: 1479860220
Category : Travel
Languages : en
Pages : 346
Get Book Here
Book Description
A fantastical field guide to the hidden history of New York's magical past Manhattan has a pervasive quality of glamour—a heightened sense of personality generated by a place whose cinematic, literary, and commercial celebrity lends an aura of the fantastic to even its most commonplace locales. Enchanted New York chronicles an alternate history of this magical isle. It offers a tour along Broadway, focusing on times and places that illuminate a forgotten and sometimes hidden history of New York through site-specific stories of wizards, illuminati, fortune tellers, magicians, and more. Progressing up New York’s central thoroughfare, this guidebook to magical Manhattan offers a history you won’t find in your Lonely Planet or Fodor’s guide, tracing the arc of American technological alchemies—from Samuel Morse and Robert Fulton to the Manhattan Project—to Mesmeric physicians, to wonder–working Madame Blavatsky, and seers Helena Roerich and Alice Bailey. Harry Houdini appears and disappears, as the world’s premier stage magician’s feats of prestidigitation fade away to reveal a much more mysterious—and meaningful—marquee of magic. Unlike old-world cities, New York has no ancient monuments to mark its magical adolescence. There is no local memory embedded in the landscape of celebrated witches, warlocks, gods, or goddesses—no myths of magical metamorphoses. As we follow Kevin Dann in geographical and chronological progression up Broadway from Battery Park to Inwood, each chapter provides a surprising picture of a city whose ever-changing fortunes have always been founded on magical activity.
Author: Myra Alperson
Publisher: St. Martin's Griffin
ISBN: 1466853387
Category : Travel
Languages : en
Pages : 356
Get Book Here
Book Description
Whether you're a lifelong New Yorker or you're visiting for the first time, when you're in the Big Apple you're in food heaven - a nosher's paradise where you can find the freshest and most authentic foods of any cuisine in the world, from steaming soup dumplings to Persian Kebabs, Moroccan tagines, Chinese bubble tea, Senegalese ginger beer, Colombian cholados, kosher focaccia bread, the freshest Italian cheeses, Guyanese roti and more! In this thorough and user-friendly book, passionate New York food guide Myra Alperson takes readers on her popular tours around town. Organized by borough and divided into easy-to-follow walks -- each of which can be done in an afternoon -- she points readers to the best ethnic restaurants, cafes, bakeries, tea houses, take-out stores, specialty shops, produce stands, supermarkets, and other food hot spots. From generations-old favorites to vibrant newcomers, the delicious discoveries and include the best: - Indian, Greek, Brazilian, Cuban, Romanian, Irish, Chinese, Afghan and Thai spots in Queens - Italian, Kosher, Caribbean, Polish, Scandinavian, Russian and Moroccan delights in Brooklyn - Chinese, West African, Soul Food, Mexican, Dominican, Korean and Turkish finds in Manhattan - Sicilian, Albanian, Jamaican and Cambodian delights in the Bronx - And much more. You'll also discover: New York's last authentic beer garden * where to buy Chilean hot dogs and Brazilian pizza* the newest wave of Egyptian markets * the last Kosher market in Brighton Beach and the only Norwegian market in New York City * fun and delectable side trips * vegetarian and kid-friendly finds * cultural information for each neighborhood, along with info on the best parks, museums, gift shops, and bookstores. Complete with subway, bus, and car directions along with detailed maps of each neighborhood covered, Nosh New York turns an afternoon in the city into a delicious food adventure.
Author: William Rice
Publisher: Workman Publishing
ISBN: 0761100806
Category : Cooking
Languages : en
Pages : 257
Get Book Here
Book Description
Offers advice on selecting and cooking steaks, and shares recipes for each type of cut, including tenderloin, porterhouse, strip, rib, rib-eye, sirloin, chuck, round, flank, and skirt
Author: Wendy Howard Goldberg
Publisher: Macmillan
ISBN: 1250072859
Category : Cooking
Languages : en
Pages : 290
Get Book Here
Book Description
100+ hearty, soulful comfort food recipes from the #1-rated CBS television cop show Blue Bloods, centering around the Reagan family dinner and compiled by the show's star, Bridget Moynahan.
Author: Linda Civitello
Publisher: John Wiley & Sons
ISBN: 0470403713
Category : Cooking
Languages : en
Pages : 448
Get Book Here
Book Description
Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.
Author: Laurie Colwin
Publisher: Harper Collins
ISBN: 0060955317
Category : Cooking
Languages : en
Pages : 244
Get Book Here
Book Description
More Home Cooking, like its predecessor, Home Cooking, is an expression of Laurie Colwin's lifelong passion for cuisine. In this delightful mix of recipes, advice, and anecdotes, she writes about often overlooked food items such as beets, pears, black beans, and chutney. With down-to-earth charm and wit, Colwin also discusses the many pleasures and problems of cooking at home in essays such as "Desserts That Quiver," "Turkey Angst," and "Catering on One Dollar a Head." As informative as it is entertaining, More Home Cooking is a delicious treat for anyone who loves to spend time in the kitchen.
Author: Albert W. A. Schmid
Publisher: University Press of Kentucky
ISBN: 0813169909
Category : Cooking
Languages : en
Pages : 201
Get Book Here
Book Description
Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat—usually smoked—from at least one "bird of the air" and one "beast of the field," plus as many vegetables as the cook wants to add. Often you'll find this dish paired with one of the Commonwealth's other favorite exports, bourbon, and the state's distinctive barbecue. Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today and uncovers many lost recipes, such as Mush Biscuits and Half Moon Fried Pies. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.
