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Author: Chuck D'imperio
Publisher: Syracuse University Press
ISBN: 0815653239
Category : Travel
Languages : en
Pages : 276
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Book Description
Upstate New York is the birthplace of many of America’s favorite foods. The chicken wing was born in a bar in Buffalo, the potato chip originated in the kitchen of a glitzy Saratoga Springs hotel, the salt potato got its start along the marshy shores of a Syracuse lake, and Thousand Island dressing was created in a hotel along the St. Lawrence Seaway. In this book, D’Imperio travels across the region to discover the stories and people behind forty iconic foods of Upstate New York. He introduces readers to the black dirt farmers of Orange County who give America its best-tasting onions, to the Catskill’s Candy Cane King, and to "Charlie the Butcher," purveyor of the best beef on weck in the state. Filled with color photographs, the book includes a map of the various regions around Upstate New York, allowing readers to create their own cultural and historic food tour.
Author: Chuck D'imperio
Publisher: Syracuse University Press
ISBN: 0815653239
Category : Travel
Languages : en
Pages : 276
Get Book Here
Book Description
Upstate New York is the birthplace of many of America’s favorite foods. The chicken wing was born in a bar in Buffalo, the potato chip originated in the kitchen of a glitzy Saratoga Springs hotel, the salt potato got its start along the marshy shores of a Syracuse lake, and Thousand Island dressing was created in a hotel along the St. Lawrence Seaway. In this book, D’Imperio travels across the region to discover the stories and people behind forty iconic foods of Upstate New York. He introduces readers to the black dirt farmers of Orange County who give America its best-tasting onions, to the Catskill’s Candy Cane King, and to "Charlie the Butcher," purveyor of the best beef on weck in the state. Filled with color photographs, the book includes a map of the various regions around Upstate New York, allowing readers to create their own cultural and historic food tour.
Author: Karen Gantz Zahler
Publisher: Perseus Books
ISBN: 9780201622089
Category : Cooking
Languages : en
Pages : 224
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Book Description
A look at the best of New York's restaurants features recipes for signature dishes from sixty eateries, including Le Cirque, Jo Jo, Aquavit, Union Square Cafe, Chanterelle, Mesa Grill, The Four Seasons, Tropica, Montrachet, and The Sign of the Dove.
Author: John Donohue
Publisher: Abrams
ISBN: 1683354915
Category : Art
Languages : en
Pages : 246
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Book Description
“An emotional trip down memory lane for those of us who count our favorite restaurants as cherished personalities and members of our family.” —Danny Meyer, founder of Shake Shack From romantic spots like Le Bernardin to beloved holes-in-the-wall like Corner Bistro, John Donohue renders people’s favorite restaurants in a manner that captures the emotional pull a certain place can have on the hearts of New Yorkers. All the Restaurants in New York is a collection of these drawings, characterized by their appealingly loose and gently distorted lines. These transportive images are intentionally spare, leaving the viewer room to layer on their own meaning and draw connections to their own memories of a place, of a time, of an atmosphere. Featuring an eclectic mix of 100 restaurants—from Minetta Tavern to Frankies 457 and River Café—this charming collection of drawings is accompanied by interviews with the owners, chefs, and loyal patrons of these much-loved restaurants. “I love John’s spare, romantic, quirky portrayals of iconic New York restaurants so much that I purchased over a dozen of his prints to hang around my office. These places come to define our lives in New York—that job right next to Balthazar, that boyfriend who lived above Prune, that interview that took place at ‘21’ . . . They deserve this spotlight, this tribute.” —Amanda Kludt, Editor in Chief, Eater “John Donohue is the Rembrandt of New York City’s restaurant facades. His collection is an invaluable, evocative guide to the ever-changing, slowly vanishing landscape of the city’s great dining scene. It belongs on the bookshelf of every devout chowhound and fresser.” —Adam Platt, Restaurant Critic, New York magazine
Author: Michael Suchman
Publisher: Andrews Mcmeel+ORM
ISBN: 1941252346
Category : Cooking
Languages : en
Pages : 235
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Book Description
Make New York City’s iconic foods—like Reuben sandwiches, pizza, and bagels—at home with this collection of easy plant-based recipes. NYC Vegan brings New York’s fabulous foods to the plant-based table. The book was written by native New Yorkers as a tribute to the city they love. From the diners and delis of Brooklyn to the traditions of Little Italy and Chinatown, the foods of New York are the foods of the world. Old New York: Manhattan clam chowder, Waldorf salad, eggs Benedict, New York-style pizza, and New York-style cheesecake. Street foods and festivals: Soft pretzels, churros, falafel, Italian ice, caramel corn, and zeppoles. Delis and diners: Reuben sandwich, bagels, pot pie, and Brooklyn egg creams. Bakeries: Knishes, cinnamon rolls, black-and-white cookies, and Irish soda bread. Jewish specialties: Blintzes, brisket, mandelbroit, and “chicken” soup. Neighborhoods: Polish pierogis, Italian lasagna, Dominican arroz con maíz, Greek avgolemono soup, and Puerto Rican mofongo. These recipes are simple and delicious and bring the city vibe to your own kitchen. As self-trained cooks, Michael and Ethan are food lovers who show how vegan food can taste just as good as nonvegan dishes and how eliminating animal products from your diet does not mean you can’t enjoy New York City’s iconic foods. This book includes full-color photography by Jackie Sobon and a list of current New York City vegan restaurants.
Author: Stanley Tucci
Publisher: Simon and Schuster
ISBN: 1982168013
Category : Biography & Autobiography
Languages : en
Pages : 304
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Book Description
"From award-winning actor and food obsessive Stanley Tucci comes an intimate ... memoir of life in and out of the kitchen"--
Author: Deirdre Martin
Publisher: Penguin
ISBN: 1101206594
Category : Fiction
Languages : en
Pages : 372
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Book Description
While trying to keep his retired hockey star brother out of the kitchen, Anthony Dante has turned his restaurant into a Brooklyn institution. But the stunning Vivi Robitaille is giving him some competition with her new bistro. The table is set for a culinary war-until things start getting spicy.
Author: Junior League of the City of New York
Publisher: Barbara Sherman Stetson
ISBN: 9780871973993
Category : Community cookbooks
Languages : en
Pages : 0
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Book Description
There is little question that the New York hostes ranks among the most innovative and stylish in the world. Full of many tastes and flavors, the recipes included are as diverse and individual as the city.
Author: Nick Johnson
Publisher:
ISBN: 9780692419779
Category : Food
Languages : en
Pages : 0
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Book Description
Author: Desmond Tan
Publisher: Ten Speed Press
ISBN: 1607749505
Category : Cooking
Languages : en
Pages : 273
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Book Description
From the beloved San Francisco restaurant, a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodles, the legendary Tea Leaf Salad, and many more. Never before have the vivid flavors of Burmese cooking been so achievable for home cooks. Known for its bustling tables, the sizzle of onions and garlic in the wok, and a wait time so legendary that customers start to line up before the doors even open—Burma Superstar is a Bay Area institution, offering diners a taste of the addictively savory and spiced food of Myanmar. With influences from neighboring India and China, as well as Thailand and Laos, Burmese food is a unique blend of flavors, and Burma Superstar includes such stand-out dishes as the iconic Tea Leaf Salad, Chili Lamb, Pork and Pumpkin Stew, Platha (a buttery layered flatbread), Spicy Eggplant, and Mohinga, a fish noodle soup that is arguably Myanmar’s national dish. Each of these nearly 90 recipes has been streamlined for home cooks of all experience levels, and without the need for special equipment or long lists of hard-to-find ingredients. Stunningly photographed, and peppered with essays about the country and its food, this inside look at the world of Burma Superstar presents a seductive glimpse of this jewel of Southeast Asia.
Author: Joe Mezzanini
Publisher:
ISBN:
Category :
Languages : en
Pages : 250
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Book Description
A collection of recipes and their related memories, originating from from Utica, New York. The contents were contributed to me over a period of 10 years, and perfected over lifetimes then handed down for generations. The full array or secrets are revealed from Halfmoons, Italian Bread, Meatballs, Utica Greens, Tomatoe Pie, Sauces, Mushroom Stews, Ravioli, Pasta Fazzoola, Minestrone, and scores of others included.
