Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes

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9781584793977: Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes
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Arthur Schwartz covers the personalities, products, restaurants, bakeries, food stores, and events that make the Big Apple the dining capital of America. "The Schwartz Who Ate New York" knives and forks his way through all five boroughs to bring the history of New York City food and more than 100 of its best recipes to the table.
Schwartz tells the story of each immigrants group's culinary challenges and contributions, beginning with those hearty eaters, the first Dutch settlers. Other highlights include how the introduction of fine dining at Delmonico's in 1827 coincided with the city's transformation into an international center of commerce; how multiple outposts of Horn & Hardart, Childs, Chock Full o' Nuts, and Schrafft's fed the masses; where '21' hid its alcohol during Prohibition; why Jewish immigrants quickly established their own food stores on the Lower East Side; how chicken and waffles came to be a famous pair; and how Porterhouse steak got its name. Also included are entertaining profiles of the city's most influential food personalities from Arnold Reuben, who was the first restaurant owner to name sandwiches after famous people, to the legendary James Beard, and one of today's premier restaurateurs, Danny Meyer.
Readers will also find a wealth of recipes for dishes that originated in New York City, such as Black and Whites, Delmonico Potatoes, and Egg Creams, as well as those dishes with New York style that have gained nationwide appeal, such as Manhattan Clam Chowder, Cheesecake, and Knishes.

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About the Author:

Native New Yorker Arthur Schwartz has an encyclopedic knowledge of the city's aromas and tastes. Currently New York's foremost radio food expert, he was also the longtime executive food editor and critic of the New York Daily News. His previous books include Naples at Table: Cooking in Campania (HarperCollins) and What to Cook When You Think There's Nothing in the House to Eat (Ecco). Schwartz grew up in Brooklyn, where he lives today.

Chris Callis has been a professional photographer for more than 30 years. He is the photographer of Alvin Ailey Dance Moves (STC) and Maury Rubin's Book of Tarts (William Morrow), among other titles.

From Publishers Weekly:

Chapters on New York City’s massive ethnic influences ("The Jews," "The Italians," "The Chinese") mingle with ones on various kinds of eating establishments ("Grand Hotel Dining," "Steakhouses," "Hot Dogs") and with sections on "The Corner Bakery" and "The Golden Age of Cocktails" in this sumptuous celebration of Gotham’s cuisine. Schwartz, a native New Yorker, has been dishing about the city’s food for years on the radio, and here he catalogs dishes that are known the world over as well as ones that are nearly extinct. He reveals, for example, that only one bakery—in Brooklyn—still makes Nesselrode Pie, a "glorious mound of chocolate-curl-covered rum-, chestnut-, and candied-fruit-flavored Bavarian cream," and that New York Cheesecake is a descendent of the cheesecakes of Eastern Europe. He also includes concise profiles of famous New York foodies, like New York Times critic Craig Claiborne and Lutèce chef-proprietor André Soltner. Scintillating photographs of culinary delights such as Lobster Newberg (created at Delmonico’s in the mid-1870s) and Biscuit Tortoni (which, before "the tiramisu explosion," was one of the city’s most popular Italian-American desserts) complete this delightful volume.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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