Stock Image

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

Schwartz, Arthur

47 ratings by Goodreads
ISBN 10: 158479397X / ISBN 13: 9781584793977
Published by Stewart, Tabori and Chang, U.S.A., 2004
Condition: Fine Hardcover
From michael diesman (Fresh Meadows, NY, U.S.A.)

AbeBooks Seller Since March 2, 2004

Quantity Available: 1

Buy Used
Price: US$ 49.95 Convert Currency
Shipping: US$ 4.75 Within U.S.A. Destination, Rates & Speeds
Add to basket

30 Day Return Policy

About this Item

Gift inscribed by author on half title page. Very minor bump on bottom corner, otherwise in like new condition. Bookseller Inventory # 050045

Ask Seller a Question

Bibliographic Details

Title: Arthur Schwartz's New York City Food: An ...

Publisher: Stewart, Tabori and Chang, U.S.A.

Publication Date: 2004

Binding: Hard Cover

Illustrator: Color Photos

Book Condition:Fine

Dust Jacket Condition: Fine

Signed: Signed by Author

Edition: First Edition..

About this title

Synopsis:

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.

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.

"About this title" may belong to another edition of this title.

Store Description

house

Visit Seller's Storefront

Terms of Sale:

paypal, money orders, or abe credit card
michael diesman
65-43 168 street
flushing ny 11365
duhpike@aol.com 718-939-1657 fax 718-358-4969


Shipping Terms:

Shipping costs are based on books weighing 2.2 LB, or 1 KG. If your book order is heavy or oversized, we may contact you to let you know extra shipping is required.

List this Seller's Books

Payment Methods
accepted by seller

Visa Mastercard American Express

Check Money Order Cash PayPal Bank/Wire Transfer