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.
Customer Reviews:
Avg. Customer Rating: 5.0 / 5.0
A Trip Back in Time:
Undoubtedly, this book took me back to the New York of my childhood. I grew up on Jewish, Italian, Chinese, Greek food and Corned Beef and Cabbage. My ethnicity is none of those, but I treasure this book and all the memories it brought me. The recipes were magnificent! Thanks for the very nostalgic walk and knowing I can taste a little of New York no matter where I am!
Quintessential New York - History of NYC food and NYC:
You needn't have ever boiled water to love this book. What a gift! Thank you, Arthur Schwartz. Not only is this a fabulous, true-voice book for anyone who draws breath and has any interests past the tip of his or her own nose, it is a rarity to find such a soulful history. Schwartz somehow manages to make you feel you were there when it all happened -- where it continues to happen. (And I was not fortunate to live in the City). And the recipes are quintessential. This book should be considered... more info
Cool knowledge for foodies:
New York City Food is a cool combination of a food history of the greatest city in the world combined with recipes for those of us who hate the fact that we can't get to NYC often enough! It's NOT a restaurant guide, so careful not to try to use it as such. But it's a great read and can help you navigate the Apple's neighborhoods on your next trip. Thanks to this book, I found the "holy grail" of half-done pickles on the lower east side on my last trip!
Nicely Done:
This is a great book, written by someone with impeccable credentials ... former chief food columnist for the New York Times, and a NYC born and bred native. The author delves deeply into the history of NYC, and then works his way forwards to the present era - but he spends most of his time and energy covering the topic from the gilded age of the 1890's through the late 1980's. Between those dates he overviews all the most well known and influential restaurants of the day, along with information on who... more info
