Arthur Schwartz's New York City Food: An Album, History and Cookbook

Arthur Schwartz's New York City Food: An Album, History and Cookbook

by Arthur Schwartz, Chris Callis
     
 
Arthur Schwartz is the Big Apple's official foodie-about-town, the Schwartz who ate New York City, 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, he shares his gastronomic expertise, chronicling

Overview

Arthur Schwartz is the Big Apple's official foodie-about-town, the Schwartz who ate New York City, 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, he shares his gastronomic expertise, chronicling the city's culinary history from its Dutch colonial start (think crullers and coleslaw) to its current status as the multicultural food capital of the world. For good measure, Schwartz also includes 160 recipes for American classics that either originated or were perfected in New York: Manhattan Clam Chowder, Eggs Benedict, Lindy's cheesecake, Lobster Newburg.

Schwartz is not only informed, he's funny, and throughout the book he covers everything from the phenomenon of the celebrity chef to his first meeting with James Beard. His text is transporting, taking readers back to Delmonico's, the Colony, the Horn & Hardart Automats, and the once-popular Childs Restaurant with its renowned buttery pancakes. 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, Schwartz is the ideal dining companion.

Author Bio: 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.

Editorial Reviews

Arthur Schwartz makes his living with his fork and his pen. For 30 years, this lifelong Brooklynite has been a newspaper food editor and restaurant critic. The star of WOR's Food Talk has long argued that New York City is the multicultural food capital of the world. In this book, he substantiates this claim by intertwining great recipes and stories about the Big Apple's hidden culinary history. Schwartz covers all five boroughs and a dazzling array of ethnic cuisines, from frugal Colonial Dutch feasts to Delmonico's lavish 12-course dinners to nickel pies behind the glass at Horn & Hardart Automats. An appetizing tribute to a great city's diversity.

Product Details

ISBN-13:
9781584793977
Publisher:
Abrams, Harry N., Inc.
Publication date:
10/28/2004
Pages:
400
Product dimensions:
9.50(w) x 10.25(h) x 1.25(d)

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