Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes (edition 2008)

by Arthur Schwartz, Chris Callis (Photographer)

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The Big Apple's official foodie-about-town shares 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. Schwartz also includes 160 recipes for American classics that either originated or were perfected in New York.… (more)

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Member:	gregkaiser
Title:	Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes
Authors:	Arthur Schwartz
Other authors:	Chris Callis (Photographer)
Info:	Stewart, Tabori and Chang (2008), Edition: 1, Paperback, 400 pages
Collections:	Your library
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Tags:	food, New York

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

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The beauty of this book lies in the history aspects rather than the recipes. It covers New York food by ethnic group, time period, and some specific restaurants. It had the unfortunate effect of making me want to go to many more restaurants than I can afford. (

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janemarieprice | Oct 12, 2009 |

I'd make the chicken except that water chestnut flour can't be found in Wyoming. Or on Amazon. (

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pilarflores | Sep 29, 2009 |

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IACP Cookbook Award (Winner – Cookbook of the Year – 2005)

James Beard Foundation Award (Nominee – Food of the Americas – 2005)

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The Big Apple's official foodie-about-town shares 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. Schwartz also includes 160 recipes for American classics that either originated or were perfected in New York.

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