Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes
by Arthur Schwartz
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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.Tags
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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.
I'd make the chicken except that water chestnut flour can't be found in Wyoming. Or on Amazon.
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7+ Works 560 Members
Arthur Schwartz, former food editor and restaurant critic for the New York Daily News, is host of the nationally syndicated radio program Arthur Schwartz with Food Talk. He has written for various food magazines, including Saveur, Food and Wine, and Cuisine, and makes frequent television appearances on the Food Network, the Learning Channel, and show more Lifetime. He lives in Brooklyn, New York. show less
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- (4.29)
- Languages
- English
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