Arthur Schwartz's New York City Food

Arthur Schwartz's New York City Food

An Opinionated History and More Than 100 Legendary Recipes

Book - 2004
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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.
Publisher: New York : Stewart, Tabori & Chang, 2004
ISBN: 9781584793977
Branch Call Number: Cooking 641.597 Sch
Alternative Title: New York City food


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Oct 13, 2015

This is not a book concentrating only on NYC Jewish food. It describes a number of NYC ethnic foods and venues, including stuff from various vanished night clubs and renowned eateries, including Horn & Hardart. I only wish he had included the real recipe for Lundy's blueberry pie and not so much oyster-clam stuff. Well worth a read, and also worth trying some of the recipes it contains.


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