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Mangia
Soups, Salads, Sandwiches,
Entrées, and Baked Goods from the
Renowned New York City Specialty Shop

By Ricardo Diaz and Nancy Jessup

Mangia 
Conjure up an image, if you will, of a lunchtime rush in the early 80s in the heart of midtown Manhattan. From tired deli sandwiches and fatty hot dogs with "surprise" ingredients to stale glazed doughnuts and a heavy dose of indigestion, visions of a culinary wasteland abound.

While there were some wonderful formal restaurants, there was little in the way of quick, imaginative, and satisfying fare. When Mangia opened its doors in 1982, its mission was to fill this culinary void. Known and loved throughout the New York metropolitan area for its uncommonly fresh, tasty, and imaginative food, Mangia, a pioneer in the world of take out gourmet cuisine, has continued to set the standard for quality and creativity when it comes to good, healthy food to go. Its innovative menu of market-fresh salads, overflowing sandwiches, warming soups, hearty entrées, and home-baked treats has kept New Yorkers coming back for more day after day.

With the new book, Mangia: Soups, Salads, Sandwiches, Entrées, and Baked Goods from the Renowned New York City Specialty Shop, Mangia's delicious yet surprisingly simple specialties can at last be made at home. Based on the traditional eating styles of the Mediterranean, and its cultures' reverence for simplicity, these recipes epitomize the best of casual eating: a satisfying sandwich of Goat Cheese, Grilled Radicchio, and Roasted Red Peppers; a comforting cup of Scallop and Tomato Bisque; or a warm-from-the-oven slice of Chocolate Bread for breakfast. All two hundred recipes in the book are simple to prepare and adapted for the home kitchen, making them perfect choices for a family supper, an effortless dinner party, or an indulgent Sunday brunch. So whether you are looking for party platters, a make-ahead room-temperature dinner, or inspiration for your picnic hamper, Mangia: Soups, Salads, Sandwiches, Entrées, and Baked Goods from the Renowned New York City Specialty Shop can elevate your everyday cooking and special entertaining to the highest level.

 

About the Authors

Sasha Muniak opened the first Mangia store twenty years ago, building it into one of New York's most popular eateries and catering shops. Ricardo Diaz, Mangia's food director for more than ten years, and Nancy Jessup, the executive chef, have developed many of Mangia's signature dishes, now enjoyed by thousands of New Yorkers each day. Mangia now has three locations in Manhattan, with several more to open soon. New York, N.Y.

 

Buy the Book!

 

Mangia
Soups, Salads, Sandwiches,
Entrées, and Baked Goods from
the Renowned New York City Specialty Shop

By Ricardo Diaz and Nancy Jessup
HarperCollinsPublishers, July 2001
Hardcover, $29.95
ISBN: 0-06-019989-X
Information provided by the publisher.

 

Mangia

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This page created October 2001


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