by Arthur Schwartz
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: An Opinionated History and More Than 100 Legendary Recipes, 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 more than 100 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.
About the Authors
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.
Arthur Schwartz's New York City Food
An Opinionated History and More Than 100 Legendary Recipes
by Arthur Schwartz
photographs by Chris Callis
Stewart, Tabori & Chang
$45.00; $67.50 (CAN); Hardcover, 400 pages
100 recipes, 150 full-color and 50 black-and-white photographs
Information provided by the publisher.
This page created September 2005
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