New York in a dozen dishes
By: Robert Sietsema ; illustrations by James Gulliver Hancock
Publisher: Houghton Mifflin Harcourt
Published: 2015
Language: eng
Number of pages: 296
ISBN-13: 9780544454316
Subjects: Food; Guidebooks; Restaurants
Description: In thirteen essays (a baker's dozen) covering distinctive dishes from a cross-section of New York City's cultural makeup, veteran food journalist Robert Sietsema explores how foods from around the world arrived, commingled, and became part of the city's culinary identity. Sietsema writes from personal experience as a restaurant critic eating in thousands of restaurants across five boroughs (and New Jersey) over the span of multiple decades; each chapter ends with a recipe.
Notes: Includes index.
Table of contents: title: Pizza; title: Egg foo yong; title: Clam chowder; title: Thiebou djenn; title: Pastrami; title: Masala dosa; title: Fried chicken; title: Pambazo; title: Barbecued brisket; title: Cuy; title: Pho; title: Scrambled brains; title: Dessert! the black-and-white cookie.