Arthur Schwartz's New York City Food
Subtitle: An Opinionated History and More Than 100 Legendary Recipes
Contributors: Chris Callis (Photographer)
Publisher: Stewart, Tabori and Chang
Published: November 1, 2004
Language: eng
Format: Hardcover
Number of pages: 400
ISBN-13: 9781584793977
Subjects: National & regional cuisine; New York (State); Cooking; Cooking / Wine; Regional & Ethnic - American - Middle Atlantic States; Cooking / General; Cookery, American; Cookery; New York
Description: 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.