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Discover the most exciting street food locations in the Big Apple Enjoy the mixture of international flavors with an American touch New York has a history of immigration that results in one of the most dynamic street food scenes in the world. Those who believe food in New York should cost a pretty penny and can only be found in beautifully styled restaurants probably haven't been further than downtown Manhattan. This book takes you to the far-flung culinary corners of the five boroughs. From sensory-rousing South American snacks in Jackson Heights to homemade noodle dishes in Brooklyn, and from Gourmet food trucks in Midtown Manhattan to simple food stalls in Red Hoek. New York Street Food introduces you to a culinary New York in all its facets. Culinary adventurer, Tom Vandenberghe and food photographer, Luk Thys will seduce you once more. With the help of Jacqueline Goossens, who has lived in New York for more than thirty years, they give you fifty recipes from the most delightful venues of the New York street food scene.
Divided into neighborhood sections (Uptown, Midtown, Downtown, the Boroughs, etc.) New York a la Cart will spotlight the best of the Big Apple's cart cuisine, profiling 50 vendors and including their most popular recipes. There are terrific "only in New York" stories here: the IBM exec who quit his six-figure job to flip Belgian waffles, the banquet hall chef who followed his dreams from Bangladesh to 46th Street, the second generation souvlaki masters carrying on their family traditions, among many others. With full-color photos that capture the local color as well as the delicious food, New York a la Cart is a celebration of the food-cart scene -- but most importantly, offers more than 60 recipes so that readers can make their favorite street food at home.
“An emotional trip down memory lane for those of us who count our favorite restaurants as cherished personalities and members of our family.” —Danny Meyer, founder of Shake Shack From romantic spots like Le Bernardin to beloved holes-in-the-wall like Corner Bistro, John Donohue renders people’s favorite restaurants in a manner that captures the emotional pull a certain place can have on the hearts of New Yorkers. All the Restaurants in New York is a collection of these drawings, characterized by their appealingly loose and gently distorted lines. These transportive images are intentionally spare, leaving the viewer room to layer on their own meaning and draw connections to their own memories of a place, of a time, of an atmosphere. Featuring an eclectic mix of 100 restaurants—from Minetta Tavern to Frankies 457 and River Café—this charming collection of drawings is accompanied by interviews with the owners, chefs, and loyal patrons of these much-loved restaurants. “I love John’s spare, romantic, quirky portrayals of iconic New York restaurants so much that I purchased over a dozen of his prints to hang around my office. These places come to define our lives in New York—that job right next to Balthazar, that boyfriend who lived above Prune, that interview that took place at ‘21’ . . . They deserve this spotlight, this tribute.” —Amanda Kludt, Editor in Chief, Eater “John Donohue is the Rembrandt of New York City’s restaurant facades. His collection is an invaluable, evocative guide to the ever-changing, slowly vanishing landscape of the city’s great dining scene. It belongs on the bookshelf of every devout chowhound and fresser.” —Adam Platt, Restaurant Critic, New York magazine
Sip and taste your way through New York City. New York City Food Crawls is an exciting culinary tour through this historic yet modern city. Discover the hidden gems and long-standing institutions of New York City neighborhoods. Each crawl is the complete recipe for a great night out, the perfect tourist day, a new way to experience your own city, or simply food porn and great stories to enjoy from home. Hit the Theater District for dinner and a show. Find the hottest spots to hit mid-shopping spree, and take brunch to a whole new level any day of the week. Put on your walking shoes and your stretchy pants, and dig into the Big Apple one dish at a time. — Chock full of local knowledge and insider info—this book definitely isn't a run-of-the-mill list of tourist hotspots—consider New York City Food Crawls an indispensable handbook to exploring some of this city's most beloved institutions and undiscovered-by-tour-groups gems. - FoodandWine.com
An unprecedented behind-the-scenes tour of New York City’s dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives. In Food and the City, Ina Yalof takes us on an insider’s journey into New York’s pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first cronut. Lenny Berk explains why Woody Allen’s mother would allow only him to slice her lox at Zabar’s. Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, opens up about her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel. Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York’s Indisputable Chinese Food Maven. From old-schoolers such as David Fox, third-generation owner of Fox’s U-bet syrup, and the outspoken Upper West Side butcher “Schatzie,” to new kids on the block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis.
Join New York City's most intrepid eater--Robert Sietsema, pioneer of outer-boroughs dining--in an urban adventure like none other. Through essays on the city's defining dishes, some familiar, others obscure, Robert paints a portrait of New York's food landscape past and present, and shares a life spent uncovering the delicious foods of the five boroughs. Gobble up a century of New York pizza, from the coal-fired pies of a thriving Little Italy to the slice joints of a burgeoning rock 'n' roll East Village. Discover Katz's Delicatessen as Robert did, on a foray into the hardscrabble Lower East Side of the 1970s. Take Robert's hand and he'll bring you through the Mexican taquerias of Bushwick--with their papalo leaves and piled-high sandwiches--then visit the underground Senegalese dining scene hiddenin plain sight in 1990s Times Square. See the evolution of New York fried chicken from Harlem's spare, ancient style to the battered-and-brined birds of hipster Brooklyn. Hunt with Robert for Hangtown fry and a vanishing Chinese-American cuisine, and follow him as he ferrets out the city's most elusive foods, including the Ecuadorian guinea pig.
A history and guidebook for locals and visitors who want to explore the flavorful delights of the nation’s street food capital—includes photos! Los Angeles is the uncontested street food champion of the United States, and it isn’t even a fair fight. Millions of hungry locals and tourists take to the streets to eat tacos, down bacon-wrapped hot dogs, and indulge in the latest offerings from a fleet of gourmet food trucks and vendors. Dating back to the late nineteenth century when tamale men first hawked their fare from pushcarts and wagons, street food is now a billion-dollar industry in L.A.—and it isn’t going anywhere! So hit the streets and dig in with local food writer Farley Elliott, who tackles the sometimes-dicey subject of street food and serves up all there is to know about the greasy, cheesy, spicy, and everything in between.
This is not just another Italian cookbook filled with pizza and pasta recipes. Italian Street Food takes you behind the piazzas, down the back streets and into the tiny bars and cafes to bring you traditional, local recipes that are rarely seen outside of Italy. Delve inside to discover the secret dishes from Italy’s hidden laneways and learn about the little-known recipes of this world cuisine. Learn how to make authentic polpettine, arancini, piadine, cannoli, and crostoli, and perfect your gelato-making skills with authentic Italian flavours such as lemon ricotta, peach and basil, and panettone flavour. With beautiful stories and photography throughout, Italian Street Food brings an old and much-loved cuisine into a whole new light.
Glossy magazines write about them, celebrities give their names to them, and you’d better believe there’s an app (or ten) committed to finding you the right one. They are New York City restaurants and food shops. And their journey to international notoriety is a captivating one. The now-booming food capital was once a small seaport city, home to a mere six municipal food markets that were stocked by farmers, fishermen, and hunters who lived in the area. By 1890, however, the city’s population had grown to more than one million, and residents could dine in thousands of restaurants with a greater abundance and variety of options than any other place in the United States. Historians, sociologists, and foodies alike will devour the story of the origins of New York City’s food industry in Urban Appetites. Cindy R. Lobel focuses on the rise of New York as both a metropolis and a food capital, opening a new window onto the intersection of the cultural, social, political, and economic transformations of the nineteenth century. She offers wonderfully detailed accounts of public markets and private food shops; basement restaurants and immigrant diners serving favorites from the old country; cake and coffee shops; and high-end, French-inspired eating houses made for being seen in society as much as for dining. But as the food and the population became increasingly cosmopolitan, corruption, contamination, and undeniably inequitable conditions escalated. Urban Appetites serves up a complete picture of the evolution of the city, its politics, and its foodways.
Presents a collection of recipes from the popular restaurant, along with a history of how it was set up, anecdotes about the chefs and staff, and illustrations of the techniques used to prepare certain dishes.