Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes

by Arthur Schwartz

Hardcover, 2004


Call number

American - Northeast -- SCH

Call number

American - Northeast -- SCH


Stewart, Tabori and Chang (2004), Hardcover, 400 pages


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.

Physical description

400 p.; 10.3 inches

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