Author : Ellen Williams
Publisher : New York Review of Books
Page : 360 pages
File Size : 48,93 MB
Release : 2002
Category : Business & Economics
ISBN : 9781892145154
Discover venerable dining rooms, gas-lit taverns, and old-world apothecaries and tobacconists from the New York of George Washington, Walt Whitman, Mark Twain, Boss Tweed, Harry Houdini, and P.T. Barnum. This old-world guide covers restaurants, gourmet shops, cafes, saloons and bars, hardware stores, and home furnishings stores. Illustrations.
Author : John Donohue
Publisher : Abrams
Page : 246 pages
File Size : 34,9 MB
Release : 2019-05-14
Category : Art
ISBN : 1683354915
“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
Author : The Little Bookroom
Publisher : New York Review of Books
Page : 186 pages
File Size : 45,24 MB
Release : 2004
Category : Travel
ISBN : 9781892145277
The dearly held belief that no meal can be too big or last too long has been cherished for many generations in New Orleans, and nowhere more faithfully than in the city's oldest restaurants. From neighbourhood joints serving up the finest, freshest crawfish, oyster po' boys and shrimp remoulade to elegant establishments in the French Quarter, the phrase "Come for lunch, stay for dinner, go home in a wheelbarrow" is beloved by all. New Orleans' leisurely, unaffected style also endures in its venerable shops, including a turn-of-the-century parfumerie and luxurious antique stores.
Author : Michael Batterberry
Publisher : Psychology Press
Page : 416 pages
File Size : 33,5 MB
Release : 1999
Category : Amusements
ISBN : 9780415920209
First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.
Author : William Grimes
Publisher : North Point Press
Page : 385 pages
File Size : 34,66 MB
Release : 2009-10-13
Category : Cooking
ISBN : 1429990279
New York is the greatest restaurant city the world has ever seen. In Appetite City, the former New York Times restaurant critic William Grimes leads us on a grand historical tour of New York's dining culture. Beginning with the era when simple chophouses and oyster bars dominated the culinary scene, he charts the city's transformation into the world restaurant capital it is today. Appetite City takes us on a unique and delectable journey, from the days when oysters and turtle were the most popular ingredients in New York cuisine, through the era of the fifty-cent French and Italian table d'hôtes beloved of American "Bohemians," to the birth of Times Square—where food and entertainment formed a partnership that has survived to this day. Enhancing his tale with more than one hundred photographs, rare menus, menu cards, and other curios and illustrations (many never before seen), Grimes vividly describes the dining styles, dishes, and restaurants succeeding one another in an unfolding historical panorama: the deluxe ice cream parlors of the 1850s, the boisterous beef-and-beans joints along Newspaper Row in the 1890s, the assembly-line experiment of the Automat, the daring international restaurants of the 1939 World's Fair, and the surging multicultural city of today. By encompassing renowned establishments such as Delmonico's and Le Pavillon as well as the Bowery restaurants where a meal cost a penny, he reveals the ways in which the restaurant scene mirrored the larger forces shaping New York, giving us a deliciously original account of the history of America's greatest city. Rich with incident, anecdote, and unforgettable personalities, Appetite City offers the dedicated food lover or the casual diner an irresistible menu of the city's most savory moments.
Author : Cindy R. Lobel
Publisher : University of Chicago Press
Page : 289 pages
File Size : 14,46 MB
Release : 2014-04-28
Category : History
ISBN : 022612889X
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.
Author : Gabrielle Hamilton
Publisher : Random House
Page : 622 pages
File Size : 34,44 MB
Release : 2014-11-04
Category : Cooking
ISBN : 0812994108
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
Author : Reggie Nadelson
Publisher : Artisan
Page : 275 pages
File Size : 13,26 MB
Release : 2021-04-13
Category : History
ISBN : 1648290647
“A timely read. . . . [Nadelson’s] reporting, all from a personal lens, is up-to-date. . . . Like chocolate chips in a cookie, the book is studded with delicious photos old and new.” —Florence Fabricant, New York Times “A wonderfully lively, knowledgeable journey through the past and present of places that help make New York City what it is, and which we must cherish and (hopefully) preserve.” —Salman Rushdie New York might have Broadway, Times Square, and the Empire State Building, but the real heart and soul of the city can be found in the iconic places that have defined cool since “cool” became a word. Places like Di Palo’s in Little Italy, where you might stop in to pick up a little cheese only to find yourself in a long conversation—part friendly chat, part profound tutorial—with fourth-generation owner Lou Di Palo, sampling cheeses all the while. Or Raoul’s in SoHo, to enjoy a classic steak-frites in the company of downtown artists, celebrities, and dyed-in-the-wool locals. Or Minton’s Playhouse in Harlem, to be in the room where some young guys named Thelonious, Dizzy, and Charlie invented bebop. Or maybe Russ & Daughters, to pick up the city’s best lox and bagels, which they’ve been selling since 1914. A lifelong New Yorker, writer Reggie Nadelson celebrates her city and all the places that make it special. Part guidebook, part cultural history, part walk down memory lane, alive with the spirit and the grit of small, often family-owned businesses that have survived the Great Depression, World War II, 9/11, and the coronavirus lockdown, Marvelous Manhattan is a seductive and timely book for anyone who lives in New York, loves the city, lived there once, or wishes they had. Because that’s the thing about Manhattan: all you need to do is walk into the right place—say, Fanelli’s on Prince Street—sit down at the bar, order a drink, open this book, and suddenly you’re a New Yorker.
Author : Paul Freedman
Publisher : Liveright Publishing
Page : 596 pages
File Size : 23,56 MB
Release : 2016-09-20
Category : Cooking
ISBN : 1631492462
Finalist for the IACP Cookbook Award A Washington Post Notable Book of the Year A Smithsonian Best Food Book of the Year Longlisted for the Art of Eating Prize Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).
Author : Arthur Schwartz
Publisher : Harry N. Abrams
Page : 0 pages
File Size : 20,64 MB
Release : 2008-03-01
Category : Cooking
ISBN : 9781584796770
Arthur Schwartz is the Big Apple’s official foodie-about-town, 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, which won the IACP Award for Cookbook of the Year in 2005, he shared 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. The affordable new paperback edition is chock-full of the same fascinating lore, along with 160 recipes for American classics that either originated or were perfected in New York: Manhattan Clam Chowder, Eggs Benedict, Lindy’s cheesecake. Throughout the book, Schwartz’s text is transporting, taking readers back to Delmonico’s, the Colony, and the Horn & Hardart Automats. 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, Arthur Schwartz’s New York City Food is the ideal dining companion.
