New York in a Dozen Dishes
Seiten
2015
Houghton Mifflin (Verlag)
978-0-544-45431-6 (ISBN)
Houghton Mifflin (Verlag)
978-0-544-45431-6 (ISBN)
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New York in a Dozen Dishes distils Robert Sietsema's 40 years of eating across the city into a set of essays on dishes from cross-section of the city's international culinary landscape: a portrait of modern New York through its food.
A New York foods critic's foray through the iconic dishes that define the city, with a recipe for each. Fried chicken in Harlem. Pizza in Coney Island. Venturing to out-of-the-way neighbourhoods in search of great food has blossomed into a cultural phenomenon, drawing thousands of New York locals and tourists alike. But Robert Sietsema was the original outer-borough food explorer, and he inspired a generation of food lovers to sample ethnic dishes and other cheap eats across the city's five boroughs over his 20 years as restaurant critic at TheVillage Voice. New York in a Dozen Dishes distils Sietsema's 40 years of eating across the city into a set of essays on dishes from cross-section of the city's international culinary landscape: a portrait of modern New York through its food. Written with Sietsema's characteristic charm, chapters cover the evolution of fried chicken from women-run cafes in Harlem to hipster joints in Williamsburg, the history of New York-style pizza, and egg fu yung and the endangered "American Chinese" cuisine. Each chapter ends with a recipe.
A New York foods critic's foray through the iconic dishes that define the city, with a recipe for each. Fried chicken in Harlem. Pizza in Coney Island. Venturing to out-of-the-way neighbourhoods in search of great food has blossomed into a cultural phenomenon, drawing thousands of New York locals and tourists alike. But Robert Sietsema was the original outer-borough food explorer, and he inspired a generation of food lovers to sample ethnic dishes and other cheap eats across the city's five boroughs over his 20 years as restaurant critic at TheVillage Voice. New York in a Dozen Dishes distils Sietsema's 40 years of eating across the city into a set of essays on dishes from cross-section of the city's international culinary landscape: a portrait of modern New York through its food. Written with Sietsema's characteristic charm, chapters cover the evolution of fried chicken from women-run cafes in Harlem to hipster joints in Williamsburg, the history of New York-style pizza, and egg fu yung and the endangered "American Chinese" cuisine. Each chapter ends with a recipe.
Award-winning food writer Robert Sietsema has inspired generations to explore the wealth of dining options across the five boroughs of New York City. The restaurant critic for the Village Voice from 1993 to 2013, and a current restaurant critic at Eater.com, he also speaks widely about food and contributes to The New York Times, Lucky Peach, and elsewhere.
| Erscheint lt. Verlag | 1.6.2015 |
|---|---|
| Verlagsort | Boston |
| Sprache | englisch |
| Maße | 127 x 203 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Allgemeines / Lexika / Tabellen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Geisteswissenschaften ► Geschichte | |
| ISBN-10 | 0-544-45431-6 / 0544454316 |
| ISBN-13 | 978-0-544-45431-6 / 9780544454316 |
| Zustand | Neuware |
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