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2016 New York City Restaurants
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Book Synopsis Ten Restaurants That Changed America by : Paul Freedman
Download or read book Ten Restaurants That Changed America written by Paul Freedman and published by Liveright Publishing. This book was released on 2016-09-20 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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).
Download or read book Prune written by Gabrielle Hamilton and published by Random House. This book was released on 2014-11-04 with total page 622 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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)
Book Synopsis The Historic Shops & Restaurants of New York by : Ellen Williams
Download or read book The Historic Shops & Restaurants of New York written by Ellen Williams and published by New York Review of Books. This book was released on 2002 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Aska written by Fredrik Berselius and published by Phaidon Press. This book was released on 2018-05-29 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Aska is the debut cookbook from chef Fredrik Berselius, following the reimagining and rebuilding of his two-Michelin-starred restaurant. He celebrates the heritage and tradition of his native Sweden, his land in upstate New York, and a deep appreciation for the restaurant's home in Brooklyn. Berselius shares his culinary journey of Scandinavian flavors and techniques through the courses of his exquisite seasonally-driven tasting menu, which features ingredients from an urban farm and local producers across the Northeast United States. With a stark and poetic Nordic aesthetic, Aska includes 85 recipes, evocative personal writing, and stunning photography. "Mr. Berselius is the rare chef who thinks like an artist and gets away with it." —Pete Wells, New York Times
Book Synopsis Life on the Lower East Side by : Rebecca Lepkoff
Download or read book Life on the Lower East Side written by Rebecca Lepkoff and published by Princeton Architectural Press. This book was released on 2006-09-28 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Life on the Lower East Side, the first monograph of Lepkoff's work, highlights the area between the Brooklyn and Manhattan bridges from the Bowery to the East River. Over 170 beautifully reproduced duotone photographs and essays by Peter E. Dans and Suzanne Wasserman uncover a forgotten time and place and reveal how the Lower East Side remains both unaltered and forever changed."--BOOK JACKET.
Book Synopsis All the Restaurants in New York by : John Donohue
Download or read book All the Restaurants in New York written by John Donohue and published by Abrams. This book was released on 2019-05-14 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: “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
Download or read book Food and the City written by Ina Yalof and published by Penguin. This book was released on 2019-05-07 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Nonna's House written by Jody Scaravella and published by Simon and Schuster. This book was released on 2015-04-07 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: This beautiful collection of food and nostalgia features great traditions from the heart of Italy, with delicious recipes and colorful stories from the internationally celebrated grandmothers of Enoteca Maria—a one-of-a-kind Italian restaurant where a rotating cast of nonnas are the star chefs. Enoteca Maria takes great home cooking seriously. At this intimate, hospitable restaurant on Staten Island, all the cooking is done by ten nonnas (grandmothers), drawing on their own family recipes, handed down for generations, which reflect their regional traditions. Here are their delicious homemade pastas, risottos, desserts, and more, which have foodies from all over the world taking the ferry to the forgotten borough for an authentic taste of Italy. Beautiful full-color photography captures the fresh, distinctive flavors of these surprising dishes. Nonna Cristina shares her beautiful Risotto with Strawberries, Black Pepper, and Parmesan; Nonna Margherita offers delectable Stuffed Peppers with Pine Nuts and Raisins; and Nonna Teresa shows off her prize-winning Meat and Cheese Lasagna. Nonna Elvira whips up her peerless Linguine with Cuttlefish and Ink; Adelina creates a savory Tagliatelle with Pumpkin, Sausage, and Chestnuts; and Rosaria makes handmade Spaghetti alla Chitarra with Cherry Tomatoes and Porcini Mushrooms. Nonna Carmelina shares her classic Potato Pie with Ham, Salami, and Mozzarella; Rosa confides her nonna’s secret recipe for Rabbit with Sage; and Nina sautés Chicken alla Capricciosa, with prosciutto and mushrooms. Nonna Francesca launches the book with advice on the time-honored art of preserving everything from olives to soppressata. With its utterly delicious tastes of grandmother’s kitchen, Nonna’s House is a legacy of flavors passed down through generations, now captured here forever. Restaurant founder Jody Scaravella says it best: “If I have a choice between a three-star Michelin chef’s restaurant and Grandma’s, I’m going to Grandma’s. I’m going to the source.”
Download or read book On the Line written by Eric Ripert and published by Artisan Books. This book was released on 2008-01-01 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: A behind-the-scenes look at the inner workings of a top New York restaurant goes into the kitchens to capture the everyday drama, crises, organization, and culinary expertise of Le Bernardin, in a volume that also includes some of the institution's signature modern French dishes.
Book Synopsis 2020 New York City Zagat Restaurant Guide by : Zagat
Download or read book 2020 New York City Zagat Restaurant Guide written by Zagat and published by . This book was released on 2019-11-12 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Ratings and reviews for NYC's best restaurants as voted on by trusted diners, in celebration of Zagat's 40th Anniversary.
Book Synopsis Indulgent Eats at Home by : Jen Balisi
Download or read book Indulgent Eats at Home written by Jen Balisi and published by Page Street Publishing. This book was released on 2022-04-05 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: All the #Droolworthy Dishes of Your Foodie Dreams Pack your forks for the culinary trip of a lifetime with Instagram sensation Indulgent Eats! In Jen Balisi’s globally-inspired cookbook, she teaches you how to cook up vibrant and viral flavors from your Instagram feed. Get ready to wow your friends and followers as you tackle the techniques behind the most Instagrammable recipes. Start your morning sunny-side up with jiggly Japanese Pancakes with Togarashi Maple Bacon, then fry up some #PocketsofLove for lunch, like Jen’s Cheesy Pork and Plantain Empanadas or a skillet of crispy gyoza. Craving carbs for dinner? Stir up a Kimchi Fried Rice Volcano or #SendNoods with some Smoky Spicy Vodka Fusilli. Or whip up a weekend feast of comforting Khachapuri (Georgian Cheese Bread) and ultra-satisfying Filipino Sizzling Pork Belly Sisig. And be sure to keep your phone handy—every recipe includes a QR code that’ll link you to all of Jen’s exclusive behind-the-scenes content. Check out her signature videos for the incredible inspiration behind every dish, as well as helpful tips and tricks to cook each recipe like a pro. This show-stopping cookbook is bursting with gorgeous photography and dozens of indulgent meals. So whip out your passport and travel the world, one bite at a time.
Book Synopsis The Green and the Black by : Gary Sernovitz
Download or read book The Green and the Black written by Gary Sernovitz and published by Macmillan + ORM. This book was released on 2016-02-23 with total page 301 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gary Sernovitz leads a double life. A typical New York liberal, he is also an oilman - a fact his left-leaning friends let slide until the word "fracking" entered popular parlance. "How can you frack?" they suddenly demanded, aghast. But for Sernovitz, the real question is, "What happens if we don't?" Fracking has become a four-letter word to environmentalists. But most people don't know what it means. In his fast-paced, funny, and lively book, Sernovitz explains the reality of fracking: what it is, how it can be made safer, and how the oil business works. He also tells the bigger story. Fracking was just one part of a shale revolution that shocked our assumptions about fueling America's future. The revolution has transformed the world with consequences for the oil industry, investors, environmentalists, political leaders, and anyone who lives in areas shaped by the shales, uses fossil fuels, or cares about the climate - in short, everyone. Thanks to American engineers' oilfield innovations, the United States is leading the world in reducing carbon emissions, has sparked a potential manufacturing renaissance, and may soon eliminate its dependence on foreign energy. Once again the largest oil and gas producer in the world, America has altered its balance of power with Russia and the Middle East. Yet the shale revolution has also caused local disruptions and pollution. It has prolonged the world's use of fossil fuels. Is there any way to reconcile the costs with the benefits of fracking? To do so, we must start by understanding fracking and the shale revolution in their totality. The Green and the Black bridges the gap in America's energy education. With an insider's firsthand knowledge and unprecedented clarity, Sernovitz introduces readers to the shales - a history-upturning "Internet of oil" - tells the stories of the shale revolution's essential characters, and addresses all the central controversies. To capture the economic, political, and environmental prizes, we need to adopt a balanced, informed perspective. We need to take the green with the black. Where we go from there is up to us.
Book Synopsis Front of the House, Back of the House by : Eli Revelle Yano Wilson
Download or read book Front of the House, Back of the House written by Eli Revelle Yano Wilson and published by NYU Press. This book was released on 2020-12-29 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: Honorable Mention, Mirra Komarovsky Book Award, given by the Eastern Sociological Society 2021 Outstanding Academic Title, Choice Magazine How workers navigate race, gender, and class in the food service industry Two unequal worlds of work exist within the upscale restaurant scene of Los Angeles. White, college-educated servers operate in the front of the house—also known as the public areas of the restaurant—while Latino immigrants toil in the back of the house and out of customer view. In Front of the House, Back of the House, Eli Revelle Yano Wilson shows us what keeps these workers apart, exploring race, class, and gender inequalities in the food service industry. Drawing on research at three different high-end restaurants in Los Angeles, Wilson highlights why these inequalities persist in the twenty-first century, pointing to discriminatory hiring and supervisory practices that ultimately grant educated whites access to the most desirable positions. Additionally, he shows us how workers navigate these inequalities under the same roof, making sense of their jobs, their identities, and each other in a world that reinforces their separateness. Front of the House, Back of the House takes us behind the scenes of the food service industry, providing a window into the unequal lives of white and Latino restaurant workers.
Book Synopsis Audit Studies: Behind the Scenes with Theory, Method, and Nuance by : S. Michael Gaddis
Download or read book Audit Studies: Behind the Scenes with Theory, Method, and Nuance written by S. Michael Gaddis and published by Springer. This book was released on 2018-02-20 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers practical instruction on the use of audit studies in the social sciences. It features essays from sociologists, economists, and other experts who have employed this powerful and flexible tool. Readers will learn how to implement an audit study to examine a variety of questions in their own research. The essays first discuss situations where audit studies are the most effective. These tools allow researchers to make strong causal claims and explore questions that are often difficult to answer with observational data. Audit studies also stand as the single best way to conduct research on discrimination. The authors highlight what these studies have uncovered about labor market processes in the past decade. The next section gives some guidance on how to design an audit study. The essays cover the difficult task of getting a study through an institutional review board, the technical setup of matching procedures, and statistical power and analysis techniques. The last part focuses on more advanced aspects. Coverage includes understanding context, what variables may signal, and the use of technology. The book concludes with a discussion of challenges and limitations with an eye towards the future of audit studies. “Field experiments studying and testing for housing and labor market discrimination have, rightly, become the dominant mode of discrimination-related research in economics and sociology. This book brings together a number of interesting and useful perspectives on these field experiments. Many different kinds of readers will find it valuable, ranging from those interested in getting an overview of the evidence, to researchers looking for guidance on the nuts and bolts of conducting these complex experiments.” David Neumark, Chancellor’s Professor of Economics at the University of California – Irvine “For decades, researchers have used experimental audit studies to uncover discrimination in a variety of markets. Although this approach has become more popular in recent years, few publications provide detailed information on the design and implementation of the method. This volume provides the first deep examination of the audit method, with details on the practical, political, analytical, and theoretical considerations of this research. Social scientists interested in consuming or contributing to this literature will find this volume immensely useful.” Devah Pager, Professor of Sociology and Public Policy at Harvard University
Book Synopsis Cultural Flows in High-End Cuisine by : Christel Lane
Download or read book Cultural Flows in High-End Cuisine written by Christel Lane and published by Taylor & Francis. This book was released on 2024-07-18 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: Focusing on high-end cuisine, this book examines the flows of culinary knowledge from culturally peripheral locations to two cities at the global center, London and New York. Through the voices of chefs and other professionals in the industry, this book invites readers to rethink our understandings of high-end and ethnic cuisines, as well as the conventions and principles that shape the contemporary field of gastronomy and fine-dining. It examines a broad range of cuisines, including Peruvian, Korean, Mexican, Malaysian, Senegalese, West African, Thai, Chinese, and Indian, and conveys the chefs’ voices as they strive to elevate their cuisines through discursive and material means, including the shaping of menus, and restaurant decor. While the main focus falls on chefs as the producers of high-end cuisines, this book also gives consideration to their consumers, that is cosmopolitan diners in the two global cities, and to the influence of culinary intermediaries judging and legitimizing their high-end status. Theoretically, this book contributes to the debate on cultural globalization. It undertakes a study of hitherto rarely examined cultural counterflows or reverse cultural globalization and analyzes both the precipitants of this occurrence and the effects of cultural counterflows on both Western global cities and the home countries of chefs. This book will be of great interest to students and scholars of food studies, food cultures, cultural globalization, and culinary studies.
Download or read book Dining in New York written by Rian James and published by Palala Press. This book was released on 2015-09-06 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book Must Eat NYC written by Luc Hoornaert and published by Racine Lannoo. This book was released on 2014-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Must Eat offers an exciting selection of restaurants, picked because of their specialty. With not only your typical, well-known classic places to go but mainly an authentic selection of hidden gems, this guide will even open new worlds for the New Yorker and have him discover a gastronomical city within the city, a foodie's heaven. Get to know the chef behind the dish and his love for the produce.
