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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. ...
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Arthur Schwartz knows how Jewish food warms the heart and delights the soul, whether it's talking about it, shopping for it, cooking it, or, above all, eating it. JEWISH HOME COOKING presents authentic yet contemporary versions of traditional Ashkenazi foods--rugulach, matzoh brei, challah, brisket, and even challenging classics like kreplach (dumplings) and gefilte fish--that are approachable to make and revelatory to eat. Chapters on appetizers, soups, dairy (meatless) and meat entrees, Passover meals, breads, and desserts are filled with lore about individual dishes and the people who nurtured them in America. Light-filled food and location photographs of delis, butcher shops, and specialty grocery stores paint a vibrant picture of America's touchstone Jewish food culture....
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Southern Italian food—from bruschetta and tomato sauce to spaghetti and meatballs—is the most talked about and home cooked food in America. And the area's sleepy hill towns and rocky coastlines have become "it" destinations for in-the-know foodies and travelers from all over the world.
For more than a decade, award-winning cookbook author Arthur Schwartz delved deep into each region of Southern Italy, inviting himself into rustic home kitchens, making friends, and dining at the best local restaurants. Now, in The Southern Italian Table, he presents 130 recipes that celebrate local ingredients and simple flavor combinations behind authentic Southern Italian cuisine.
Follow Schwartz along country roads and city side streets to discover Neapolitan Pizza, Baked Tomato Sauce, and Walnut Pie from Campania, where tomatoes grow better than anywhere else in the world and walnuts ripen sweet and plump in the winter. From the mountainous region of Molise comes hearty Lamb Stew, and from the dry climate and wheat fields of Puglia hail dishes such as Orecchiette with Broccoli Rabe and Charcoal-Roasted Artichokes. Calabria's diverse landscape inspires Pasta Disks with Shrimp, Fennel Seed, and Arugula and Lamb Chops with Black Olives. Risotto with Sausage and Smoked Cheese showcases Basilicata's famous pork sausages and scamorza cheese, and Sicily's Salt-Seared Swordfish with Garlic and Mint, Ground Pork Ragù with Chocolate, and classic Apple Cake exemplify the island's variety of culinary influences.
The Southern Italian Table is organized from antipasti (appetizers) to dolci (sweets), and written for the American home cook. With beautiful full-color photography, easy-to-find ingredients, and headnotes and sidebars that put the recipes in historical and cultural context, Arthur Schwartz's new cookbook will become a dog-eared favorite and a friendly guide to la vita italiana....
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