Food and the city
New York's professional chefs, restaurateurs, line cooks, street vendors, and purveyors talk about what they do and why they do it
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Word Count
91,000 words, Guess
Page Count
364 pages
Identifiers
- ISBN-100399168923
- ISBN-139780399168925
- Library of Congress Control Number2016023343
- OCLC Control Number922630636
- Better World Books9780399168925
and 1 more
- Open LibraryOL27208872M
Classifications
- DDC394.1/209747
- LCCTX360.U63 N499 2016
- LCCTX360.U63N499 2016
Description
"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"--
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