| Description |
174 pages, 16 unnumbered pages of color plates : illustrations (some color) ; 23 cm |
| Bibliography |
Includes bibliographical references (pages 173-174). |
| Contents |
Coming to America -- The hole story : bagels -- Spawning a new food obsession : smoked, pickled and brined fish -- Doesn't that look appetizing : the birth of a New York phenomenon -- If you build it, they will come : the delicatessen -- A cut above : the meats -- Rounding out the meal : the sidekicks -- Second to none : dairy, dynamic and disguised -- The big history of a small nosh : knish and tell -- We're stuffed : sausage -- I'll drink to that : from egg creams to wine -- Sweet tooth : cookies, cake and candy -- Epilogue : food for thought -- Where to go. |
| Summary |
"Cuisine brought to New York by Jewish immigrants more than a century ago has become some of the most iconic foods associated with the Big Apple. No trip to the five boroughs is complete without a hand-sliced pastrami sandwich at a classic delicatessen or a bagel and lox with a schmear of cream cheese from an artisanal bagel maker. Discover untold stories such as why Eleanor Roosevelt was intrigued by the knish and how Jewish mobsters plotted in the back rooms of some of Gotham's most famous restaurants. Unearth the intrigue behind the frothy egg cream and creamy cheesecake or how Nathan Handwerker's hot dog became top dog on Coney Island. Author June Hersh presents recipes of timeless Jewish culinary classics and reveals the foods, restaurants and businesses that honor the Jewish immigrant experience in New York City"--Back cover. |
| Subject |
Jewish cooking.
|
|
Cooking -- New York (State) -- New York.
|
|
Jewish cooking -- History.
|
|
New York (N.Y.) -- Guidebooks.
|
|
Cooking. (OCoLC)fst01754966
|
|
Jewish cooking. (OCoLC)fst01753913
|
|
New York (State) -- New York.
(OCoLC)fst01204333
|
| Genre/Form |
Guidebooks. (OCoLC)fst01423871
|
|
History. (OCoLC)fst01411628
|
| ISBN |
9781467152600 (paperback) |
|
1467152609 (paperback) |
|
