| Edition |
First edition. |
| Description |
384 pages : illustrations ; 23 cm |
| Note |
Includes index. |
| Summary |
Explore the classic and modern food traditions of Buffalo Buffalo isn't just a city full of great wings. There is a great hot dog tradition, from Greek- originated "Texas red hots" to year- round charcoal- grilling at Ted's that puts Manhattan's dirty water dogs to shame. This is also a city of great sandwiches. It's a place where capicola gets layered on grilled sausage, where sautéed dandelions traditionally make up the greens in a comestible called steak- in- the- grass, and chicken fingers pack into soft Costanzo's sub rolls with Provolone, tomato, lettuce, blue cheese dressing, and Frank's RedHot Sauce to become something truly naughty. Food and travel writer Arthur Bovino ate his research, creating 50 authentic recipes and taking the reader to the bars, the old- school Polish and Italian- American eateries, the Burmese restaurants, and the new- school restaurants tapping into the region's rich agricultural bounty. With all this experience under his belt (and stretching it), Bovino has created the essential guide to food in Buffalo-- Provided by publisher. |
| Contents |
Buffalo wings in Buffalo : a world of difference in wings -- Buffalo : America's most underrated pizza city? -- Beef on weck : New York (and America's) best unknown sandwich? -- Buffalo is just one big fish fry -- Wiener winner hot dog dinner -- Sub-culture : Buffalo's best sandwiches -- Where Buffalonians roam : 20 essential old-school restaurants -- Eating out in Buffalo : beyond wings, weck, and pizza -- Boozing up Buffalo : last call, 4 AM -- Sweet brrr-ffalo : frozen desserts and world-famous sponge candy -- Full? What to do between meals in Buffalo -- Iconic food day trips from Buffalo. |
| Subject |
Restaurants -- New York (State) -- Buffalo -- Guidebooks.
|
|
Cooking -- New York (State) -- Buffalo.
|
|
Cooking. (OCoLC)fst01754966
|
|
Restaurants. (OCoLC)fst01095907
|
| Genre/Form |
Cookbooks.
|
|
Guidebooks.
|
|
Cookbooks. (OCoLC)fst01752725
|
|
Guidebooks. (OCoLC)fst01423871
|
| ISBN |
9781682681220 (paperback) |
|
168268122X (paperback) |
|
