Food and the City

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

eBook - 2016
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A 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.

"A must-read -- both for those who live and dine in NYC and those who dream of doing so." --Bustle

"[A] compelling volume by a writer whose beat is not food . . . with plenty of opinions to savor." --Florence Fabricant, The New York Times

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.

Publisher: New York : G.P. Putnam's Sons, 2016
ISBN: 9780698152809
0698152808
Characteristics: 1 online resource

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TheresaAJ
Jun 20, 2016

Yalov is an oral historian whose previous works have tackled medicine, science, religion, and happiness. Now she tackles the New York City food scene from "front of the house" to "back of the house" with stops at suppliers, food vendors, and non-restaurant venues along the way. Each story starts with the author's brief biography of the person being interviewed and then continues in the subject's own words. An appendix called the The Kitchen Brigrade details the "chain of command" in any commercial kitchen from Executive Chef to Communard, the individual who prepares the family meal for the kitchen staff. The glossary explains cooking terms, many of which originated with the French. An interesting glimpse into an ever-changing world.

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