Katz s

Katz s Author Jake Dell
ISBN-10 0983863261
Year 2013
Pages 384
Language en
Publisher Bauer and Dean Publishers
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Located on the corner of Ludlow and E. Houston in New York City, Katz's Deli is a destination for thousands of tourists and for the many regulars who have kept the tradition of Friday evening hot dogs going strong for 125 years. Established in 1888, Kat

Pastrami on Rye

Pastrami on Rye Author Ted Merwin
ISBN-10 9780814760314
Year 2015-10-06
Pages 256
Language en
Publisher NYU Press
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For much of the twentieth century, the New York Jewish deli was an iconic institution in both Jewish and American life. As a social space it rivaled—and in some ways surpassed—the synagogue as the primary gathering place for the Jewish community. In popular culture it has been the setting for classics like When Harry Met Sally. And today, after a long period languishing in the trenches of the hopelessly old-fashioned, it is experiencing a nostalgic resurgence. Pastrami on Rye is the first full-length history of the New York Jewish deli. The deli, argues Ted Merwin, reached its full flowering not in the immigrant period, as some might assume, but in the interwar era, when the children of Jewish immigrants celebrated the first flush of their success in America by downing sandwiches and cheesecake in theater district delis. But it was the kosher deli that followed Jews as they settled in the outer boroughs of the city, and that became the most tangible symbol of their continuing desire to maintain a connection to their heritage. Ultimately, upwardly mobile American Jews discarded the deli as they transitioned from outsider to insider status in the middle of the century. Now contemporary Jews are returning the deli to cult status as they seek to reclaim their cultural identities. Richly researched and compellingly told, Pastrami on Rye gives us the surprising story of a quintessential New York institution.

Save the Deli

Save the Deli Author David Sax
ISBN-10 9780547417356
Year 2009-10-19
Pages 336
Language en
Publisher HMH
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James Beard Award Winner: A cultural history and culinary travelogue from “the M.F.K. Fisher of pickled meats” (A. J. Jacobs). David Sax's delightful travelogue is a journey across the United States and around the world that investigates the history, the diaspora, and the next generation of delicatessen. David Sax was alarmed by the state of Jewish delicatessen. As a journalist and lifelong deli lover, he watched in dismay as one beloved deli after another closed its doors, only to be reopened as some bland chain restaurant laying claim to the cuisine it just paved over. Was it still possible to save the deli? He writes about the food itself—how it's made, who makes it best, and where to go for particular dishes—and, ultimately, what he finds is hope: deli newly and lovingly made in places like Boulder, Colorado, longstanding deli traditions thriving in Montreal, and the resurrection of iconic institutions like New York's 2nd Avenue Deli. No cultural history of food has ever tasted so good.

America s Great Delis

America s Great Delis Author Sheryll Bellman
ISBN-10 1416205659
Year 2010
Pages 175
Language en
Publisher Sellers Pub Incorporated
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A tribute to the classic America deli; this lively, illustrated title goes behind the counter to chronicle the colorful characters, rich histories and family recipes that have been passed down for generations. With more than 250 color and black & white photographs and historical ephemera, America's Great Delis is an in-depth look at delis across the U.S. 80+ original recipes from world famous delis including: a Zingerman's sandwich (#24: The Ferber Experience); Junior's Famous No.1 Cheesecake; Katz's Deli Honey Cake; Canter's Deli Cheese Blintzes; Langer's Deli pastrami, along with a glossary of Yiddishisms and deli-speak for the uninitiated, make this book a wonderful celebration of Jewish cuisine and culture.

America the Edible

America the Edible Author Adam Richman
ISBN-10 9781609611811
Year 2011-09-27
Pages 288
Language en
Publisher Rodale
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Get ready to devour America. Adam Richman, the exuberant host of Travel Channel’s Man v. Food and Man v. Food Nation, has made it his business to root out unique dining experiences from coast to coast. Now, he zeroes in on some of his top-favorite cities—from Portland, Maine, to Savannah, Georgia—to share his uproariously entertaining food travel stories, top finds, and some invaluable (and hilarious) cautionary tales. America the Edible also tells the story behind the menu, revealing the little-known reason why San Francisco’s sourdough bread couldn’t exist without San Francisco’s fog; why Cleveland just might have some of the country’s best Asian cuisine; and how to eat like a native on the Hawaiian island of Oahu. Unflaggingly funny, curious, and, of course, hungry, Richman captures the spectacular melting pot of American cuisine as only a true foodie and insatiable storyteller can.

Ardrossan

Ardrossan Author David Nelson Wren
ISBN-10 0983863253
Year 2017-11-30
Pages 300
Language en
Publisher Bauer and Dean Publishers
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A richly detailed history of the baronial splendor of the Philadelphia Main Line estate Ardrossan and of the Montgomery family who built it. Real-life American counterparts of the Granthams of Downton Abbey, the Montgomerys are best known as the family on which Philip Barry based his 1939 play, The Philadelphia Story, featuring Katharine Hepburn who also starred in the later Hollywood film. The Montgomerys entertained in the grand manner, hosting fox hunts and dinner dances. Guests included diplomat W. Averell Harriman; First Lady Edith Roosevelt; and famed vaudevillians the Duncan sisters.The magnificent estate, still owned by the family, encompassed roughly 760 acres at its height. Located at its center is a magnificent 50-room Georgian style manor house. Essentially unaltered since 1913, the family home designed in 1911 by Horace Trumbauer, one of America's foremost classical architects, stands as a glorious reminder of the halcyon days of the Gilded Age. The first-floor rooms, decorated by the London-based firm of White, Allom, & Company, feature the family's art collection, including works by Gilbert Stuart and Charles Morris Young. The book also chronicles the history of the family's commercial dairy and prized herd of Ayrshires. Features never-before-published architectural drawings from Horace Trumbauer's office and interior photographs shot by Mattie E. Hewitt in the 1930s; as well as family snapshots and images by celebrated photographers Cecil Beaton and Toni Frissell commissioned by Vogue and Country Life. This intimate portrait captures the elegant lifestyle of the Montgomerys and the majesty of their beloved home and estate, Ardrossan.

Eating Delancey

Eating Delancey Author Aaron Rezny
ISBN-10 1576877221
Year 2014-11-25
Pages 230
Language en
Publisher Power House Books
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All the foods that were brought to America in the early 20th century by Jews during the great emigration from Europe came to the Lower East Side: knishes, bagels, lox, pastrami, whitefish, dill pickles, kasha, herring (in multiple variations), egg creams and much more. It is an area that continues to undergo rapid change but Eating Delancey hopes to capture forever the Jewish cuisine of the Lower East Side. This a gorgeous collection of photographs of classic Jewish food, with profiles and recipes from classic LES Jewish eateries.

New York in a Dozen Dishes

New York in a Dozen Dishes Author Robert Sietsema
ISBN-10 9780544454316
Year 2015-05-19
Pages 304
Language en
Publisher Houghton Mifflin Harcourt
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A New York food critic's foray through the iconic dishes that define the city, with a recipe for each Fried chicken in Harlem. Pizza in Coney Island. Venturing to out-of-the-way neighborhoods in search of great food has blossomed into a cultural phenomenon, drawing thousands of New York locals and tourists alike. But Robert Sietsema was the original outer-borough food explorer, and he inspired a generation of food lovers to sample ethnic dishes and other cheap eats across the city's five boroughs over his 20 years as restaurant critic at The Village Voice. New York in a Dozen Dishes distills Sietsema's 40 years of eating across the city into a set of essays on dishes from a cross-section of the city's international culinary landscape: a portrait of modern New York through its food. Written with Sietsema's characteristic charm, chapters cover the evolution of fried chicken from women-run cafes in Harlem to hipster joints in Williamsburg, the history of New York-style pizza, and egg fu yung and the endangered "American Chinese" cuisine. Each chapter ends with a recipe.

Savoring Gotham

Savoring Gotham Author Andrew F. Smith
ISBN-10 9780199397020
Year 2015-11-17
Pages 760
Language en
Publisher Oxford University Press
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When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.

Imagining Ichabod

Imagining Ichabod Author Paula Bennett
ISBN-10 0983863245
Year 2016-07-15
Pages 268
Language en
Publisher Bauer and Dean Publishers
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Includes 25 adapted historic recipes.Prompted by a serendipitous visit to a bookstore, an epiphany leads Paula and her husband, Harvey, to southern Maine where they both fall in love with the General Ichabod Goodwin House--affectionately called Old Fields. Built at the end of the eighteenth century, the historic house still has its original nine-over-six windows, early Georgian moldings, and wide-plank painted wood floors. But it was the keeping room with its eight-foot wide, five-foot high hearth that captured their imaginations. After they sign the deed, the author begins to diligently research the house's first inhabitants, taking us back into early American history. Paula's research continues as she undertakes the challenge of furnishing the eight rooms in the original part of the house. Trying to evoke an eighteenth-century atmosphere, Paula and Harvey visit historic house museums and build a library on early American décor. Most helpful were the two inventories the author found in the collection of Goodwin family papers at Dartmouth--those of the first two Goodwins to head Old Fields, a father and son, both named Ichabod.Once the house is furnished, Paula's favorite pastime becomes imagining the lives of those first two Ichabods and their families over 250 years ago, not only their daily routines, but how their lives intertwined with larger historic events that helped shape America. Aside from having a passion for early American history, Paula's avid interest in the culinary arts leads her to research and recreate historic recipes, which are woven throughout the text. Another wonderful addition to this story is the discoveries from the archaeological dig in progress outside their front door. Based on the myriad items unearthed since 2011, many details about the chronology of the property and the house have come to light.This book is for anyone who lives in a historic house; who loves archaeology, early American history, and historic cooking; or for those armchair adventurers who will enjoy the Bennetts journey as they "cultivate a slower, less technology-based existence, cherry-picking from the past" and incorporating those pickings into their twenty-first-century lifestyle.

Knish

Knish Author Laura Silver
ISBN-10 9781611683127
Year 2014-05-06
Pages 300
Language en
Publisher Brandeis University Press
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When Laura Silver's favorite knish shop went out of business, the native New Yorker sank into mourning, but then she sprang into action. She embarked on a round-the-world quest for the origins and modern-day manifestations of the knish. The iconic potato pie leads the author from Mrs. Stahl's bakery in Brighton Beach, Brooklyn, to an Italian pasta maker in New JerseyÑand on to a hunt across three continents for the pastry that shaped her identity. Starting in New York, she tracks down heirs to several knish dynasties and discovers that her own family has roots in a Polish town named Knyszyn. With good humor and a hunger for history, Silver mines knish lore for stories of entrepreneurship, survival, and major deliciousness. Along the way, she meets Minnesota seniors who make knishes for weekly fundraisers, foodies determined to revive the legacy of Mrs. Stahl, and even the legendary knish maker's granddaughters, who share their joie de vivreÑand their family recipe. Knish connections to Eleanor Roosevelt and rap music? Die-hard investigator Silver unearths those and other intriguing anecdotes involving the starchy snack once so common along Manhattan's long-lost Knish Alley. In a series of funny, moving, and touching episodes, Silver takes us on a knish-eye tour of worlds past and present, thus laying the foundation for a global knish renaissance.

The Finkler Question

The Finkler Question Author Howard Jacobson
ISBN-10 9781408812044
Year 2010-08-02
Pages 384
Language en
Publisher A&C Black
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Julian Treslove, a professionally unspectacular former BBC radio producer, and Sam Finkler, a popular Jewish philosopher, writer and television personality, are old school friends. Despite very different lives, they've never quite lost touch with each other - or with their former teacher, Libor Sevcik. Both Libor and Finkler are recently widowed, and together with Treslove they share a sweetly painful evening revisiting a time before they had loved and lost. It is that very evening, when Treslove hesitates a moment as he walks home, that he is attacked - and his whole sense of who and what he is slowly and ineluctably changes.

Straight Up Tasty

Straight Up Tasty Author Adam Richman
ISBN-10 0385344481
Year 2015-05-12
Pages 224
Language en
Publisher Clarkson Potter
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The star of Man vs. Food presents 150 of his own recipes that blend together all of his experiences while traveling around the country, including homemade versions of his favorite road treats as well as totally original recipes that will liven up everyday meals.

Meathead

Meathead Author Meathead Goldwyn
ISBN-10 9780544018501
Year 2016-05-17
Pages 400
Language en
Publisher Houghton Mifflin Harcourt
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The first book to apply the latest scientific research to America’s favorite form of cooking, by the curator of the highly successful website Amazingribs.com, with 175 sure-fire recipes