Arthur Schwartz's New York City Food

An Opinionated History and More Than 100 Legendary Recipes
by Arthur Schwartz, photographs by Chris Callis

Arthur Schwartz is the perfect tour guide for this fascinating culinary journey through all five boroughs of the multicultural food capital of the world. Schwartz’s book, which won the IACP Award for Cookbook of the Year in 2005, is now available in an affordable paperback edition chock-full of fascinating lore about New York City restaurants, bakeries, gourmet shops, chefs, and foodies, along with more than 100 recipes for American classics that either originated or were perfected in New York: Manhattan clam chowder, eggs benedict, Lindy’s cheesecake, egg creams, Delmonico potatoes, and more.

Schwartz takes readers back to Delmonico’s, the Colony, and the Horn & Hardart Automats and other landmarks of New York’s culinary history. Whether revealing how an obscure dish known as Omelet Surprise was transformed into Baked Alaska, investigating why some Jewish restaurants came to be known as Roumanian steakhouses, or instructing readers on the way to bake a molten chocolate minicake worthy of Jean-Georges Vongerichten, Arthur Schwartz’s New York City Food is the ideal dining companion.

 “There is no other book like this because only Arthur Schwartz could write it. He is the foremost authority on eating and cooking in New York City. We give Arthur a perfect 30 for funny stories, historical insights, and delicious recipes that work.” –Tim and Nina Zagat

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