New York in a Dozen Dishes

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9780544454316: New York in a Dozen Dishes
Review:

"A big, fat, juicy slice of what makes New York City the greatest city in the world--by the dean of food critics, the ONE guy who's bothered to hunt down the very best wherever it might be. Sietsema KNOWS what's good. When you visit a city, you should always ask yourself, 'What do they do that's better than everywhere else? What's special? Iconic? Unmissable?' If you're talking New York, the answers are here."--Anthony Bourdain "Nobody knows--or appreciates--New York restaurants better than Robert Sietsema. But this wonderful book is not really about food; it's an entirely new way to see this city. If you live in New York, or ever plan to visit, you need this book."--Ruth Reichl "Robert Sietsema knows New York restaurants on an almost molecular level. In "New York in a Dozen Dishes," we get to see him sequence the DNA."--Jonathan Gold ""New York in a Dozen Dishes "is the culmination of a lifetime of culinary discovery. There's a valuable history represented in every stand-alone chapter, each one worth the cover price. If you don't live in New York, you'll be planning a trip to discover the city's food through Sietsema's eyes. You'll get hooked by the pastrami chapter, but stick around f or the barbecue brisket."--Daniel Vaughn, author of "The Prophets of Smoked Meat: A Journey Through Texas Barbecue "and Barbecue Editor of "Texas Monthly" "Sure, "New York in a Dozen Dishes "is a tour de force that shows Sietsema's unrivaled knowledge of the city from tip to tail and back and forth through time. But that's not the reason to buy it. You'll do that because Robert has written the book in a style that puts you in a seat across the table from him in some out-of-the way restaurant while he holds court. The rhythm of his writing is hypnotic; he makes Senegalese geography seem approachable and he blazes through Chinese-American history as breezily as most guys talk about last night's game. There's an intimacy, an honest humor, and--what I feel is Robert's true superpower--a contagious enthusiasm that makes this book a pleasure craft ripping a wide wake through a turgid sea of food history books."--Peter Meehan, editor of "Lucky Peach"

From the Publisher:

A New York foods 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 neighbourhoods 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 TheVillage Voice. New York in a Dozen Dishes distils Sietsema's 40 years of eating across the city into a set of essays on dishes from 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.

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Sietsema, Robert
Editorial: HOUGHTON MIFFLIN, United States (2015)
ISBN 10: 0544454316 ISBN 13: 9780544454316
Nuevos Tapa dura Cantidad: 10
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Descripción HOUGHTON MIFFLIN, United States, 2015. Hardback. Estado de conservación: New. 206 x 136 mm. Language: English . Brand New Book. A New York foods 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 neighbourhoods 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 TheVillage Voice. New York in a Dozen Dishes distils Sietsema s 40 years of eating across the city into a set of essays on dishes from 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. Nº de ref. de la librería AA99780544454316

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Sietsema, Robert
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Descripción Houghton Muffin Hartcourt Trade. Estado de conservación: New. Brand New. Nº de ref. de la librería 0544454316

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Sietsema, Robert
Editorial: HOUGHTON MIFFLIN, United States (2015)
ISBN 10: 0544454316 ISBN 13: 9780544454316
Nuevos Tapa dura Cantidad: 10
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Descripción HOUGHTON MIFFLIN, United States, 2015. Hardback. Estado de conservación: New. 206 x 136 mm. Language: English . Brand New Book. A New York foods 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 neighbourhoods 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 TheVillage Voice. New York in a Dozen Dishes distils Sietsema s 40 years of eating across the city into a set of essays on dishes from 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. Nº de ref. de la librería AA99780544454316

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Sietsema, Robert
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Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97805444543160000000

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Sietsema, Robert
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ISBN 10: 0544454316 ISBN 13: 9780544454316
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Descripción Houghton Mifflin Harcourt. Hardcover. Estado de conservación: New. 0544454316 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Nº de ref. de la librería 17401923

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Sietsema, Robert
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Descripción Houghton Mifflin, 2015. HRD. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería H8-9780544454316

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Sietsema, Robert
Editorial: Houghton Mifflin
ISBN 10: 0544454316 ISBN 13: 9780544454316
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Descripción Houghton Mifflin. Hardback. Estado de conservación: new. BRAND NEW, New York in a Dozen Dishes, Robert Sietsema, A New York foods 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 neighbourhoods 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 TheVillage Voice. New York in a Dozen Dishes distils Sietsema's 40 years of eating across the city into a set of essays on dishes from 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. Nº de ref. de la librería B9780544454316

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Sietsema, Robert
Editorial: Houghton Mifflin Harcourt (2015)
ISBN 10: 0544454316 ISBN 13: 9780544454316
Nuevos Tapa dura Cantidad: 1
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Descripción Houghton Mifflin Harcourt, 2015. Estado de conservación: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: In thirteen essays (a baker's dozen) covering distinctive dishes from a cross-section of New York City's cultural makeup, veteran food journalist Robert Sietsema explores how foods from around the world arrived, commingled, and became part of the city's culinary identity. Sietsema writes from personal experience as a restaurant critic eating in thousands of restaurants across five boroughs (and New Jersey) over the span of multiple decades; each chapter ends with a recipe. Nº de ref. de la librería ABE_book_new_0544454316

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Sietsema, Robert
ISBN 10: 0544454316 ISBN 13: 9780544454316
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Descripción Hardcover. Estado de conservación: New. 135mm x 203mm x 25mm. Hardcover. A New York foods 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 neighbou.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 240 pages. 0.417. Nº de ref. de la librería 9780544454316

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Sietsema, Robert
Editorial: Houghton Mifflin 2015-05-22, Boston (2015)
ISBN 10: 0544454316 ISBN 13: 9780544454316
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Descripción Houghton Mifflin 2015-05-22, Boston, 2015. hardback. Estado de conservación: New. Nº de ref. de la librería 9780544454316

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