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 by Ina Yalof download ebook FB2, MOBI
9780399168925 English 0399168923 "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 oSchatzieo to new-kids-on-the-block including Patrick Collins, sous chef atThe Dutchand 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.", 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. ", A unique look behind the curtain at some of New York s most famous eateries, from Dominique Ansel Bakery to Momofuku to Zabar s to the halal truck on the corner of 53rd and Sixth Avenue and so many in between. New York is the city that never stops eating. From world-class restaurants to the local pizza joint, tourists and native New Yorkers alike flock to the establishments that make the city a global culinary powerhouse. In FOOD AND THE CITY, Ina Yalof sits down with the men and women who form New York s gastronomic backbone, from chefs and restaurant owners to suppliers, line cooks, oyster shuckers, food truck proprietors, and more. These culinarians share the personal histories that brought them to their current endeavors, the moments that changed the course of their careers, the real goings-on in the kitchen and in the back office, and their secrets for success in one of the toughest markets in the world. This oral history is full of unexpected moments that will appeal to everyone, from amateurs, to veteran cooks, to those who simply love to eat. FOOD AND THE CITY is a carefully constructed tour that reads like a conversation with some of the most celebrated stars in the business. In their own words, these chefs and entrepreneurs reveal the many faces of the city that they all call home.", An unprecedented 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. 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., No Marketing Blurb
9780399168925 English 0399168923 "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 oSchatzieo to new-kids-on-the-block including Patrick Collins, sous chef atThe Dutchand 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.", 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. ", A unique look behind the curtain at some of New York s most famous eateries, from Dominique Ansel Bakery to Momofuku to Zabar s to the halal truck on the corner of 53rd and Sixth Avenue and so many in between. New York is the city that never stops eating. From world-class restaurants to the local pizza joint, tourists and native New Yorkers alike flock to the establishments that make the city a global culinary powerhouse. In FOOD AND THE CITY, Ina Yalof sits down with the men and women who form New York s gastronomic backbone, from chefs and restaurant owners to suppliers, line cooks, oyster shuckers, food truck proprietors, and more. These culinarians share the personal histories that brought them to their current endeavors, the moments that changed the course of their careers, the real goings-on in the kitchen and in the back office, and their secrets for success in one of the toughest markets in the world. This oral history is full of unexpected moments that will appeal to everyone, from amateurs, to veteran cooks, to those who simply love to eat. FOOD AND THE CITY is a carefully constructed tour that reads like a conversation with some of the most celebrated stars in the business. In their own words, these chefs and entrepreneurs reveal the many faces of the city that they all call home.", An unprecedented 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. 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., No Marketing Blurb