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Da Silvano Cookbook
Features 120 recipes from the New York restaurant along with personal anecdotes celebrating the joy of cooking elegant meals.
The Way We Ate
Take a trip back in time through the rich culinary tradition of the last American century with more than 100 of the nation's top chefs and food personalities.
The Restaurant Diet
“I know of no other book that offers its readers the opportunity to learn how to remain healthy without giving up the pleasure that dining out brings.” —Monty Preiser, veteran food & wine writer This is the ultimate guide for people who want to dine out guilt-free! In The Restaurant Diet, author Fred Bollaci, who lost 150 pounds from 330: • Teaches readers how to read a menu • Explains how to ask important questions of the restaurant staff • Gives guidance on how to have food customized to your dietary needs • Provides insights into converting this into healthy eating at home As Fred teaches readers how to eat out and lose weight, he reveals the real secret: It’s not about pr...
Epicurean Rendezvous
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Death Never Sleeps
"A story of murder, betrayal and love with twists and turns that as a professional detective even I didn't expect... A Must Read! E.J. Simon is the real deal." VITO COLUCCI, JR., author of the true crime book, "Rogue Town, A City Under the Stranglehold of Organized Crime" "This reader white-knuckled her way from start to finish. Simon is a master at the game of suspense. A page-turner at its best that left me begging for more." JUDITH MARKS-WHITE, author of "Seducing Harry" and "Bachelor Degree" "DEATH NEVER SLEEPS... will make you ponder the technology suturing our lives. You will also question where life ends, and where death begins." MARK RUBINSTEIN, author of "Mad Dog House" and "Love Go...
How Italian Food Conquered the World
Not so long ago, Italian food was regarded as a poor man's gruel-little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. The book begins with the Greek, Roman, and Middle Eastern culinary traditions before the boot-shaped peninsula was even called "Italy," then takes readers on a journey through Europe and across the ocean to America alongside the poor but hopeful Italian immigrants who slowly but surely won over the hearts and minds of Americans by way of their stomachs. Featuring evil villains ...
Mangia!
Finding the best fresh and smoked mozzarella or a pizzeria that has been "certified" by the Italian government for serving "la vera pizza Napoletana" is easy with this definitive guide to Italian food in New York City. Written by a food and wine critic who has searched all over New York for the best Italian food, this book tracks down the best Italian cuisine in all five boroughs. With 150 entries, 20 recipes, and chapters on wine, olive oil, cheese, and pasta, the gap in the array of food guides to New York City is substantially filled.
New York Magazine
New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
New York
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