This 25th Ann'y. Special Ed. of On the Town in NY celebrates the endearing history of how New Yorkers have been fed & watered over the years. New Yorkers used any occasion, from the arrival of a foreign dignitary to the dec. of war, to celebrate with food & drink. As the 19th cent. progressed, there arose the Grand Hotel, immigrant boarding house, ice cream parlor, oyster cellar, beer hall, pleasure garden, theatrical haunt, lobster palace, & greasy spoon of every description. The food & bev. industry changed to take advantage of the changing social fabric following the turbulent '60s. Includes 50 b&w illus., menus from gala events & box lunch specials, & 16 pages of color photos & illus.
Beginning with the simplest eateries and foods and culminating with the emergence of a genuinely American way of fine dining, Repast takes readers on a culinary tour of early-twentieth-century restaurants and dining. The innovations introduced at the time--in ingredients, technologies, meal service, and cuisine--transformed the act of eating in public in ways that persist to this day. Illustrated with photographs from the time as well as color plates reproducing menus from the New York Public Library's Buttolph Menu Collection.
In 1919, the United States made its boldest attempt at social reform: Prohibition. This "noble experiment" was aggressively promoted, and spectacularly unsuccessful, in New York City. In the first major work on Prohibition in a quarter century, and the only full history of Prohibition in the era's most vibrant city, Lerner describes a battle between competing visions of the United States that encompassed much more than the freedom to drink.
A rising star in the food world, Michael Psilakis is co-owner of a growing empire of modern Mediterranean restaurants, and one of the most exciting young chefs in America today. In How to Roast a Lamb, the self-taught chef offers recipes from his restaurants and his home in this, his much-anticipated first cookbook.Ten chapters provide colorful and heartfelt personal essays that lead into thematically related recipes. Gorgeous color photography accompanies many of the recipes throughout.Psilakis's cooking utilizes the fresh, naturally healthful ingredients of the Mediterranean augmented by techniques that define New American cuisine. Home cooks who have gravitated toward Italian cookbooks for the simple, user-friendly dishes, satisfying flavors, and comfortable, family-oriented meals, will welcome Psilakis's approach to Greek food, which is similarly healthful, affordable, and satisfying to share any night of the week.
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