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The Desserts of New York is the realization of Yasmin Newman's dream to eat her way around New York. In this hybrid recipe-book-meets-travel-journal, Yasmin's mission takes her through the city's vibrant neighborhoods, where a plethora of colorful characters and quintessential New York moments add life to her experience. The 50 recipes that accompany tales of Yasmin's adventure are takes on the city's best desserts – from the number one-voted old-school Jewish chocolate babka to Dominque Ansel's cult favorite, the cronut. Chapters cover Doughnuts, Cookies and Bars; Pastries, Buns and Bites; Cakes, Pies and Puddings; and Created and Plated, and within each chapter readers are offered a guide to the top places to find these types of desserts, along with a brief description of the venue. Think Eat Pray Love meets edgy New York, and prepare yourself for one deliciously cool ride.
**Ina Garten named the Black & White cookie at William Greenberg Desserts the best in New York City** A Slice of Classic New York with Sweet Recipes that Cover Every Craving, from Rugelach to Lemon Bars to Matzoh Walnut Brownies and Coconut Layer Cake William Greenberg Desserts has been a New York City staple for more than seventy years. While maintaining and celebrating the signature recipes, such as the Linzer Tarts and classic Hamantaschen, and, of course, the Black & White cookie, this book will offer new and refreshing recipes as well. The bakery triggers nostalgia in certain generations, but a newer audience is building their own memories with inspiring new flavors—for example, without taking away schnecken and hot cross buns, modern goodies like cake pops, whoopee pies, and rainbow cakes are now available, too! Recipes will include: Honey loaf Chocolate pistachio biscotti Butter pecan sandies Rocky road brownies Raisin scones Chocolate chip pound cake And many more! This cookbook will carry on the tradition Mr. Greenberg started decades ago. It will maintain his legacy by including stories from Mr. Greenberg, as well as longtime customers, and members of the baking team who were trained by Mr. Greenberg himself, and are now teaching the next generation. Not only are original recipes still followed, but that attention to quality that established the bakery's reputation in the 1940s continues to this day. Like other New York icons—Russ & Daughters, Katz's Deli, Nathan's Hot Dogs—the upper east side mainstay has become part of the fabric of the city. The timeless recipes are exactly the type of simple yet immensely satisfying sweets everyone wants. These recipes transcend trends while appealing to modern palates. This book adds a fresh perspective to the bakery and its recipes, while also staying true to the tradition and community its customers have loved for decades.
The creator the the Gramercy Tavern's desserts shares 175 easy-to-prepare recipes for everything from warm raspberry verbena meringue cake to apple tarte tatin.
A large, comprehensive book of the best dessert recipes from The New York Times in every catagory -- so broad and rich, it can become a classic shelf staple
A collection of 140 incredible dessert recipes offers simple, step-by-step instructions and recipes that do not require exotic ingredients, as well as delicious versions of all types of desserts, including chocolate cakes, dessert oups, ice cream, tarts, and more.
A collection of old-fashioned desserts, updated for today's tastes, includes profiles of various chefs, their recollections of favorite desserts, and excerpts from related literature.
For those who have dreamed about furniture-making but have been afraid to pick up a chisel or turn on a tablesaw, Rough Cut Woodworking with Tommy Mac is the answer. Famed woodworker Tommy MacDonald and with WGBH Boston have joined forces to produce a 12-episode television show by the same name. This book features all 12 episodes, which include smaller projects like a Shaker Step Stool to larger undertakings like a Pilgrim Blanket Chest. All 12 traditional style pieces teach fundamental woodworking techniques in Tommy's encouraging and fun style and each features step-by-step instruction with photos, drawings, a materials list and skill-building techniques that focus on the fundamentals of woodworking.
Provides step-by-step instructions for professional baking techniques; covers baking principles, equipment, and ingredients; and includes more than nine hundred recipes as well as tips on baking for special diets.
Offers more than forty basic recipes, plus many variations, for such treats as banana pudding with chocolate sauce and Brazil nut brownies with white chocolate drizzle.
Spotlights Hannah, Marnie, Jessa, and Shoshanna's favorite spots in New York City, in this guided tour of the HBO show's physical and cultural landscape that also includes recipes from NYC bakeries.
A New York Times bestseller and Winner of the James Beard Award: All the best recipes from 150 years of distinguished food journalism—a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, co-founder and CEO of Food52 and former New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread. Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.
When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.
When it comes to Asian desserts, most Americans think of fortune cookies. But, in fact, the Far East is home to a dazzling array of sweets rich with tropical fruits, crunchy nuts, aromatic spices, and, yes, even chocolate. In The Sweet Spot, renowned pastry chef Pichet Ong presents a collection of one hundred recipes for cakes, cookies, pies, tarts, puddings, ice creams, candies, and more. There are traditional Asian desserts with innovative twists, such as Sesame Balls, Mango Sticky Rice, and Almond Tofu, and classic American favorites, like Spiced Coconut Brownies, Banana Cream Pie, and Cream Puffs, livened up with Asian ingredients and cooking techniques. Eschewing the heavy use of butter and sugar, Ong instead highlights the vibrant flavors of Asia—jasmine, lychee, orange blossom water, passion fruit, yuzu, mangosteen, and sesame, to name just a few. And despite the complexity of flavors and textures, all of the recipes are easy enough to make in home kitchens, requiring minimal effort for maximum results. Dazzle dinner-party guests with elegant showstoppers—Thai Tea White Chocolate Tart, Coconut Cream Pie with Toasted Jasmine Rice Crust—or delight the family with simple weeknight treats—Pomegranate Sherbet, Ginger Oatmeal Raisin Cookies. The Sweet Spot includes lush color photographs of almost all of the finished dishes, and a foreword from legendary restaurateur and chef Jean-Georges Vongerichten. Savory Asian cuisine has been popular in America for years. Now it's time to embrace the enticing range of exotic desserts.
The essential guide for ice cream lovers everywhere.
Whether you're a lifelong New Yorker or you're visiting for the first time, when you're in the Big Apple you're in food heaven - a nosher's paradise where you can find the freshest and most authentic foods of any cuisine in the world, from steaming soup dumplings to Persian Kebabs, Moroccan tagines, Chinese bubble tea, Senegalese ginger beer, Colombian cholados, kosher focaccia bread, the freshest Italian cheeses, Guyanese roti and more! In this thorough and user-friendly book, passionate New York food guide Myra Alperson takes readers on her popular tours around town. Organized by borough and divided into easy-to-follow walks -- each of which can be done in an afternoon -- she points readers to the best ethnic restaurants, cafes, bakeries, tea houses, take-out stores, specialty shops, produce stands, supermarkets, and other food hot spots. From generations-old favorites to vibrant newcomers, the delicious discoveries and include the best: - Indian, Greek, Brazilian, Cuban, Romanian, Irish, Chinese, Afghan and Thai spots in Queens - Italian, Kosher, Caribbean, Polish, Scandinavian, Russian and Moroccan delights in Brooklyn - Chinese, West African, Soul Food, Mexican, Dominican, Korean and Turkish finds in Manhattan - Sicilian, Albanian, Jamaican and Cambodian delights in the Bronx - And much more. You'll also discover: New York's last authentic beer garden * where to buy Chilean hot dogs and Brazilian pizza* the newest wave of Egyptian markets * the last Kosher market in Brighton Beach and the only Norwegian market in New York City * fun and delectable side trips * vegetarian and kid-friendly finds * cultural information for each neighborhood, along with info on the best parks, museums, gift shops, and bookstores. Complete with subway, bus, and car directions along with detailed maps of each neighborhood covered, Nosh New York turns an afternoon in the city into a delicious food adventure.
An accomplished pastry chef shares the secrets of her profession as she shows home bakers how to re-create some of her signature specialty desserts, with nearly one hundred recipes for Chocolate Raspberry Torte, Caramel Nut Cake, Double Coconut Custard Cups, and other treats, along with advice on basic baking techniques, ingredients, and more.

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