New York in a Dozen Dishes, by Robert Sietsema
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New York in a Dozen Dishes, by Robert Sietsema
Best PDF Ebook New York in a Dozen Dishes, by Robert Sietsema
Join New York City’s most intrepid eater—Robert Sietsema, pioneer of outer-boroughs dining—in an urban adventure like none other. Through essays on the city’s defining dishes, some familiar, others obscure, Robert paints a portrait of New York’s food landscape past and present, and shares a life spent uncovering the delicious foods of the five boroughs. Gobble up a century of New York pizza, from the coal-fired pies of a thriving Little Italy to the slice joints of a burgeoning rock ’n’ roll East Village. Discover Katz’s Delicatessen as Robert did, on a foray into the hardscrabble Lower East Side of the 1970s. Take Robert’s hand and he’ll bring you through the Mexican taquerias of Bushwick—with their papalo leaves and piled-high sandwiches—then visit the underground Senegalese dining scene hidden in plain sight in 1990s Times Square. See the evolution of New York fried chicken from Harlem’s spare, ancient style to the battered-and-brined birds of hipster Brooklyn. Hunt with Robert for Hangtown fry and a vanishing Chinese-American cuisine, and follow him as he ferrets out the city’s most elusive foods, including the Ecuadorian guinea pig.
New York in a Dozen Dishes, by Robert Sietsema- Amazon Sales Rank: #494803 in Books
- Brand: Sietsema, Robert
- Published on: 2015-05-19
- Released on: 2015-05-19
- Original language: English
- Number of items: 1
- Dimensions: 8.00" h x .90" w x 5.31" l, 1.00 pounds
- Binding: Hardcover
- 304 pages
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
About the Author Award-winning food writer Robert Sietsema has inspired generations to explore the wealth of dining options across the five boroughs of New York City. The restaurant critic for the Village Voice from 1993 to 2013, and a current restaurant critic at Eater.com, he also speaks widely about food and contributes to The New York Times, Lucky Peach, and elsewhere.
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Most helpful customer reviews
6 of 6 people found the following review helpful. Black and white cookies, pizza, cuy, cheb, and some other pegs for writing about New York restaurant food past and present By Jessica Weissman Robert Sietsema, longtime food critic for the Village Voice and ever longertime food writer and obsessive, has found an interesting peg for writing about food in New York. He picked a dozen representative New York dishes plus one dessert and investigated each one. He reviews the history of the food in New York and his personal history with the food (sometimes fascinating as in his story about finding and eating cheb in Senegal, sometimes far less so), lists and describes some places to get the food, and provides a recipe. The recipes are not always useful, but they are always instructive.Among the dozen foods are some obvious (pizza), some less so (pambazo), and some puzzling (cuy). But a food you can't really get is perfectly representative of New York. His goal isn't to give a broad spectrum of New York dining, but to present a range of interesting foods as a peg for exploring the city's food. Of course some of the restaurants (joints) mentioned will be closed by the time the book is published or the time you read it. That's life in the big city, or in its restaurant world.The question is whether Sietsema makes the journey interesting and worth your time. I'd say so, mostly. He didn't convince me that every one of his chosen dishes was worth my trouble finding, but he is, simply, good at writing about food.As usual, know what to expect of the book and you won't be disappointed.
3 of 4 people found the following review helpful. Leave your assumptions at the door By Knits in Tardis I wanted to pigeonhole this book. I'm something of a fan of restaurant veterans and restaurant critics who write, and can tell you that this is nothing like "Garlic and Sapphires" or "Kitchen Confidential". If you live in NY, there will certainly be enough stuff from your own back yard to grab you, and if you're an armchair tourist, the author will escort you not only around New York but to various far-flung international locales, returning home to see if the cuisine in his little corner of heaven does justice to the originals.And then, sometimes, follow up with his own recipe. These recipes, to my mind, are the weakest part of the book - generally unattributed and generally unexceptional. In the contemporary era of food writing, the only thing a physical book (or ebook) has to offer is curation, and in Sietsema's case, these are just recipes much like any other you might find on Food52 or Epicurious.The digressions and personal memoirs that - well, really pretty much dominate this book - are bound to be hated by some, but I found them to be the most engaging part of the narrative. A chapter on Cuy (Guinea Pig, big in parts of Central America) was fall-down funny, culminating in the internetz (okay, Twitter's) hysterical reaction to the dramatic - erm - presentation of this exotic delicacy. The chapter on organ meats made a similar foray into dark humor, although the mention of Brains Marsala had me hoping against hope that we'd be talking a little about zombies. (Spoiler alert: this - sadly - was not to be.)If I ever any time soon find myself lost in Manhattan, or even suburban New Jersey, I hope I'll have this book on hand. But it's a pretty satisfactory ride, as is, to an armchair tourist like myself. Maybe not enough here, actually, is about specific restaurants in New York which serve these twelve dishes, but I guess the point was never to have us drooling in full-fetish-thrall over the creations of one specific chef or another, so much as the gustatory melting pot that is NYC (and "Joisey"), and the trip world cuisines took from their homeland to one's author's doorstep.
3 of 4 people found the following review helpful. Not what I expected but fun anyway...equal parts memoir, travelogue and yes, food. By Quickbeam I was born and raised in the "New York Metropolitan area" otherwise known as New Jersey. New York to me means food: great pizza, American style Chinese food, pastrami and steaks. Sietsema covers most of these. You learn some history, facts about the author and then get some terrific recipes. 6 out of the 12 main foods I had never heard of or eaten. These mostly are international dishes and you learn about their origins. These were less interesting parts of the book for me, mostly because I had no frame of reference.My favorite chapters were first and last. The pizza discussion well defined what is so good and unique about NY pizza. Just try and find anything close in WI! The final chapter is about the beloved black and white cookie. The fact that the author engages in complex discussions about this cookie made my heart glad. I made the recipe he included and it does indeed turn out a very fine B&W.This is a great book for ex-pats as well as anyone wanting to understand NY food culture. It made for light fun reading.
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