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From the Publisher
New York Capital of Food
A treasure trove of delicious recipes, fabulous images and beautiful stories interwoven throughout the five chapters; Cafes and Coffee Shops, Central Park Picnic, Capital of Food, Melting Pot and Rooftop Bars.
New York – Always a Good Idea
New York, one of the world’s great cities, is a melting pot of cultures. Few other cities are as international and diverse as the Big Apple.
If you can make it here, you can make it everywhere! The city’s many different cultures and nationalities are a mirror of the various waves of immigration throughout American history. And New York’s culinary influences, ranging from hot Asian stir-fried noodles to spicy Mexican burritos and Jewish shakshuka, are just as multicultural and fascinating as its people.
New York Capital of Food is the third cookbook that we dedicate to this melting pot on the Hudson River, this true treasure trove of delicious recipes, fabulous images and beautiful stories. We love this city and its diversity, which makes it a place like no other.
Do you know the Duke Ellington song Take the A Train? This jazz classic is a hymn to New York’s oldest subway, line A, and we have taken it as our inspiration for exploring the city’s multi-faceted culinary delights. Join us on our tour of discovery – this is the taste of New York!
Start your day with something sweet from one of the almost endless number of coffee shops. Take some time out for a picnic in the verdant oasis that is Central Park.
Relax over a sumptuous dinner in one of the city’s best restaurants, anywhere between the Upper West Side and Greenwich Village. And by all means stop to explore the lively neighbourhoods of Little Italy and Chinatown, setting yourself adrift in the hustle and bustle, exotic scents and special flair of these two unique pockets of New York.
End your day with a bird’s eye view of this incomparable city, perhaps over a cool Long Island Iced Tea in one of New York’s trendy rooftop bars.
Join us on our trip to New York, the world’s capital of food and culinary delights. The route is up to you.
Lisa Nieschlag and Lars Wentrup
Blueberry & cream cronuts
Cauliflower bacon hand pies
Greek lentil salad
Sweet potato & kale frittata
T-bone steak with potato wedges
Thai salad with peanuts, ginger, lime and chilli
Pierogi with sauerkraut and mushrooms
Spicy burritos with mince, avocado and beans
Ham & Cheese Muffins
Muffins don’t need to be sweet. This savoury version makes a great addition to any picnic. If you prefer vegetarian muffins, simply leave out the ham or increase the amount of corn and parmesan by 50 g (2 oz) each.
This soup recipe is a nod to New England clam chowder, a true classic of American cooking made from succulent clams, as the name suggests. In this recipe, hearty pancetta meets sweet corn in a combination that is just as rich in flavour as the original.
Shakshuka is a Jewish egg dish from Northern Africa that is usually served for breakfast. It goes very well with the onion bialys from page 78. If you prefer to keep things simple, serve shakshuka with toasted flatbread or white bread instead.
Jambalaya comes from the Cajun cuisine of the southern states of the US. This stew is traditionally made with rice, vegetables, chicken, seafood and chilli. We have opted for a vegetarian version that still celebrates the holy trinity of jambalaya: onions, mild green capsicum and celery.
Ham & Cheese Muffins