Food and the City
Douban
New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It
Ina Yalof
overblik
ABOUT THE BOOK
FOOD AND THE CITY is a fascinating oral history from an unforgettable gallery of New Yorkers who embody the city's culinary heart and soul. It is full of delicious insights, inspiring stories, and singular anecdotes that together paint a vibrant picture of metropolitan food culture. Here,
Dominique Ansel explains what great good fortune led him to make the first Cronut
Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, recounts her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel
Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York's Indisputable Chinese Food Maven
Old schoolers like David Fox, third generation owner of Fox's U-bet syrup, and the outspoken Upper West Side butcher “Schatzie” - to new kids on the block like Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines share their exhilarating, moving and motivating stories
http://www.inayalof.com/food-and-the-city/
