Williams-Sonoma Foods of the World: New York

by Carreno, Carolynn

• ISBN13: 9780848730055
• ISBN10: 0848730054
• Format: Hardcover
• Copyright: 2005-05-01
• Publisher: Oxmoor House

Summary

Known as much for its pizza, bagels, and baklava as for its dazzling restaurants, New York has always inspired culinary heights. Williams-Sonoma New York, which includes recipes such as Puerto Rican Black Bean Soup, New York Cheesecake, and more sophisticated fare like Polenta Crostini with Chanterelles, is a celebration of the big apple and its favorite foods.

Table of Contents

Introduction
Culinary History	p. 8
Contemporary Cuisine	p. 11
Dining Out	p. 13
Markets	p. 17
Flavors of New York City	p. 21
Map of New York City	p. 30
Best of New York
Bakeries and Bagel Shops	p. 34
Delicatessens	p. 40
Street Food	p. 44
Pizza	p. 48
Bars and Cocktails	p. 52
Trendsetters	p. 56
Artisanal Cheese	p. 60
Reference
Glossary	p. 185
Ingredient Sources	p. 187
Index	p. 188
Acknowledgments and Photography Locations	p. 191
Recipes
Appetizers and Small Plates
Neirloom Tomato Tarts with Goat Cheese	p. 69
Spinacr and Feta Rolls	p. 70
Sauteed Foie Gras with Caramelized Onions and Grapes	p. 73
Clams Casino	p. 74
Spicy Sesame Noddles	p. 77
Bay Scallops with Pangetta, Radiccmio, and Pesto	p. 78
Gravlax with Mustard-Dill Sauge	p. 81
Shrimp with Citrus Aioli and Radigghio and Endive Slaw	p. 82
Buffalo Wings	p. 85
Polenta Crostini with Chanterelles	p. 86
Soups and Salads
Mannattan Glam Chowder	p. 93
Lobster and Avocado Salad	p. 94
Mixed Green Salad with Beets, Green Beans, and Goat Cheese	p. 97
Curan Black Bean Soup	p. 98
Truffled Waloorf Salad	p. 101
Beef, Beet, and Cabbage Borscht	p. 102
Iceberg Wedges with Glue Cheese Dressing	p. 105
Gnigken Matzo Ball Soup	p. 106
Butternut Soursn and Apple Soup with Fried Sage	p. 109
Main Courses
New York Steak With Beer-Battered Onion Rings	p. 115
Long Island Ouck with Orange Sauce	p. 116
Pork Braised in Riesling with Apple-Quince Compote	p. 119
Veal Milanese	p. 120
Beef Brisket with Sweet Potatoes and Prunes	p. 123
Risotto with Peas, Morel Mushrooms, and Ramps	p. 124
Sauteed Calf's Liver with Mustard-Smallot Sauce	p. 127
Butterflied Cnicken with Ierusalem Articnoke and Gelery Root Puree	p. 128
Herb-Crusted Ragk of Lamb with Shell Bean Ragout	p. 131
Soft-Shelled Crabs with Romesco Sauce	p. 132
Skate with Mustard Butter	p. 135
Sared Ziti with Sausage Eggplany, and Peas	p. 136
Burgers with Onion Iam	p. 139
Miso-Marinated Black God	p. 140
Side Dishes
Potato, Fennel, and Three-Cheese Gratin	p. 147
Creamed Swiss Chard	p. 148
Maple-Caramelized Root Vegetables	p. 151
Zucchini With Toasted Almonds and Pecorino Romano	p. 152
Broccoli Rabf with Roasted Garlic	p. 155
Brussels Sprouts with Bacon Vinaigrette	p. 156
Long Island Succotasn Salad	p. 159
Roasted Cauliflower, Sicilian Style	p. 160
Desserts
New York Cheesecake	p. 167
Noney-Poacned Quinces with Fresh Ricotta and Pistachios	p. 168
Strawberry-Rnubarb Crisp with Buttermilk Ice Crea	p. 171
Blueberry Sorbet and Ice Cream with Brown Sugar Cookies	p. 172
Baana-Walnut Bread Pudding	p. 175
Profiteroles with Malted Ice Gream and Bittersweet Chocolate Sauce	p. 176
Devil's Food Cupcakes with Vanilla Buttercream	p. 179
Rustic Apple Tart	p. 180
Sweet Potato Pie with Maple Whipped Cream	p. 183
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