Food and the City

Food and the City

New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It

Book - 2016
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In Food and the City, Ina Yalof takes us on an insider's journey into New York's food scene alongside the men and women who call it home. From old-schoolers such as 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 including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis.
Publisher: New York : G.P. Putnam's Sons, [2016]
Copyright Date: ©2016
ISBN: 9780399168925
Characteristics: xviii, 364 pages : illustrations ; 24 cm
Call Number: 394.12097 YAL


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Jun 20, 2016

Yalov is an oral historian whose previous works have tackled medicine, science, religion, and happiness. Now she tackles the New York City food scene from "front of the house" to "back of the house" with stops at suppliers, food vendors, and non-restaurant venues along the way. Each story starts with the author's brief biography of the person being interviewed and then continues in the subject's own words. An appendix called the The Kitchen Brigrade details the "chain of command" in any commercial kitchen from Executive Chef to Communard, the individual who prepares the family meal for the kitchen staff. The glossary explains cooking terms, many of which originated with the French. An interesting glimpse into an ever-changing world.


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