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New York Sweets : A Sugarhound's Guide to the Best Bakeries, Ice Cream Parlors, Candy Shops, and Other Emporia of Delicious Delights by Susan Meisel (2013, Hardcover)

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About this product

Product Identifiers

PublisherRizzoli International Publications, Incorporated

ISBN-100847839613

ISBN-139780847839612

eBay Product ID (ePID)154431488

Product Key Features

Book TitleNew York Sweets : A Sugarhound's Guide to the Best Bakeries, Ice Cream Parlors, Candy Shops, and Other Emporia of Delicious Delights

Number of Pages192 Pages

LanguageEnglish

TopicCourses & Dishes / Confectionery, Food, Lodging & Transportation / Restaurants, Courses & Dishes / Desserts, United States / Northeast / Middle Atlantic (NJ, NY, Pa)

Publication Year2013

IllustratorYes

GenreTravel, Cooking

AuthorSusan Meisel

FormatHardcover

Dimensions

Item Height0.9 in

Item Weight30.8 Oz

Item Length8.3 in

Item Width8.4 in

Additional Product Features

Intended AudienceTrade

LCCN2012-950105

Dewey Edition23

Reviews"So enticing are the guilty pleasures in New York Sweets that is seems possible to put on a few pounds just by sampling the lavish photographs and piquant text." ~ New York Times

Dewey Decimal647.957471

SynopsisA tour of the city's best dessert-makers, complete with recipes. The Big Apple is a city of sweets. Think about all the classic desserts that were made famous here: cheesecake, black-and-white cookies, the Broadway milkshake. Visitors from around the world make pilgrimages to bastions of butter and flour such as Magnolia, Ferrara, and City Bakery. And today there is a renaissance of young sugar-minded artisans who are crafting exquisite confections with fair-trade chocolate, organic gelato, and sea-salt caramel--many coming out of Brooklyn, and selling from street trucks. Paging through New York Sweets is like walking through a candy shop, where the design and packaging is often as beautiful as the desserts themselves. The book also functions as an inspired gastronomic tour guide--one skewed toward plenty of breaks for sweets. Each chapter walks through a different neighborhood, giving a sense of the melting pot of flavors that can be found only in New York--from apple strudel and baklava to turron and zabaglione. The recipes reveal the secret techniques behind such delights as Cherry Brownies (Baked), Crack Pie (Milk Bar), Icebox Pie (Billy's), Macarons (Payard), and Cr me Br l e Doughnuts (Doughnut Plant). As in other realms of culture, so many trends start in New York. This book gives the scoop on all the treats that everyone is buzzing about., A tour of the city's best dessert-makers, complete with recipes. The Big Apple is a city of sweets. Think about all the classic desserts that were made famous here: cheesecake, black-and-white cookies, the Broadway milkshake. Visitors from around the world make pilgrimages to bastions of butter and flour such as Magnolia, Ferrara, and City Bakery. And today there is a renaissance of young sugar-minded artisans who are crafting exquisite confections with fair-trade chocolate, organic gelato, and sea-salt caramel--many coming out of Brooklyn, and selling from street trucks. Paging through New York Sweets is like walking through a candy shop, where the design and packaging is often as beautiful as the desserts themselves. The book also functions as an inspired gastronomic tour guide--one skewed toward plenty of breaks for sweets. Each chapter walks through a different neighborhood, giving a sense of the melting pot of flavors that can be found only in New York--from apple strudel and baklava to turron and zabaglione. The recipes reveal the secret techniques behind such delights as Cherry Brownies (Baked), Crack Pie (Milk Bar), Icebox Pie (Billy's), Macarons (Payard), and Crème Brûlée Doughnuts (Doughnut Plant). As in other realms of culture, so many trends start in New York. This book gives the scoop on all the treats that everyone is buzzing about.

LC Classification NumberTX907.3