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Author: Bruce Beck
Publisher: Dutton Adult
Published: 1989
Total Pages: 404
ISBN-13: 9780525247739
DOWNLOAD EBOOKDirect from the fish's mouth comes the only book ever authorized by that colorful old institution--the largest wholesale fish market in the Americas--written by a distinguished cookbook writer with the cooperation of the market's wholesalers. Illustrated.
Author: Jonathan H. Rees
Publisher: Columbia University Press
Published: 2022-11-01
Total Pages: 197
ISBN-13: 0231554621
DOWNLOAD EBOOKThe Fulton Fish Market stands out as an iconic New York institution. At first a neighborhood retail market for many different kinds of food, it became the nation’s largest fish and seafood wholesaling center by the late nineteenth century. Waves of immigrants worked at the Fulton Fish Market and then introduced the rest of the city to their seafood traditions. In popular culture, the market—celebrated by Joseph Mitchell in The New Yorker—conjures up images of the bustling East River waterfront, late-night fishmongering, organized crime, and a vanished working-class New York. This book is a lively and comprehensive history of the Fulton Fish Market, from its founding in 1822 through its move to the Bronx in 2005. Jonathan H. Rees explores the market’s workings and significance, tracing the transportation, retailing, and consumption of fish. He tells the stories of the people and institutions that depended on the Fulton Fish Market—including fishermen, retail stores, restaurants, and chefs—and shows how the market affected what customers in New York and around the country ate. Rees examines transformations in food provisioning systems through the lens of a vital distribution point, arguing that the market’s wholesale dealers were innovative businessmen who adapted to technological change in a dynamic industry. He also explains how changes in the urban landscape and economy affected the history of the market and the surrounding neighborhood. Bringing together economic, technological, urban, culinary, and environmental history, this book demonstrates how the Fulton Fish Market shaped American cuisine, commerce, and culture.
Author: Joe Gurrera
Publisher:
Published: 2018-07-03
Total Pages: 256
ISBN-13: 9780692078587
DOWNLOAD EBOOKIn his debut cookbook, Joe Gurrera, one of New York's most-beloved fishmongers, and owner of the prestigious Citarella markets is on a mission to show us how easy it is to cook seafood. Customers tell Joe again and again that they're afraid to cook fish. They don't know how to buy it, handle it, or prepare it. Enter JOE KNOWS FISH. This book is a roadmap for novices looking to learn the basics of sourcing and cooking fish. With his easy-to-follow recipes and experience-based tips, Joe takes the intimidation out of cooking seafood.
Author: Molly O'Neill
Publisher: Workman Publishing
Published: 1992-01-01
Total Pages: 530
ISBN-13: 9780894806988
DOWNLOAD EBOOKMore than five hundred recipes celebrate the passion for food with New York specialities ranging from Codfish Puffs to Braised Lamb Shanks to Kreplach
Author: Bruce Beck
Publisher:
Published: 1984
Total Pages: 228
ISBN-13:
DOWNLOAD EBOOKAbstract: Specific guidelines for selecting and storing a wide variety of fruits and vegetables are presented in an illustrated reference text for the general public. Each item is allocated 2 full pages, 1 providing information on the seasonal availability, preparation, history, storage, and spoilage; the other providing a full-page color photograph. A total of 92 produce items, arranged alphabetically, are covered. (wz).
Author: Jane E. Brody
Publisher: W. W. Norton & Company
Published: 1994
Total Pages: 606
ISBN-13: 9780393036879
DOWNLOAD EBOOKProvides information on how to select, clean, fillet, and store fish with basic seafood cooking techniques. Includes 240 low-fat recipes.
Author: Edward Guyles Fulton
Publisher:
Published: 1904
Total Pages: 280
ISBN-13:
DOWNLOAD EBOOKAuthor: Barbara Mensch
Publisher: Columbia University Press
Published: 2009-11-26
Total Pages: 193
ISBN-13: 0231139330
DOWNLOAD EBOOKSouth Street is Barbara G. Mensch's evocative tribute to the lost world of Lower Manhattan's Fulton Fish Market. For more than a century, a colorful, tightly knit community of fishmongers, many of them recent immigrants and children of immigrants, thrived under the base of the Brooklyn Bridge. Resistant to government regulations and corporate encroachment, these men lived in a closed, internally policed world that was deeply hostile to outsiders. As a young photographer in the early 1980s, Mensch bonded with this particular group of "authentic New Yorkers," becoming a confidante for their life stories, which were often filled with hardship, mystery, and misadventures. These striking photographs capture the unique personality and fierce secrecy of their vibrant working-class culture. Combined with lively commentary--reminiscent of Studs Terkel's riveting oral histories--the images offer a rare peek inside a society described by Philip Lopate as "a precious last vestige of historic Gotham." Mensch's story ends with the closure of the docks and the opening of the Seaport mall, a symbolic victory of corporate interests over more than a century of mob rule. Her visual essay recounts the driving forces and the effects of this urban transformation on the entrenched community of fishmongers, creating an enduring historical document. Though the Fulton Fish Market no longer resides below the Brooklyn Bridge, the history and energy of this cherished New York City landmark are beautifully preserved in this book.
Author: Paul Kahan
Publisher: Lorena Jones Books
Published: 2017-09-19
Total Pages: 338
ISBN-13: 0399578560
DOWNLOAD EBOOKWinner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Chefs & Restaurants" category The highly anticipated narrative-rich cookbook by Chicago’s superstar chef, Paul Kahan, whose destination restaurant, The Publican, is known for its incredibly delicious pork- and seafood-centric, beer-friendly cooking. The Publican, often named one of Chicago’s most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahan’s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahan’s and Executive Chef Cosmo Goss’s toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor. Larded with rich story-telling and featuring more than 150 evocative photographs and 150 recipes for vegetables and salads, fish and seafood, meat, simple charcuterie, and breads and spreads, Cheers to The Publican is sure to be one of the most talked-about and cooked-from cookbooks of the year.
Author: Elena Molokhovets
Publisher: Indiana University Press
Published: 1998-07-22
Total Pages: 710
ISBN-13: 9780253212108
DOWNLOAD EBOOKClassic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century." -Julia Child, Food Arts Joyce Toomre... has accomplished an enormous task, fully on a part with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." -Tatyana Tolstaya, New York Review of Books ... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia's kitchens and cuisine." -Slavic Review What a delightful discovery this is!... an astonishing and immensely appealing work that will serve adventurous readers and curious cooks." -Nahum Waxman, Owner, Kitchen Arts & Letters What a joy to be introduced to Russia's Joy of Cooking by way of a scholar as knowledgeable as Joyce Toomre, who tells us what it was like to be a young housewife in the days of Chekhov and Tolstoy, feasting in Butter Week before the Great Fast, making pirogs and kvass, hazel grouse souffle [acute accent over e] and 'Drunken' plums, gathering berries, pickling mushrooms. A rediscovery of pre-Bolshevik times." -Betty H. Fussell, author of I Hear America Cooking First published in 1861, this "bible" of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction that discusses the history of Russian cuisine and summarizes Elena Molokhovets' advice on household management. A treasure trove for culinary historians, serous cooks and cookbook readers, and scholars of Russian history and culture. Indiana-Michigan Series in Russian and East European Studies Alexander Rabinowitc
