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Name: Iconic New York Jewish Food
Brand: June Hersh
SKU: 9781467152600
Price: 23.99 USD
Availability: InStock

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Iconic New York Jewish Food

$23.99

Nestlé in Fulton, New York

The Flavor of Upstate New York

$24.99

Finger Lakes Wine and the Legacy of Dr. Konstantin Frank

Central New York Beer:

$21.99

Hudson Valley Food & Farming:

$23.99

Hudson Valley Wine

$24.99

Upper Hudson Valley Beer

$21.99

Food, Drink and Celebrations of the Hudson Valley Dutch

$21.99

Iconic New York Jewish Food

9781467152600

$23.99

Take a culinary journey through the foods, restaurants and businesses that define the cuisine of New York City and the Jewish immigrant experience... No trip to New York's five boroughs is complete without a hand sliced pastrami sandwich at Katz's deli or a bagel and lox with a schmear of cream cheese from Russ and Daughters. Any true New Yorker can tell you where to get the savoriest bowl of matzo ball soup or the crispest kosher dill pickle. Manischewitz wine became the icon it is today after Sammy Davis Jr. became its offical spokesperson. Join author June Hersh as she reveals the iconic Jewish foods, establishments and products that left their imprint on the taste buds of New Yorkers and the world.

Nestlé in Fulton, New York

9781467141765

$24.99

Devour this delectable, surprising history of one of America's most beloved confectioners with first-hand accounts and stories.

In 1898, Switzerland's Nestlé Company was searching for a location to build its first milk processing plant in the United States. Upstate New York's bountiful dairy farms sealed the deal for a factory in Fulton. Soon another Swiss company requested space at the factory to produce a confection that had taken Europe by storm: the milk chocolate bar. Over the next century, factory technicians invented classic treats including the Nestlé Crunch Bar, Toll House Morsels and Nestlé Quik. With 1,500 workers churning out 1 million pounds of candy per day, Fulton became known as the city that smelled like chocolate. Author Jim Farfaglia recounts the delectable history of Nestlé in Fulton.

Buffalo Beer:

9781626196377

$23.99

Buffalo's appreciation for a frosty pint stretches back more than a century before anyone enjoyed a cold one with a basket of wings. By the middle of the 1800s, the industrial hub counted malt and beer among its most vital and satisfying products. Operations like Simon Pure Beer, Iroquois Beverage and the Magnus Beck Brewing Company brought Buffalo's world-class ales to the rest of the country. Prohibition saw a thriving business in black market hooch, though it all but killed the city's historic breweries. A few survivors struggled to recover. Today, a new batch of breweries like Community Beer Works and Big Ditch Brewing Company are crafting a beer revolution in the Queen City. Historian Michael Rizzo and brewer Ethan Cox explore the sudsy story of Buffalo beer.

Utica Beer:

9781626193383

$24.99

Riding the wave of industries brought by the Erie Canal, Utica experienced a tremendous boom in the nineteenth and early twentieth centuries--and it was all fueled by beer. Thirsty laborers lubricated their days with after-work ales and lagers made by crafters like the Oneida Brewing Company and Gulf Brewing Company. Brewing was a Utica industry in its own right, boasting more than forty breweries operating since 1801. Prohibition nearly sounded the death knell for the trade, but the Matt family's West End Brewing Company endured, becoming the first in the country to commence brewing in 1933. Thanks to their Saranac beer, the craft beer movement is old news for residents of the Handshake City, who have been enjoying these local favorites for more than 125 years. Join beer scholar Daniel Shumway as he explores the hoppy history of Utica beer.

Finger Lakes Wine and the Legacy of Dr. Konstantin Frank

9781626197343

$21.99

Oenophile Tom Russ presents the remarkable story of Dr. Konstantin Frank, the father of Finger Lakes wine.

Dr. Konstantin Frank forever changed the palate of American wine. Forced from his home in Soviet Ukraine during World War II, he was astounded by the terroir when he arrived in the Finger Lakes region. Against popular notions, he believed that the vinifera grapes that produced some of Europe's and California's finest wines would prosper in New York. He proved his detractors wrong, and by sharing his knowledge freely with others, Konstantin's innovativeness has allowed the region to produce some of the world's finest Riesling, Chardonnay, Pinot Noir and other varietals. Four generations of Franks have continued his legacy, and their winery has won record numbers of prestigious awards every year.

New York City Coffee

9781467136006

$21.99

New York runs on coffee. Read of coffee's past in the city and how it wove its way into the everyday.

The coffee industry was made for New York: complex, diverse, fascinating and with plenty of attitude. Since arriving in the 1600s, coffee held patriotic significance during wartime, fueled industrial revolution and transformed the city's foodways. The New York Coffee Exchange opened tumultuously in the 1880s. Alice Foote MacDougall founded a 1920s coffeehouse empire. In the same decade, Brooklyn teenager William Black started Chock Full o'Nuts with $250 and a dream. Third wavers Ninth Street Espresso and Joe made the latest latte craze mainstream. Through stories, interviews and photographs, coffee professional and Tristate native Erin Meister shares Gotham's caffeinated past and explores the coffee-related reasons why the city never sleeps.

Long Island Food

9781626198463

$21.99

Beyond its crowded highways, Long Island serves up a plentiful, eclectic bounty with a side of history. Enticing appetites from Nassau to Montauk, food writer and Long Island native T.W. Barritt explores how immigrant families built a still thriving agricultural community, producing everything from crunchy pickles and hearty potatoes to succulent Long Island duckling. Experience the rise and fall of Long Island's bustling oyster industry and its reemergence today. And meet the modern-day pioneers--in community agriculture, wine, cheese, fine dining and craft spirits--who are reinventing Long Island's food landscape and shaping a delicious future.

Central New York Beer:

9781626193420

$21.99

With so many small towns loyal to local farms, food and drink, it's no surprise that Central New York's thriving brewing community stretches back to the early 1800s. After Rome lost two breweries to fire in 1858, at least a dozen more opened in the city over the next century. A group of Oneonta gentlemen decided the town needed a brewery in 1909, and in 2012, similar thinking launched Roots Brewing Company. Cooperstown is a beer destination, thanks to Brewery Ommegang and Council Rock, and breweries in nearby Canastota, Cazenovia, Garrettsville, Hamilton and Milford are now also drawing the thirsty masses. Local historian of hops Dan Shumway explores the long and sudsy story of beer in Central New York.

Hudson Valley Wine

9781467119764

$24.99

Although it's the birthplace of American wine, Hudson Valley vintages have yet to meet with the renown of those produced by the neighboring Finger Lakes and Long Island. In the 1600s, French Huguenots arrived in the area and used their French winemaking skills to found vineyards. Benmarl is cultivating astounding varietals from a vineyard that has continuously grown grapes since 1772. Recently launched cooperative winemaking organizations have made strides in the region, and scientists at Cornell University have worked to determine the tastiest varietals and hybrids that will flourish in the challenging Hudson Valley terroir. Hudson Valley wines are at last garnering critical acclaim in mainstream national publications and restaurants. Tessa Edick and Kathleen Willcox uncover the hundreds of years, unrelenting pride, determination and ingenuity behind Hudson Valley wines.

Upper Hudson Valley Beer

9781626195127

$21.99

The Upper Hudson Valley has a long and full-bodied brewing tradition. Arriving in the 1600s, the Dutch established the area as a brewing center, a trend that continued well into the eighteenth century despite two devastating wars. The Erie Canal helped develop Albany into a beer capital of North America--Albany Ale" was exported across America and around the world. Upper Hudson Valley breweries continued to thrive until Prohibition, and some, like Beverwyck and Stanton, survived the dark years to revive the area's brewing tradition. Since the 1980s, there has been a renaissance in Upper Hudson Valley craft brewing, including Newman's, C.H. Evans, Shmaltz and Chatham Brewing. Beer scholars Craig Gravina and Alan McLeod explore the sudsy story of Upper Hudson Valley beer."