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- Author: Chuck D'Imperio
- Publisher: Syracuse University Press
- ISBN-10: 0815610491
- ISBN-13: 9780815610496
- Format: 15.3 x 23 x 1.6 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
Upstate New York is the birthplace of many of America's favorite foods. The chicken wing was born in a bar in Buffalo, the potato chip originated in the kitchen of a glitzy Saratoga Springs hotel, the salt potato got its start along the marshy shores of a Syracuse lake, and Thousand Island dressing was created in a hotel along the St. Lawrence Seaway.
In this book, D'Imperio travels across the region to discover the stories and people behind forty iconic foods of Upstate New York. He introduces readers to the black dirt farmers of Orange County who give America its best-tasting onions, to the Catskill's Candy Cane King, and to "Charlie the Butcher," purveyor of the best beef on weck in the state. Filled with color photographs, the book includes a map of the various regions around Upstate New York, allowing readers to create their own cultural and historic food tour.EXTRA 10 % discount with code: EXTRA
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The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Chuck D'Imperio
- Publisher: Syracuse University Press
- ISBN-10: 0815610491
- ISBN-13: 9780815610496
- Format: 15.3 x 23 x 1.6 cm, minkšti viršeliai
- Language: English English
Upstate New York is the birthplace of many of America's favorite foods. The chicken wing was born in a bar in Buffalo, the potato chip originated in the kitchen of a glitzy Saratoga Springs hotel, the salt potato got its start along the marshy shores of a Syracuse lake, and Thousand Island dressing was created in a hotel along the St. Lawrence Seaway.
In this book, D'Imperio travels across the region to discover the stories and people behind forty iconic foods of Upstate New York. He introduces readers to the black dirt farmers of Orange County who give America its best-tasting onions, to the Catskill's Candy Cane King, and to "Charlie the Butcher," purveyor of the best beef on weck in the state. Filled with color photographs, the book includes a map of the various regions around Upstate New York, allowing readers to create their own cultural and historic food tour.
Reviews