Acclaimed author June Hersh presents the iconic dishes, fascinating stories and mouthwatering history behind Upstate New York's culinary heritage, featuring delicious recipes of reinvented classics.
The heart of New York State's food culture isn't found on busy Manhattan avenues--it exists within the country kitchens, historic farms and neighborhood spots beyond the environs of New York City. Chicken riggies, salt potatoes and beef on weck aren't just local foods--they reveal the vibrant Italian, Irish and German immigrant histories that shaped the region. From the Borscht Belt to the Finger Lakes, New York's Upstate has diverse and exciting flavors all its own. The Empire State's picturesque apple orchards, Concord grape vineyards and dairies have been feeding the nation for centuries.
A portion of the proceeds from sales of this book benefit the Catskills Borscht Belt Museum.
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Broschur/Paperback
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Höhe: 226 mm
Breite: 161 mm
Dicke: 8 mm
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ISBN-13
978-1-4671-7006-2 (9781467170062)
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Schweitzer Klassifikation
June Hersh is a former teacher and businesswoman who began her food writing career after retiring in 2004. She is the author of The Kosher Carnivore (St. Martin's Press, September 2011), Yoghurt: A Global History (Reaktion Books, March 2021), Iconic New York Jewish Food: A History and Guide with Recipes (The History Press, February 2023) and Food, Hope & Resilience: Authentic Recipes and Remarkable Stories from Holocaust Survivors. Hersh served as the editor and interviewer for Still Here: Inspiration from Survivors and Liberators of the Holocaust (www.stillherebook.com). Her books are available on her website (www.junehersh.com) and other online booksellers.
