Join New York City's most intrepid eater-Robert Sietsema, pioneer of outer-boroughs dining-in an urban adventure like none other. Through essays on the city's defining dishes, some familiar, others obscure, Robert paints a portrait of New York's food landscape past and present, and shares a life spent uncovering the delicious foods of the five boroughs. Gobble up a century of New York pizza, from the coal-fired pies of a thriving Little Italy to...

The history of food-making in New York City has been mostly lost. Since the establishment of the first Dutch brewery, the commerce and culture of food enriched New York and promoted its influence on America and the world by driving innovations in machinery and transportation, shaping international trade, and feeding sailors and soldiers at war. Santlofer re-creates the texture of everyday life in a growing metropolis, recovers the fruitful tradition...

Part recipe book, part foodie travel experience, New York: Capital of Food brings the flavours of the Big Apple into your kitchen, immersing you in the hustle and bustle and taste experience that is New York. Start the day with something sweet, like a dreamy caramel roll, the type you'd get in a cosy coffee shop in Greenwich Village. Then cook a comforting corn chowder (just like they serve in trendy Williamsburg) or thrill your tastebuds with authentic...

Having just graduated from college, Barry B. Benson finds himself disillusioned with the prospect of having only one career choice - honey. As he ventures outside of the hive for the first time, he breaks one of the cardinal rules of the bee world and talks to a human, a New York City florist named Vanessa. He is shocked to discover that the humans have been stealing and eating the bee's honey for centuries. He ultimately realizes that his true calling...