Thursday, March 31, 2005

Quick Reviews

ARTHUR SCHWARTZ'S NEW YORK CITY FOOD by Arthur Schwartz
Schwartz makes the point that New York has always been a restaurant town. Even when it was a Dutch colony, NYC was first and foremost about business, which always requires the proper amenties for the business traveler such as restaurants. You soon realize just how much of New York's history is tied up in it's glorious tradition of restaurants. Schwartz is an entertaining and informative writer and if this subject is at all interesting to you then it is a "must read." A few recipes from featured restaurants are at the end of every chapter.

COOKOFF: RECIPE FEVER IN AMERICA by Amy Sutherland
After being forced to cover a cookoff for her publication, Amy Sutherland became interested in the whole cookoff concept and the regular competitors who cross the country every year cooking their way to the top. She spent a year following contestants for a year on the cookoff circuit watching them face off time after time. Each chapter focuses on a particular cookoff and Sutherland makes it riveting reading to see which competitor will win and why. A winning recipe or two follow every chapter.

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