The Big New York Sandwich Book: 99 Delicious Creations from the City's Greatest Restaurants and Chefs

by Sara Reistad-Long, Jean Tang

Overview

What better way to celebrate the Golden Age of the Sandwich than with the Big New York Sandwich Book. A gorgeous collection of more than 99 delicious sandwich recipes from a "who's who" of talented chefs, such as Dan Barber, Daniel Boulud, Jean-Georges Vongherichten, Mario Batali, and beloved restaurants in New York City, it is a virtual map -- in sandwiches -- of New York's diversity. From the classic deli-style sandwich to the exotic haute sandwiches, there is a sandwich for everyone.

Heavily illustrated with images of the chefs and restaurants as well as beautiful full-color photographs of the sandwiches themselves, this book is a keepsake as well as a practical recipe book for big New York sandwiches.

Product Details

ISBN-13:	9780762442256
Publisher:	Running Press Book Publishers
Publication date:	04/05/2011
Sold by:	Hachette Digital, Inc.
Format:	eBook
Pages:	272
File size:	7 MB

About the Author

Sara Reistad-Long is a writer and reporter based in New York City. Her articles have appeared in the New York Times, the Wall Street Journal, the Oprah Magazine, Esquire, Real Simple, Harper's Bazaar, the Daily Beast, and Glamour, among others. She is the co-founder of sveltegourmand.com. She lives in Manhattan.

Jean Tang is a travel and food journalist, and the founder of Market Smiths, a content stragegy firm. She has written articles for the New York Times, New York Magazine, National Geographic Traveler, Conde Nast Traveler, Travel + Leisure, and the New York Daily News. She lives in Brooklyn.

Editorial Reviews

Food journalists Tang and Reistad-Long have put together a toothsome collection that covers how to construct a vast assortment of sandwiches, as well as provides something interesting to read while eating them. With more than 90 New York food pros weighing in with their favorite recipes, each entry starts off by covering a chef's background and current place of employ. The result is a culinary who's who for the hungry New Yorker. Manhattan eateries get the lion's share of attention, though there is also a healthy serving from Tang's home turf of Brooklyn. We hear from the likes of heavy hitters like Mario Batali and Jean-Georges Vongerichten, who offer a simple grilled mozzarella and a hot and crispy tuna sandwich respectively. But we also meet Brooklynite Cal Elliott and the meatloaf sandwich from his restaurant, Rye, as well as La Superior's chef Nacxitl Gaxiola and his pambazo, a roll stuffed with chorizo, potato, salsa and Cotija cheese. Most of the recipes are contained within seven chapters arranged by sandwich type, be it deli, vegetarian, Asian, or Latin. A difficulty ranking from 1 to 3 accompany each entry, as do icons signifying if a sandwich is particularly healthy, packable, or in need of a day's head start. For dessert, a chapter of sweet sandwiches is a sugar rush of ganache and ice cream, a s'more, and a whoopee cookie from the Magnolia Bakery. (Apr.)

Publishers Weekly

 

Wall Street Journal
"A truly great sandwich isn't carelessly thrown together; neither is a book on the subject. No one understands this principle better than writers Sara Reistad-Long and Jean Tang or the 90-plus chefs who offered between-the-bread creations for The Big New York Sandwich Book. One city may seem like a relatively small radius for such a universal edible, but there are a mind-boggling number of countries and cultures represented and creatively mashed up within these pages."
 
New York magazine
"...a user-friendly collection of 99 drool-inducing recipes...from Vinnie Defonte (peppers and eggs) to Jean-Georges Vongerichten (hot and crispy tuna). Happily, the authors’ definition of what constitutes a sandwich extends to dessert..."
 

Raymond Sokolov, cookbook author and former WSJ and NYT food critic
"With this compendium of recipes from dozens of Gotham’s most glittery eating places, you can eliminate the guy in the toque. Thanks to Sara Reistad-Long and Jean Tang's assiduous reporting and wheedling, anyone can now recreate Rebecca Charles’s famous lobster roll from Pearl Oyster Bar or The Four Season’s roasted loin of pork banana bread sandwich."

TravelandLeisure.com
"While the recipes make it a worthwhile edition to your cookbook collection, the tone and selections make it fun—no matter what you’re in the mood for."

Publishers Weekly
Food journalists Tang and Reistad-Long have put together a toothsome collection that covers how to construct a vast assortment of sandwiches, as well as provides something interesting to read while eating them. With more than 90 New York food pros weighing in with their favorite recipes, each entry starts off by covering a chef’s background and current place of employ. The result is a culinary who’s who for the hungry New Yorker. Manhattan eateries get the lion’s share of attention, though there is also a healthy serving from Tang’s home turf of Brooklyn.

We hear from the likes of heavy hitters like Mario Batali and Jean-Georges Vongerichten, who offer a simple grilled mozzarella and a hot and crispy tuna sandwich respectively. But we also meet Brooklynite Cal Elliott and the meatloaf sandwich from his restaurant, Rye, as well as La Superior’s chef Nacxitl Gaxiola and his pambazo, a roll stuffed with chorizo, potato, salsa and Cotija cheese. Most of the recipes are contained within seven chapters arranged by sandwich type, be it deli, vegetarian, Asian, or Latin. A difficulty ranking from 1 to 3 accompany each entry, as do icons signifying if a sandwich is particularly healthy, packable, or in need of a day’s head start. For dessert, a chapter of sweet sandwiches is a sugar rush of ganache and ice cream, a s’more, and a whoopee cookie from the Magnolia Bakery.

From the Publisher

Can't get to Manhattan? Join journalists Reistad-Long and Tang for recipes from New York City chefs. Artie's Moshe Dayan Hero from Artie's Deli, Delmonico's Classic New York Cheesesteak, and Banana Pudding Sandwich with Chocolate Ganache from Sugar Sweet Sunshine are just a few examples. There is also a rating system for preparation with sections "Difficulty," "Packable," "Healthful," and "Make Ahead." This chef-centric book includes their photos and websites. Gourmet sandwiches guaranteed to put anyone in a New York state of mind. Recommended.

Library Journal