New York: Capital of Food

First published in Germany in 2018, this eclectic tourist perspective of culinary New York offers glamour shots of Manhattan streets and skylines to accompany 50 recipes that are thematically tied to the city, some more organically than others. A recipe for hot dogs provides instructions for making both bun and sausage from scratch, but the suggested toppings are, curiously, ketchup and mayonnaise. And the corn chowder is inspired by New England clam chowder rather than the Manhattan variety. Bagels fare better with a smart technique of oven steaming and are put to use in a tuna pretzel bagel with cream cheese. The book is well designed, featuring graphics reminiscent of a subway map and chapters organized conceptually under titles like “Central Park Picnic” and “Rooftop Bars.” The most successful chapter is entitled “Melting Pots” and captures the blurred line between Manhattan’s Chinatown and Little Italy with options like Asian risotto with coriander pesto. The authors, who run a German design firm, also incorporate recipes from other cultures with dishes like the North African egg dish, shakshuka, and Eastern European inspired pierogi with sauerkraut and mushrooms. Though sometimes lacking in culinary authenticity, this busy collection captures the Big Apple’s diversity and dynamism. (Oct.)