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Hell's Kitchen is internationally renowned for its diversity and authenticity, with many restaurants having been owned by generations of the same family. It's no wonder the restaurants and food shops of this immigrant neighborhood continue to be among New York City's major food venues for home cooks, chefs, restaurant-goers and anyone who loves to eat.
Recipes from a variety of neighborhood restaurants are collected here, including dishes from these cuisines: African, American Louisiana, Belgian, Brazilian, Chilean, Chinese, Cuban, Druze (Israeli), Egyptian, Ethiopian, French, German, Global-Eclectic, Greek, Indian, Irish, Italian, Japanese, Mexican, Moroccan, Middle East, Progressive American, Puerto Rican/Argentinean, Russian, Spanish, Thai, and Turkish.
Author Carliss Retif Pond earned a master's in English literature from the University of New Orleans. She gained her culinary education at Le Cordon Bleu, Paris, and Ritz Escoffier School. She has been a culinary advisor for Bloomingdale's and a banquet coordinator for the Plaza Hotel. She lives in New York City.
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