Upstate New York is the birthplace of many of America's favorite
foods. The chicken wing was born in a bar in Buffalo, the potato
chip originated in the kitchen of a glitzy Saratoga Springs hotel,
the salt potato got its start along the marshy shores of a Syracuse
lake, and Thousand Island dressing was created in a hotel along the
St. Lawrence Seaway. In this book, D'Imperio travels across the
region to discover the stories and people behind forty iconic foods
of Upstate New York. He introduces readers to the black dirt
farmers of Orange County who give America its best-tasting onions,
to the Catskill's Candy Cane King, and to "Charlie the Butcher,"
purveyor of the best beef on weck in the state. Filled with color
photographs, the book includes a map of the various regions around
Upstate New York allowing the reader to create their own cultural
and historic food tour.
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