A tour of the city's best dessert-makers, complete with recipes. The Big Apple is a city of sweets. Think about all the classic desserts that were made famous here: cheesecake, black-and-white cookies, the Broadway milkshake. Visitors from around the world make pilgrimages to bastions of butter and flour such as Magnolia, Ferrara, and City Bakery. And today there is a renaissance of young sugar-minded artisans who are crafting exquisite confections with fair-trade chocolate, organic gelato, and sea-salt caramel-many coming out of Brooklyn, and selling from street trucks. Paging through New York Sweets is like walking through a candy shop, where the design and packaging is often as beautiful as the desserts themselves. The book also functions as an inspired gastronomic tour guide-one skewed toward plenty of breaks for sweets. Each chapter walks through a different neighborhood, giving a sense of the melting pot of flavors that can be found only in New York-from apple strudel and baklava to turron and zabaglione. The recipes reveal the secret techniques behind such delights as Cherry Brownies (Baked), Crack Pie (Milk Bar), Icebox Pie (Billy's), Macarons (Payard), and Creme Brulee Doughnuts (Doughnut Plant). As in other realms of culture, so many trends start in New York. This book gives the scoop on all the treats that everyone is buzzing about.

There is nowhere else in the world that offers greater variety or greater quality of foodstuffs than New York. From the famous Union Square Greenmarket to artisanal spots in Williamsburg, no stone is left unturned in the search for New York s most coveted culinary outlets. Shop Cook Eat New York provides an insider s tour of more than 150 of the best-loved and most-visited culinary outlets in the city. There are butchers, bakers, and gelato makers. The authors uncover delicacies around every corner from exotic spices to raw-milk cheeses, from bean-to-bar chocolate to Mexican chiles. What s more, readers learn secrets and stories from behind the counters as well as recipes for the best way to prepare their food finds at home. The book unearths culinary gems in all five boroughs from Borgatti s ravioli on Arthur Avenue and Al-Sham s baklava in Astoria to Los Hermanos fresh tortillas in Bushwick and Hong Kong jerky at New Beef King in Chinatown uncovering the vibrant colours and authentic flavours of every neighbourhood. Find out where to get the freshest fish, the fluffiest doughnuts, and the finest teas. This lavish guide will inspire food lovers everywhere.