Author(s): Lisa Nieschlag; Lars Wentrup

Cooking

New York, one of the world's great cities, is a melting pot of cultures. Few other cities are as international and diverse as the Big Apple and with different cultures and nationalities comes incredible culinary influence, ranging from hot Asian stir-fried noodles to spicy Mexican burritos and Jewish shakshuka.

New York Capital of Food is a treasure trove of delicious recipes, fabulous images and beautiful stories interwoven throughout the five chapters; Cafes and Coffee Shops, Central Park Picnic, Capital of Food, Melting Pot and Rooftop Bars. Start the day with something sweet, like a dreamy caramel roll with a coffee smoothie, the type you get in a cozy coffee shop in Greenwich Village. Then cook a comforting corn chowder, like you'd find in trendy Williamsburg, tickle your taste buds with authentic Chinatown Chinese chicken wings or sip a cool Long Island Iced Tea and dream of New York's skyline and its stylish rooftop bars. You'll find New York lunchtime staples like deli pasta salad, tuna pretzel bagel and pastrami sandwich as well as recipes for the evening, from spicy meatballs and veggie jambalaya to Asian risotto with coriander pesto and New York style pizza. And for those of you who hanker after something sweet, you're spoiled for choice with recipes for red velvet cheesecake, blueberry and cream cronuts and cherry rosemary pie.

Packed full of inspiration for brunch, lunch and dinner, New York Capital of Food immerses you in New York's food scene without having to jump on the plane. And the best part is that you can do all this with a Negroni or Cosmopolitan in hand