{"title":"Books by Eater","description":null,"products":[{"product_id":"9781419765810","title":"The Eater Guide to New York City","description":"\u003cb\u003eA comprehensive and must-have food-lover’s guidebook to New York City from Eater, the online authority on where to eat and why it matters.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e With Eater experts leading the way, explore the best restaurants, food trucks, specialty shops, and farmers’ markets, digging into New York City’s key flavors and food culture, learning from those who’ve shaped and defined how the city eats.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eEater City Guide: New York \u003c\/i\u003eis your go-to source for getting immersed in NYC’s famously vibrant and diverse dining culture. 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Offering context on how the local scene has been shaped by history, immigration, agriculture, and tradition, this guide offers vibrant, incomparable insight into the Mexican capital and its one-of-a-kind food destinations and personalities. 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It reads like a cross-country road trip through the nation’s kitchens, inviting readers to experience each region either in person or from their own kitchen.\u003c\/p\u003e\u003cp\u003eWhen casual food lovers attempt to define stereotypical “American cuisine,” they often lean into foods like hamburgers, hot dogs, and pizza. Perhaps some understand that everything from Cajun cuisines to soul food is as American as apple pie.\u003c\/p\u003e\u003cp\u003eBut it takes a certain kind of obsessiveness―one Eater is known for―to really investigate what American food means. In \u003ci\u003eEaterland\u003c\/i\u003e, the national publication and go-to site for restaurant recommendations, recipes, and food stories, Eater, maps out where to eat, what to eat, and how to eat food that is quintessentially, unequivocally American.\u003c\/p\u003e\u003cp\u003eFrom more recognized dishes like Detroit-Style Pepperoni Pizza and New York’s Chopped Cheese to the french fry–topped Pittsburgh Salad and the Midwest’s Funeral Potatoes, this almanac is an ode to American food. Essays call attention to local ingredients unique to their region, like New Mexican green chiles, the glossaries have every region’s essential dishes, and deeply personal stories about American culture will encourage readers to learn more.\u003c\/p\u003e\u003cp\u003eThis book also celebrates the history of food in the United States, centering Indigenous recipes and cooking techniques, highlighting immigrant influences on local favorites, and illustrating how renowned chefs like Kwame Onwuachi and Tiffany Derry are recontextualizing and modernizing food in America.\u003c\/p\u003e\u003cp\u003eFor anyone who’s wanted to experience Maryland crab soup, toasted ravioli from St. Louis, and Kentucky’s renowned Hot Brown sandwich all without leaving their kitchen, this book is a perfect guide from Eater, the authority on where to eat and why it matters.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56420583965045,"sku":"9781419765773","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781419765773_23de190d-36c2-427e-ba24-e7cb7cecf04d.jpg?v=1786019489"}],"url":"https:\/\/backstory.london\/collections\/author-eater.oembed","provider":"Backstory","version":"1.0","type":"link"}