New York Sweets: A Sugarhound's Guide to the Best Bakeries, Ice Cream Parlors, Candy Shops, and Other Emporia of Delicious Delights




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The Big Apple: A city of sweets. In New York Sweets, take a tour of the city’s best dessert-makers, complete with recipes to make your own.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 Crème Brûlée 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.
  • By: Susan Meisel
  • Published by: Rizzoli
  • Hardcover
  • 192 Pages
Style # 502895944

Founded by media mogul Angelo Rizzoli in Italy in 1929, this prestigious publishing house launched its U.S. operations in 1974, showcasing the works of legendary fashion designers, architects, and photographers. Stunning reprints of some of the world’s most-iconic imagery make Rizzoli’s beautifully packaged and carefully bound books essential additions to any art lover’s coffee-table collection.

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