Hell’s Kitchen Is HOT!!
New York, NY-The Hell’s Kitchen area of New York City is internationally renowned for its diversity and authenticity, with many restaurants owned by generations of the same family.
It’s no wonder this immigrant neighborhood continues to be one of New York City’s major food venues for chefs, home cooks, restaurant-goers and anyone who loves to eat.
Now visitors can bring home the incredible array of food styles and dishes from Hell’s Kitchen. Sizzle in Hell’s Kitchen: Ethnic Recipes from Restaurants of New York City’s Ninth Avenue Neighborhood by Carliss Retif Pond (Gibbs Smith, $30, HC, 1423604458,
May 2009) is rich with favorite dishes from 38 ethnic restaurants representing 27 different cuisines.
While therc are different versions as to how the area became Hell’s Kitchen, the most common anecdote goes back to the late 1800s. A veteran policeman and his rookie partner watched a violent brawl on West 39th Street between Ninth and Tenth Avenues. Shocked, the rookie exclaimed, “This is Hell!” to which his partner matter-of-factly responded, “Hell is cool compared to this. This is Hell’s kitchen!”
A sampling of the recipes includes: Bacon-Wrapped Dates (Spanish); Samosas with Potatoes and Peas
(Indian); Pistou Soup (French); Shaved Green Papaya Salad (African); Tabbouleh (Turkish); Pollo Guajira
(Cuban); Rabbit Oreganato (Greek); Beef in Red Cuny (Thai); Roasted Fillet of Striped Bass with
Charmoula (Moroccan); Penne Alla Vodka (Italian); Singapore Mai Fun Noodles (Chinese); Tahini-Dressed
Cauliflower (Druze); and more!
Carliss’s book-her recipes, stories, and photos–captures the neighborhood’s legendary flavor and funk between two covers. Sizzle is not only good eating and good reading, it is an act of heartening urbanconservation.” -Sara Moulton, host of Sara’s Weeknight Meals on Public Television; executive chef,
Gourmet magazine; and food editor, Good Morning America.
Carliss Retif Pond earned a master’s in English literature from the University of New Orleans. She gained her culinary education at Le Cordon Bleu, Paris, and Ritz Escoffier School. She has been a culinary advisor for Bloomingdale’s and a banquet coordinator for the Plaza Hotel. She lives in Mew York City.
Celebrating its 40″ anniversary this year, Gibbs Smith specializes in beautifully illustrated lifestyle books covering topics such as interior design, architecture, cooking, children’s, home, greedsustainable and many more. Additional books from Gibbs Smith include Great Chefs Cook Vegan and Trattoria Grappolo.
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CONTACT:
Jennifer King
Publicist
801-927-2171
jking@gibbs-smith.com
AGIBBS SMITH
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1.801.544.9800 Fax: 1.801.544.5582
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