"Every recipe that we create at Beekman 1802 is influenced by the harvests and the happenings that surround us. One peek at this wonderfully written book and you'll understand our source of inspiration. 'Big Chuck' has compiled the very best of upstate cuisine in his trademark humorous voice. A must-have for any upstate road-tripper or foodie."—Brent Ridge and Josh Kilmer-Purcell, founders of Beekman 1802
"D’Imperio has done an admirable job of recognizing dozens of unique culinary icons, legendary food purveyors and unique food traditions from all over upstate New York. The book celebrates their history and encourages readers to seek them out."—Democrat and Chronicle
"I do not know of another book or publication that incorporates the stories of so many Upstate foods and the stories behind them. I think the age of some of those interviewed makes the book a valuable piece of local lore, capturing many of the tales before they disappear from our collective memory. . . . An entertaining cultural history of the noteworthy foods of the region and, to a lesser extent, a guide for travelers seeking to sample them."—The Post-Standard
"D’Imperio gives readers dozens of reasons to explore all parts of upstate New York as they travel in search of palate-pleasing delights."—The Saratogian
"From butcher shops to candy stores to farmers markets, A Taste of Upstate New York chronicles the origins, the legends, and the evolution of our most revered dishes while capturing the heart that goes into each."—Central New York Magazine
"D'Imperio makes his way through the region, visiting restaurants, factories, festivals and home kitchens, breaking bread with people who invest their lives in creating the flavors that feed the culture of upstate communities"—The Post-Star
"D'Imperio's book allows road trip enthusiasts to take a bite out of the best New York has to offer."—The Hudson River Valley Review
Description
Upstate New York is the birthplace of many of America’s favorite foods. The chicken wing was born in a bar in Buffalo, the potato chip originated in the kitchen of a glitzy Saratoga Springs hotel, the salt potato got its start along the marshy shores of a Syracuse lake, and Thousand Island dressing was created in a hotel along the St. Lawrence Seaway.
In this book, D’Imperio travels across the region to discover the stories and people behind forty iconic foods of Upstate New York. He introduces readers to the black dirt farmers of Orange County who give America its best-tasting onions, to the Catskill’s Candy Cane King, and to “Charlie the Butcher,” purveyor of the best beef on weck in the state. Filled with color photographs, the book includes a map of the various regions around Upstate New York, allowing readers to create their own cultural and historic food tour.
About the Author
Chuck D’Imperio is the author of several books about Upstate New York. His most recent titles include Unknown Museums of Upstate New York: A Guide to 50 Treasures and Monumental New York! A Guide to 30 Iconic Memorials in Upstate New York.
April 2015