Skip to content, or skip to search.

Skip to content, or skip to search.

New York on Rye

ShareThis


Not to toot our own horns, but there is no sandwich city quite like this one. Sara Reistad-Long and New York contributor Jean Tang celebrate this fact in The Big New York Sandwich Book, a user-friendly collection of 99 drool-inducing recipes from today’s leading between-the-bread masterminds. They’re all here, from Vinnie Defonte (peppers and eggs) to Jean-Georges Vongerichten (hot and crispy tuna). Happily, the authors’ definition of what constitutes a sandwich extends to dessert, and now we know the secrets to Eleven Madison Park pastry chef Angela Pinkerton’s pink-peppercorn-and-caramel-ganache macarons (Running Press; $23).


Related:

Advertising
Current Issue
Subscribe to New York
Subscribe

Give a Gift

Advertising