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Cover of the book Savoring Gotham.

Savoring Gotham

December | 2015

Weaving the full tapestry of the city's rich gastronomy in nearly 570 A-to-Z entries, Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. It includes entries by more than 180 food experts, most of them New Yorkers. The Editor-in-Chief, Andrew F. Smith, teaches at the New School in New York and is the author or editor of at least twenty-five books (it is hard to keep count).

To see more of the books I edited for Oxford University Press, including The Oxford Companion to Cheese, The Oxford Companion to Sugar and Sweetsand more, scroll down to the bottom of this page.

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