Discover the secrets of New York's legendary Chelsea Market, with a behind-the-scenes look at its famous chefs, grocers, butchers, and cheese mongers. Fruit stands, fish mongers, doughnuts just out of the fryer—New York's Chelsea Market is a paradise of flavors, smells, sights, and sounds. With Chelsea Market Makers, Michael Phillips and Cree LeFavour take readers on a rare guided tour behind the stalls to dish with chefs, grocers, butchers, cheese mongers, and more about their methods, recipes, and expertise. You'll learn how to make a sourdough starter with Amy's Bread, artisanal cheese from Lucy's Whey, Mokbar's famous kimchi, and other delectable staples to fill the fridge and pantry. Organized alphabetically by subject, Chelsea Market Makers features more than seventy-five methods and recipes for signature market dishes, including Sarabeth's Rustic Apple Streusel Pie, Dickson's famous roast chicken, and unbelievable doughnuts from the Doughnuttery. With these tips, secrets, and recipes, you'll be ready to turn your own kitchen into an eclectic, irresistible culinary bazaar.

本書は単なるレシピ本ではなく、かつてのビスケット工場を食の聖地へと変貌させた「職人たちの魂」の記録です。フィリップスとルフェーヴルが描き出すのは、パンの香ばしさや魚の鮮度といった五感を刺激する情景だけではありません。一過性の流行を超え、伝統と革新が交差するニューヨークの鼓動そのものを、一軒一軒の店主たちの哲学を通じて見事に活写しています。 特筆すべきは、食卓を彩るレシピの裏側にある「手仕事への敬意」です。サワードウからキムチに至るまで、多様な文化が混ざり合うチェルシー・マーケットの混沌としたエネルギーが、読み手の台所を異国の市場へと変貌させる魔法を秘めています。これは食文化の最前線をゆく人々の情熱に触れ、自分自身の創造性を再発見するための至高のガイドブックと言えるでしょう。