Direct from the fish's mouth comes the only book ever authorized by that colorful old institution--the largest wholesale fish market in the Americas--written by a distinguished cookbook writer with the cooperation of the market's wholesalers. Illustrated.

The Fulton Fish Market stands out as an iconic New York institution. At first a neighborhood retail market for many different kinds of food, it became the nation’s largest fish and seafood wholesaling center by the late nineteenth century. Waves of immigrants worked at the Fulton Fish Market and then introduced the rest of the city to their seafood traditions. In popular culture, the market—celebrated by Joseph Mitchell in The New Yorker—conjures up images of the bustling East River waterfront, late-night fishmongering, organized crime, and a vanished working-class New York. This book is a lively and comprehensive history of the Fulton Fish Market, from its founding in 1822 through its move to the Bronx in 2005. Jonathan H. Rees explores the market’s workings and significance, tracing the transportation, retailing, and consumption of fish. He tells the stories of the people and institutions that depended on the Fulton Fish Market—including fishermen, retail stores, restaurants, and chefs—and shows how the market affected what customers in New York and around the country ate. Rees examines transformations in food provisioning systems through the lens of a vital distribution point, arguing that the market’s wholesale dealers were innovative businessmen who adapted to technological change in a dynamic industry. He also explains how changes in the urban landscape and economy affected the history of the market and the surrounding neighborhood. Bringing together economic, technological, urban, culinary, and environmental history, this book demonstrates how the Fulton Fish Market shaped American cuisine, commerce, and culture.

In his debut cookbook, Joe Gurrera, one of New York's most-beloved fishmongers, and owner of the prestigious Citarella markets is on a mission to show us how easy it is to cook seafood. Customers tell Joe again and again that they're afraid to cook fish. They don't know how to buy it, handle it, or prepare it. Enter JOE KNOWS FISH. This book is a roadmap for novices looking to learn the basics of sourcing and cooking fish. With his easy-to-follow recipes and experience-based tips, Joe takes the intimidation out of cooking seafood.

"Retired house wrecker Hugh G. Flood who plans to live to 115 years old on a diet of fresh seafood, harbor air and the occasional Scotch whiskey in famed New Yorker scribe Joseph Mitchell's fictional portrait of quintessential old-time New Yorker". --Back cover.

Dave has the usual adolescent problems, mitigated by the consoling company of his cat. Recounted with humor and a realistic teenage voice, this Newbery Award winner unfolds amid the excitement of 1960s New York City. "Superb." — The New York Times.

From the acclaimed executive chef of a Michelin-starred seafood restaurant comes a comprehensive, beautifully designed guide to cooking fish, for home cooks of all skill levels. School of Fish is an all-encompassing culinary education in one handy—not to mention gorgeously photographed—cookbook. Ben Pollinger, executive chef of upscale Manhattan restaurant Oceana, distills years of experience working in some of the world’s best restaurants in this no-nonsense book that demystifies the art of cooking seafood. With more than 100 recipes organized by technique from the easiest to the most advanced, Pollinger takes you through the ins and outs of baking, roasting, braising, broiling, steaming, poaching, grilling, frying, sautéing, and of course seasoning. In addition, he offers up terrific recipes for basics (like Homemade Hot Sauce and Fish Fumet); dressed fish (from ceviche to tartars); salads, pasta, rice, and sides (such as Salmon Salad with Spinach, Dill, and Mustard Vinaigrette); soups and chowders (including Gazpacho with Seared Scallops); and one-pot meals (like Caribbean Fish Stew and Thai-Style Bouillabaisse). And to round out your seafood education, School of Fish includes a Fish-ionary, a Guide to Unusual Ingredients, and detailed step-by-step photos to complement the 100 photographed recipes. As appealing in its presentation as it is useful, this guide outlines all the skills you need for perfecting your culinary craft. So whether you’re a home cook trying something new or an experienced “afishionado,” School of Fish will turn you into a better cook and an authority on all things seafood.

Reprint of the original, first published in 1862.

Named a Gift Book for the Discerning New Yorker by The New York Times In the Shadow of Genius is the newest book by photographer and author Barbara Mensch. The author combines her striking photographs with a powerful first-person narrative. She takes the reader on a unique journey by recalling her experiences living alongside the bridge for more than 30 years, and then by tracing her own curious path to understand the brilliant minds and remarkable lives of those who built it: John, Washington, and Emily Roebling. Many of Mensch’s photographs were inspired by her visits to the Roebling archives housed at Rutgers University, where she pieced together through notebooks, diaries, letters, and drawings the seminal locations and events that affected their lives. Following in their footsteps, Mensch traveled to Mühlhausen, Germany, the birthplace of John Roebling; to Saxonburg, Pennsylvania, where Roebling established a utopian community in 1831; to Roebling aqueducts and bridges in Pennsylvania, Ohio, and New York; and to the Civil War battlefield in Gettysburg, Pennsylvania, where Washington Roebling, the son of the famous engineer, valiantly served as a Union soldier. The book begins and ends with Mensch’s unique photographs of the Brooklyn Bridge, including never-before-seen images captured deep within the structure. The book creatively fuses contemporary photography with the historical record, giving the reader a new perspective on contemplating the masterwork. Fernanda Perrone, Curator of Special Collections and the Roebling Family Archive at Rutgers University, has contributed a Foreword.

"James B. Jacobs presents the first comprehensive account of the ways in which the Cosa Nostra infiltrated key sectors of New York City's legitimate economic life and how this involvement came over the years to be accepted as inevitable, in some cases even beneficial. The first half of Gotham Unbound is devoted to the ways organized crime became entrenched in six economic sectors and institutions of the city - the garment district, Fulton Fish Market, freight at JFK Airport, construction, the Jacob Javits Convention Center, and the waste-hauling industry.

Here in this easy-to-use handbook, the author, Robert DiGregorio, takes all the mystery and guesswork out of grading tuna. Learn how to knowledgeably discern the differences between a Grade 1 and Grade 2+ tuna while also gaining expert insight on how to judge fat content, color, and freshness. This practical publication will also act as a guide to the most commonly seen diseases and defects in tuna, allowing buyers to be aware of all the maladies that can affect the quality of the fish they are buying. With the inclusion of stock assessments, national and international regulations, tuna farming, statistics on supply, production, consumption and much more, this book will serve as a guide no tuna buyer should be without. Mr. DiGregorio has been in the fish business since 1972. He has bought and sold millions of pounds of fish at the Fulton Fish Market and, for the last 25 years, has specialized in buying, cutting and selling tuna.