Introduction: Eating out in New York -- The start of my restaurant fast -- Breaking into bread -- Mise en place -- Chilaquiles and meringues: cooking quirks and characteristics -- Getting dirty: trash diving, freegans, and frugalistas -- From the land: urban foraging 101 -- Not ordering in: less haste, less waste -- Giving thanks: communal feasting with friends and family -- Going solo -- New lows: the search for the perfect date meal -- Underground eateries: supper clubs and the exclusive SOS -- Hanging over in New York: the Mexican menudo incident -- Cooking up a storm: competitive cooking and collaborations -- The end of an era -- The opposite-week experiment -- Epilogue.
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