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).