The New Brooklyn Cookbook
The New Brooklyn Cookbook
Recipes and Stories from 31 Restaurants That Put Brooklyn on the Culinary Map
William Morrow & Company, Hardcover, 9780061956225, 264pp.
Publication Date: October 5, 2010
Filled with mouthwatering recipes, beautiful photographs, and scenes from some of the most vibrant restaurants in America today, The New Brooklyn Cookbook celebrates the wave of culinary energy that has transformed this thriving borough and infused its kitchens and dining rooms with passion, vigor, and big flavors. Starring the trail-blazing chefs and entrepreneurs who made it all happen, this gorgeous book helps readers recreate the signature dishes of Brooklyn in the comfort of their own kitchens.
With enthusiasm and insight, husband-and-wife duo Melissa and Brendan Vaughan highlight the "new" tastes of Brooklyn, including:
- Steak and Eggs Korean Style (The Good Fork)
- Cast-Iron Chicken with Caramelized Shallots and Sherry Pan Sauce (Vinegar Hill House)
- Seared Swordfish with SautÉed Grape Tomatoes, Fresh Corn and Kohlrabi Salad, and Avocado Aioli (Rose Water)
- Beef Sauerbraten with Red Cabbage and Pretzel Dumplings (Prime Meats)
- Doug's Pecan Pie Sundae (Buttermilk Channel)
- Hoppy American Brown AleHome Brew Version (Sixpoint Craft Ales brewery)
The Vaughans also profile some of Brooklyn's best food makers and purveyors, from cheesemakers and picklers to chocolatiers and bakers, giving readers an inside look at the ingredients behind their favorite restaurant dishes and the food culture that supports their creation.
- Al Di LÀ
- The Grocery
- Rose Water
- Convivium Osteria
- Locanda Vini e Olii
- Aliseo Osteria del Borgo
- Marlow & Sons
- Northeast Kingdom
- The Good Fork
- The Farm on Adderley
- Flatbush Farm
- Palo Santo
- Beer Table
- The General Greene
- Five Leaves
- Char No. 4
- No. 7
- Buttermilk Channel
- Vinegar Hill House
- Prime Meats
- The Vanderbilt
Plus: Interviews with Ten of Brooklyn's most popular artisanal food producers
No bagels or cheesecake here; the book examines a decade of top dining destinations, from the pioneers at Al Di La, Saul and Rose Water through Franny’s, iCi and Palo Santo…. The ravishing photos…and in-depth profiles and recipes…make the book equal parts cookbook, art book and yearbook.
Now anyone can make Brooklyn food…in the comfort of his own kitchen. There are recipes…from 31 Brooklyn restaurants that are worth a subway trek. And each…is an ethereal and unassailable argument for the rise of Brooklyn cuisine. And the Vaughans’ cookbook.
[A] history of the contemporary food scene with 70 restaurant recipes…rang[ing] from straightforward and simple…to some cheffy, complex and tempting ones. A restaurant map, interviews with food artisans…and a comprehensive index of resources like markets and food trucks round out this intelligent and attractive volume.
-New York Times
[A] spot-on survey of all of the restaurants and artisans that have made Brooklyn into the into the forward-thinking dining destination that it is today.
2010 Best New Fall Cookbook
One of the Best NYC Cookbooks of 2010
-New York magazine
A SeriousEats.com best cookbook of 2010