Edible Brooklyn

Edible Brooklyn Cover

Edible Brooklyn

The Cookbook

By Rachel Wharton (Editor); Carole Topalian (Photographer)

Sterling Publishing (NY), Hardcover, 9781402785542, 157pp.

Publication Date: October 4, 2011

Brooklyn, New York, is a down-to-earth, unsnobby feast for foodies--and "Edible Brooklyn Cookbook" captures that same fun vibe. It features unpretentious recipes from local artisans, chefs, and ordinary folk who celebrate Brooklyn's finest ingredients. And, like the borough's eclectic population--which includes Italian, Asian, Polish, Mexican, Russian, you name it--you never know what you'll find when you turn the page. After all, when was the last time you saw a cookbook with chapters for small plates and snacks and sandwiches, vegetables, pickles, and sides?
Part travel guide, part recipe collection, part great read, this volume is the first in a series of four Edible cookbooks--and it offers a deliciously up close and personal view of one of American's most exciting food fests.

About the Author
Rachel Wharton is a James Beard Foundation award-winning journalist based in Brooklyn, New York, and is the co-author of several books on food, including "Food Anatomy". She holds an MA in food studies from New York University and has 20 years of experience as a writer, reporter, and editor for print, TV, and radio.