The New Brooklyn Cookbook: Recipes and Stories from 31 Restaurants That Put Brooklyn on the Culinary Map Hardcover - 2010
by Melissa Vaughan; Brendan Vaughan; Michael Harlan Turkell
A gorgeous compendium of greatest hits from the bold, exciting new restaurants of Brooklyn, compiled by a pair of serious eaters from Park Slope. Includes recipes.
From the rear cover
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 Ale--Home 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.
Featured Restaurants:
- Al Di Là
- The Grocery
- Saul
- Rose Water
- Convivium Osteria
- Locanda Vini e Olii
- DuMont
- Aliseo Osteria del Borgo
- Marlow & Sons
- Franny's
- iCi
- Applewood
- Egg
- Northeast Kingdom
- The Good Fork
- Dressler
- The Farm on Adderley
- Flatbush Farm
- Palo Santo
- Lunetta
- Beer Table
- James
- The General Greene
- Five Leaves
- Char No. 4
- No. 7
- Buttermilk Channel
- Roberta's
- Vinegar Hill House
- Prime Meats
- The Vanderbilt
Plus: Interviews with Ten of Brooklyn's most popular artisanal food producers
Details
- Title The New Brooklyn Cookbook: Recipes and Stories from 31 Restaurants That Put Brooklyn on the Culinary Map
- Author Melissa Vaughan; Brendan Vaughan; Michael Harlan Turkell
- Binding Hardcover
- Edition First Edition
- Pages 272
- Volumes 1
- Language ENG
- Publisher William Morrow & Company, Scranton, PA, U.S.A.
- Date 2010-10
- Illustrated Yes
- Features Illustrated, Index, Table of Contents
- ISBN 9780061956225 / 0061956228
- Weight 2.31 lbs (1.05 kg)
- Dimensions 10.02 x 8.22 x 0.92 in (25.45 x 20.88 x 2.34 cm)
-
Themes
- Cultural Region: Mid-Atlantic
- Cultural Region: Northeast U.S.
- Geographic Orientation: New York
- Locality: New York, N.Y.
- Library of Congress subjects Brooklyn (New York, N.Y.) - Social life and, Cooking, American
- Library of Congress Catalog Number 2010007139
- Dewey Decimal Code 641.597
Media reviews
Citations
- New York Times Book Review, 12/05/2010, Page 52
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by Melissa Vaughan; Brendan Vaughan; Michael Harlan Turkell
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The New Brooklyn Cookbook : Recipes and Stories from 31 Restaurants That Put Brooklyn on the Culinary Map
by Vaughan, Melissa, Turkell, Michael Harlan, Vaughan, Brendan
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