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The New Brooklyn Cookbook: Recipes and Stories from 31 Restaurants That Put Brooklyn on the Culinary Map Hardcover – October 5, 2010


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The New Brooklyn Cookbook: Recipes and Stories from 31 Restaurants That Put Brooklyn on the Culinary Map + Walking Brooklyn: 30 tours exploring historical legacies, neighborhood culture, side streets and waterways
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Product Details

  • Hardcover: 272 pages
  • Publisher: William Morrow Cookbooks (October 5, 2010)
  • Language: English
  • ISBN-10: 0061956228
  • ISBN-13: 978-0061956225
  • Product Dimensions: 8 x 0.9 x 10 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #23,573 in Books (See Top 100 in Books)

Editorial Reviews

Review

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. (Edible Brooklyn)

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. (Esquire.com)

[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. (SeriousEats.com)

2010 Best New Fall Cookbook (Daily Candy)

One of the Best NYC Cookbooks of 2010 (New York magazine)

A SeriousEats.com best cookbook of 2010 (SeriousEats.com)

From the Back 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


More About the Authors

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Customer Reviews

4.7 out of 5 stars
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This book is a MUST for all foodies!
Food lover
We've tried about five of the recipes in this book so far, and have planned to try just about every other one in the near future.
J. Gibson
The recipes range from the sophistacted to homey -- but all are accessible and easy to follow.
Walter

Most Helpful Customer Reviews

10 of 10 people found the following review helpful By waetherman TOP 1000 REVIEWER on January 16, 2011
Format: Hardcover Verified Purchase
The history of the profiled restaurants and food scene in Brooklyn is excellent, but the recipes (based on dishes from those restaurants) tend to be more restaurant-style dishes than being something the home chef might cook, and are often not the best dishes from those restaurants.
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4 of 4 people found the following review helpful By J. Gibson on February 4, 2011
Format: Hardcover
We've tried about five of the recipes in this book so far, and have planned to try just about every other one in the near future. I've loved reading about these places and people, and the recipes have ranged from as easy as a 30 minute meal, but waaaaaaaaaaaaaaaay tastier, to as complex as a using every pot in the kitchen type meal. We have loved them all! We try to cook about one recipe a week out of this book, and as soon as we are done eating, we are always so excited to choose the next recipe! Love, love, LOVE this book.
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4 of 5 people found the following review helpful By christine on October 6, 2010
Format: Hardcover Verified Purchase
These are the best restaurants in Brooklyn! Kind of amazing they're all here. My copy arrived today and I can't stop looking at it. It captures the Brooklyn of the moment, the Brooklyn I'm proud to live in, the Brooklyn that is leading a food revolution. I feel like there's a lot of snark about Brooklyn these days, especially from Manhattan, and what comes across in this book is a real sincerity and kinship among chefs and purveyors to pursue and celebrate the value of process. It's not a phony movement and this is not a phony book cashing in on a phenomenon. It looks great too. Love the map on the inside cover. Can't wait to try the recipes. I really want to try pickling watermelon rind and braising pork belly. Although I thought I could eat anything, but I might have to draw the line at the calf's tongue.
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2 of 2 people found the following review helpful By Walter on October 19, 2010
Format: Kindle Edition Verified Purchase
When I recently cracked open my copy, I was very happily suprised with the obvious care and love put into this book. The authors tackle a potentially snotty subject to produce a captivating exploration of Brooklyn food and all it's trappings. This is not simply a cookbook (the authors interview a local knife maker and other local but non-restaurant food people); it can be enjoyed as much more. The recipes range from the sophistacted to homey -- but all are accessible and easy to follow.
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2 of 2 people found the following review helpful By jencogo on March 3, 2012
Format: Hardcover
I've been cooking from many cookbooks for the last 3 years and although I LOVE the concept of this book and adore these restaurants, so far I'm finding that the recipes are really difficult for the home cook. Not only do the require many specialty ingredients, but some techniques like the gnocchi are a bit advanced or maybe a bit inconvenient I should say. (AND it's a little too obvious that they left out the secret ingredient). Otherwise I'll come back to you in a few months and let you know how the rest of my experience progresses..but generally I give this book a good review as it pushes the home cook out of the box so to speak and reinforces us to eat farm fresh and locally!!
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