The New Brooklyn Cookbook: Recipes and Stories from 31 Restaurants That Put Brooklyn on the Culinary Map
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)