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&#8217;s, iCi and Palo Santo&#8230;. The ravishing photos&#8230;and in-depth profiles and recipes&#8230;make the book equal parts cookbook, art book and yearbook. (Edible Brooklyn)Now anyone can make Brooklyn food&#8230;in the comfort of his own kitchen. There are recipes&#8230;from 31 Brooklyn restaurants that are worth a subway trek. And each&#8230;is an ethereal and unassailable argument for the rise of Brooklyn cuisine. And the Vaughans&#8217; cookbook. (Esquire.com)[A] history of the contemporary food scene with 70 restaurant recipes&#8230;rang[ing] from straightforward and simple&#8230;to some cheffy, complex and tempting ones. A restaurant map, interviews with food artisans&#8230;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)