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Edible Brooklyn : The Cookbook
by Rachel Wharton and Carole Topalian and Tracey Ryder


Overview - 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.  Read more...

 
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More About Edible Brooklyn by Rachel Wharton; Carole Topalian; Tracey Ryder
 
 
 
Overview
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.

 
Details
  • ISBN-13: 9781402785542
  • ISBN-10: 1402785542
  • Publisher: Sterling Publishing (NY)
  • Publish Date: October 2011
  • Page Count: 157


Related Categories

Books > Cooking > Regional & Ethnic - American - Middle Atlantic States

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2011-07-18
  • Reviewer: Staff

By focusing on local foods, Edible Communities has stealthily grown into a national media venture. With an array of print and online magazines, blogs and podcasts, it covers the regional eats scene from Boston to Seattle. This cookbook is the first in a series due from Sterling that aims to "celebrate those areas where Edible magazines exist." It does so here by employing crowd-sourcing, pulling in recipes not only from neighborhood chefs and restaurant owners but from the foodie neighbors who do the eating. Thus NPR radio personality John Schaefer's offering of chili con carne is nestled between a recipe for Trinidadian buljol, a ceviche-like dish from beekeeper Gemma Garcia, and a cheddar, pepperoni, and egg quesadilla sandwich, provided by John Stiers, cofounder of the Brooklyn Winery. This is surely not your grandfather's Brooklyn. In this new frontier of culinary hipsters surrounded by food co-ops and green markets galore, there is not a meatball to be found, and when the talk turns to pizza, the shining example is not Grimaldi's but Franny's, a small farm-sourced restaurant in the Prospect Heights sections of the borough. Wharton does go old school briefly, in presenting six variations of the Brooklyn cocktail that span the years 1883 to 1945—though trend setters might prefer the white Manhattan, which calls for moonshine produced at one of three micro-distilleries currently operating in Williamsburg. (Oct.)

 
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