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

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, Vinegar Hill House; Tofu with Broad Beans and Chili Bean Paste, The General Greene * Spaghetti Alla Vongole, Al Di La; Swordfish with Sauteed Grape Tomatoes, Fresh Corn and Kohlrabi Salad, Avocado Aioli, Rosewater; Beef Sauerbraten with Braised Red Cabbage and Pretzel Dumplings, Prime Meats; Doug's Pecan Pie Sundae, Buttermilk Channel; and, Hoppy American Brown Ale-Homebrew Recipe, Sixpoint Cragt 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 favourite restaurant dishes and the food culture that supports their creation.
Les mer
Featuring recipes, photographs, and scenes from some of the most vibrant restaurants in America, this 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.
Les mer
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 SaulRose WaterConvivium Osteria Locanda Vini e Olii DuMontAliseo Osteria del BorgoMarlow & SonsFranny’siCi Applewood EggNortheast Kingdom The Good Fork DresslerThe Farm on Adderley Flatbush FarmPalo Santo Lunetta Beer Table JamesThe General GreeneFive Leaves Char No. 4No. 7 Buttermilk ChannelRoberta’sVinegar Hill HousePrime MeatsThe VanderbiltPlus: Interviews with Ten of Brooklyn's most popular artisanal food producers
Les mer

Produktdetaljer

ISBN
9780061956225
Publisert
2010-10-20
Utgiver
Vendor
William Morrow Cookbooks
Vekt
1134 gr
Høyde
254 mm
Bredde
203 mm
Dybde
22 mm
Aldersnivå
G, 01
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
272

Om bidragsyterne

Melissa Vaughan is a recipe developer and tester whose work has appeared in magazines (Real Simple, Cookie, Saveur, Every Day with Rachael Ray) and cookbooks by Daniel Boulud, Michael White, and Melissa Clark. She is a graduate of the Institute of Culinary Education. Brendan Vaughan is the senior articles editor at GQ and previously worked at Esquire, where he oversaw much of the magazine's food coverage. The Vaughans live in Park Slope, Brooklyn, with their son and daughter.