• List Price: CDN$ 21.95
  • You Save: CDN$ 2.14 (10%)
FREE Shipping on orders over CDN$ 25.
Only 1 left in stock (more on the way).
Ships from and sold by Amazon.ca.
Gift-wrap available.
Edible Brooklyn: The Cook... has been added to your Cart
+ CDN$ 6.49 shipping
Used: Good | Details
Condition: Used: Good
Comment: **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence!
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Edible Brooklyn: The Cookbook Hardcover – Oct 4 2011

See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
"Please retry"
CDN$ 19.81
CDN$ 11.87 CDN$ 0.78

Amazon.ca First Novel Award - 6 Canadian Novels Make the Shortlist

Product Details

  • Hardcover: 168 pages
  • Publisher: Sterling Epicure (Oct. 4 2011)
  • Language: English
  • ISBN-10: 1402785542
  • ISBN-13: 978-1402785542
  • Product Dimensions: 2.5 x 21 x 23.5 cm
  • Shipping Weight: 726 g
  • Amazon Bestsellers Rank: #1,171,507 in Books (See Top 100 in Books)

Product Description


"A delightful read that shows how being a parent changed one economist, and how being an economist provided insight on being a parent. Now if only I could get my two-year-old to eat her peas." Susan Athey, Harvard University, winner of 2007 John Bates Clark Medal

"Dr. Spock meets Freakonomics. Parenting will never be the same. Forget about inflation and unemployment. Here Gans uses economics and game theory to tackle really important topics, such as toilet training and fussy eaters. Parentonomics lays bare what most sleep-deprived parents only dream about. Gans may not help you become a better parent, but he will help you to stay one step ahead of your kids." Barry Nalebuff , Milton Steinbach Professor at Yale School of Management, coauthor of Co-Opetition

--This text refers to an out of print or unavailable edition of this title.

About the Author

Edible Communities, Inc. is a publishing and information services company that creates editorially rich, community-based, local-foods publications in distinct culinary regions throughout the United States, Canada, and Europe. Through their publications, supporting websites, and events, they connect consumers with family farmers, growers, chefs, and food artisans of all kinds.

Rachel Wharton has lived in Brooklyn for 11 years and is the deputy editor of both Edible Brooklyn and Edible Manhattan. She holds a master's degree in Food Studies from New York University, and she won a 2010 James Beard Foundation journalism award for her columns on iconic restaurants in Edible Brooklyn, while her profile of Russ & Daughters in Edible Manhattan was included in the book 2010 Best Food Writing.

Customer Reviews

There are no customer reviews yet on Amazon.ca
5 star
4 star
3 star
2 star
1 star

Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 7 reviews
58 of 61 people found the following review helpful
Pretty obnoxious for a cookbook. Oct. 2 2011
By Y. Barysheva - Published on Amazon.com
Format: Hardcover
This book has a few to a lot of good recipes, depending on whether you generally cook with foie gras and truffle oil or not. (I just noticed on the inside cover, the recipes are described as "unpretentious." Since when is foie gras-stuffed quail unpretentious?)
However, the tone of this book is extremely obnoxious. I've lived in Brooklyn since I was 5 (before which I immigrated from Ukraine, so I am completely legit, I promise - a real immigrant Brooklyner), and it irks me that this book spends so much time talking about how diverse the population (and thus, the food) is, while their map of Brooklyn (hidden cleverly inside the jacket) is only of the north-west neighborhoods - Red Hook, Fort Greene, etc.
Also, the introduction begins with "We have to admit to feeling a bit smug, living and eating in Brooklyn..." and goes on to describe Brooklyn as being riddled with CSAs and roof-top farms, overflowing with local, organic food and microbreweries. Seriously? Maybe if I was living in a $3000-a-month Carroll Gardens apartment, I would have a roof-top farm. This book is the epitome of the back-patting smugness transplants to Brooklyn exude when they spend $6 a bunch on organic kale grown on someone's roof.
I'm not knocking local or organic food (I am definitely pro). However, the author of this book hasn't the slightest clue what the real Brooklyn is all about, and instead smugly encourages the very (lack of) culture destroying traditional Brooklyn. Am I bitter? Maybe. Is this even relevant to the food? I don't know. But it's very hard to get past.
Weird recipes-take a pass Nov. 8 2013
By Judy Ullrich - Published on Amazon.com
Format: Hardcover Verified Purchase
I have the first Edible Cookbook which I purchased in Traverse Michigan many years ago. It has great recipes and stories from around the country. This Brooklyn edition has some really odd recipes that I find hard to imagine being served in a restaurant. Save your money.
Slightly pretentious. Thought it was unique to Brooklyn, ... April 29 2015
By Julia McDaniel - Published on Amazon.com
Format: Hardcover Verified Purchase
Slightly pretentious.
Thought it was unique to Brooklyn, but they have a version for each big city.
0 of 1 people found the following review helpful
Brooklyn is So Brooklyn Dec 9 2011
By Marty Martindale - Published on Amazon.com
Format: Hardcover
Edited by: Rachel Wharton
Photography by: Carole Topalian
See unique dust cover - it is very frameable.

In her introduction, Rachel Wharton states: "It's not just dishes, in other words, but dozens of stories of how Brooklyn - the home of those beautiful hills and the borough of Kings - lives and cooks and eats." The book has contains historic accounts of Brooklyn's history in addition to popular recipes.

Wharton divides the body of the book into Small Plates and Snacks; Finger Food, Pickles and Sides; Mains; Light Suppers and Soup and Drinks and Desserts. Just because an editor doesn't actually write the recipes, it takes a lot of legwork to round-up the best for such a justifiably proud area. In her sources, she lists shops which make and deliver Brooklyn-made foods. She also compiles a handy Brooklyn Books and Websites section.

Here are just a few of the hundred recipes in the book:

* Michael Hearst, Musician: Spicy Olive Hummus
* Justin Philips, co-owner of Beer Table: Roasted Cauliflower Salad
* Bret Macris, Executive Chef at Rose Water Restaurant in Park Slope: Green Chili with Braised Pork, Crème Frlaiche and Feta
* Michael Hurwitz, Director of GrowNYC's Greenmarket program: Sunday Short Ribs in Cider and Tomatoes
* Andrew Feinberg, Chef and Co-owner of Franny's in Prospect Heights: Cucumbers with Ricotta, Basil and Mint
* Kara Masi, founder of Ted and Amy Supper Club: Long Island Clams with Chorizo and Beer
* Gemma Garcia, Beekeeper, East New York Farms: Trinidadian Buljol
* Winnie Yang, Managing Editor, The Art of Eating: Mint and Honey Ice Cream.

In short, if Brooklyn is in your fond past, you will want this Edible Brooklyn in your library.

Review by Marty Martindale, Editor, Foodsite Magazine
0 of 1 people found the following review helpful
Cookbook is just OK, not a winner Aug. 6 2013
By Ronald Marold - Published on Amazon.com
Format: Hardcover Verified Purchase
There aren't enough recipes that I want to try. Too unfamiliar. Maybe if I'd lived in Brooklyn, I'd like it better.