Edible Brooklyn: The Cookbook Hardcover – Oct 4 2011
Customers Who Bought This Item Also Bought
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your e-mail address or mobile phone number.
"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
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.
Most Helpful Customer Reviews on Amazon.com (beta)
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.
Thought it was unique to Brooklyn, but they have a version for each big city.