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Edible Brooklyn: The Cookbook [Hardcover]

Rachel Wharton

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Book Description

Oct. 4 2011
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.

 

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Review

"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.

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Customer Reviews

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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 3.2 out of 5 stars  6 reviews
57 of 60 people found the following review helpful
3.0 out of 5 stars 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.
2.0 out of 5 stars 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.
0 of 1 people found the following review helpful
3.0 out of 5 stars Texas vs. Brooklyn? Nov. 6 2013
By HAPPY - Published on Amazon.com
Format:Hardcover|Verified Purchase
Hard to read and to get into, especially the recipes. I was expecting more since all the Brooklyn revival talks.
0 of 1 people found the following review helpful
2.0 out of 5 stars 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.
0 of 1 people found the following review helpful
4.0 out of 5 stars Brooklyn is So Brooklyn Dec 9 2011
By Marty Martindale - Published on Amazon.com
Format:Hardcover
EDIBLE BROOKLYN: The Cookbook
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

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