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