The New Brooklyn Cookbook: Recipes and Stories from 31 Restaurants That Put Brooklyn on the Culinary Map

A compendium of delicious, signature recipes from thirty-one bold Brooklyn restaurants that you can cook up in your own kitchen.

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; Saul; Rose Water; Convivium Osteria; Locanda Vini e Olii; DuMont; Aliseo Osteria del Borgo; Marlow & Sons; Franny's; iCi; Applewood; Egg; Northeast Kingdom; The Good Fork; Dressler; The Farm on Adderley; Flatbush Farm; Palo Santo; Lunetta; Beer Table; James; The General Greene; Five Leaves; Char No. 4; No. 7; Buttermilk Channel; Roberta's; Vinegar Hill House; Prime Meats; The Vanderbilt

© 2010 HarperCollins e-books (E-bog): 9780062014351

Udgivelsesdato

E-bog: 5. oktober 2010