Featuring recipes and stories from 31 restaurants that put Brooklyn on the culinary map, The New Brooklyn Cookbook by Melissa Vaughan and Brendan Vaughan is a gorgeous compendium of greatest hits from the bold, exciting new restaurants of Brooklyn.
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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:
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:
Plus: Interviews with Ten of Brooklyn's most popular artisanal food producers
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Book Description Hardcover. Condition: new. Hardcover. 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 Sauteed 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 AleHome 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 La The Grocery SaulRose WaterConvivium Osteria Locanda Vini e Olii DuMontAliseo Osteria del BorgoMarlow & SonsFrannysiCiApplewoodEggNortheast Kingdom The Good Fork DresslerThe Farm on Adderley Flatbush FarmPalo Santo Lunetta Beer Table JamesThe General GreeneFive Leaves Char No. 4No. 7 Buttermilk ChannelRobertasVinegar Hill HousePrime MeatsThe VanderbiltPlus: Interviews with Ten of Brooklyn's most popular artisanal food producers Featuring recipes, photographs, and scenes from some of the most vibrant restaurants in America, this 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780061956225
Book Description Condition: New. Book is in NEW condition. Seller Inventory # 0061956228-2-1