Cook the Book: 'The New Brooklyn Cookbook'
Whether it's small batch pickles, rooftop farms, or restaurants manned by bearded dudes with thick-framed glasses, the culinary movement in Brooklyn has made its mark on how we eat and think about food over the past five years. It's a unique blend of Alice Waters-inspired farm-to-table cuisine mixed with an urban DIY aesthetic that gave Brooklyn its place on the culinary map, full of worth-the-train-ride-from-Manhattan restaurants and intrepid artisans producing everything from craft beer to single-source chocolate.
The newly released The New Brooklyn Cookbook by Melissa Vaughan and Brendan Vaughan is a spot-on survey of all of the restaurants and artisans that have made Brooklyn into the into the forward-thinking dining destination that it is today.
The New Brooklyn Cookbook adapts recipes from pioneering Brooklyn standbys—Saul Bolton's Michelin-starred namesake restaurant which opened a whopping 11 years ago, a time when fine dining in Brooklyn was unheard of, and relative newcomers such as Roberta's that started out as a pizza place and transformed itself into a clubhouse of Brooklyn locavore culture with rooftop gardens and a radio station devoted to all things food-related.
This week we'll be replicating dishes from favorite Brooklyn restaurants including The Good Fork's Steak and Eggs Korean Style, Marlow and Sons' Brick Chicken with Mustard Greens, and No. 7's Butterscotch Pudding with Sautéed Pears and Turkish Coffee Shortbread.
Win 'The New Brooklyn Cookbook'
Thanks to the generous folks over at William Morrow, we are giving away five (5) copies of The New Brooklyn Cookbook this week. All you have to do is tell us about which city you think is headed for culinary stardom in the comments section below.