Edited by: Rachel Wharton
Photography by: Carole Topalian
(Reversed dust cover is 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.”
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 Edible Brooklyn in your library.