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.
Plus: Interviews with Ten of Brooklyn's most popular artisanal food producersAbout the Author:
Melissa Vaughan is a recipe developer and tester whose work has appeared in magazines (Real Simple, Cookie, Saveur, Every Day with Rachael Ray) and cookbooks by Daniel Boulud, Michael White, and Melissa Clark. She is a graduate of the Institute of Culinary Education.
Brendan Vaughan is the senior articles editor at GQ and previously worked at Esquire, where he oversaw much of the magazine's food coverage. The Vaughans live in Park Slope, Brooklyn, with their son and daughter.
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