| Edition |
1st ed. |
| Description |
264 pages : color illustrations ; 26 cm |
| Note |
Includes index. |
| Summary |
Presents a collection of recipes from thirty-one well-known Brooklyn restaurants, covering main courses, side dishes, and desserts, along with descriptions of the restaurants' beginnings and decor. |
| Contents |
Al Di La, Park Slope -- Spaghetti alle Vongole -- Braised Rabbit with Black Olives and Creamy Polenta -- Grocery, Carroll Gardens -- Pan-Roasted Chicken with Sweet Potato Strudel, Adobo, and Brussels Sprouts -- Stuffed Squid with Ratatouille, Polenta Fries, and Balsamic Butter -- Saul, Boerum Hill -- Pan-Roasted Squab with Pickled Sunchokes, Eggplant Caviar, and Freekeh -- Diver Scallops with White Bean Puree, Chorizo, and Pine Nuts -- Q & A: Darleen Scherer and Carol McLaughlin, Gorilla Coffee, Park Slope -- Rose Water, Park Slope -- Seared Swordfish with Sauteed Grape Tomatoes, Fresh Corn and Kohlrabi Salad, and Avocado Aioli -- Fried Goat Cheese with Prosciutto, Figs, and Honey -- Convivium Osteria, Park Slope -- Spinach and Sheep's-Milk Ricotta Gnocchi with Asiago -- Frustingolo -- Lacanda Vini e Olii, Clinton Hill -- Handmade Ravioli with Fresh Ricotta and Pecorino -- Spicy Seafood Guazzetto with Sicilian Cherry Tomatoes -- ^ Q & A: Shane Welch, Sixpoint Craft Ales, Red Hook -- DuMont, Williamsburg -- Dumac and Cheese -- Blueberry Crumble -- Aliseo Osteria del Borgo, Prospect Heights -- Crispy Octopus with Agrodolce and Roasted Potatoes -- Pappardelle with Zucchini, Roasted Tomatoes, and Rosemary -- Marlow & Sons, Williamsburg -- Brick Chicken with Mustard Greens -- Q & A: Jon Orren, Wheelhouse Pickles, Park Slope -- Franny's, Prospect Heights -- Chicken Liver Crostini -- M'hamsa Couscous with Almonds and Spicy Raisins (Bklyn Larder) -- Vanilla Panna Cotta with Strawberries -- iCi, Fort Greene -- Fried Green Tomatoes with Corn and Fava Bean Succotash -- Summer Vegetable Salad with Buttermilk Dressing -- Applewood, Park Slope -- Coriander-Cured Wild Salmon with Pickled Sweet Corn and Pea Shoot Salad -- Braised Pork with Ricotta Dumplings -- House-Made Ricotta -- Q & A: Betsy Devine and Rachel Mark, Salvatore Bklyn, Boerum Hill -- ^ |
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Duck Legs and Dirty Rice -- Sweet Tea -- Northeast Kingdom, Bushwick -- Branzini with Mussels, Cockles, and Spring Vegetables -- Braised Short Ribs with Winter Vegetables and Beer Mustard -- Good Fork, Red Hook -- Steak and Eggs Korean Style -- Mussels with Lemongrass, Kaffir Lime Leaves, and Coconut Milk -- Q & A: Jessamyn Waldman, Hot Bread Kitchen, Gowanus -- Dressler, Williamsburg -- Grilled Hanger Steak with Horseradish Whipped Potatoes, Creamed Spinach, and Sauce Bordelaise -- Warm Artichoke Heart Salad with White Beans, Arugula, and Salsa Verde -- Farm on Adderley, Ditmas Park -- Lamb Meatballs with Escarole, Cipollini Onions, and Cranberry Beans -- Chilled Pea Soup with Fresh Lump Crabmeat -- Flatbush Farm, Park Slope -- Briased Pork Belly with Fennel-Apple-Chile Salad and Mustard Verde -- Molten Chocolate Cake with Chocolate Sauce -- Q & A: Rick and Michael Mast, Mast Brothers Chocolate, Williamsburg -- ^ Palo Santo, Park Slope -- Bluefish with Plantain, Hot Slaw, and Salsa Verde -- Chayote Salad with Grapefruit and Vanilla -- Lunetta, Boerum Hill -- Fluke Crudo -- Pizzette with Tomatoes and Basil -- Beer Table, Park Slope -- Pickled Eggs with Jalapeno Powder -- Pickled Watermelon Rind -- Q & A: Joel Bukiewicz, Cut Brooklyn, Gowanus -- James, Prospect Heights -- Spring Onion Soup with Boar Lardon and Pecorino -- Ricotta Beignets with Red Wine Berry Coulis -- General Greene, Fort Greene -- Soft-Serve Raspberry Lime Frozen Yogurt -- Soft Tofu with Broad Beans and Chile Bean Paste -- Salt and Pepper Pork Ribs with Spiced Yogurt Sauce -- Five Leaves, Greenpoint -- Five Leaves Burger with Grilled Pineapple, Pickled Beets, Sunny-Side-Up Egg, and Harissa Mayonnaise -- Roasted Beet and Blood Orange Salad with Arugula, Macadamia Nuts, and Goat's-Milk Yogurt Dressing -- Q & A: Kheedim Oh, Mama O's Premium Kimchee, Clinton Hill -- ^ Char No. 4, Carroll Gardens |
|
Clam Potato Leek Soup -- Sugar Snap Peas with Minty Pea Pesto -- No. 7, Fort Greene -- Seared Tuna with Korean Pear and Jalapeno Oil -- Butterscotch Pudding with Sauteed Pears and Turkish Coffee Shortbread -- Buttermilk Channel, Carroll Gardens -- Duck Meat Loaf with Creamed Spinach, Onion Ring, and Duck Jus -- Doug's Pecan Pie Sundae -- Q & A: Nekisia Davis, Early Bird Food & Co., Red Hook -- Roberta's Bushwick -- Calf's Tongue with Treviso Radicchio, Pistachios, and Smoked Ricotta -- Vinegar Hill House, Vinegar Hill -- Cast-Iron Chicken with Caramelized Shallots and Sherry Pan Sauce -- Delicata Squash with Toasted Squash Seeds and Aleppo Pepper -- Prime Meats, Carroll Gardens -- Beef Sauerbraten with Red Cabbage and Pretzel Dumplings -- Celery Salad with Cider Vinegar and Sunflower Oil -- Vanderbilt, Prospect Heights -- Pork Loin with Parisian Gnocchi and Butternut Squash Puree -- Spanish Ham Croquettes with Saffron Aioli -- Q & A: Annie Novak, Eagle Street Rooftop Farms, Greenpoint -- Cocktails. |
| Subject |
Cooking, American.
|
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Cooking -- New York (State) -- New York.
|
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Brooklyn (New York, N.Y.) -- Social life and customs.
|
|
Cooking. (OCoLC)fst01754966
|
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Cooking, American. (OCoLC)fst01753224
|
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Manners and customs. (OCoLC)fst01007815
|
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New York (State) -- New York.
(OCoLC)fst01204333
|
|
New York (State) -- New York -- Brooklyn.
(OCoLC)fst01312516
|
| Genre/Form |
Cookbooks.
|
|
Cookbooks. (OCoLC)fst01752725
|
|
Cookbooks.
|
| Added Author |
Vaughan, Brendan.
|
| ISBN |
9780061956225 |
|
0061956228 |
|
