Edible Brooklyn CookbookMADE BY EDIBLE BROOKLYN
We're loving our office in Brooklyn! There's a 'somethings happening here' energy we can feel every time we run out for cawfee. And there are awesome eating options on every corner. Indeed, Brooklyn has evolved into a down-to-earth, un-snobby feast for foodies.
Edible Brooklyn Cookbook captures this same energy. The beautiful and accessible cookbook features unpretentious recipes from local artisans, chefs, and our passionate neighbors who celebrate the finest, most interesting ingredients. And, like the borough's eclectic population (Italian, Asian, Polish, Mexican, Russian, you name it), you never know what's coming when you turn a page. When was the last time you saw a cookbook with chapters for small plates and snacks and sandwiches, vegetables, pickles, and sides? Fuggedabowdit.
Of course, the When-Does-He-Sleep-Brooklyn-Borough-President Marty Markowitz manages to show up here too with most excellent stuffed cabbage rolls.
The book makes a perfect gift paired with some of our jaw-dropping Brooklyn-made indie foods.
tip of the tongue
Many of our makers share recipes in this book! So, create chocolate-covered kale chips (yes) inspired by Danial Sklaar of Fine and Raw Chocolate. Or brine your own bread and butter pickles with the secret formula from Sour Puss. Anarchy in a Jar's Leana McCarthy shares her Brooklyn Green Tomato Chutney. Lick up the Autumn Plate-Licker Cake – The Good Batch's Anna Gordon's recipe. Or try Craig's Saturday lunch favorite, Radishes Sauteed with Cream and Herbs from Diner restaurant in Williamsburg.
Part travel guide, part recipe collection, part great read, this book is the first in a series of four Edible cookbooks. Published in 2011, the book has 165 delicious, inspiring pages.