Through a wide variety of unique and delicious recipes, editor Wharton draws a blueprint of Brooklyn’s storied locavore food culture.
Anyone who regularly picks up Edible magazine knows what they’re going to find: profiles of culinary trailblazers, articles about innovative food ideas and techniques and recipes that stress local, organic ingredients and a bold DIY philosophy. This title, the first in a series that will feature different cities, admirably furthers this noble endeavor. Nearly 100 people from all aspects of Brooklyn’s food culture were asked to contribute a favorite recipe, among them legendary restaurateurs, founders of CSAs and the farmers who supply them, rooftop gardeners and home picklers. The book is organized into five sections—small plates, finger food, mains, light suppers and soups and drinks and desserts—and each recipe is accompanied by a brief profile of the contributor and the inspiration behind the dish. There are also tips on cooking techniques and where to find the best ingredients and equipment. Peppered throughout the recipes are intriguing full-page profiles on subjects that deserve extra attention: Ian Cheney, who has a farm in the bed of his pickup truck; Brooklyn Brewery, which single-handedly revived the rich brewing culture of Brooklyn; and The Brooklyn Kitchen, a paradise for foodies in Brooklyn and beyond.
Clearly most valuable to those lucky enough to benefit from its local food knowledge firsthand, but will also inspire out-of-town foodies to book the next flight to JFK.