The New Brooklyn Cookbook by Melissa and Brendan Vaughan profiles 31 of the boroughs eclectic new wave of vibrant restaurants and the unique tastes that each has to offer. Written in an accessible and entertaining style it provides valuable information and recipes from eateries such as Convivium Osterian in Boerum Hill and Vinegar Hill House located on Hudson Street, around the corner from the birthplace of Al Capone at 95 Navy Street.
The recipes are bold and mouthwatering, the authors profile the trailblazing chefs and entrepreneurs who are responsible for the culinary renaissance such as Vinegar Hill House’s owner Jean Adamson who has transformed an out of the way former butcher’s house in an ungentrified area of Brooklyn into one of the most trendy new eateries offering food that is both stylish and exceptional. Her Cast-Iron Chicken with Caramelized Shallots and Sherry Pan Sauce, a recipe featured in the book, is one of the dishes that has attracted the likes of Jessica Alba and other notables to make the journey over the Brooklyn Bridge.
The book also features interviews with Brooklyn’s most popular artisanal food producers and profiles of the boroughs best food makers, purveyors, cheesemakers, bakers and chocolatiers. To see a video profile of the authors and the restaurants featured click here: You Tube – The New Brooklyn Cookbook.