Description
Book SynopsisTrade Review"Although today's with-it Parisian is said to be embracing all things 'tres Brooklyn,' your everyday Manhattanite (or at least your older everyday Manhattanite, me included), has been pretty slow to cross the river. But after reading this book (and what a great read it is!) and reveling in the ridiculously come-hither food photos (the book gets an A-plus in food porn), I'm ready to move to Brooklyn and buy a car so that every night I can drive from one Brooklyn neighborhood to the next in search of the ultimate progressive meal. I'm thinking I'd start with Buffalo Cauliflower, Caesar Salad with Schmaltz Croutons, Rampwurst with Snap Pea Slaw, Goat Ravioli, and Peach and Chamomile Ice Pops. The next night would be something completely different, but equally wonderful."––Sara Moulton, public television show host, Sara's Weeknight Meals Back "Sarah Zorn's Brooklyn Chef's Table offers a thorough and compelling trip through some of Brooklyn's best restaurants, from the old standbys and the modern newcomers to the hidden gems and the scrappy upstarts. Through the book's recipes and, more importantly, its stories, it captures a borough that is rife with history (and red sauce Italian joints) but also open to new techniques and traditions from all over the world. It's a fitting tribute to the culinary scene of such a dynamic borough."––Amanda Kludt, editorial director, Eater"If like me, you need a push to get all the way to Brooklyn, let Sarah Zorn's passionate homage, Brooklyn Chef's Table, be your guide and jump-start."––Gael Greene, Insatiable-Critic.com"Williamsburg? Greenpoint? Clinton Hill? Cobble Hill? Vinegar Hill? For all the hype its restaurants have garnered, Brooklyn is still, to most non-residents, a vast and uncharted Wild West where dining out requires a leap of faith and a few wrong turns. In Brooklyn Chef's Table, Sarah Zorn makes it all accessible, introducing readers to the full spectrum of chefs, from venerable veterans to hirsute hipsters, and shares recipes for the restaurant grub that put this former culinary punchline on the global dining map. A fun read for both 718 denizens and visitors, even if they're only visiting from faraway armchairs."––Andrew Friedman, author and founder, Toqueland.com"This book represents a great cross-section of the Brooklyn food scene, from restaurant dishes to pickles, cocktails to baked goods, cutting edge to comfort food. There is something in here for everybody."––Andy Ricker, owner, Pok Pok Ny
