Saltie: A Cookbook

Overview

Saltie is an eatery in Williamsburg, Brooklyn, that was created and is run by three pioneers of the Brooklyn food scene. The shop boasts a devoted following of diners who love their magnificent sandwiches, soups, egg bowls, drinks, and sweets. This cookbook features 75 recipes for all of these favorite foods, plus more than 50 color photographs and 10 humorous drawings by Elizabeth Schula that capture the sense of commitment, locality, and belonging countless devoted foodies feel for this famed eatery. Full of ...

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Saltie: A Cookbook

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Overview

Saltie is an eatery in Williamsburg, Brooklyn, that was created and is run by three pioneers of the Brooklyn food scene. The shop boasts a devoted following of diners who love their magnificent sandwiches, soups, egg bowls, drinks, and sweets. This cookbook features 75 recipes for all of these favorite foods, plus more than 50 color photographs and 10 humorous drawings by Elizabeth Schula that capture the sense of commitment, locality, and belonging countless devoted foodies feel for this famed eatery. Full of surprising visuals, great recipes and colorful storytelling, Saltie is at once a unique cookbook and a guide to good eating.

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Editorial Reviews

Publishers Weekly
Veteran chef Fidanza, the woman behind much-loved Brooklyn eateries Diner and Marlow & Sons, opened Saltie in 2009 with partners Collerton and Schula. The small quickly gained a following due to their dedication to sandwich craftsmanship, revealed here in 90+ recipes. Sticklers for authenticity, Fidanza and company (with food writer Dunn) make everything in-house, from the focaccia that's the foundation of their iconic sandwiches like the Clean Slate (hummus, quinoa, yogurt, sauerkraut and sesame seeds) and the Scuttlebutt (hard-boiled egg, pimento aioli, feta, black olives, capers, herbs, and pickled beets) to the hummus and sauerkraut that grace them. These easy-to-follow recipes here are virtually foolproof, ensuring dedicated Saltie customers will be able to recreate many of their favorite dishes at home provided they're willing and able to put in the time for more labor-intensive sandwiches like the Balmy, with calls for DIY chicken liver mousse and pickled carrots, among other ingredients. The sandwich-averse will still find some interesting items to try (such as Potato, Nettle, Ramp, and Pecorino Soup and Ribollita). as will vegetarians, as a great many of Saltie's items are meatless. Readers ready to roll up their sleeves will get the most out of the book, but even sandwich lovers with a fear of cooking will find some tasty inventions worth whipping up. Photos. (Oct.)
From the Publisher
"It's hard to talk about Saltie. Too easy to dismiss it as merely a sandwich shop. In a time when broad, white plates smeared with science and dotted with masculine, dildoic bravado are considered high art, Saltie makes the heroic plea for serving the common man an elemental, delicious food borne out of decades in the best kitchens in New York. I can't think of a more unintentional subversive act or a more profound work of love than the pleasure of a Saltie sandwich. You're my heart. I love you." - Tom Mylan, The Meat Hook, Brooklyn NY

'Caroline Fidanza and crew have done something special at Saltie: taken a small mountain of finely-tuned, well-tested and well-loved recipes that would put any restaurant on the map - as they did when Ms. Fidanza ran Diner - and distilled out frip and finery. What she and her partners offer between these covers (and at Saltie) is a roster of dishes so much more generous, more delicious, and more intelligent than any other "sandwich cookbook" that it feels almost cheap to call it that. But that's what it is, and its modest, welcoming and inspiring approachability help it stand out in the chef's cookbook crowd. The stories are good reading, the kitchen wisdom is actually wise, and the recipes scream "COOK ME." ' - Peter Meehan, co-editor Lucky Peach magazine

From the Publisher
"It's hard to talk about Saltie. Too easy to dismiss it as merely a sandwich shop. In a time when broad, white plates smeared with science and dotted with masculine, dildoic bravado are considered high art, Saltie makes the heroic plea for serving the common man an elemental, delicious food borne out of decades in the best kitchens in New York. I can't think of a more unintentional subversive act or a more profound work of love than the pleasure of a Saltie sandwich. You're my heart. I love you." - Tom Mylan, The Meat Hook, Brooklyn NY

'Caroline Fidanza and crew have done something special at Saltie: taken a small mountain of finely-tuned, well-tested and well-loved recipes that would put any restaurant on the map - as they did when Ms. Fidanza ran Diner - and distilled out frip and finery. What she and her partners offer between these covers (and at Saltie) is a roster of dishes so much more generous, more delicious, and more intelligent than any other "sandwich cookbook" that it feels almost cheap to call it that. But that's what it is, and its modest, welcoming and inspiring approachability help it stand out in the chef's cookbook crowd. The stories are good reading, the kitchen wisdom is actually wise, and the recipes scream "COOK ME." ' - Peter Meehan, co-editor Lucky Peach magazine

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Product Details

  • ISBN-13: 9781452103020
  • Publisher: Chronicle Books LLC
  • Publication date: 10/10/2012
  • Pages: 224
  • Sales rank: 807,592
  • Product dimensions: 7.70 (w) x 9.10 (h) x 1.00 (d)

Meet the Author

Caroline Fidanza, Elizabeth Schula, and Rebecca Collerton are the founders, owners, and chefs of Saltie. They live in New York City.

Anna Dunn is a Brooklyn-based freelance writer, blogger and editor in chief of Diner Journal.

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