Brooklyn Chef's Table: Extraordinary Recipes from Coney Island to Brooklyn Heights

by Sarah Zorn former Brooklyn Paper scribe; author of The Brooklyn Chef's Table, Eric Isaac (Photographer)

Overview

It’s become less of a trend to talk about how trendy the Brooklyn dining scene is, and just an accepted fact that from Crown Heights to Mill Basin, Prospect Heights to Bensonhurst, Brooklyn is home to some of the best and most varied and most destination-worthy restaurants, not just in New York City, but throughout the entire country. More than just a collection of recipes, Brooklyn Chef’s Table uncovers a Brooklyn expressed through that glorious medium, food. By reading the stories of the members of Brooklyn’s restaurant community, the ones that grew up here and never left, or that came from other countries in search of a dream, or merely migrated across the bridge in order to better articulate their craft, you’ll discover Brooklyn as it was, Brooklyn as it is, and Brooklyn as it will be, far into the foreseeable future. With recipes for the home cook from 60 of the borough's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Brooklyn Chef's Table is the ultimate gift and keepsake cookbook for both tourists and New Yorkers.

Product Details

ISBN-13:	9781493003983
Publisher:	Globe Pequot Publishing
Publication date:	12/10/2013
Series:	Chef's Table
Sold by:	SIMON & SCHUSTER
Format:	eBook
Pages:	224
File size:	32 MB
Note:	This product may take a few minutes to download.

About the Author

Sarah Zorn is a professional food writer, born, raised, and currently living in Brooklyn. Her unadulterated love for the borough (combined with her even more virulent obsession with eating), has led to various positions at multiple city-centric publications. She’s currently the food editor for Brooklyn Magazine and the L Magazine, associate editor at RestaurantGirl.com, food critic for Brooklyn Industry magazine, and a regular contributor to Every Day with Rachael Ray. Although Sarah has lived in Park Slope (before it was cool), Kensington (before it was cool), and Bay Ridge (before it was cool), she eventually moved to a far-flung corner of Bath Beach for the chance to own a fig tree, which she shares with the two loves of her life, her husband, Fred, and a hound dog mix named Rowdy.

 

Eric Isaac is an Ohio-born food, travel & portrait photographer. When he was younger, he wanted to be either a chef or a photographer. Now he takes pictures of food. His work can be seen in cookbooks, magazines and on his own blog at food.ericisaac.com. He blogs about food culture all around the world and recipes that he comes up with in his spare time. Aside from photography, Eric reviews films for Tribeca Film Festival every year. His record is 41 films in 12 days. He has a passion for travel, South East Asia being his favorite region in the world. He lives in the Windsor Terrace neighborhood of Brooklyn, on a quiet tree lined street with his girlfriend and two cats.

Table of Contents

Acknowledgments xi

Introduction xiv

A.L.C Italian Grocery 1

Bucatini Pie

Al Di Là Trattoria 4

Malfatti

Allswell 7

Guinea Fowl with Baked Navy Beans

Meyer Lemon Shaker Pie

Anella 12

Handmade Burrata Cheese with Basil Salt & Tomato Jam

Arancini Bros 16

Arancini al Ragù

Arthur on Smith 19

Lamb Sausage with Pappardelle

Bark Hot Dogs 23

Beef Chili

Sweet Pickle Slaw

Belli Osteria 26

Gnudi with Zucchini, Butter & Rosemary

Risotto with Braised Red Onions, Moscato & Gorgonzola Dolce

6-hour Stout-Braised Pork Shank with Creamy Polenta

BEP 32

Bun Chá Cá

Bevacco 35

Spiedini di Branzino with Spinach, Beet Mashed Potatoes & Green Pea Sauce

BiteMe Cheesecakes 38

Strawberry Reduction

Merlot Compote

Brooklyn Brine 40

Rosemary Lemon Beets with Gin

Brooklyn Cured 45

Country Pâté

Brooklyn Farmacy & Soda Fountain 48

Sundae of Broken Dreams

Butterbeer Egg Cream

Buttermilk Channel 52

Duck Meat Loaf with Creamy Parsnip Puree & Crispy Onions

Chuko 55

Vegetarian Ramen

Clover Club 58

Boathouse Punch

Green Giant

Colonie 62

Carrot Salad

Do or Dine 64

Cumin Lamb Breast

Du Jour Bakery 67

Almond Bread Pudding

Egg 70

Soured-Milk Biscuits

Elberta 72

Goat Ravioli

Winter White Pear Sangria

Fletcher's Brooklyn Barbecue 75

Barbecue Chicken with Brooklyn White Sauce

Fort Defiance 78

The Pundit

The Dagger

Gran Electrica 80

Margarita de Remolacha

Hawker Bar 83

"Wrap and Roll" Roti & Lettuce Cups

Mr. Lee's Mystical 1-Inch Punch

L&B Spumoni Gardens 87

Pisan Farmhouse Pasta

Dueling Pork Chops

Baccala-Style Lemon Sole a la Romana

Sardinian-Style Shrimp with Spicy Marsala Sauce

La Slowteria 94

La Mano

Leske's Bakery 97

Boller

Littleneck 99

Lobster Roll

Mill Basin Kosher Delicatessen 103

Stuffed Cabbage

Mimi's Hummus 106

Cauliflower Salad

Northeast Kingdom 108

This Morning's Farm Egg, Pig's Head Terrine, Fish-Sauce Caramel & Thai Chile

Ovenly 112

Hazelnut Maple Cookies

Parish Hall 114

Vegetables & Dumplings

Paulie Gee's 117

"Feel Like Bacon Love" Pizza

People's Pops 122

Peach, Honey & Chamomile Ice Pop

PeteZaaz 124

Coconut Tofu Pizza

Petit Oven 128

Pork Belly & Beans

Summer Chilled Corn Bisque with Grilled Curried Shrimp

Pork Slope 132

The Porky Melt

Prospect 134

Pan-Roasted Greenland Turbot with Stinging Nettle & Buttermilk Nage, Hon-Shimeji Mushrooms & Various Blossoms & Herbs

"Yogurt & Berries" Yogurt Panna Cotta with Assorted Berries, Basil Sorbet & Hibiscus Consommé

Purple Yam 140

Chicken Adobo

Red Gravy 143

Strozzapreti with Caramelized Cauliflower, Taggiasca Olive, Calabrian Chili & Anchovy

Red Hook Lobster Pound 146

Lobster Mac & Cheese

Robicelli's 150

Riskreme with Crushed Raspberries & Almond

Rucola 154

The Fitzcarraldo

Potato & Salt Cod Soup with Oregano, Crouton & Soft-Cooked Egg

Saul Restaurant 158

House-Smoked Sturgeon with Roasted Beets, Horseradish & Rye Crumbs

ScratchBread 162

Kale Caesar Salad

Seersucker 166

Bourbon Black Pepper-Glazed Pork Belly

Shelsky's Smoked Fish 170

Shelsky's Smoked Whitefish Chowder

Solber Pupusas 174

Pupusas de Queso

Talde 176

Crispy Oyster and Bacon Pad Thai

Tanoreen 180

Freekah with Lamb

Thistle Hill Tavern 183

Buffalo Cauliflower

Tom's Restaurant & Tom's Coney Island 186

Tom's Famous Danish Pancakes

Traif 190

Sautéed Broccoli Rabe, Portobello Mushrooms, Truffle Toast, Fried Egg & Parmigiano

The Vanderbilt 194

Rampwurst with Snap Pea Slaw

Vinegar Hill House 197

Caesar Salad with Schmaltz Croutons

Yuji Ramen 200

Salmon & Cheese Mazemen

Index 203

About the Author 208

About the Photographer 208

Editorial Reviews

“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

From the Publisher