› Culinary Schools, Cookbooks & Cookware › Cookbooks › Regional & International › U.S. Regional › New England › The New Brooklyn Cookbook: Recipes and Stories from 31 Restaurants That Put Brooklyn on the Culinary Map

The New Brooklyn Cookbook: Recipes and Stories from 31 Restaurants That Put Brooklyn on the Culinary Map

100% Positive Reviews
Rated #3 in New England


Pros: human interest stories, good recipes, nice introduction to the area

Cons: many recipes require significant time and/or effort, only a couple of recipes from each restaurant


One of the joys of living in or near New York City is that you can visit all of the different buroughs and try amazing food prepared by the city’s large immigrant population.  While some areas are a longer subway ride than others, they all seem to be worth the extra trip.  This is especially true of Brooklyn, which is having a renaissance of sorts, with some incredible restaurants.  While most would think that Brooklyn is only known for Italian food, they would be wrong.  With artisan producers and brewers, the area is more of an experience than a destination.


Building on this budding interest in the area, Melissa and Brendan Vaughan have put together a cookbook which is equal parts something and instructive recipes.  They have pulled from 31 different restaurants in Brooklyn, from the expected Italian to French to Southern, with dashes of Korean and German to keep things interesting.  Each restaurant has a short history to introduce the spot, and then a couple of recipes for signature dishes.  Even if you never try a single recipe, it’s a valuable guide for eating out in the area.


While it is a beautiful cookbook with worthwhile recipes, it is a bit of a niche market, and as such probably will not get wide circulation.  This is a shame, as the book has beautiful pictures, human interest stories, and recipes with every degree of complexity.  It covers a wide range of dishes, with main entrees being the most prevalent.


I tried out the recipe for the delicate squash with Aleppo pepper.  It seemed a perfect recipe for a cold day, the warm squash mash with maple syrup.  The recipe did turn out a fantastic twice-baked squash, with many layers of flavor, but at 45+ minutes and about 6 different mixing bowls/pans, it’s quite the undertaking.  These are restaurant recipes after all, so if you’re not prepared to be the head chef, sous chef, and dishwasher at the same time, it may be better to eat with your eyes.


Overall I think this is a beautiful book with some really delicious recipes that would provide a good opportunity for home cooks to think outside the box.  The dishes are delicious, and you can travel to another part of the country without ever leaving your kitchen.


Delicata Squash with Toasted Squash Seeds and Aleppo Pepper


Serves 6


Six delicate squash, 3 to 4 inches long, halved lengthwise

8 tablespoons (1 stick) unsalted butter, divided

Coarse salt

2 tablespoons pure maple syrup

Freshly ground black pepper

1 to 2 tablespoons extra-virgin olive oil, plus more for garnish

2 egg whites

Ground Aleppo pepper or paprika, for garnish

Sea salt, for garnish


Preheat the oven to 425F.


Scrape the seeds from the squash and place them in a colander.  Rinse under cold water to remove as much pulp as you can.  Drain, then transfer the seeds to a plate lined with a paper towel and reserve.


Peel 6 of the squash halves (the least attractive ones) and cut them into 1-inch cubes.  Place the cubed squash in a large saucepan with a tight-fitting lid.  Add 6 tablespoons of the butter and season with salt.  Cover and cook over low heat, stirring occasionally, until the squash is soft, 25 to 30 minutes.  Transfer to a blender and, working in batches, puree the squash with the maple syrup.  (You can also use an immersion blender to puree the squash.)  Add the remaining 2 tablespoons butter, pureeing until the mixture is silky smooth and thick.  Refrigerate until ready to use.


While the squash is cooking, line a rimmed baking sheet with parchment paper and lightly oil the paper.  Season the remaining squash halves with salt and pepper and place them cut side down on the baking sheet.  Bake for 20 minutes, or until tender.


Reduce the oven temperature to 375F.  Toss the reserved squash seeds with the olive oil, salt, and pepper and spread on a parchment-lined rimmed baking sheet.  Toast the seeds in the oven until they are crispy and aromatic, 15 to 20 minutes.  Stir the seeds halfway through the cooking time to break them apart.


Whip the egg whites to soft peaks and fold them into the cooked squash puree.  Spoon the puree into the baked squash halves.  Return them to the oven and bake for 15 minutes, or until the puree and the edges of the squash are golden brown.


To serve, drizzle each squash half with olive oil and garnish with the toasted seeds, Aleppo pepper or paprika, and sea salt.

The New Brooklyn Cookbook: Recipes and Stories from 31 Restaurants That Put Brooklyn on the Culinary Map

Filled with mouthwatering recipes, beautiful photographs, and scenes from some of the most vibrant restaurants in America today, The New Brooklyn Cookbook celebrates the wave of culinary energy that has transformed this thriving borough and infused its kitchens and dining rooms with passion, vigor, and big flavors. Starring the trail-blazing chefs and entrepreneurs who made it all happen, this gorgeous book helps readers recreate the signature dishes of Brooklyn in the comfort of their own kitchens. With enthusiasm and insight, husband-and-wife duo Melissa and Brendan Vaughan highlight the "new" tastes of Brooklyn, including: Steak and Eggs Korean Style (The Good Fork) Cast-Iron Chicken with Caramelized Shallots and Sherry Pan Sauce (Vinegar Hill House) Seared Swordfish with SautÉed Grape Tomatoes, Fresh Corn and Kohlrabi Salad, and Avocado Aioli (Rose Water) Beef Sauerbraten with Red Cabbage and Pretzel Dumplings (Prime Meats) Doug's Pecan Pie Sundae (Buttermilk Channel) Hoppy American Brown Ale—Home Brew Version (Sixpoint Craft Ales brewery) The Vaughans also profile some of Brooklyn's best food makers and purveyors, from cheesemakers and picklers to chocolatiers and bakers, giving readers an inside look at the ingredients behind their favorite restaurant dishes and the food culture that supports their creation. Featured Restaurants: Al Di LÀ The Grocery Saul Rose Water Convivium Osteria Locanda Vini e Olii DuMont Aliseo Osteria del Borgo Marlow & Sons Franny’s iCi Applewood Egg Northeast Kingdom The Good Fork Dressler The Farm on Adderley Flatbush Farm Palo Santo Lunetta Beer Table James The General Greene Five Leaves Char No. 4 No. 7 Buttermilk Channel Roberta’s Vinegar Hill House Prime Meats The Vanderbilt Plus: Interviews with Ten of Brooklyn's most popular artisanal food producers

AuthorMelissa Vaughan Brendan Vaughan Michael Harlan Turkell
LabelWilliam Morrow Cookbooks
ManufacturerWilliam Morrow Cookbooks
PublisherWilliam Morrow Cookbooks
StudioWilliam Morrow Cookbooks
TitleThe New Brooklyn Cookbook: Recipes and Stories from 31 Restaurants That Put Brooklyn on the Culinary Map
Item Height0.92 inches
Item Length10.02 inches
Item Weight2.31 pounds
Item Width8.22 inches
Languages - Original LanguageEnglish
Languages - PublishedEnglish
Package Height1 inches
Package Length9.9 inches
Package Weight2.35 pounds
Package Width8 inches
Model Name/TypeMPNEAN/UPC › Culinary Schools, Cookbooks & Cookware › Cookbooks › Regional & International › U.S. Regional › New England › The New Brooklyn Cookbook: Recipes and Stories from 31 Restaurants That Put Brooklyn on the Culinary Map