Closing Bell: What's Cooking, New Brooklyn?
Grub Street got their hands on the table of contents [PDF] of The New Brooklyn Cookbook, which showcases 63 dishes that represent New Brooklyn cuisine and delves into what it actually is. It’s been called “[A] very specific subgenre of the more familiar New American Cuisine. It flourishes in the bucolic hinterlands of Boerum Hill…
Grub Street got their hands on the table of contents [PDF] of The New Brooklyn Cookbook, which showcases 63 dishes that represent New Brooklyn cuisine and delves into what it actually is. It’s been called “[A] very specific subgenre of the more familiar New American Cuisine. It flourishes in the bucolic hinterlands of Boerum Hill and Prospect Heights, the low country of Carroll Gardens and Williamsburg, and the great plains of Park Slope, and has as its common denominator a very New York culinary sophistication melded with a wistfully agrarian passion for the artisanal, the sustainably grown, and the homespun.” Okay! Featured in the cookbook are dishes from Brooklyn Flea faves like Marlow and Sons and The Good Fork, as well as Roberta’s, Franny’s, and al di la.
Which 63 Dishes Represent New Brooklyn Cuisine? [Grub Street]
Photo via Grub Street and kathyylchan
Benson, why does that matter?
BTW – 13 of 31 b*tches!!
I bet they bring in bedbugs and headlice.
I will purchase that cookbook, mopar.
You know what I want to know about these “New Brooklyn Cuisine” types of places: do any of their customers bother to wash and comb their hair before they patronize them?
I think “How to Cook Gourmet Meals in Little Crappy Kitchens” is the true Brooklyn cookbook.
Author lives in Brooklyn too.
That is a bunch of crap.
But it is also the case that there is a Brooklyn style of restaurant right now. It has subway tile and meats.
Sometimes also the meats and produce come from small farms upstate. But you can only eat there if you have a beard.
Not unlike the trendy restaurants in Paris of a few years ago that “name” chefs opened in offbeat places that focused on offal and organ meats.
Farm to table restaurants are all over the country, of course, but there seems to be more of a focus on meat on the East Coast, more on fresh vegetables and raw fish in California and, obviously, a Southern spin in the South.
+1 for b.s. marketing
There’s no hyper-regional cuisine being created here. Subgenres of food in regions are influenced by their surroundings/cultures…but in Bklyn whatever is going on is just a) an individual chef doing their own thing or b) jumping on some bigger trend.
The book should come with a free kick in the groin for the buyer.
I hate when people call themselves foodies to make it sound like they actually know something about food, yet they can’t cook worth crap.
You got a point there, DH.