Edible Brooklyn by Rachel Wharton
The Cookbook

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Brooklyn, New York, is a down-to-earth, unsnobby feast for foodies--and Edible Brooklyn Cookbook captures that same fun vibe. It features unpretentious recipes from local artisans, chefs, and ordinary folk who celebrate Brooklyn's finest ingredients. And, like the borough's eclectic population--which includes Italian, Asian, Polish, Mexican, Russian, you name it--you never know what you'll find when you turn the page. After all, when was the last time you saw a cookbook with chapters for small plates and snacks and sandwiches, vegetables, pickles, and sides?
Part travel guide, part recipe collection, part great read, this volume is the first in a series of four Edible cookbooks--and it offers a deliciously up close and personal view of one of American's most exciting food fests.

About Rachel Wharton

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Edible Communities, Inc. is a publishing and information services company that creates editorially rich, community-based, local-foods publications in distinct culinary regions throughout the United States, Canada, and Europe. Through their publications, supporting websites, and events, they connect consumers with family farmers, growers, chefs, and food artisans of all kinds. Rachel Wharton has lived in Brooklyn for 11 years and is the deputy editor of both Edible Brooklyn and Edible Manhattan. She holds a master's degree in Food Studies from New York University, and she won a 2010 James Beard Foundation journalism award for her columns on iconic restaurants in Edible Brooklyn, while her profile of Russ & Daughters in Edible Manhattan was included in the book 2010 Best Food Writing.
Published October 4, 2011 by Sterling Epicure. 168 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Edible Brooklyn

Kirkus Reviews

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Through a wide variety of unique and delicious recipes, editor Wharton draws a blueprint of Brooklyn’s storied locavore food culture.

Sep 01 2011 | Read Full Review of Edible Brooklyn: The Cookbook

Publishers Weekly

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Thus NPR radio personality John Schaefer's offering of chili con carne is nestled between a recipe for Trinidadian buljol, a ceviche-like dish from beekeeper Gemma Garcia, and a cheddar, pepperoni, and egg quesadilla sandwich, provided by John Stiers, cofounder of the Brooklyn Winery.

Jul 18 2011 | Read Full Review of Edible Brooklyn: The Cookbook

BC Books

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Edible Brooklyn includes some wonderful ethnic cuisines, including Szechuan, Mexican, Korean, and Polish.

May 21 2012 | Read Full Review of Edible Brooklyn: The Cookbook

BC Books

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The recipes included are more than just recipes, they are stories that share a little bit about life in Brooklyn.

May 21 2012 | Read Full Review of Edible Brooklyn: The Cookbook

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