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The Brooklyn Cookbook (Knopf Cooks American)-KENNEDY, Lyn Stallworth

  • Title: The Brooklyn Cookbook (Knopf Cooks American)
  • Author: KENNEDY, Lyn Stallworth
  • Released: 1991-09-10
  • Language:
  • Pages: 432
  • ISBN: 0394584171
  • ISBN13: 978-0394584171
  • ASIN: 0394584171

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Brooklyn is a melting pot unto itself. Settled by the Dutch and then home to waves of immigrants, including the Irish, Jews, Scandinavians, Italians, Germans, Poles, Hispanics, African Americans, Greeks, and Middle Easterners, the borough is rich in culinary history. Lauding that history, Lyn Stallworth and Rod Kennedy Jr.'s The Brooklyn Cookbook explores in 250 recipes Brooklyn's "hometown" cooking. Replete with nostalgic photos, it also chronicles, in the words of Brooklynites themselves, a larger cultural heritage. Readers who enjoy social-culinary history, and those who relish the diverse, nurturing dishes of everyday urban life, will embrace the book.

Dividing its recipes and recollections among chapters such as Resorts and Neighborhoods, Nationalities, and Brewed, Made, Sold, and Served in Brooklyn, the book reminds us constantly that food is inseparable from the people who prepare and eat it. Here are Mrs. Stahl's Potato Cocktail Knishes, which she sold on the Boardwalk during the Depression; Lundy's Manhattan Clam Chowder, the peerless brew of Brooklyn's famed Sheepshead Bay seafood house; Dee Dee Daily's Pigeon Peas and Rice, a Caribbean-Black American specialty; and Joe Romanelli's mamma's Pizza Rustica, prepared while "pappa and my brothers would sit around drinking homebrew and playing pinochle." The recipes work for all cooks, but it is the stories behind them--"An Italian-American Dinner in 1960," for example, or "A Pail of Beer and Sauerbraten"--that make the book a true culinary treasure. --Arthur Boehm

From Publishers Weekly "What defines our food is . . . attitude and memory. The Brooklyn attitude is, 'You respect me, I'll respect you; but believe me--my neighborhood, and my food, is best," quips Stallworth. The only flaw in this delightful book is that readers may get distracted poring over the authors' accounts of the once and future Brooklyn, N.Y., forget what they're cooking and have to start over again. Which actually wouldn't be a bad thing, since the choice of fare here is exceptionally broad, from Flatbush-born opera star Beverly Sills's "air cookies" (chocolate meringue) and Brooklyn Heights novelist Norman Mailer's stir-fried broccoli coupled with gin and tonic to "Josie's pork chops," courtesy of Carroll Gardens, and the Sephardic vegetable pickles surrendered by Syrian Jews in Flatbush. Brooklynites Kennedy and Stallworth evoke the borough's neighborhoods comprehensively but crisply in recipe and reminiscence. And though Brooklyn can't claim a definitive mainstay like Maryland's she-crab soup, its splendid ethnic variety will speak for itself. This is a book for anyone who ever went to Ebbets Field, wants to try tahini or to recreate the hallowed chocolate blackout cake of Ebinger's bakery. Photos not seen by PW. BOMC alternate.
Copyright 1991 Reed Business Information, Inc.

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