Brooklyn, an incredibly diverse borough of New York City, is many things to many people. It’s where the Ebbets Field and stickball-loving old New York meets young creative types obsessed with artisanship, where old school Jewish deli owners and Latin American vendors meet chefs armed with tweezers in graffitied warehouses. In this issue, the borough’s great chefs—street vendors and guardians of hallowed centuries-old institutions, young guns and Roberta’s disciples—tell us, through their own words and recipes, about one of the most influential and complex regions in the world, and what it’s like to cook and eat there in 2016.
Volume 3 eats its way through Brooklyn and brings you stories, photos, and light recipes from the New York City borough’s greatest chefs.
In this issue, we hear from:
- Carlo Mirarchi (Roberta’s, Blanca)
- Andy Ricker (Pok Pok)
- Pamela Yung (Semilla)
- Jose Ramírez-Ruiz (Semilla)
- Andrew Tarlow (The Diner, Marlow & Sons, Achilles Heel)
- Claus Meyer (Meyers Bageri)
- Jeppe Jarnit-Bjergsø (Tørst)
- and more…
DETAILS 7.5" x 9.5", 144 pages, offset UV-printed and perfect bound, full color on uncoated paper. Carbon neutral printing. No ads.