Classic Good Looks
Strong visuals add to the appeal of these titles. “We’re
having a great time publishing truly beautiful cocktail
books,” says Ann Treistman, editorial director of Countryman
Press. “The drinks look delicious on the page, so if you
can’t be drinking at that very moment, you can enjoy
reading about it.”
The publisher’s 2014 title Shrubs by Michael Dietsch
showcased photos of farmers’ market produce and
Crayola-hued cocktails poured into vintage pebbled glass-
ware, and it sold nearly 9,000 print units according to
BookScan—a respectable number for a book of drink
978-1-60358-578-1 | $34.95 | Paperback
“[A] complete guide for both novice
and experienced cheese makers.”
Available June 2016
978-1-60358-624-5 | $24.95 | Paperback
Available March 2016
978-1-60358-606-1 | $40.00 | Hardcover
—Sandor Ellix Katz,
author of The Art of Fermentation
Food & Cooking
the politics and practice of sustainable living
When Knopf published The Brooklyn Cookbook in 1991, the restaurant world had not
yet embraced buzzwords like artisanal and farm-to-table. Instead, the book, edited
by the legendary Judith Jones (who discovered Julia Child) offered a nostalgic tribute
to the borough’s ethnic culinary roots.
Twenty-five years later, the heirs to authors Lyn Stallworth and Rod Kennedy Jr.
have replaced anecdotes about Ebbets Field and egg creams with photographs of
gleaming tin ceilings and cool marble bars. And whereas the earlier title felt compelled to address certain stereotypes—the flap copy admitted that, sure, some
Brooklynites really did say “toidy-toid” for 33rd—this season’s titles flaunt Kings
County’s newfound global cachet.
Brooklyn Bar Bites
Recipes for signature cocktails and snacks come from top-notch
drinking establishments including Maison Premiere (a Williamsburg
oyster den) and Clover Club, the Cobble Hill shrine for classic libations from acclaimed bartender Julie Reiner.
Black Dog & Leventhal, May
A collection of 300 recipes, organized by spirit and garnished with advice
from barkeeps. Profiled bars include Williamsburg’s Bushwick Country
Club, where the name for the pickleback shot—a slug of bourbon and
pickle brine—was coined.
Food & Beer
Daniel Burns and Jeppe Jarnit-Bjergso, with Joshua David Stein
The book’s title mirrors the real-life pairing of two compatible but distinct
establishments that share space in Greenpoint: laid-back Danish beer
hangout Tørst and the sleeker, Scandinavian-inspired restaurant Luksus.
Little, Brown, June
Calvert, who helped cement the borough’s culinary rep through seasonal
American cooking at James, his Prospect Heights restaurant, expands
on more than 125 recipes for homey but refined dishes such as melted
romaine, and dulce de leche cheesecake with sea salt and caramelized
apples, with essays that explain his cooking philosophy. —A.A.
BROOKLYN THE CULINARY BRAND
continued on p. 26