Brooklyn Chef's Table: Extraordinary Recipes from Coney Island to Brooklyn Heights
Brooklyn Chef's Table: Extraordinary Recipes from Coney Island to Brooklyn Heights  -
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Expected to ship on or about 02/13/19.
Stock No: WW786351
Lyons Press / 2013 / Hardcover

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Brooklyn Chef's Table: Extraordinary Recipes from Coney Island to Brooklyn Heights

Lyons Press / 2013 / Hardcover

Expected to ship on or about 02/13/19.
Stock No: WW786351

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Product Information

Format: Hardcover
Number of Pages: 224
Vendor: Lyons Press
Publication Date: 2013
Dimensions: 9.25 X 7.50 (inches)
ISBN: 0762786353
ISBN-13: 9780762786350
Series: Chef's Table

Publisher's Description

It’s become less of a trend to talk about how trendy the Brooklyn dining scene is, and just an accepted fact that from Crown Heights to Mill Basin, Prospect Heights to Bensonhurst, Brooklyn is home to some of the best and most varied and most destination-worthy restaurants, not just in New York City, but throughout the entire country. More than just a collection of recipes, Brooklyn Chef’s Table uncovers a Brooklyn expressed through that glorious medium, food. By reading the stories of the members of Brooklyn’s restaurant community, the ones that grew up here and never left, or that came from other countries in search of a dream, or merely migrated across the bridge in order to better articulate their craft, you’ll discover Brooklyn as it was, Brooklyn as it is, and Brooklyn as it will be, far into the foreseeable future. With recipes for the home cook from 60 of the borough's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Brooklyn Chef's Table is the ultimate gift and keepsake cookbook for both tourists and New Yorkers.

Author Bio

Sarah Zorn is a professional food writer, born, raised, and currently living in Brooklyn. Her unadulterated love for the borough (combined with her even more virulent obsession with eating), has led to various positions at multiple city-centric publications. She’s currently the food editor for Brooklyn Magazine and the L Magazine, associate editor at, food critic for Brooklyn Industry magazine, and a regular contributor to Every Day with Rachael Ray. Although Sarah has lived in Park Slope (before it was cool), Kensington (before it was cool), and Bay Ridge (before it was cool), she eventually moved to a far-flung corner of Bath Beach for the chance to own a fig tree, which she shares with the two loves of her life, her husband, Fred, and a hound dog mix named Rowdy.


Eric Isaac is an Ohio-born food, travel & portrait photographer. When he was younger, he wanted to be either a chef or a photographer. Now he takes pictures of food. His work can be seen in cookbooks, magazines and on his own blog at He blogs about food culture all around the world and recipes that he comes up with in his spare time. Aside from photography, Eric reviews films for Tribeca Film Festival every year. His record is 41 films in 12 days. He has a passion for travel, South East Asia being his favorite region in the world. He lives in the Windsor Terrace neighborhood of Brooklyn, on a quiet tree lined street with his girlfriend and two cats.

Editorial Reviews

“Although today’s with-it Parisian is said to be embracing all things ‘tres Brooklyn,’ your everyday Manhattanite (or at least your older everyday Manhattanite, me included), has been pretty slow to cross the river. But after reading this book (and what a great read it is!) and reveling in the ridiculously come-hither food photos (the book gets an A-plus in food porn), I’m ready to move to Brooklyn and buy a car so that every night I can drive from one Brooklyn neighborhood to the next in search of the ultimate progressive meal. I’m thinking I’d start with Buffalo Cauliflower, Caesar Salad with Schmaltz Croutons, Rampwurst with Snap Pea Slaw, Goat Ravioli, and Peach and Chamomile Ice Pops. The next night would be something completely different, but equally wonderful.”
––Sara Moulton, public television show host, Sara’s Weeknight Meals  Back  

“Sarah Zorn’s Brooklyn Chef’s Table offers a thorough and compelling trip through some of Brooklyn’s best restaurants, from the old standbys and the modern newcomers to the hidden gems and the scrappy upstarts. Through the book’s recipes and, more importantly, its stories, it captures a borough that is rife with history (and red sauce Italian joints) but also open to new techniques and traditions from all over the world. It’s a fitting tribute to the culinary scene of such a dynamic borough.”
––Amanda Kludt, editorial director, Eater

“If like me, you need a push to get all the way to Brooklyn, let Sarah Zorn’s passionate homage, Brooklyn Chef’s Table, be your guide and jump-start.”
––Gael Greene,

“Williamsburg? Greenpoint? Clinton Hill? Cobble Hill? Vinegar Hill? For all the hype its restaurants have garnered, Brooklyn is still, to most non-residents, a vast and uncharted Wild West where dining out requires a leap of faith and a few wrong turns. In Brooklyn Chef’s Table, Sarah Zorn makes it all accessible, introducing readers to the full spectrum of chefs, from venerable veterans to hirsute hipsters, and shares recipes for the restaurant grub that put this former culinary punchline on the global dining map. A fun read for both 718 denizens and visitors, even if they’re only visiting from faraway armchairs.”
––Andrew Friedman, author and founder,

“This book represents a great cross-section of the Brooklyn food scene, from restaurant dishes to pickles, cocktails to baked goods, cutting edge to comfort food. There is something in here for everybody.”
––Andy Ricker, owner, Pok Pok Ny

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