Sections

The best 2014 Brooklyn cookbooks

Give the gift of a sweet Brooklyn cookbook this holiday season

Brooklyn Daily
Share on TwitterTweet
Share on Facebook
Subscribe

Don’t miss our updates:

We won’t sugarcoat it.

Cookbooks might be Brooklyn’s favorite holiday present, and this year’s crop of borough-penned recipe tomes has a heavy bent towards the sweeter side of the kitchen. So here are some tasty titles for every type of sweet-tooth in your life.

For birthday bakers

“Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations”

Matt Lewis and Renato Poliafito have been luring Red Hookers and Fairway shoppers to their cosy bakery Baked with high-quality cookies and cakes since 2005. Their latest book — their third — dishes out 75 delicious recipes assigned to different holidays and celebrations. There is a praline ice cream cake for Mardi Gras, a rum-infused hair of the dog cake for New Year’s Day, and 12 different cookie recipes for each day of Christmas. But the most enticing — probably because it is the weirdest — is a purple velvet cake for Hunter S. Thompson’s birthday.

For adventurous palates

“Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery”

The brains behind Greenpoint’s popular bakery Ovenly have put together a book full of recipes that whip together salty and sweet in their signature way. Agatha Kulaga and Erin Patinkin melt brains — and tastebuds — with combinations such as caramel bacon hot tarts and currant rosemary scones.

For the old and nostalgic

“The Soda Fountain: Floats, Sundaes, Egg Creams and More — Stories and Flavors of an American Original”

The jerks behind Brooklyn Farmacy, a retro throwback soda counter on Henry Street in Carroll Gardens, have poured their knowledge into this carbonated cookbook. Not only does it include 70 recipes for such classic beverages as the egg cream, the shake, and the ice cream float, but it is also packed with history, folklore, and ephemera surrounding the soda fountain.

For barflies

“First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More)”

Clinton Hill baker Alison Kave — one half of Smorgasburg favorite Butter and Scotch — has made a name for herself combining pies and booze, with creations such as bourbon ginger pecan pie and margarita pie. But not all of the recipes in this book are alcoholic — Kave also includes quirky innovations such as her candy-apple pie, and the Elvis pie — made with banana, peanut butter, and bacon.

For cool kids

“Ample Hills Creamery: Secrets and Stories from Brooklyn’s Favorite Ice Cream Shop”

It is never too cold for good ice cream, and the husband and wife team behind Ample Hills Creamery — which has locations in Prospect Heights, Gowanus, and Brooklyn Bridge Park — want people to be able to enjoy their delicious recipes from the comfort of their homes. Jackie Cuscuna and Brian Smith organized their cookbook like a children’s book with games, quizzes, and fun illustrations. But it also delivers the frozen goods, including recipes for some of Ample Hills’s most popular flavors, such as salted crack caramel and the munchies — which has potato chips, pretzels, Ritz crackers, and mini M&Ms in it. The cold never bothered us anyway.

Reach reporter Matthew Perlman at (718) 260–8310. E-mail him at mperlman@cnglocal.com. Follow him on Twitter @matthewjperlman.
Updated 11:48 am, January 16, 2019
Today’s news:
Share on TwitterTweet
Share on Facebook
Subscribe

Don’t miss our updates:


Reasonable discourse

Comments closed.

First name
Last name
Your neighborhood
Email address
Daytime phone

Your letter must be signed and include all of the information requested above. (Only your name and neighborhood are published with the letter.) Letters should be as brief as possible; while they may discuss any topic of interest to our readers, priority will be given to letters that relate to stories covered by The Brooklyn Paper.

Letters will be edited at the sole discretion of the editor, may be published in whole or part in any media, and upon publication become the property of The Brooklyn Paper. The earlier in the week you send your letter, the better.

Keep it local!

Stay in touch with your community. Subscribe to our free newsletter: