In Case You Hadn’t Heard, There’s an Edible Brooklyn Cookbook

It’s out now.

Today marks the official publication date of the Edible Brooklyn cookbook, a project we started nearly a year ago to the day. It’s hard to believe that in such a short time we now have what we think is a beautiful book of more than 100 recipes and stories from local readers, cooks, farmers, gardeners, picklers, brewers, egg cream makers and other food producers.

You can order a copy in all the normal places–Barnes & Noble.com, Amazon, etc.– but seeing as we’re Edible Brooklyn, we’d be remiss not to tell you to track it down in a local bookshop, or even at a local Greenmarket, where we’ll be selling and signing copies throughout the rest of the month. Tomorrow at Union Square in Manhattan, Saturday the 8th at Grand Army Plaza in Park Slope, Saturday the 15th in Greenpoint, and Saturday the 22nd in Fort Greene.

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Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.