Diner (eBook, ePUB)
Day for Night
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The acclaimed owner behind Marlow Collective shares a treasure trove of intimate photos documenting Brooklyn's beloved Diner and the memories made there over the years, plus 48 seasonal recipes. "We don't go to restaurants for the food. We go for the people who make the food and for the people who serve the food. We eat out to help us feel good feelings about the people we eat with. Restaurants create memories. Every page in Diner captures those feelings."-Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins On New Year's Eve 1998, Andrew Tarlow, along with Mark Firth, ope...
The acclaimed owner behind Marlow Collective shares a treasure trove of intimate photos documenting Brooklyn's beloved Diner and the memories made there over the years, plus 48 seasonal recipes. "We don't go to restaurants for the food. We go for the people who make the food and for the people who serve the food. We eat out to help us feel good feelings about the people we eat with. Restaurants create memories. Every page in Diner captures those feelings."-Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins On New Year's Eve 1998, Andrew Tarlow, along with Mark Firth, opened Diner out of a repurposed dining car under the Williamsburg Bridge in Brooklyn. Within the decade, it single-handedly became one of the city's most influential restaurants, giving birth to a Brooklyn mini-empire-including Marlow & Sons, Roman's, and Achilles Heel-and an ethos of community, sustainability, and eating local. In Diner: Day for Night, Tarlow takes us back to the restaurant that brought the farm-to-table movement to Brooklyn. Featuring evocative photography, Diner: Day for Night is a poetic homage to a lively place as the day shifts from morning to night, both intimate and welcoming. Get a glimpse of Diner's opening chef Caroline's first impression of Diner co-founders Andrew and Mark, the chaotic opening night that everyone turned up for, and the many faces that have come and gone throughout the years. The recipes are based upon the food so many have come to love and are built around each season, from Asparagus with Tahini Sauce and Wilted Frilly Mustard Greens and Green Tomatoes with Mozzarella, Basil, and Green Coriander to Lamb Belly with Potatoes and Tomatoes and Vanilla Pots De Crème. In Diner: Day for Night, Tarlow invites readers to his first major culinary foray, giving us inspiration for creating delicious, celebratory food at home.
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