What a great idea: Al Di La in your very own kitchen. In other words: a cookbook dedicated to the new Brooklyn restaurant and artisan food movement.

Husband-and-wife duo Melissa and Brendan Vaughan have created The New Brooklyn Cookbook featuring the best of Brooklyn food (and we’re not talking Juniors and Nathan’s):

The book includes instructions for preparing Doug’s Pecan Pie Sundae, a real treat heretofore only available at Buttermilk Channel in Carroll Gardens. It’s awesome.

Other dishes in the book: Steak and Eggs Korean Style, The Good Fork; Cast Iron Chicken, Vinegar Hill House; Tofu with Broad Beans and Chili Bean Paste, The General Greene; Spaghetti Alla Vongole, Al Di La; Beef Sauerbraten with Braised Red Cabbage and Pretzel Dumplings, Prime Meats; Hoppy American Brown Ale—Homebrew Recipe, Sixpoint Craft Ales Brewery.

Yum.

Included in the book are profiles of Brooklyn’s best food makers and purveyors, from cheesemakers and picklers to chocolatiers and bakers. The result is an inside look at the ingredients behind all your favourite restaurant dishes.