Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking by Eric Bromberg, Melissa Clark, Bruce Bromberg |, Hardcover | Barnes & Noble
Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking

Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking

by Eric Bromberg, Melissa Clark, Bruce Bromberg
     
 
When the first Blue Ribbon restaurant opened in 1992 in downtown Manhattan, it ushered in a new era in dining, one where reservations aren't taken and delicious food—dressed up or down—comes out of the same kitchen. On a menu suited to satisfy every craving, Herb Roasted Chicken with Lemon and Sage, a favorite with neighborhood regulars, shares equal

Overview

When the first Blue Ribbon restaurant opened in 1992 in downtown Manhattan, it ushered in a new era in dining, one where reservations aren't taken and delicious food—dressed up or down—comes out of the same kitchen. On a menu suited to satisfy every craving, Herb Roasted Chicken with Lemon and Sage, a favorite with neighborhood regulars, shares equal billing with Beef Marrow Bones with Oxtail Marmalade, the late-night dish most often requested by the celebrity-chef crowd. After seventeen successful years, Bruce and Eric Bromberg, the brothers behind the now nine-restaurant Blue Ribbon phenomenon, share their secrets for exceptional American fare.

Bruce and Eric draw heavily on their childhood in suburban New Jersey as well as time spent cooking in France after college, translating these culinary influences into incredibly satisfying American home cooking that's a cut above in every way: Braised Beef Short Ribs with Succotash; a Blue Reuben sandwich made with chorizo, cheddar, and coleslaw; collard greens cooked quickly in browned butter; addictively crispy Northern Fried Chicken that gets its crunch from an ingenious yet simple matzoh-meal coating.

The brothers share insightful cooking tips in "Blue Ribbon Wisdom" boxes throughout the book. Learn when to use kosher salt versus regular table salt; how to make perfectly golden, crisp French fries at home; the secret behind truly creamy crème brûlée; even the neatest way possible to slice fresh corn kernels off the cob. From simple tricks of the trade to notes on improving cooking techniques, these invaluable insider hints can help home cooks elevate their everyday dishes.

Just as at their restaurants, Bromberg Bros. Blue Ribbon Cookbook covers all meals: snacks, appetizers, main courses, sides, desserts, breakfast, and sandwiches. This is the book to dip into no matter what time of day, no matter what you're in the mood for—whenever you want the very best home cooking possible.

Editorial Reviews

From the Publisher
Lavish photographs complete this worthwhile, appetizing collection that will delight cooks, not to mention the people they feed.
– Publisher’s Weekly

"The Blue Ribbon Cookbook shows Bruce and Eric’s passion for creative cooking. It would be nice to have some of these meals at the training table."
—Lance Armstrong

"Blue Ribbon is the original late-night New York City chef hangout—and for good reason. They serve the kind of delicious, low-impact, high-flavor, unpretentious food that we all like to eat. Now it’s all here between these covers, the Bromberg Brothers’ Greatest Hits."
—Anthony Bourdain

"While I’m not sure it’s smart for me to choose making Blue Ribbon chow over just making a reservation, I’m psyched there is more Ribbon in the world. The food is phenomenal and the brand world-class."
—Billy Bush

"People always ask me, ‘Why is Blue Ribbon the unofficial clubhouse for New York chefs from all over the city?’ The answer is easy—it has the food we want to eat!"
—Bobby Flay

"From Marrow Bones to Salt and Pepper Shrimp, from Paella to the mythic Fried Chicken—all the hits are here and they make me silly-happy to this day, just as they did when I first tasted them. This book is a significant piece of NYC gastrohistory and will undoubtedly be on my most-used shelf as I teach my kids these dishes for years to come."
—Mario Batali

"What I love about the Blue Ribbon restaurants is that the food is sophisticated without being overly complex. I love having a go-to cookbook where I can find recipes to prepare an impressive meal for friends without feeling like I just ran a marathon."
—Julianna Margulies

"With this new cookbook, the go-to late-night dining spot for New York City chefs will be available at any time of day in kitchens across America."
—Tom Colicchio
Publishers Weekly
Chefs Bromberg, founders and owners of numerous Blue Ribbon restaurants, along with New York Times writer Clark, share an eclectic and appealing array of recipes, modified for the home cook. While their dishes may resemble the familiar, each possesses a bit of the Bromberg flair, from the duck club sandwich to Spicy Egg Shooters and banana walnut bread pudding with butterscotch-banana sauce. Throughout, the brothers share Blue Ribbon wisdom—tips on recipe preparation, related dishes, and ingredients, including how to dry brown sugar, work with yeast, and perfectly scramble eggs. Main dishes are simple and appealing, such as northern fried chicken; really good brisket; and rack of lamb with thyme and roasted tomato sauce. The brothers' originality really shines in the vegetable section, where they elevate everything from collard greens with browned butter to creamy turnip puree and sweet frizzled leeks, inspiration enough for even the most dedicated carnivore. They also include recipes for the basics, such as garlic dill pickles, red wine sauce, and spicy chicken sausage, so readers can add personal touches at will. Lavish photographs complete this worthwhile, appetizing collection that will delight cooks, not to mention the people they feed. (Mar.)
Library Journal
Bruce and Eric Bromberg (here, writing with Melissa Clark) trained at Le Cordon Bleu and opened their first Blue Ribbon (NY) in 1992. While their cooking is French influenced, their New Jersey roots are reflected by matzo ball soup, baklava, and challah bread. Varying skill levels are required for these recipes, from Sautéed Calamari with Parsley and Garlic to Beef Marrow Bones with Oxtail Marmalade, but all are written for the beginner. Library marketing.

Product Details

ISBN-13:
9780307407948
Publisher:
Crown Publishing Group
Publication date:
04/06/2010
Pages:
256
Product dimensions:
7.60(w) x 9.60(h) x 0.90(d)

Read an Excerpt

Recipe:
Herb-Roasted Chicken with Lemon and Sage

Serves 4
 
1 (3- to 3 1/2-pound) whole chicken, patted dry with paper towels
1/2 cup extra-virgin olive oil
1 lemon, thinly sliced
1 bunch of fresh sage leaves (about 1/2 cup)
2 teaspoons kosher salt and freshly ground black pepper
3 medium carrots, peeled and halved crosswise (for whole chicken only), optional
3 celery stalks, cut crosswise into thirds (for whole chicken only), optional
1 large onion, peeled and cut into large chunks (for whole chicken only), optional
 
for a whole chicken
 
1. Put the chicken in a large bowl. Add the oil, lemon, and sage; toss well. Cover tightly and transfer to the refrigerator to marinate for 24 hours.
2. The next day, let the chicken stand at room temperature for 30 minutes while the oven preheats to 450°F.
3. Sprinkle the chicken inside and out with the seasoning. Remove the lemon slices and sage from the marinade and stuff them inside the chicken cavity. Scatter the carrots, celery, and onion, if using, over the bottom of a roasting pan. Pour just enough water into the pan to cover the bottom. Arrange the chicken, breast side up, on top of the vegetables, if desired, or place the chicken on a roasting rack over the vegetables.
4. Transfer the pan to the center oven rack; roast for 20 minutes. Baste with the pan juices, and continue roasting, basting once or twice, for 25 minutes more
(if the chicken is not golden brown all over at this point, continue to cook for 10 more minutes).
5. Reduce the heat to 325°F. Finish roasting, without basting, until an instantread thermometer inserted in the thickest part of the thigh reads 165°F, 20 to 25 minutes longer. Let the chicken stand for 5 minutes before carving. Serve with the pan juices and vegetables, if desired.

Meet the Author

ERIC and BRUCE BROMBERG were born in New Jersey and got their start as chefs by attending culinary school at Le Cordon Bleu in Paris. After working in restaurants in Paris and the United States, they teamed up in 1992 to open Blue Ribbon in New York City. An immediate success, the restaurant has since spawned eight additional locations. In 2007, they launched a line of 100 percent all-natural, breading-free chicken nuggets called The Bromberg Bros. Blue Ribbon Naked Nuggets, which are sold nationwide. Visit their website at BlueRibbonRestaurants.com

Melissa Clark, a James Beard Foundation award-winner, writes about cuisine, wine and travel for numerous publications, including The New York Times, and has coauthored twenty-six cookbooks.

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