– 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."
"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."
"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."
"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!"
"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."
"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."
"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."