Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking

( 12 )
Pick Up In Store

Pick Up in Store

Reserve and pick up in 60 minutes at your local store

Hardcover
$23.02
BN.com price
$35.00 List Price (Save 34%)
Marketplace (New and Used)
from
$10.45
$35.00 List Price (Save 70%)
Usually ships in 1-2 business days
All (17)  
Used (7)  
New (10)  
Close
Sort by
Page 1 of 2
Showing 1 – 10 of 17 (2 pages)
$10.45
(Save 70%)
OwlsBooks-TRM
Seller since 2009

Feedback rating:

(22560)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

Good
Giving great service since 2004: Buy from the Best! 4,000,000 items shipped to delighted customers. We have 1,000,000 unique items ready to ship! Find your Great Buy today!

Ships from: Lakewood, WA

Usually ships in 1-2 business days

  • •Canadian
  • •International
  • •Standard, 48 States
  • •Standard (AK, HI)
  • •Express, 48 States
  • •Express (AK, HI)
$10.46
(Save 70%)
GreenEarthBooks
Seller since 2009

Feedback rating:

(4873)

Condition: Very Good
Appearance of only slight previous use. Cover and binding show a little wear. All pages are undamaged with potentially only a few, small markings. Help save a tree. Buy all ... your used books from Green Earth Books. Read. Recycle and Reuse! Read more Show Less

Ships from: Portland, OR

Usually ships in 1-2 business days

  • •Canadian
  • •International
  • •Standard, 48 States
  • •Standard (AK, HI)
  • •Express, 48 States
  • •Express (AK, HI)
$17.96
(Save 49%)
Books Any
Seller since 2010

Feedback rating:

(1915)

Condition: New
2010 Hard cover New. Sewn binding. Paper over boards. With dust jacket. 256 p. Contains: Illustrations.

Ships from: Valley Stream, NY

Usually ships in 1-2 business days

  • •Canadian
  • •Standard, 48 States
  • •Standard (AK, HI)
  • •Express, 48 States
  • •Express (AK, HI)
$18.58
(Save 47%)
woodysbooks
Seller since 2009

Feedback rating:

(3160)

Condition: Very Good
Excellent customer service. May ship from alternate location depending on your zip code and availability. Satisfaction guaranteed!!

Ships from: Martinez, CA

Usually ships in 1-2 business days

  • •Standard, 48 States
  • •Standard (AK, HI)
$18.59
(Save 47%)
Extremely_Reliable
Seller since 2007

Feedback rating:

(3177)

Condition: Good
Buy with confidence. Excellent Customer Service & Return policy.

Ships from: Richmond, TX

Usually ships in 1-2 business days

  • •Canadian
  • •International
  • •Standard, 48 States
  • •Standard (AK, HI)
$19.13
(Save 45%)
PaperbackshopUS
Seller since 2009

Feedback rating:

(4786)

Condition: New
Shipped from US in 4 to 14 business days. Established seller since 2000

Ships from: Aurora, IL

Usually ships in 1-2 business days

  • •Standard, 48 States
  • •Standard (AK, HI)
$20.20
(Save 42%)
BookBuyers Online1 CA
Seller since 2007

Feedback rating:

(2393)

Condition: New
2010 Hardcover New

Ships from: San Jose, CA

Usually ships in 1-2 business days

  • •Canadian
  • •International
  • •Standard, 48 States
  • •Standard (AK, HI)
  • •Express, 48 States
  • •Express (AK, HI)
$21.95
(Save 37%)
indoo
Seller since 2007

Feedback rating:

(21683)

Condition: New
BRAND NEW

Ships from: Avenel, NJ

Usually ships in 1-2 business days

  • •Canadian
  • •International
  • •Standard, 48 States
  • •Standard (AK, HI)
$22.03
(Save 37%)
PaperbackshopUS
Seller since 2009

Feedback rating:

(4786)

Condition: New
Shipped from US in 4 to 14 business days. Established seller since 2000

Ships from: Aurora, IL

Usually ships in 1-2 business days

  • •Standard, 48 States
  • •Standard (AK, HI)
$22.03
(Save 37%)
ExpeditedBooksUS
Seller since 2010

Feedback rating:

(887)

Condition: New
Shipped from US. Express shipping in 3 to 6 business days. Standard shipping in 4 to 14 business days. Established seller since 2000

Ships from: Aurora, IL

Usually ships in 1-2 business days

  • •Standard, 48 States
  • •Standard (AK, HI)
  • •Express, 48 States
  • •Express (AK, HI)
Page 1 of 2
Showing 1 – 10 of 17 (2 pages)
Close
Sort by

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 ...

See more details below
Sending request ...

More About This Book

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

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: 4/6/2010
  • Pages: 256
  • Sales rank: 233,139
  • Product dimensions: 7.60 (w) x 9.60 (h) x 0.90 (d)

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.

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.

Recipe

Herb-Roasted Chicken wi th Lemon and Sage
Serves 4

We hit upon our favorite recipe a few summers back, when we helped out a buddy with his annual Labor Day pig roast in Connecticut. In addition to the 125-pound porker we were planning to serve, we decided we should have some chicken just in case not everyone at the party wanted to partake of the sacred swine. We got about100 birds, halved them, and soaked them in a simple marinade of just lemon, sage, and cracked black pepper. It turned out to be one of the first times-maybe the only time-there was a pig roast where chicken was the hit of the day. What really made it special was the marinade. It lent a nice acidity to the meat, which became really tender, and the sage and lemon flavors just exploded.
For the most classic presentation, roast a whole bird and carve it tableside. If you want an especially crispy, golden-skinned chicken, have your butcher halve it, and roast the halves skin side up so they can self-baste as they roast.

1 (3- to 3½-pound) whole chicken, patted dry with paper towels
½ cup extra-virgin olive oil
1 lemon, thinly sliced
1 bunch of fresh sage leaves (about ½ cup)
2 teaspoons kosher salt and freshly ground black pepper
3 medium carrots, peeled and halved crosswise, optional
3 celery stalks, cut crosswise into thirds, optional
1 large onion, peeled and cut into large chunks, 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 ovenpreheats 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.

Customer Reviews

Average Rating 3
( 12 )

Rating Distribution

5 Star

(1)

4 Star

(3)

3 Star

(2)

2 Star

(5)

1 Star

(1)

Your Rating:

Review Guidelines
Add Recommendations
Your Name: Create a Pen Name or Leave Anonymously

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identiy on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

We're sorry, but penname is already taken.

Please select one of the following:
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

penname is available!

By visiting the BN.com website or marking a purchase on BN.com, a User is deemed to have accepted the Terms of Use.

Continue Anonymously

Welcome, penname

You have successfully created your Pen Name. Start enjoying the benefits of the BN.com Community today.

Sort by: Showing all of 12 Customer Reviews

  • Anonymous

    Posted September 10, 2010

    No text was provided for this review.

  • Anonymous

    Posted March 10, 2011

    No text was provided for this review.

  • Anonymous

    Posted December 3, 2010

    No text was provided for this review.

  • Anonymous

    Posted October 16, 2010

    No text was provided for this review.

  • Anonymous

    Posted August 12, 2010

    No text was provided for this review.

  • Anonymous

    Posted May 17, 2010

    No text was provided for this review.

  • Anonymous

    Posted May 6, 2010

    No text was provided for this review.

  • Anonymous

    Posted May 1, 2010

    No text was provided for this review.

  • Anonymous

    Posted December 10, 2010

    No text was provided for this review.

  • Anonymous

    Posted May 21, 2010

    No text was provided for this review.

  • Anonymous

    Posted June 22, 2010

    No text was provided for this review.

  • Anonymous

    Posted October 19, 2010

    No text was provided for this review.

Sort by: Showing all of 12 Customer Reviews
If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)
500 character limit