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From the Hardcover edition.
"Bubby's to me is like that one dear old friend that you look forward to spending time with every day, and they just happen to make the best Huevos Rancheros in town." –Harvey Keitel
"Being fans of Bubby's for years, it's good to know now we can stay home and cook Bubby's food in the comfort of our pajamas. The kids will be happy they get those pancakes at home!" –Ed Burns
"When we want a home-cooked breakfast, my family loves their Bubby' s." –Edie Falco
"Brunch at Bubby's is a great New York City tradition. I love a good home-cooked meal, and they serve it with the warmth of a friendly neighbor." –Drew Nieporent, owner, Tribeca Grill, Corton, Nobu, Centrico, Mai House
"Silver, owner of the TriBeCa restaurant Bubby's and author of Bubby's Homemade Pies, proves that brunch isn't just for Sundays anymore. He includes more than 20 special-occasion menu ideas and organizes his recipes into sections on baked treats, eggs, sandwiches and salads, and more. While there are many brunch cookbooks on the market, this one stands out with the variety of dishes presented. With helpful, practical advice for novice and seasoned cooks, plus history of the recipes."—Library Journal
"Brunch is a homey extravaganza in the hands of Silver, chef at downtown Manhattan’s landmark café and celeb hangout Bubby’s: blueberry johnnycakes, Cajun omelets, orange chocolate chip muffins. Skip the weekend wait for a table and whip these up in your own kitchen." —People
"Brunch is clearly Silver’s passion. Not only does he reveal the secrets to his signature [dishes], he takes much of the stress out of entertaining by offering 25 brunch menus. Silver keeps his recipes simple enough that cooks can easily duplicate them at home." —Houston Chronicle
"The nearly 200 recipes are organized so it's easy to mix and match favorites and tailor your menu….The book is full of simple, traditional foods that are easy to make and may leave you nostalgic for simpler times." —Modesto Bee
"The instructions are very detailed, making this a good cookbook for a novice cook."—Eugene Register-Guard
Posted April 21, 2011
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