Welcome to Junior's!: Remembering Brooklyn With Recipes And Memories From Its Favorite Restaurant


Welcome to Junior's! is a nostalgic tour of Brooklyn from the 1930s to the 1990s with reminiscences and recipes from the legendary restaurant renowned for its rich and creamy cheesecake. Junior's holds a special place in Brooklyn, also home of the Brooklyn Dodgers, Coney Island, and the Brooklyn Bridge. As well as a decade-by-decade history of the golden age of Brooklyn with wonderful photographs from the past fifty years, scattered throughout are memories and stories of how ...

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Welcome to Junior's! is a nostalgic tour of Brooklyn from the 1930s to the 1990s with reminiscences and recipes from the legendary restaurant renowned for its rich and creamy cheesecake. Junior's holds a special place in Brooklyn, also home of the Brooklyn Dodgers, Coney Island, and the Brooklyn Bridge. As well as a decade-by-decade history of the golden age of Brooklyn with wonderful photographs from the past fifty years, scattered throughout are memories and stories of how Junior's grew from its modest beginnings to its success today.

From the very first day Junior's opened its doors in 1950 on the corner of DeKalb and Flatbush Avenue Extension in downtown Brooklyn, three generations of the Rosen family have worked hand in hand to build their restaurant into one of the most popular eateries in the borough today. First Harry Rosen, then his sons, Marvin and Walter, and now his grandsons, Kevin and Alan, have worked tirelessly to create and continue a famous Brooklyn neighborhood tradition -- a family restaurant that commands loyalty from its customers, and one to which they return day after day.

Going to junior's is an event. It is a place that has become a home-away-from-home for Brooklynites over the years and is a popular destination for people from the entire New York metropolitan area. Today, just as on the day it opened, Junior's remains a quintessential Brooklyn phenomenon. It even looks remarkably like it did in the fifties -- bright orange booths that seat nearly four hundred, a glistening counter surrounded with diners, a busy soda fountain, and, of course, the bakery, brimming with all kinds of cheesecakes, homemade pies, towering layer cakes, and buttery pastries. Not only does Junior's stand for the best of ethnic, down-home fare but it also serves the best cheesecake in New York -- at the last count over four million slices each year.

Welcome to Junior's! is not only a memory book to treasure but a cookbook with over one hundred favorite recipes. From Junior's signature cornbread, matzoh ball soup, crisp fried chicken, cheese blintzes, and baked stuffed shrimp to its legendary desserts -- Junior's famous #1 pure cream cheesecake, lemon meringue pie, strawberry shortcake, chocolate fudge layer cake, and ice-cream sundaes -- these recipes allow you to re-create a small slice of Junior's right in your own home kitchen.

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Editorial Reviews

From Barnes & Noble
The Barnes & Noble Review
Cheesecakes Galore and More

Junior's, a Brooklyn institution since it opened on Flatbush Avenue in 1950, is one of the largest family-owned restaurants in the country and serves more than 4,000 customers a day. But ask most people why Junior's is famous and they'll give you a one-word answer: cheesecake! Of course, Junior's does much more than serve that famous cheesecake — for decades it's been home away from home for Brooklyn regulars, and it feels just as homey to tourists visiting for the first time.

In Welcome to Junior's! Walter and Marvin Rosen, proprietors and sons of founder Harry Rosen, share homestyle recipes, snapshots, and memories from this culinary landmark, interwoven with a decade-by-decade history of happenings in Brooklyn from the 1930s to today. The more than 100 recipes reflect the melting pot of comfort food that is the Junior's menu: Onion Rings, Griddle Cakes, Mac and Cheese Pie, Hungarian Beef Goulash with Egg Noodles, Big Meatballs with Spaghetti, Homemade Cheese Blintzes, Baked Stuffed Shrimp with Crabmeat, Mile-High Hot Fudge Sundae, and, of course, Junior's Famous No. 1 Pure Cream Cheesecake. This is a sweetly nostalgic look at a borough whose mythical allure includes everything from the Dodgers to Coney Island, but the recipes themselves are what make the book so much fun. Next time you have a craving for real meat loaf, old-fashioned chicken salad, rice pudding, or any other staple of restaurant fare from decades past, Welcome to Junior's! will have you traveling back in time with ease.

Publishers Weekly - Publisher's Weekly
Since it opened its door on Election Day 1950, Junior's has been a Brooklyn landmark: a place where politicians and performers eat comfortably alongside teachers and taxi drivers. In this book of New York diner recipes, founder Harry Rosen's sons, Marvin and Walter, team up with author Allen to provide a chatty cookbook/cultural history of the business and its neighborhood. In chapters arranged by decade, from the 1930s to the 1990s, the book maps how the 1929 Enduro Sandwich Shop, which catered to vaudeville and moviegoers during the Depression and to the Brooklyn Navy Yard's 70,000 workers during WWII, evolved into the family-style restaurant that sells about 7000 of its famous cheesecakes a week. Today, Junior's menu reflects the cultural diversity of Brooklyn. From the 1930s are recipes for the standard Matzoh Ball Soup and Chocolate Egg Cream. In the 1950s, the restaurant introduced Old-Fashioned French Toast, made with Challah bread soaked in eggs and sugar for 15 minutes. The 1960s was marked by such selections as the rich Homemade Chili and Big Meatballs with Spaghetti. The desserts stand out; highlights include recipes for Junior's famous, Jewish-style cheesecakes (of the eight included, Junior's Famous No. 1 Pure Cream Cheesecake stands out). Home cooks looking to bring Brooklyn comfort food to the table will enjoy taking this nostalgic tour--and the book's handsome packaging, featuring b&w photos and orange lettering and highlights that reflect Junior's famed orange booths, adds to the pleasure. (Mar.)
Library Journal
Junior's is a Brooklyn institution, now run by the third generation of the Rosen family. The restaurant is always full of customers, who come for its oversize portions of Jewish deli-style food and other homey fare, but it is most famous for its cheesecake, and there are seven versions of it here. Although recipes are included for all the popular Junior's dishes--more than 100 of them--this is almost as much social history as cookbook. Chapters are organized by decade, from the 1930s and 1940s ("When Brooklyn Was...Everything") to the 1990s, and food writer Judith Blahnik has distilled the second-generation authors' memories and reminiscences into an engaging, readable personal history of the borough. Suitable for larger cultural and social history collections and recommended for all area and other larger libraries.
Gourmet Observer
...not just a cookbook, but a rich, moving memoir.
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Product Details

  • ISBN-13: 9780688159009
  • Publisher: HarperCollins Publishers
  • Publication date: 1/28/1999
  • Pages: 368
  • Sales rank: 350,937
  • Product dimensions: 7.50 (w) x 9.25 (h) x 1.17 (d)

Meet the Author

Walter and Marvin Rosen, the sons of Junior's founder, Harry Rosen, have been actively involved with developing and running this family-owned institution.

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Read an Excerpt

Chocolate Egg Cream

No egg,no cream in a chocolate egg cream," explains the soda jerk as he starts mixing up one for me. "Just U-Bet, milk, and seltzer."

To those in the know, of course, U-Bet means Fox's U-Bet Chocolate Flavor Syrup — a Brooklyn staple. This syrup has been stirred up by the Fox family since the late 1920s in a basement in the Brownsville section of Brooklyn (not far from Junior's).

Spoon at least an inch of syrup in a tall glass. Stir in milk until it's about a third full. Then tilt the glass and squirt in the seltzer. The trick is to force the seltzer underneath the milk.

This causes the milk to foam up into a white cloud, at least an inch thick. The top of the drink foams up high and white, just like whipped egg whites.


2 to 3 ounces Fox's U-Bet Chocolate Flavor Syrup
(or other chocolate syrup if you can't find U-Bet)
4 ounces very cold milk
Cold seltzer (about 6 to 8 ounces)

1. Use a tall soda glass, one that holds at least 18 ounces. Pour in about 1 inch of chocolate syrup, then stir in enough milk to fill the glass one-third full.

2. Tilt the glass and squirt in the seltzer, enough to cause a tall white foam on top.

Enjoy immediately!

The Junior's WAY — at most soda fountains, under such pressure that every squirt easily creates the white cloudy foamtopping egg creams. But regular bottled seltzer works too. Just hold the bottle high above the tilted glass (about ten or twelve inches) and slowly pour in the seltzer.

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Sort by: Showing all of 5 Customer Reviews
  • Anonymous

    Posted November 14, 2002

    When you think of Brooklyn

    Growing up in Canarsie, my father owned a shop in Flatbush so I grew up at Junior's and Grabsteins. Now living with my wife and kids 300 miles away in Massachusetts, this book brings back some great memories.

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  • Anonymous

    Posted March 6, 2002

    Junior's Does It BEST

    If you want to make those meals you loved as a kid, if you want instructions that are easy to follow, if you want your guests to rave about your cooking---JUNIOR'S is for you!!!!!!

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  • Anonymous

    Posted April 23, 2001

    This book is the BEST!!!!!

    An absolute gem!! I ordered the book so I could cook for my father (a native) an have fallen in love with the recipes. I even took my daughter there last summer. A must have for any cheescake lover....or any food lover for that matter.

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  • Anonymous

    Posted March 2, 2001


    This is one of the best cookbooks I've ever had. I've done quite a few recipes in the week since I bought the book, and each one is a gem, from the French Toast to the Coconut Custard Pie to the Spaghetti and Meatballs...I could go on and on. As for the below reviewer's complaint that 'the ingredients are listed on one page and the directions are on the next' (????) really odd, since the format is no different than that of any of my other 200 or so cookbooks. Don't let that weird complaint lead you to believe this cookbook is anything less than terrific and easy to use.

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  • Anonymous

    Posted February 27, 2011

    No text was provided for this review.

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