Bromberg Bros. Blue Ribbon Cookbook

by Bruce Bromberg, Eric Bromberg, Melissa Clark

ISBN-10: 0307407942
ISBN-13: 9780307407948
Region: USA
Publisher: Clarkson Potter
Publication Date: April, 2010
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Publishers Information

About Bromberg Bros. Blue Ribbon Cookbook

Publisher Web Link: http://www.randomhouse.com/crown/clarksonpotter/index.php

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. (http://www.randomhouse.com/)

Author Information

About Bruce Bromberg

Author Web Link: http://www.blueribbonrestaurants.com/

Blue Ribbon Restaurants are the creation of chefs and restaurateurs, Eric & Bruce Bromberg and the Blue Ribbon Team. Our ventures are individual and varied and each of them is an eclectic original, yet they all reflect our uncompromising approach to food and customer service.

Each of our restaurants and projects embodies the spirit that drives Blue Ribbon to be the best at what we do while maintaining a certain individuality and charm that makes each property a favorite to travelers and locals alike. Each is derived from its surroundings and offers an eclectic, unique and unorthodox menu and experience. We are proud of our staff, many of whom have been with us for over 17 years.

We achieve at all our locations an authentic everyday experience for a casual dinner just as we are a special occasion destination. We have been building our brand now for over 17 years across diverse concepts and our reputation and our team is the most essential element to our success. Blue Ribbon is our way of life. (http://www.blueribbonrestaurants.com/)

Cookbooks by Bruce Bromberg


About Eric Bromberg

Author Web Link: http://www.blueribbonrestaurants.com/

Blue Ribbon Restaurants are the creation of chefs and restaurateurs, Eric & Bruce Bromberg and the Blue Ribbon Team. Our ventures are individual and varied and each of them is an eclectic original, yet they all reflect our uncompromising approach to food and customer service.

Each of our restaurants and projects embodies the spirit that drives Blue Ribbon to be the best at what we do while maintaining a certain individuality and charm that makes each property a favorite to travelers and locals alike. Each is derived from its surroundings and offers an eclectic, unique and unorthodox menu and experience. We are proud of our staff, many of whom have been with us for over 17 years.

We achieve at all our locations an authentic everyday experience for a casual dinner just as we are a special occasion destination. We have been building our brand now for over 17 years across diverse concepts and our reputation and our team is the most essential element to our success. Blue Ribbon is our way of life. (http://www.blueribbonrestaurants.com/)

Cookbooks by Eric Bromberg


About Melissa Clark

Author Web Link: http://melissaclark.typepad.com/blog/

Melissa Clark writes about cuisine and other products of appetite. After brief forays working as a cook in a restaurant kitchen, and as a caterer out of her fifth floor walk-up, Clark decided upon a more sedentary path. She earned an M.F.A. in writing from Columbia University, and began a freelance food writing career. Currently, she writes for such publications as the New York Times, Bon Appetit, Food & Wine, and Martha Stewart. She also just finished a cookbook with essays based on her popular New York Times Dining section column, A Good Appetite. Entitled In the Kitchen with A Good Appetite, it will be published in September by Hyperion.

In addition, Clark has written 29 cookbooks, many of them in collaboration with some of New York’s most celebrated chefs including Daniel Boulud (Braise), David Bouley (East of Paris), Claudia Fleming (The Last Course), and Bruce and Eric Bromberg (The Blue Ribbon). A book of dessert recipes, The Perfect Finish, written with White House pastry chef Bill Yosses, is forthcoming this June. Her collaboration with chef Peter Berley, The Modern Vegetarian Kitchen, received both a James Beard award and Julia Child Cookbook award in 2000. Clark was born and raised in Brooklyn, New York, where she now lives with her husband, Daniel Gercke, their toddler daughter Dahlia, and their formerly cosseted cat. (http://melissaclark.typepad.com/blog/)

Cookbooks by Melissa Clark


Recipe Index

Recipe index coming soon.