Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

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  • Beet spread

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

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  • Olive spread

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

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  • Anchovy spread

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

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  • Cumin-roasted almonds

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

    • Categories: Snacks; Vegan; Vegetarian
    • Ingredients: almonds; ground cumin
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  • Spicy egg shooters

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

    • Categories: Egg dishes; Snacks; Vegetarian
    • Ingredients: eggs; jalapeño chiles; serrano chiles; long red chiles; white vinegar; white pepper; olive oil
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  • Egg shooters with smoked trout and trout roe

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

    • Categories: Egg dishes; Snacks
    • Ingredients: eggs; crème fraîche; smoked trout; trout roe
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  • Spicy cheese crackers

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

    • Categories: Snacks; Vegetarian
    • Ingredients: all-purpose flour; ground cayenne pepper; butter; cheddar cheese; English farmhouse cheddar
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  • Roasted tomato, arugula, and lemon toasts

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

    • Categories: Snacks; Vegan; Vegetarian
    • Ingredients: bread flour; yeast; cherry tomatoes; arugula; store-cupboard ingredients; white pepper; dried thyme
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  • Stilton toasts with honey-Port glaze

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

    • Categories: Snacks; Vegetarian
    • Ingredients: ruby Port wine; bread flour; yeast; Stilton cheese; store-cupboard ingredients
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  • Whole roasted garlic with warm country bread toasts

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

    • Categories: Snacks; Vegetarian
    • Ingredients: garlic; dried thyme; olive oil; parsley; bread flour; yeast; Parmesan cheese; store-cupboard ingredients; lemons
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  • Manchego and Mexican honey toasts

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

    • Categories: Snacks; Vegetarian
    • Ingredients: bread flour; yeast; honey; Manchego cheese; store-cupboard ingredients
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  • Pork rillettes and cornichon toasts

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

    • Categories: Dips, spreads & salsas; Snacks
    • Ingredients: thyme; parsley; black peppercorns; bay leaves; pork shoulder; slab bacon; garlic; bread flour; yeast; whole grain mustard; cornichons; fleur de sel; store-cupboard ingredients
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  • Goat cheese toasts with grilled red onion and roasted tomato

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

    • Categories: Snacks; Vegetarian
    • Ingredients: red onions; watercress; bread flour; yeast; cherry tomatoes; dried thyme; crottin de Chavignol cheese; fleur de sel; store-cupboard ingredients
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  • Duck confit and Dijon mustard toasts

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

    • Categories: Snacks; French
    • Ingredients: dried thyme; bread flour; yeast; parsley; store-cupboard ingredients; Dijon mustard; moulard duck
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  • Country pâté and shallot confit toasts

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

    • Categories: Dips, spreads & salsas; Snacks; French
    • Ingredients: pork shoulder; veal shoulder; chicken livers; bacon; thyme; store-cupboard ingredients; shallots; olive oil; five-spice powder; bread flour; yeast; parsley; fleur de sel; Dijon mustard
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  • Arugula, red pepper, and goat cheese flatbread

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

    • Categories: Bread & rolls, savory; Vegetarian
    • Ingredients: bread flour; yeast; goat cheese; arugula; red bell peppers; store-cupboard ingredients
    • Accompaniments: Beet spread; Olive spread; Anchovy spread
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  • Bacon and red onion flatbread

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

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  • Olive flatbread

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

    • Categories: Bread & rolls, savory; Vegan; Vegetarian
    • Ingredients: Kalamata olives; bread flour; yeast; store-cupboard ingredients
    • Accompaniments: Beet spread; Olive spread; Anchovy spread
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  • Matzoh

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

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  • Clams with roasted tomatoes, cilantro, and toasted baguette

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

    • Categories: Appetizers / starters
    • Ingredients: Manila clams; cherry tomatoes; parsley; cilantro; white pepper; garlic; olive oil
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  • Garlic shrimp with chorizo

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

    • Categories: Appetizers / starters
    • Ingredients: shrimp; Spanish chorizo sausages; garlic; olive oil; white pepper; parsley
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  • Crispy fried salt-and-pepper shrimp with spicy wilted lettuce

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

    • Categories: Appetizers / starters
    • Ingredients: dried red pepper flakes; black sesame seeds; shrimp; canola oil; iceberg lettuce; serrano chiles; white pepper; soy sauce; rice wine vinegar; mirin; sake; kombu; bonito flakes; oranges
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  • Ponzu sauce

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

    • Categories: Sauces, general; Japanese
    • Ingredients: soy sauce; rice wine vinegar; mirin; sake; kombu; bonito flakes; oranges
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  • Sautéed calamari with parsley and garlic

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

    • Categories: Appetizers / starters
    • Ingredients: squid; parsley; white pepper; store-cupboard ingredients
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  • Grilled chicken wings with homemade hot sauce and blue cheese

    Grilled chicken wings with homemade hot sauce and blue cheese

    from Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg and Melissa Clark (co-author)

    • Categories: Grills & BBQ; Appetizers / starters; American
    • Ingredients: chicken wings; dried thyme; white vinegar; habanero chiles; carrots; plum sauce; sour cream; blue cheese; store-cupboard ingredients
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Notes about this book

  • Julia on June 06, 2011

    Delighted this book is finally indexed. This book has many wonderful recipes for both the novice and more experienced cook. Methods are consistantly simple but flavors and results are great. Try the method for oven crisped potatoes pg. 124 or the smoked trout salad on pg. 78 for a nice twist. The toasts are interesting and fun. Overall I love the energy and flavors of this book. If you are in NY try the Blue Ribbon Cafe after 11 pm and see some notable chefs enjoying a late dinner.

Notes about Recipes in this book

  • Shrimp Provençal with Pernod

    • Julia on June 22, 2011

      Simple and delish! Great for dinner with friends. Have some nice crusty bread and a green salad to complete.

  • Oven-crisped potatoes

    • Julia on June 22, 2011

      This is an excellent method for fries. Crispy on the exterior and fluffy on the interior. Lightly oil the sheet trays with olive oil or peanut oil and place it in the oven to heat while preheating the oven. Follow the directions and turn at about 18 minutes.

  • Sweet frizzled leeks

    • Julia on June 22, 2011

      Easy and like eating candy!

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  • ISBN 10 0307407942
  • ISBN 13 9780307407948
  • Published Apr 06 2010
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

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 cème 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.

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