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

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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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Reviews about this book

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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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