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Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking
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 ...more
Hardcover, 256 pages
Published April 6th 2010 by Clarkson Potter
(first published 2010)
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While some of the dishes are too fussy for me to bother attempting (beef marrow bones with oxtail marmalade, anyone?), it's quite clear the authors are fantastic at what they do and that they've spent a lot of time and effort perfecting their craft. We benefit as testers of their recipes. They've got awesome basics in there - like getting a NY strip steak perfect - and tell you how to store their recipes and why in detail. They have innovative ways of dressing up plain ol' toast, and I can't ...more
I love this cookbook for its sophisticated but not overly fussy approach to food. Recipes are simple yet interesting, and the 'blue ribbon wisdom' sections are informative and helpful. Photography is abundant, attractive and mouth-watering.