Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking

by Bruce Bromberg, Eric Bromberg, Melissa Clark

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 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 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.

Genres: Cookbooks, Nonfiction

256 pages, Hardcover

First published January 1, 2010

Reviews

[Craig · Rating 5 out of 5]

Shrimp Provençal. Yum.

[Allison · Rating 5 out of 5]

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 wait to try some of them. Their soups look fantastic, and their desserts, well, I should expect a bigger pant size in a month or two. The photography is just what I look for in a cookbook - simple, finished dish that just looks scrumptious. I don't need all the in-between silly pictures, and this cookbook wisely leaves them out.

This is not a book for absolute beginners in the kitchen, yet there are a couple simple recipes one could start with. I love that they give stories in-between their recipes.

[Scottsdale Public Library]

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.

-- Meagan

[Susan · Rating 4 out of 5]

Tried a few recipes and except for a few typographical errors, this book looks like a winner.

[Liz De Coster · Rating 2 out of 5]

A little bit fancier than I would normally label "Home Cooking".

[Beka · Rating 3 out of 5]

Yummy pictures, but nothing stood out.

[Rambling Reader · Rating 5 out of 5]

yummy