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.
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