Overview

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 creme brulee; 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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9780307407948

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Lavish photographs complete this worthwhile, appetizing collection that will delight cooks, not to mention the people they feed. <br>- Publisher's Weekly<br><br> The Blue Ribbon Cookbook shows Bruce and Eric's passion for creative cooking. It would be nice to have some of these meals at the training table. <br>--Lance Armstrong<br><br> Blue Ribbon is the original late-night New York City chef hangout--and for good reason. They serve the kind of delicious, low-impact, high-flavor, unpretentious food that we all like to eat. Now it's all here between these covers, the Bromberg Brothers' Greatest Hits. <br>--Anthony Bourdain<br><br> While I'm not sure it's smart for me to choose making Blue Ribbon chow over just making a reservation, I'm psyched there is more Ribbon in the world. The food is phenomenal and the brand world-class. <br>--Billy Bush<br><br> People always ask me, 'Why is Blue Ribbon the unofficial clubhouse for New York chefs from all over the city?' The answer is easy--it has the food we want to eat! <br>--Bobby Flay<br><br> From Marrow Bones to Salt and Pepper Shrimp, from Paella to the mythic Fried Chicken--all the hits are here and they make me silly-happy to this day, just as they did when I first tasted them. This book is a significant piece of NYC gastrohistory and will undoubtedly be on my most-used shelf as I teach my kids these dishes for years to come. <br>--Mario Batali<br><br> What I love about the Blue Ribbon restaurants is that the food is sophisticated without being overly complex. I love having a go-to cookbook where I can find recipes to prepare an impressive meal for friends without feeling like I just ran a marathon. <br>--Julianna Margulies<br><br> With this new cookbook, the go-to late-night dining spot for New York City chefs will be available at any time of day in kitchens across America. <br>--Tom Colicchio<br>

Lavish photographs complete this worthwhile, appetizing collection that will delight cooks, not to mention the people they feed. <br>- Publisher's Weekly <br> The Blue Ribbon Cookbook shows Bruce and Eric's passion for creative cooking. It would be nice to have some of these meals at the training table. <br>--Lance Armstrong <br> Blue Ribbon is the original late-night New York City chef hangout--and for good reason. They serve the kind of delicious, low-impact, high-flavor, unpretentious food that we all like to eat. Now it's all here between these covers, the Bromberg Brothers' Greatest Hits. <br>--Anthony Bourdain <br> While I'm not sure it's smart for me to choose making Blue Ribbon chow over just making a reservation, I'm psyched there is more Ribbon in the world. The food is phenomenal and the brand world-class. <br>--Billy Bush <br> People always ask me, 'Why is Blue Ribbon the unofficial clubhouse for New York chefs from all over the city?' The answer is easy--it h

Author Information

ERIC and BRUCE BROMBERG were born in New Jersey and got their start as chefs by attending culinary school at Le Cordon Bleu in Paris. After working in restaurants in Paris and the United States, they teamed up in 1992 to open Blue Ribbon in New York City. An immediate success, the restaurant has since spawned eight additional locations. In 2007, they launched a line of 100 percent all-natural, breading-free chicken nuggets called The Bromberg Bros. Blue Ribbon Naked Nuggets, which are sold nationwide. Visit their website at BlueRibbonRestaurants.com Melissa Clark, a James Beard Foundation award-winner, writes about cuisine, wine and travel for numerous publications, including The New York Times, and has coauthored twenty-six cookbooks.

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