Free PDF Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking, by Bruce Bromberg, Eric Bromberg, Melissa Clark
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Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking, by Bruce Bromberg, Eric Bromberg, Melissa Clark
Free PDF Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking, by Bruce Bromberg, Eric Bromberg, Melissa Clark
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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.
- Sales Rank: #186544 in Books
- Published on: 2010-04-06
- Released on: 2010-04-06
- Original language: English
- Number of items: 1
- Dimensions: 9.76" h x .84" w x 7.72" l, 2.18 pounds
- Binding: Hardcover
- 256 pages
Amazon.com Review
Recipe from Bromberg Bros. Blue Ribbon Cookbook: Herb-Roasted Chicken with Lemon and Sage
Serves 4
We hit upon our favorite recipe a few summers back, when we helped out a buddy with his annual Labor Day pig roast in Connecticut. In addition to the 125-pound porker we were planning to serve, we decided we should have some chicken just in case not everyone at the party wanted to partake of the sacred swine. We got about 100 birds, halved them, and soaked them in a simple marinade of just lemon, sage, and cracked black pepper. It turned out to be one of the first times--maybe the only time--there was a pig roast where chicken was the hit of the day. What really made it special was the marinade. It lent a nice acidity to the meat, which became really tender, and the sage and lemon flavors just exploded.
For the most classic presentation, roast a whole bird and carve it tableside. If you want an especially crispy, golden-skinned chicken, have your butcher halve it, and roast the halves skin side up so they can self-baste as they roast.
Most helpful customer reviews
19 of 22 people found the following review helpful.
A USEFUL and beautiful cookbook. A Definite Keeper!
By Sparkle
I received this fantastic cookbook today and read it cover to cover. It is filled with recipes that are articulated in a way that makes it easy, yet would lead guests to proclaim your genuis. The Blue Ribbon Restaurant in SoHo, NYC is famous for it's late nights, delicious, interesting food and Chef sightings.
The recipes have stories, pictures and step by step instructions that are easily followed. At times when an ingredient or a technique is used in a surprising way, like brown and white sugar on frizzled leeks, or Matzoh flour for extra crispiness on fried chicken, there is always a story of why it makes a difference. The "make ahead" or "will hold on the counter" tips are super helpful.
For the everyday cook, there are plenty of recipes to keep your family happy and fed, with a little twist; like Cripsy Cornish Game Hens and Really Good Brisket For the adventurous cook, you can't go wrong; their famous Marrow Bones with Oxtail Marmalade recipe is included in the book. You can really knock your guests socks off with these simple but impressive dishes.
Besides the great recipes and the "blue ribbon wisdom" snippets (that give great tips) I think what I loved most of all was the humility and thankfulness the Bromberg brothers showed when incorporating the personal stories about the Chef's, cooks, family and friends that were there along the way.
If you love to cook, this one is for you. I can't wait to begin making some of these dishes. This will be one of my most used cookbooks.
I also can't wait for my next trip back to NYC, for another late night at The Blue Ribbon on Sullivan! It's a welcoming place where "dinner" at 2am feels like 10pm, the place is so respectfully lively.
14 of 16 people found the following review helpful.
Blue Ribbon Restaurant cooking
By wogan
The Bromberg brothers have made a cookbook from recipes used at their late night restaurant. Most are not that difficult or complicated, they could even be used by a dedicated beginning cook. There are stories in each section of their cooking philosophy and pictures for almost every recipe. Blue Ribbon wisdom bits give very good advice; such as: cleaning clams/shellfish, using garlic, soufflés- is it done yet? and perfect scrambled eggs are just some of the subjects.
One example of the type of recipe found, is our family's favorite that also uses up our garden squash, is simple and yet impressive for company: arugula and butternut squash salad.
There are a few sources for ingredients and an index by ingredient, name and photograph.
The sections covered are: snacks, appetizers, soups and salads, main dishes, vegetables and sides, desserts, breakfast and brunch, sandwiches, sauces, stocks and condiments, including a great and easy recipe on how to make garlic dill pickles.
In total, it's a good cookbook, interesting and even better if you are a fan of the Bromberg's restaurants
10 of 11 people found the following review helpful.
spectacular easy results
By Thor
I highly recommend this cookbook. I made the Blue Ribbon Pulled Pork from the cookbook for a party last weekend and it was FANTASTIC! Everyone loved it so much we are doing it again for a graduation party for my daughter next weekend. We also made the cole slaw which was spectacular, and the egg salad with their homemade mayonaisse which was excellent. My 18 year old daughter has tried 6 or 7 of the other recipies (including french toast, fried chicken steak, scookies) all with excellent results. It is even fun to read this cookbook - the stories about the recipies and the restaurants are really fun. Great great cookbook.
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