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Cookbook Info

Authors:

Eric Bromberg
Bruce Bromberg
Melissa Clark

Publisher:

Clarkson Potter - New York

275 Pages

ISBN: 978-0-307-40794-8

Bromberg Bros. Blue Ribbon Cookbook

Better Home Cooking

Bromberg Bros. Cookbook CoverThe 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.

 

From Publishers Weekly:

"Chefs Bromberg, founders and owners of numerous Blue Ribbon restaurants, along with New York Times writer Clark, share an eclectic and appealing array of recipes, modified for the home cook. While their dishes may resemble the familiar, each possesses a bit of the Bromberg flair, from the duck club sandwich to Spicy Egg Shooters and banana walnut bread pudding with butterscotch-banana sauce. Throughout, the brothers share Blue Ribbon wisdom—tips on recipe preparation, related dishes, and ingredients, including how to dry brown sugar, work with yeast, and perfectly scramble eggs. Main dishes are simple and appealing, such as northern fried chicken; really good brisket; and rack of lamb with thyme and roasted tomato sauce. The brothers' originality really shines in the vegetable section, where they elevate everything from collard greens with browned butter to creamy turnip puree and sweet frizzled leeks, inspiration enough for even the most dedicated carnivore. They also include recipes for the basics, such as garlic dill pickles, red wine sauce, and spicy chicken sausage, so readers can add personal touches at will. Lavish photographs complete this worthwhile, appetizing collection that will delight cooks, not to mention the people they feed."

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