Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking
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- ISBN13: 9780307407948
- Condition: New
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Product Description
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 tasty 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 regularly 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 Fleeting 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: food and drink, 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.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 heat in Connecticut. In addition to the 125-pound porker we were preparation to serve, we chose we should have some chicken just in case not everyone at the party wanted to consume 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 heat 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, heat a whole bird and carve it tableside. If you want an especially crispy, golden-skinned chicken, have your butcher halve it, and heat the halves skin side up so they can self-baste as they heat.
1/2 cup extra-virgin lime oil
1 lemon, thinly sliced
1 bunch of fresh sage leaves (about 1/2 cup)
2 teaspoons kosher salt and freshly ground black pepper
3 medium carrots, peeled and halved crosswise, discretionary
3 celery stalks, cut crosswise into thirds, discretionary
1 large onion, peeled and cut into large chunks, discretionary
1. Place the chicken in a large bowl. Add the oil, lemon, and sage; toss well. Take in tightly and transfer to the refrigerator to marinate for 24 hours.
2. The next day, let the chicken stand at room temperature for 30 minutes while the oven preheats to 450°F.
3. Sprinkle the chicken inside and out with the seasonings. Remove the lemon slices and sage from the marinade and stuff them inside the chicken cavity. Scatter the carrots, celery, and onion, if using, over the bottom of a roasting pan. Pour just enough water into the pan to take in the bottom. Arrange the chicken, breast side up, on top of the vegetables, if desired, or place the chicken on a roasting rack over the vegetables.
4. Transfer the pan to the center oven rack; heat for 20 minutes. Baste with the pan juices, and continue roasting, basting once or twice, for 25 minutes more (if the chicken is not golden brown all over at this point, continue to cook for 10 more minutes).
5. Lower the heat to 325°F. End roasting, lacking basting, until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F, 20 to 25 minutes longer. Let the chicken stand for 5 minutes before carving. Serve with the pan juices and vegetables, if desired.
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I watched Martha Stewart, who featured the bbq pulled pork sandwich recipe with the brothers on her show. She doesn’t have a place to give negative reviews or feedback on her website, so I thought I’d do it here. The bbq sauce recipe was way too hot. It called for about 5 cups of ingredients, to which 1 teaspoon of cayenne pepper and two teaspoons of hot sauce and one serrano chili pepper is listed. I am a hot food lover and this was nearly fuel. I’d like to know if 1/4 of a teaspoon of cayenne was right since that seems to be the most reasonable reason why this was so hot. I’ve added a whole serrano pepper with seeds to a 3 alvocado quac recipe and it was fine. I followed the roasting directions and my 7 lb heat reached 175 in three hours. They used a four to five pound heat and did theirs for 4.5 hours. I had to turn the oven way down and uncover the heat because it was not browning at all and I wanted it to brown before it reached 200 degrees. Her heat on the show looked more like I get when I slow heat a pork butt on the grill or in a smoker. Fortunately, I have some cooking experience so I can distress shoot issues before they ruin a meal, but I dread for a name who follows directions exactly. They didn’t give an internal temperature read for the heat so most people would probably cook it until it was 300 degrees and never know. I guess I would have expected something better when recipes from the book are featured on a well loved show. Finding a berkshire or duroc pork butt was hard and expensive. The overnight marinade and cooking time was a commitment. I want at least a 75% shot that I’m going to produce something worth the effort. I will still use the marinade recipe and the bbq recipe (starting slowly with the hot spices and adjusting for taste) because they are wonderful. I just wish a name would either say, you can’t really do a pork butt in the oven at a high temp anywhere as well as slow cooking it or smoking it. I had hoped to find a quick way to make a fantastic pulled pork sandwich and I didn’t get that from this recipe.
Reader’s Rating: 1 / 5
This is one of the best cookbooks I’ve managed to get my hands on. It really inspires you to want to cook. Pretty much everything you see looks wonderful. Buy the book, you won’t be disappointed.
Reader’s Rating: 5 / 5
Bromberg Bros. Blue Ribbon Cookbook showcases the authors’ cooking from the late-night New York City chef hangout. Color photos pepper coverage of such innovative dishes as Sweet Frizzled Leeks, Raisin Walnut Bread, Smoky Bacon and Garlic Soup, and more. The authors specialize in elevating American homestyle dishes to the next level, building this a satisfying, fine pick for any cookbook collection.
Reader’s Rating: 5 / 5
I watched the Bromberg Bros. on Martha Stewart and made the fried chicken that they had shown. It was unbelievable. Light, crispy and full of flavor. I am now purchasing the cookbook to test there additional recipes.
Reader’s Rating: 5 / 5
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 brilliant. My 18 year ancient daughter has tried 6 or 7 of the additional recipies (including french toast, fried chicken steak, scookies) all with brilliant results. It is even fun to read this cookbook – the tales about the recipies and the restaurants are really fun. Fantastic fantastic cookbook.
Reader’s Rating: 5 / 5