Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking

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Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking

Format:  Hardcover,

256 pages

Publisher: Random House Inc

Publish Date: Apr 2010

ISBN-13: 9780307407948

ISBN-10: 0307407942

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Book Information

The following content was provided by the publisher.
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.

Specifications

Author:
Author:
Publisher: Random House Inc
Publish Date: Apr 2010
ISBN-13: 9780307407948
ISBN-10: 0307407942
Format: Hardcover
Number of Pages: 256
Shipping Weight (in pounds): 2.18
Product in Inches (L x W x H): 7.8 x 0.9 x 9.76

Reviews

Review by Library Journal (2010-02-15)

Bruce and Eric Bromberg (here, writing with Melissa Clark) trained at Le Cordon Bleu and opened their first Blue Ribbon (NY) in 1992. While their cooking is French influenced, their New Jersey roots are reflected by matzo ball soup, baklava, and challah bread. Varying skill levels are required for these recipes, from Sauteed Calamari with Parsley and Garlic to Beef Marrow Bones with Oxtail Marmalade, but all are written for the beginner. Library marketing.

Awards and Recognitions

  • IACP Crystal Whisk Awards, 2011 (United States)

Book 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 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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