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.
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.