After over a year of testing the magnificent recipes of Bruce and Eric Bromberg (of Blue Ribbon restaurant fame) in my home kitchen, I'm pleased to announce that Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking is on the shelves. The Blue Ribbon Restaurants function as clubhouses for the best of the best New York City chefs, the kind of clientele that really keeps a restaurant menu on the cutting edge of culinary fashion while at the same time forces it to stay focused on producing the kind of good, solid food that chefs themselves yearn to eat after a long shift in the kitchen. Herb-Roasted Chicken with Lemon and Sage, Braised Beef Short Ribs with Succotash, Northern Fried Chicken, Beef Marrow Bones with Oxtail Marmalade, and the secret to a Blue Ribbon-worthy french fry are all contained within these pages. And the pictures are great, too.
how have i not gotten my hands on a copy of this book yet?
Posted by: justcooknyc | 06/24/2010 at 09:32 PM