Bromberg Bros. Blue Ribbon Cookbook
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Cookbook by the owners of the estimable Blue Ribbon restaurant share some of their best recipes, as well as tips for becoming a better chef
Bromberg Bros. Blue Ribbon Cookbook
Blue Ribbon changed the New York foodie landscape when it opened in 1992, abolishing reservations and hoity-toitiness while serving food that was as simple as it was elegant. This cookbook by the Bromberg brothers, the founders of Blue Ribbon, unveils the recipes behind their famous dishes, including their beef marrow bones with oxtail marmalade, a favorite amongst the culinary cognoscenti. Along with the recipes are a variety of insider tips for the kitchen, with a focus on making the most of every ingredient.
- Cookbook by the Chefs Bromberg, founders of the Blue Ribbon restaurants
- Co-written by New York Times writer Melissa Clark
- Snacks, entrees, sides, desserts, and breakfast dishes
- Recipes include their famous beef marrow bones with oxtail marmalade
- Cooking tips for all chefs, even ones covered in mustard stains
- Sumptuous color photography
- Section devoted to vegetables
- 256 pages; hardcover
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