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Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Hardcover – April 6, 2010

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Editorial Reviews 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 roast in Connecticut. In addition to the 125-pound porker we were planning to serve, we decided we should have some chicken just in case not everyone at the party wanted to partake 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 roast 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, roast a whole bird and carve it tableside. If you want an especially crispy, golden-skinned chicken, have your butcher halve it, and roast the halves skin side up so they can self-baste as they roast.

1 (3- to 3 1/2-pound) whole chicken, patted dry with paper towels
1/2 cup extra-virgin olive 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, optional
3 celery stalks, cut crosswise into thirds, optional
1 large onion, peeled and cut into large chunks, optional

1. Put the chicken in a large bowl. Add the oil, lemon, and sage; toss well. Cover 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 cover 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; roast 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. Reduce the heat to 325°F. Finish roasting, without 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.

From Publishers Weekly

Chefs Bromberg, founders and owners of numerous Blue Ribbon restaurants, along with New York Times writer Clark, share an eclectic and appealing array of recipes, modified for the home cook. While their dishes may resemble the familiar, each possesses a bit of the Bromberg flair, from the duck club sandwich to Spicy Egg Shooters and banana walnut bread pudding with butterscotch-banana sauce. Throughout, the brothers share Blue Ribbon wisdom—tips on recipe preparation, related dishes, and ingredients, including how to dry brown sugar, work with yeast, and perfectly scramble eggs. Main dishes are simple and appealing, such as northern fried chicken; really good brisket; and rack of lamb with thyme and roasted tomato sauce. The brothers' originality really shines in the vegetable section, where they elevate everything from collard greens with browned butter to creamy turnip puree and sweet frizzled leeks, inspiration enough for even the most dedicated carnivore. They also include recipes for the basics, such as garlic dill pickles, red wine sauce, and spicy chicken sausage, so readers can add personal touches at will. Lavish photographs complete this worthwhile, appetizing collection that will delight cooks, not to mention the people they feed. (Mar.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Product Details

  • Hardcover: 256 pages
  • Publisher: Clarkson Potter (April 6, 2010)
  • Language: English
  • ISBN-10: 0307407942
  • ISBN-13: 978-0307407948
  • Product Dimensions: 7.7 x 0.8 x 9.8 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #312,967 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

19 of 22 people found the following review helpful By Sparkle on April 30, 2010
Format: Hardcover
I received this fantastic cookbook today and read it cover to cover. It is filled with recipes that are articulated in a way that makes it easy, yet would lead guests to proclaim your genuis. The Blue Ribbon Restaurant in SoHo, NYC is famous for it's late nights, delicious, interesting food and Chef sightings.

The recipes have stories, pictures and step by step instructions that are easily followed. At times when an ingredient or a technique is used in a surprising way, like brown and white sugar on frizzled leeks, or Matzoh flour for extra crispiness on fried chicken, there is always a story of why it makes a difference. The "make ahead" or "will hold on the counter" tips are super helpful.

For the everyday cook, there are plenty of recipes to keep your family happy and fed, with a little twist; like Cripsy Cornish Game Hens and Really Good Brisket For the adventurous cook, you can't go wrong; their famous Marrow Bones with Oxtail Marmalade recipe is included in the book. You can really knock your guests socks off with these simple but impressive dishes.

Besides the great recipes and the "blue ribbon wisdom" snippets (that give great tips) I think what I loved most of all was the humility and thankfulness the Bromberg brothers showed when incorporating the personal stories about the Chef's, cooks, family and friends that were there along the way.

If you love to cook, this one is for you. I can't wait to begin making some of these dishes. This will be one of my most used cookbooks.

I also can't wait for my next trip back to NYC, for another late night at The Blue Ribbon on Sullivan! It's a welcoming place where "dinner" at 2am feels like 10pm, the place is so respectfully lively.
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14 of 16 people found the following review helpful By wogan TOP 500 REVIEWER on April 27, 2010
Format: Hardcover
The Bromberg brothers have made a cookbook from recipes used at their late night restaurant. Most are not that difficult or complicated, they could even be used by a dedicated beginning cook. There are stories in each section of their cooking philosophy and pictures for almost every recipe. Blue Ribbon wisdom bits give very good advice; such as: cleaning clams/shellfish, using garlic, soufflés- is it done yet? and perfect scrambled eggs are just some of the subjects.
One example of the type of recipe found, is our family's favorite that also uses up our garden squash, is simple and yet impressive for company: arugula and butternut squash salad.
There are a few sources for ingredients and an index by ingredient, name and photograph.
The sections covered are: snacks, appetizers, soups and salads, main dishes, vegetables and sides, desserts, breakfast and brunch, sandwiches, sauces, stocks and condiments, including a great and easy recipe on how to make garlic dill pickles.
In total, it's a good cookbook, interesting and even better if you are a fan of the Bromberg's restaurants
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10 of 11 people found the following review helpful By Thor on May 29, 2010
Format: Hardcover
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 excellent. My 18 year old daughter has tried 6 or 7 of the other recipies (including french toast, fried chicken steak, scookies) all with excellent results. It is even fun to read this cookbook - the stories about the recipies and the restaurants are really fun. Great great cookbook.
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4 of 4 people found the following review helpful By Megan M. Stanton on January 29, 2011
Format: Hardcover Verified Purchase
What a home slice! This cookbook is a must-own because of it's depth of flavor, meaty goodness, and creamy base. Everything in here really is precious and yet still all-American. Yes, some of the recipes are time consuming, but they're surprisingly straight forward and a good bit of fun. For example the pulled pork sandwich recipe required hours of simmering but was it ever worth it! I had no idea I was capable of making a mean homemade bbq sauce, but now I can. If you aren't in for a long hearty American adventure you might at least want this for the buttermilk pancake recipe. It's the only pancake recipe that I have run across that mixes light and fluffy with broad and thick. They say in the book that its a combination recipe between a crepe and a pancake. I think it's magic.
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1 of 1 people found the following review helpful By Susan Rawlings on January 8, 2012
Format: Hardcover
This book is worth it's weight in gold. I am a collector of cookbooks and have a lot of books filled with fancy photographs that deliver average recipes. This book is packed with 5 star keepers! Seriously, the fried chicken and matzo ball soup make the book worth the price just for 2 incredible recipes. I can't wait to cook my way through this entire book. Completely worth it!
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7 of 10 people found the following review helpful By Happy Mom on May 24, 2010
Format: Hardcover
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 other recipes.
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2 of 3 people found the following review helpful By twopups on February 24, 2011
Format: Hardcover Verified Purchase
Okay,so I do collect cookbooks! This one has the advantage that it's really good. The recipes really taste good so people actually eat the food when your done cooking. So many cookbooks offer what would seem like workable recipes but after you spend the time preparing it ,the finished result is not good...the ingredients just don't come together to make something that makes you smile when you are eating it. That is not the case with this book. Take a recipe, make it and you will enjoy it and so will your guests and they will smile too!
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