Baking quite possibly the best cheesecakes in the universe, Junior's Restaurant is a legend in its own right. Located in downtown Brooklyn, this home away from home has been wooing New Yorkers since it first opened its doors on Election Day, 1950. Three generations of the Rosen family have served up not only cheesecakes, but also a wealth of other diner delicacies, from Brisket Melt to out-of-this-world ice-cream sodas. Written by the sons of founder Harry Rosen, Welcome to Junior's combines slices of Brooklyn's history and culture with fascinating stories, and, thankfully for us, more than 100 recipes, including 7 for cheesecake. Of course, the real cheesecake recipes are a closely guarded secret, but the Rosens share a similar blueprint with us that ensures "you'll soon be experiencing the taste of ecstasy." There are no soggy graham-cracker bases here--just a lovely layer of light sponge-cake, which can be prepared in the home kitchen in five simple steps. Then, a bounty of cheesecake toppings are yours, including fresh blueberries, juicy pineapple, decadent chocolate swirl, and even pumpkin. Lest we forget what else Junior's has to offer, the Rosens share recipes for, among others, Baked Meat Loaf with Mushroom Sauce, French Fried Onion Rings, even Matzoh Ball Soup.
Junior's is much more than a diner; it is an experience, an urban retreat where good old-fashioned service still exists, where fantastic food is a guarantee, and where regulars and newcomers are all welcome. If you can't make it there in person, let Welcome to Junior's transport you there with words. --Naomi Gesinger
From Publishers Weekly
Since it opened its door on Election Day 1950, Junior's has been a Brooklyn landmark: a place where politicians and performers eat comfortably alongside teachers and taxi drivers. In this book of New York diner recipes, founder Harry Rosen's sons, Marvin and Walter, team up with author Allen to provide a chatty cookbook/cultural history of the business and its neighborhood. In chapters arranged by decade, from the 1930s to the 1990s, the book maps how the 1929 Enduro Sandwich Shop, which catered to vaudeville and moviegoers during the Depression and to the Brooklyn Navy Yard's 70,000 workers during WWII, evolved into the family-style restaurant that sells about 7000 of its famous cheesecakes a week. Today, Junior's menu reflects the cultural diversity of Brooklyn. From the 1930s are recipes for the standard Matzoh Ball Soup and Chocolate Egg Cream. In the 1950s, the restaurant introduced Old-Fashioned French Toast, made with Challah bread soaked in eggs and sugar for 15 minutes. The 1960s was marked by such selections as the rich Homemade Chili and Big Meatballs with Spaghetti. The desserts stand out; highlights include recipes for Junior's famous, Jewish-style cheesecakes (of the eight included, Junior's Famous No. 1 Pure Cream Cheesecake stands out). Home cooks looking to bring Brooklyn comfort food to the table will enjoy taking this nostalgic tourAand the book's handsome packaging, featuring b&w photos and orange lettering and highlights that reflect Junior's famed orange booths, adds to the pleasure.
See all Editorial Reviews
Copyright 1999 Reed Business Information, Inc.