dear cooks,

Here's the debut cookbook from the brothers who opened the first Blue Ribbon restaurant in downtown Manhattan in 1992 (there are now nine of them). Bromberg Bros. Blue Ribbon Cookbook celebrates the food that made the restaurant a favorite with both neighborhood regulars and celebrity chefs (such as Anthony Bourdain and Tom Colicchio), like Herb-Roasted Chicken with Lemon and Sage; a Blue Reuben Sandwich made with chorizo, cheddar, and coleslaw; or Beef Marrow Bones with Oxtail Marmalade. Satisfying American food that's a cut above the ordinary in every way, the recipes in here cover all meals: snacks, apps, main courses, sides, desserts, breakfast, and sandwiches. No matter the time of day, or what you're in the mood for, this is the book to turn to when you want the very best home cooking possible.

Clarkson Potter Publishers

Broadway Books

And for foodies, travelers, and lovers of everything Italian comes the sequel to the New York Times bestsellers Under the Tuscan Sun and Bella Tuscany. Author Frances Mayes once again brings us the timeless beauty and vivid pleasures of Italian life—this time focusing on her lively engagement with Tuscany's mountain region, its art and icons, and, of course, the pastoral joy of feasting from her garden. Interspersed throughout her rich storytelling are equally satisfying selections of her favorite recipes, such as Risotto with White Truffles, Vanilla Sauce, and Chicken Under a Brick.

Featured Title:

The Conscious Kitchen

about the book

For anyone who has read The Omnivore's Dilemma or seen Food, Inc. and longs to effect easy green changes when it comes to the food they buy, cook, and eat, The Conscious Kitchen is an invaluable resource filled with real-world, practical solutions. Alexandra Zissu walks readers through every kitchen-related decision with three criteria in mind: what's good for personal health, what's good for the planet, and what tastes great.

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Herb-Roasted Chicken with Lemon and Sage
Bromberg Bros. Blue Ribbon Cookbook

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.

Ingredients:

• 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 seasoning. 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.

Zuppa di Cavolo Nero, Cannellini, e Salsicce (Kale, White Bean, and Sausage Soup)
From Every Day in Tuscany

Serves 12 to 14

Kale goes by another name, one much more dashing, especially in Italian. Cavolo Nero, black cabbage, may not evoke superhero status, but it's close. Kale does seem invincible and it's known to make the eater more so, too. It's also called dinosaur kale (also called lacinato), maybe because its leaves look like the back of a lizard. Those thin knobby leaves squeak. Do not confuse cavolo, accent on the first syllable, with cavalo, accent on the second, or you'll be ordering black horse, and in certain parts of the world will find it. Hearty and good for the spirit. I like soaked and cooked cannellini better than canned ones.

Ingredients:

• 2 Italian sausages, skins removed and meat crumbled
• 4 tablespoons olive oil
• 2 onions, chopped
• 2 garlic cloves, minced
• 2 quarts chicken stock
• 1 cup white wine
• 6 thyme sprigs
• 1 bunch of kale, washed and chopped
• 4 cups cooked cannellini beans

Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent. Add to the chicken stock in a big pot. Add the wine and cook until the alcohol has evaporated, then add the thyme and kale. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.

Excerpted from Every Day in Tuscany by Frances Mayes. Copyright © 2010. Excerpted by permission of Broadway, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.