Bubby039s Bruch Cookbook

Brunch Cookbook: Recipes and Menus from New York's

Bubby's is such a New York place to eat - comfortable, good food, just a grand location; and here are the recipes for brunch, which can be used for so many other times too. The food is comfort food but winds up being a bit more elegant - but not that difficult to cook. Of course you can follow their directions to make your own pastrami, you're not going to find that in every cookbook. There are also more egg recipes than you could expect in most cookbooks. Many recipes in here are not the ones you would usually find; such as blintzes or smoked trout cakes, but then there is also how to fix a good sensible deviled egg.
For some the brown print might be harder to see than black, hopefully it will not fade with time. Despite the brown font, the recipes are easy to read, one to a page, many even taking up more than one page, but still remaining relatively easy to fix for the ordinary cook.. There are only a few pictures, but most recipes really don't need diagrams. The index is very detailed, done by name, ingredient, or subject
Information includes 'how to do brunch' and menus for special occasions. Since these are recipes from the restaurant do not expect many fix ahead ones, they are not there. Included are quick breads, muffins and scones, many egg recipes, pancakes, waffles, sandwiches and salads, brunch meats, starters and sides, juices, cocktails, toppings and sauces. There are about 137 recipes, not including the drink and topping ones.
There are not very many brunch cookbooks around, if you collect cookbooks or want something different this is for you. That reason alone would be a reason to get this book.

- wogan, Amazon.com

I worked at Bubby's for a couple years in college and would *beg* Ron and Seth for the brunch shift. The Huevos Rancheros, Banana Walnut Pancakes, Eggs Florentine... they are unmatched in flavor and comfort-foodie-ness! I've spent years perfecting my imitations of the famous Bubby's brunch recipes and I am THRILLED to be able to have the real ones. Those guys know their food. Thank you for publishing, Ron!

- Sarah Danforth, Amazon.com