Synopsis
The famous Brooklyn restaurant comes across with 100+ recipes for its traditional, down-home dishes--including a legendary cheesecake!
| Details | | Publication Date: | 1999-02-01 | | Edition Description: | Illustrated |
| Size | | Length: | 342 pages | | Height: | 9.5 in | | Width: | 7.8 in | | Thickness: | 1.2 in | | Weight: | 29.6 oz |
Publisher's Note
More than 100 recipes for ethnic, down-home, homemade fare, culled from the menus of Junior's, are paired with reminiscences and 50 photos of this popular Brooklyn restaurant--a landmark since 1949. 8-page color insert.
The story of Junior's is the story of a Brooklyn landmark, right along with the Dodgers, Coney Island, and the Brooklyn Bridge. It is one of the nation's largest family-owned restaurants and stands for the best of ethnic, down-home, homemade cooking. From the very first day Junior's opened its doors on Flatbush Avenue in 1950, three generations of the Rosen family have been baking cheesecakes (rated New York's Best by New York magazine), over-stuffing deli sandwiches, grilling burgers, serving up blintzes, and most of all, satisfying their customers - who now number over 4,000 a day. Welcome to Junior's! has over 100 recipes, including corn muffins, fried chicken, onion rings, and baked stuffed shrimp. And legendary desserts: cheesecake, pumpkin pie, cherry pie, and rice pudding. It traces the restaurant's fortunes along with a decade-by-decade history of the last fifty years in Brooklyn. Most of all, it is a book of reminiscences. Its nostalgic photographs and famous recipes enable you to re-create a small slice of Junior's right in your home.
Industry Reviews
Junior's is a Brooklyn institution, now run by the third generation of the Rosen family. The restaurant is always full of customers, who come for its oversize portions of Jewish deli-style food and other homey fare, but it is most famous for its cheesecake, and there are seven versions of it here. Although recipes are included for all the popular Junior's dishes more than 100 of them this is almost as much social history as cookbook. Chapters are organized by decade, from the 1930s and 1940s ("When Brooklyn Was...Everything") to the 1990s, and food writer Judith Blahnik has distilled the second-generation authors' memories and reminiscences into an engaging, readable personal history of the borough. Suitable for larger cultural and social history collections and recommended for all area and other larger libraries.
Fox
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 tour and 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. (Mar.)
Fox
| See an error? Submit a change request |
All rights reserved.
