Welcome to Junior's!: Remembering Brooklyn With Recipes And Memories From Its Favorite Restaurant
Author: Marvin Walter Rosen
Welcome to Junior's! is a nostalgic tour of Brooklyn from the 1930s to the 1990s with reminiscences and recipes from the legendary restaurant renowned for its rich and creamy cheesecake. Junior's holds a special place in Brooklyn, also home of the Brooklyn Dodgers, Coney Island, and the Brooklyn Bridge. As well as a decade-by-decade history of the golden age of Brooklyn with wonderful photographs from the past fifty years, scattered throughout are memories and stories of how Junior's grew from its modest beginnings to its success today.
From the very first day Junior's opened its doors in 1950 on the corner of DeKalb and Flatbush Avenue Extension in downtown Brooklyn, three generations of the Rosen family have worked hand in hand to build their restaurant into one of the most popular eateries in the borough today. First Harry Rosen, then his sons, Marvin and Walter, and now his grandsons, Kevin and Alan, have worked tirelessly to create and continue a famous Brooklyn neighborhood tradition -- a family restaurant that commands loyalty from its customers, and one to which they return day after day.
Going to junior's is an event. It is a place that has become a home-away-from-home for Brooklynites over the years and is a popular destination for people from the entire New York metropolitan area. Today, just as on the day it opened, Junior's remains a quintessential Brooklyn phenomenon. It even looks remarkably like it did in the fifties -- bright orange booths that seat nearly four hundred, a glistening counter surrounded with diners, a busy soda fountain, and, of course, the bakery, brimming with all kinds of cheesecakes, homemade pies, towering layer cakes, andbuttery pastries. Not only does Junior's stand for the best of ethnic, down-home fare but it also serves the best cheesecake in New York -- at the last count over four million slices each year.
Welcome to Junior's! is not only a memory book to treasure but a cookbook with over one hundred favorite recipes. From Junior's signature cornbread, matzoh ball soup, crisp fried chicken, cheese blintzes, and baked stuffed shrimp to its legendary desserts -- Junior's famous #1 pure cream cheesecake, lemon meringue pie, strawberry shortcake, chocolate fudge layer cake, and ice-cream sundaes -- these recipes allow you to re-create a small slice of Junior's right in your own home kitchen.
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 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.)
Library Journal
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.
Gourmet Observer
...not just a cookbook, but a rich, moving memoir.
Read also Alexander Hamilton or Make It Plain
Naked Chef Takes Off
Author: Jamie Oliver
Now in paperback, the two cookbooks that introduced us to Jamie Oliver and his groundbreaking concept of paring down food to its bare essentials
Stop making reservations, and start cooking dinner! Jamie Oliver introduces us to his concept of "naked" food, and shares his simple, feisty, and delicious recipes that combine bold flavors with fresh ingredients. Oliver's cookbooks appeal to anyone who wants to prepare fantastic meals but doesn't want to spend all night cooking.
The Naked Chef, filled with more than 120 fuss-free recipes and with full-color photographs throughout, proves that even kitchen novices can make perfect foolproof roast chicken, homemade ravioli, five-star risotto, and a chocofreak's dream chocolate tart.
The Naked Chef is an international bestseller, and has sold more than 200,000 copies in hardcover in the U.S.
In The Naked Chef Takes Off, Oliver returns to offer readers more easy and delicious stripped-down recipes. Oliver features mouthwatering breakfasts, tapas, roasts, fish, and desserts. Each recipe is accompanied by Oliver's commentary, which will encourage and inspire cooks of all levels!
The Naked Chef Takes Off has sold more than 150,000 copies in hardcover in the U.S.
Jamie Oliver started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the age of eight and has since become an international culinary superstar. He is now running Fifteen, one of the best restaurants in London and the subject of the television series Jamie's Kitchen. Jamie has written for The Times, as well as for GQ and Marie Claire magazines. He currently writes for Delicious magazine in the UK and Australia. His shows Oliver's Twist and The Naked Chef can be seen on Food Network. He also started and continues to be involved with the charity Cheeky Chops, which provides training and mentoring for disadvantaged young people, allowing them to follow their dreams and become chefs. Jamie lives in London with his wife, Jools, and their daughters, Poppy and Daisy.
Mollie Katzen
Jamie Oliver is down-to-earth and contagiously passionate about food. In this competitive world of celebrity chefs, I truly believe he is the Next Big Thing.
Rolling Stone
Who's the hardest-working man in show business this year? We nominate 25-year-old British cook Jamie Oliver.
People
. . . charm shines even brighter than the glossy pictures . . . recipes for dishes like paparadelle with mixed wild mushrooms are clearly written.
Publishers Weekly
The young, hip Londoner (The Naked Chef) again brings his big personality to bear on cuisine that isn't "cheffy food, it's for normal people who want shortcuts and tips...." However, normal people may be put off by instructions as vague as the "2 good handfuls of arugula, 1 small handful of capers and 1 handful of anchovies" specified in the Slow-Cooked and Stuffed Baby Cherry Chilli Peppers. Also, simple recipes such as Crunchy Thai Salad are presented in descriptive text alone; ingredient quantities are left unspecified. Yet Oliver wields an adventurous hand in combining flavors, as with Monkfish Wrapped in Banana Leaves with Ginger, Cilantro, Chilli and Coconut Milk. Playful ideas also abound, such as Squashed Cherry Tomato and Smashed Olive Salad, in which the tomatoes are squashed by hand. On a more sophisticated note, there's Seared Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed White Beans. Oliver's Basic Bread recipe is adaptable enough for Chocolate Twister Bread, Pizzas and Chickpea Moroccan Flatbread. Desserts include Two-Nuts Chocolate Torte with almonds and walnuts and Cr?me Br?l?e The Way I Like It, which is only an inch thick with a thin layer of crisp caramel. Venting his youthful spirits, he even tells how to spike a watermelon with vodka to intoxicate your "mates." Agent, Borra Garson. (Sept.) Forecast: Already a popular Food Network host, Oliver airs new episodes this year in conjunction with the book. Naked Chef has 100,000 copies in print, and for its sequel, Hyperion plans a $100,000 marketing campaign, including a five-city tour and confirmed appearances on Rosie O'Donnell, Late Night with David Letterman and Entertainment Tonight. Last year, theauthor made People's "Sexiest Man Alive" list. Sales should be brisk. Copyright 2001 Cahners Business Information.
Library Journal
The title of Oliver's second book is apt indeed less than a year ago, the talented young British cook was unknown in this country. Now, however, with his own Food Network TV series and more than 100,000 copies of The Naked Chef in print, he's practically become a household name. ("Naked" refers to his style of cooking, "using the bare essentials of your larder and stripping down restaurant methods to the reality of home.") His new cookbook is, if anything, even more engaging than the first. It's not about "cheffy" food but simple but inspired recipes, presented with such charming enthusiasm that they are likely to lure even noncooks into the kitchen: Squashed Cherry Tomato and Smashed Olive Salad, Roasted Slashed Fillet of Sea Bass Stuffed with Herbs, and Chocolate Pots. Color photographs and a lively design further add to the book's appeal. Essential. Copyright 2001 Cahners Business Information.
Table of Contents:
| Introduction | 10 | |
| Make life easy | 14 | |
| Potty about herbs | 16 | |
| Morning glory | 20 | |
| Tapas, munchies and snacks | 36 | |
| Simple salads and dressings | 52 | |
| Soups and broths | 82 | |
| Pasta and risotto | 94 | |
| Fish and shellfish | 146 | |
| Meat, poultry and game | 170 | |
| Vegetables | 198 | |
| Bread | 220 | |
| Desserts | 238 | |
| Bevvies | 262 | |
| Stocks, sauces, bits, bobs, this, that and the other | 274 | |
| Index | 279 | |
| Thanks, nice one, shout going out, cheers, respect | 286 |
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