Spotlight: The Blue Bloods Cookbook
Photo courtesy of St. Martin's Press
Photo courtesy of St. Martin's Press
Photo courtesy of St. Martin's Press
Photo courtesy of St. Martin's Press
Photo courtesy of St. Martin's Press
Photo courtesy of St. Martin's Press
Most cooks would agree that assembling friends and family for dinner is the best way to try new recipes and hone the ingredients and flavors of particular dishes. Where else will you find such an opinionated focus group on short notice? Just in time for the holidays, actress Bridget Moynahan and California State Summer School for the Arts founder Wendy Howard Goldberg have done just that, compiling favorite recipes for The Blue Bloods Cookbook (St. Martin’s Press). The volume includes such New York staples as clam chowder, standing rib roast, and chicken Francese, the types of dishes Moynahan and her TV family, the Reagans, gather around. Followers of the CBS show about a family with deep ties to New York law enforcement will also appreciate the book’s insider stories about how dinner scenes are filmed and which actors are known for playing with their food.
Pictured: Actress Bridget Moynahan, co-author of The Blue Bloods Cookbook.
Photo courtesy of St. Martin’s Press
