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2 Home & Garden Cooking and Food- US General

Made in America: Our Best Chefs Reinvent Comfort Food

by

Made in America: Our Best Chefs Reinvent Comfort Food Cover

 

Synopses & Reviews

Publisher Comments:

Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and accomplished chefs working today.

Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America’s culinary legacy, and challenged today’s master chefs to deconstruct and rebuild them in entirely original ways. The result is the ultimate contemporary comfort food bible for the home cook and armchair food lover.

Lean has traveled America, photographing and interviewing master chefs, and collecting recipes—many of which have never been published before or were created especially for this book. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant.

Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre’s Duck-Fat-Fried Chicken with Piquillos Ketchup to Alain Ducasse’s Gratinéed French Onion Soup to Mario Batali’s Pappardelle Bolognese to John Besh’s Jumbo Louisiana Shrimp to April Bloomfield’s Spicy Ginger Whoopie Pies, Made in America showcases our favorite dishes as conceived by our finest chefs.

A selection of the Good Cook Book Club.

Synopsis:

Inspired by turn-of-the-20th century regional American cookbooks, America's Best: Our Greatest Chefs Reinvent the Classics, features 100 classic recipes reinterpreted by the most innovative and remarkable chefs working today. Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely modern ways.

 

Each recipe is enhanced by Lean with an introduction that includes the background of that particular dish and an in-depth profile of the chef who has undertaken it, as well as sumptuous photographs of each dish, chef, and restaurant. Representing the entire United States, chefs have been selected for their accomplishments, talent, and particularly for a focus on local and sustainable cooking. From Alice Waters' interpretation of the classic Cobb Salad to Mario Batali's take on traditional Lasagna, America's Best showcases our favorite dishes as perceived by our finest chefs.

Synopsis:

Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and remarkable chefs working today.

Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely original ways. The result is the ultimate contemporary comfort food bible for the home cook and armchair food lover.

Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant.

Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck Fat Fried Chicken to Alain Ducasse's French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Banana Rum Cake, Made in America showcases our favorite dishes as conceived by our finest chefs.

About the Author

LUCY LEAN is the former editor of edible Los Angeles, a quarterly magazine that explores local food news and issues, a food judge for the Gordon Ramsay Fox hit TV show Masterchef (seasons 1 and 2), a charter contributor to the food and wine culture website Zester Daily, and contributor to LA Weekly and Meatpaper magazine. She lives in Hollywood Hills, California, with her husband (son

of Chef Jean-Jacques Rachou of La Côte Basque) and two children, where she blogs their culinary adventures on her website, LadlesandJellyspoons.com.

JOSEPH BASTIANICH co-owns, with Mario Batali and Lidia Bastianich, twenty of America’s most acclained restaurants, is co-founder of Eataly New York, and operates four wineries. Bastianich has authored Vino Italiano and Grandi Vini.  He’s a host and judge on Fox’s MasterChef, a contributor to NBC’s Today Show and a recipeint of the James Beard Foundation’s Outstanding Restaurateur Award and Outstanding Award Wine and Spirits Professional.

Product Details

ISBN:
9781599621012
Author:
Lean, Lucy
Publisher:
Welcome Books
Author:
Bastianich, Joseph
Subject:
American - General
Subject:
Cooking and Food-US General
Publication Date:
20111031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
150 FULL COLOR PHOTOGRAPHS
Pages:
320
Dimensions:
10.27 x 8.35 x 1.35 in 3.2 lb

Related Subjects

Cooking and Food » Regional and Ethnic » Americana
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
History and Social Science » Archaeology » General
Religion » Comparative Religion » General

Made in America: Our Best Chefs Reinvent Comfort Food Used Hardcover
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$12.50 In Stock
Product details 320 pages Welcome Books - English 9781599621012 Reviews:
"Synopsis" by , Inspired by turn-of-the-20th century regional American cookbooks, America's Best: Our Greatest Chefs Reinvent the Classics, features 100 classic recipes reinterpreted by the most innovative and remarkable chefs working today. Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely modern ways.

 

Each recipe is enhanced by Lean with an introduction that includes the background of that particular dish and an in-depth profile of the chef who has undertaken it, as well as sumptuous photographs of each dish, chef, and restaurant. Representing the entire United States, chefs have been selected for their accomplishments, talent, and particularly for a focus on local and sustainable cooking. From Alice Waters' interpretation of the classic Cobb Salad to Mario Batali's take on traditional Lasagna, America's Best showcases our favorite dishes as perceived by our finest chefs.

"Synopsis" by , Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and remarkable chefs working today.

Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely original ways. The result is the ultimate contemporary comfort food bible for the home cook and armchair food lover.

Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant.

Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck Fat Fried Chicken to Alain Ducasse's French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Banana Rum Cake, Made in America showcases our favorite dishes as conceived by our finest chefs.

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