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Bluestem, the Cookbook

by

Bluestem, the Cookbook Cover

 

Synopses & Reviews

Publisher Comments:

Bluestem restaurant is one of the most highly acclaimed restaurants in the Midwest. Bluestem: The Cookbook delivers the best of their 125 modern, seasonally-driven recipes with a Midwestern flair to the home cook.

"James Beard-nominated chef Colby Garrelts and his wife, pastry chef Megan Garrelts, worked in notable restaurants in Chicago, Las Vegas, and Los Angeles before opening Bluestem in Kansas City, Missouri. Written with lawyer-turned-food writer/photographer Lee (the formerly anonymous gourmand behind the Ulterior Epicure blog, ulteriorepicure.com), the Garreltses' debut is a beautiful restaurant cookbook that makes it easy for advanced home cooks to construct an upscale, multicourse menu with wine pairings. Each seasonal section is divided into eight courses featuring elegant, contemporary dishes like Nettle Soup, Whipped Lemon Ricotta; Rack of Venison, Pickled Lady Apples; and White Coffee, Passion Fruit Parfait." --Library Journal

A repeated nominee for the James Beard Award for "Best Chef Midwest," chef Colby Garrelts and highly respected pastry chef Megan Garrelts offer their culinary techniques inside Bluestem: The Cookbook. From Warm Eggplant Salad and Potato-Crusted Halibut with Herb Cream to delectable desserts such as Honey Custard and Peanut Butter Beignets with Concord Grape Sauce, the Garreltses showcase local, Midwestern ingredients and artisanal producers through 100 seasonally driven recipes.

Including a full-meal lineup of recipes, from amuse-bouche to dessert, Bluestem offers helpful tips from a professional kitchen alongside seasonal wine notes and 100 full-color photographs that capture the simple beauty of Bluestem's composed dishes. Guided by their childhood memories and inspired by the world around them, the Garreltses offer a Midwestern sensibility inside Bluestem: The Cookbook, while enabling cooks of all experience levels the opportunity of replicating Bluestem's contemporary taste and signature dishes at home.

Synopsis:

Bluestem restaurant is one of the most highly acclaimed restaurants in the Midwest. Bluestem: The Cookbook delivers the best of their 125 modern, seasonally-driven recipes with a Midwestern flair to the home cook.

"James Beard-nominated chef Colby Garrelts and his wife, pastry chef Megan Garrelts, worked in notable restaurants in Chicago, Las Vegas, and Los Angeles before opening Bluestem in Kansas City, Missouri. Written with lawyer-turned-food writer/photographer Lee (the formerly anonymous gourmand behind the Ulterior Epicure blog, ulteriorepicure.com), the Garreltses' debut is a beautiful restaurant cookbook that makes it easy for advanced home cooks to construct an upscale, multicourse menu with wine pairings. Each seasonal section is divided into eight courses featuring elegant, contemporary dishes like Nettle Soup, Whipped Lemon Ricotta; Rack of Venison, Pickled Lady Apples; and White Coffee, Passion Fruit Parfait." --Library Journal

A repeated nominee for the James Beard Award for "Best Chef Midwest," chef Colby Garrelts and highly respected pastry chef Megan Garrelts offer their culinary techniques inside Bluestem: The Cookbook. From Warm Eggplant Salad and Potato-Crusted Halibut with Herb Cream to delectable desserts such as Honey Custard and Peanut Butter Beignets with Concord Grape Sauce, the Garreltses showcase local, Midwestern ingredients and artisanal producers through 100 seasonally driven recipes.

Including a full-meal lineup of recipes, from amuse-bouche to dessert, Bluestem offers helpful tips from a professional kitchen alongside seasonal wine notes and 100 full-color photographs that capture the simple beauty of Bluestem's composed dishes. Guided by their childhood memories and inspired by the world around them, the Garreltses offer a Midwestern sensibility inside Bluestem: The Cookbook, while enabling cooks of all experience levels the opportunity of replicating Bluestem's contemporary taste and signature dishes at home.

Synopsis:

"James Beard-nominated chef Colby Garrelts and his wife, pastry chef Megan Garrelts, worked in notable restaurants in Chicago, Las Vegas, and Los Angeles before opening Bluestem in Kansas City, Missouri. Written with lawyer-turned-food writer/photographer Lee (the formerly anonymous gourmand behind the Ulterior Epicure blog, ulteriorepicure.com), the Garreltses' debut is a beautiful restaurant cookbook that makes it easy for advanced home cooks to construct an upscale, multicourse menu with wine pairings. Each seasonal section is divided into eight courses featuring elegant, contemporary dishes like Nettle Soup, Whipped Lemon Ricotta; Rack of Venison, Pickled Lady Apples; and White Coffee, Passion Fruit Parfait." --Library Journal

A repeated nominee for the James Beard Award for "Best Chef Midwest," chef Colby Garrelts and highly respected pastry chef Megan Garrelts offer their culinary techniques inside Bluestem: The Cookbook. From Warm Eggplant Salad and Potato-Crusted Halibut with Herb Cream to delectable desserts such as Honey Custard and Peanut Butter Beignets with Concord Grape Sauce, the Garreltses showcase local, Midwestern ingredients and artisanal producers through 100 seasonally driven recipes.

Including a full-meal lineup of recipes, from amuse-bouche to dessert, Bluestem offers helpful tips from a professional kitchen alongside seasonal wine notes and 100 full-color photographs that capture the simple beauty of Bluestem's composed dishes. Guided by their childhood memories and inspired by the world around them, the Garreltses offer a Midwestern sensibility inside Bluestem: The Cookbook, while enabling cooks of all experience levels the opportunity of replicating Bluestem's contemporary taste and signature dishes at home.

About the Author

Colby and Megan Garrelts met in the kitchen of Chicago's TRU, where they worked for chefs Rick Tramonto and Gale Gand. After working in kitchens in Las Vegas and Los Angeles, the couple returned to Colby's hometown of Kansas City to open Bluestem, a fine dining restaurant. Bluestem has garnered both local and national acclaim with multiple James Beard nominations. The Garreltses live in Leawood, Kansas, with their children and furry dependents.

www.bluestemkc.com

Colby and Megan Garrelts met in the kitchen of Chicago's TRU, where they worked for chefs Rick Tramonto and Gale Gand. After working in kitchens in Las Vegas and Los Angeles, the couple returned to Colby's hometown of Kansas City to open Bluestem, a fine dining restaurant. Bluestem has garnered both local and national acclaim with multiple James Beard nominations. The Garreltses live in Leawood, Kansas, with their children and furry dependents.

www.bluestemkc.com

Bonjwing Lee is a freelance food writer and photographer. He holds a degree in radio, television, and film from Northwestern University and a juris doctorate from the University of Michigan Law School. He lives in Kansas City.

Product Details

ISBN:
9781449400613
Author:
Garrelts, Colby
Publisher:
Andrews McMeel Publishing
Author:
Colby
Author:
Garrelts, Megan
Author:
Lee, Bonjwing
Author:
Garrelts,
Subject:
Gourmet
Subject:
Cooking and Food-General
Copyright:
Edition Description:
Hardback
Publication Date:
20111108
Binding:
HARDCOVER
Language:
English
Pages:
312
Dimensions:
10 x 9 in

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Related Subjects

Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Dishes and Meals » Appetizers and Hors d'oeuvres
Cooking and Food » Dishes and Meals » Garnish and Decorations
Cooking and Food » General
Cooking and Food » Professional and Quantity » General
Cooking and Food » Regional and Ethnic » United States » Midwestern

Bluestem, the Cookbook New Hardcover
0 stars - 0 reviews
$45.00 In Stock
Product details 312 pages Andrews McMeel Publishing - English 9781449400613 Reviews:
"Synopsis" by , Bluestem restaurant is one of the most highly acclaimed restaurants in the Midwest. Bluestem: The Cookbook delivers the best of their 125 modern, seasonally-driven recipes with a Midwestern flair to the home cook.

"James Beard-nominated chef Colby Garrelts and his wife, pastry chef Megan Garrelts, worked in notable restaurants in Chicago, Las Vegas, and Los Angeles before opening Bluestem in Kansas City, Missouri. Written with lawyer-turned-food writer/photographer Lee (the formerly anonymous gourmand behind the Ulterior Epicure blog, ulteriorepicure.com), the Garreltses' debut is a beautiful restaurant cookbook that makes it easy for advanced home cooks to construct an upscale, multicourse menu with wine pairings. Each seasonal section is divided into eight courses featuring elegant, contemporary dishes like Nettle Soup, Whipped Lemon Ricotta; Rack of Venison, Pickled Lady Apples; and White Coffee, Passion Fruit Parfait." --Library Journal

A repeated nominee for the James Beard Award for "Best Chef Midwest," chef Colby Garrelts and highly respected pastry chef Megan Garrelts offer their culinary techniques inside Bluestem: The Cookbook. From Warm Eggplant Salad and Potato-Crusted Halibut with Herb Cream to delectable desserts such as Honey Custard and Peanut Butter Beignets with Concord Grape Sauce, the Garreltses showcase local, Midwestern ingredients and artisanal producers through 100 seasonally driven recipes.

Including a full-meal lineup of recipes, from amuse-bouche to dessert, Bluestem offers helpful tips from a professional kitchen alongside seasonal wine notes and 100 full-color photographs that capture the simple beauty of Bluestem's composed dishes. Guided by their childhood memories and inspired by the world around them, the Garreltses offer a Midwestern sensibility inside Bluestem: The Cookbook, while enabling cooks of all experience levels the opportunity of replicating Bluestem's contemporary taste and signature dishes at home.

"Synopsis" by , "James Beard-nominated chef Colby Garrelts and his wife, pastry chef Megan Garrelts, worked in notable restaurants in Chicago, Las Vegas, and Los Angeles before opening Bluestem in Kansas City, Missouri. Written with lawyer-turned-food writer/photographer Lee (the formerly anonymous gourmand behind the Ulterior Epicure blog, ulteriorepicure.com), the Garreltses' debut is a beautiful restaurant cookbook that makes it easy for advanced home cooks to construct an upscale, multicourse menu with wine pairings. Each seasonal section is divided into eight courses featuring elegant, contemporary dishes like Nettle Soup, Whipped Lemon Ricotta; Rack of Venison, Pickled Lady Apples; and White Coffee, Passion Fruit Parfait." --Library Journal

A repeated nominee for the James Beard Award for "Best Chef Midwest," chef Colby Garrelts and highly respected pastry chef Megan Garrelts offer their culinary techniques inside Bluestem: The Cookbook. From Warm Eggplant Salad and Potato-Crusted Halibut with Herb Cream to delectable desserts such as Honey Custard and Peanut Butter Beignets with Concord Grape Sauce, the Garreltses showcase local, Midwestern ingredients and artisanal producers through 100 seasonally driven recipes.

Including a full-meal lineup of recipes, from amuse-bouche to dessert, Bluestem offers helpful tips from a professional kitchen alongside seasonal wine notes and 100 full-color photographs that capture the simple beauty of Bluestem's composed dishes. Guided by their childhood memories and inspired by the world around them, the Garreltses offer a Midwestern sensibility inside Bluestem: The Cookbook, while enabling cooks of all experience levels the opportunity of replicating Bluestem's contemporary taste and signature dishes at home.

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