Made in America: Our Best Chefs Reinvent Comfort Food

Made in America: Our Best Chefs Reinvent Comfort Food

Lucy Lean

Language: English

Pages: 322

ISBN: 1599621010

Format: PDF / Kindle (mobi) / ePub

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.

Classic 1000 Beginners' Recipes

Food52 Vegan

Vegan Soups and Hearty Stews for All Seasons

Betty Crocker Christmas Cookies

The Complete Book of Japanese Cooking

Mrs. Wilkes' Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table













directed by the package instructions, dip one sheet of rice paper to make it pliable. Remove and spread it out on a flat tabletop. The rice paper will absorb the moisture and become soft, thus ready for use. Do not prepare more than two wet rice papers at a time because the paper may dry out and be difficult to roll. 8. Lay one piece of lettuce over the bottom third of the rice paper and spread a thin layer of mayonnaise over the lettuce. Place a small amount of rice noodles on 152 SMALL

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Cooking School. Lincoln included recipes for macaroni, spaghetti, and vermicelli in the vegetable section of her cookbook: "Vermicelli is used in soup and puddings; macaroni and spaghetti as vegetables." Most of her pasta recipes are variations of baked macaroni and cheese, but she does give detailed instructions on cooking spaghetti: "Take a handful of the long sticks, plunge the ends into rapidly boiling salted water-serve without cutting, if you are skilled in the art of winding it around

minutes, turning as required. Transfer to paper towels to drain off excess oil, let rest for 2 minutes, and then serve. PAS T A. PIZZ A & G R A INS 179 • M Gnocchi Gratinata Gorgonzola Cream Sauce MICHAEL WHITE [Marea, Osteria Morini, and Ai Fiore, New York. New York] MORE MIDWESTERNER THAN ITALIAN IN PERSON, AND YET more Italian than even the most Italian of Italians when it comes to cooking, Michael White's food is a true melting pot of cuisines. At twenty, he told his banker father

the local Kahua Ranch in North Kohala on the northern tip of the Big Island. Here we have Babian's paniolo beef hash cooked up in a cast-iron skillet-no campfire needed. The paniolos [Hawaiian cowboys] are part of a rich tradition and history on the islands-they taught the Hawaiians their ranching skills, and presumably their outdoor cooking techniques, too. 24 B REA K F A S T & B RUN C H Crispy Onions To Make the Crispy Onions 1 large Spanish onion, sliced very thinly on a mandoline 1.

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