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
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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