Made in America : our best chefs reinvent comfort food

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. 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 travelled 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 favourite dishes as conceived by our finest chefs. 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