"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 Gratineed 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.
About the Author
JOSEPH BASTIANICH is co-owner (with Mario Batali) of Babbo, Esca, Lupa, and Italian Wine Merchants, as well as (with Lidia Bastianich) Becco and Felidia, and has published extensively on the subject of Italian wine. He lives in Greenwich, Connecticut.
DAVID LYNCH is the wine director at Babbo and has been a senior editor at "Wine & Spirits. He lives in New York City.
“This bright, clean, generous cookbook is a joy to read. Lucy Lean did a wonderful job marrying the right chefs to vintage American recipes. Jose Garces’ Keswick Cheese Fondue, a riff on a Welsh Rare-bit from Mrs. S.T. Rorer’s Philadelphia Cook Book of 1886, uses aged cheddar from a local creamery in Pennsylvania. All the chefs in the book sound so proud to show off their reinventions. And they should be! The ‘chef’s tips’ sidebars throughout will help us at home turn out dishes destined to be new American classics."
— Beth Goehring, Editor-in-Chief, The Good Cook Book Club
"Made in America is a celebration of the contemporary American food landscape. Be inspired by some of this nation's finest and most influential chefs as they help you navigate from coast to coast."
— Bobby Flay, Chef and restaurateur
"Lucy Lean has given us a unique perspective on classic American dishes, bringing a modern chef's twist to our nationally-treasured favorites."
— Joe Bastianich, Restaurateur and Winemaker
"Ever wonder how a world-renowned chef creates a recipe? Author Lucy Lean travels the U.S. to challenge chefs to recreate family classics, and gives us a peek into the kitchen
and into the brilliant minds of master chefs."
— Jaden Hair Author Steamy Kitchen Cookbook (steamykitchen.com)
"As the premier Scandinavian dining destination in New York since 1987 we wanted to participate in Made in America because it is a positive reflection of America's culinary legacy and future."
— Marcus Jernmark