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the appetizer:

Made in America, Our Best Chefs Reinvent Comfort Food by Lucy Lean includes recipes like Lobster Croque Monsieur; Greek Caviar Dip (Taramosalata); and Maine Lobster and Black Truffle Potpie.

Cookbook

 

Made in America
Our Best Chefs Reinvent Comfort Food

by Lucy Lean

Made in America
Click to buy Made in America

 

Made in America: Our Best Chefs Reinvent Comfort Food, features contemporary takes on classic recipes from the most innovative and accomplished chefs working today.

Lavish, mouthwatering original food photography, intimate, exclusive access to the best chefs in the country, it is an expose on cooking with passion, warmth and love, all in the name of comfort. Lucy Lean has revolutionized the experience of classic all-American comfort food in her Made in America by striking the most exquisite balance between old world and avant-garde, familiar and contemporary, simple and extravagant, warm and refined, exclusive and accessible, cozy and elegant, as 100 of our nation's finest chefs give our favorite old-fashioned recipes a modern makeover.

Lean studied hundreds of 19th- and 20th-century cookbooks unearthing quintessential and authentic comfort food recipes that best express America's culinary legacy. Moving from libraries to kitchens at the best restaurants in America, she invited today's master chefs to deconstruct and rebuild those recipes in entirely original ways. The result is Made in America, the ultimate contemporary comfort food bible for the home cook and armchair food lover.

Lean traveled the country, photographing and interviewing sought-after chefs, and collecting their recipes—most of which have never been published before and 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.

Featured Chefs and Restaurants

Jody Adams: Rialto, Boston, MA
Jose Andres: The Bazaar, Los Angeles, CA
Michael Anthony: Gramercy Tavern, New York, NY
James Babian: Four Seasons Resort Hualalai, Hawaii, HI
Lidia Bastianich: Felidia, New York, NY
Mario Batali: Babbo, New York, NY
Rick Bayless: Frontera Grill, Chicago, IL
Jonathan Benno: Lincoln, New York, NY
John Besh: August, New Orleans, LA
April Bloomfield: Spotted Pig, New York, NY
David Bouley: Bouley, New York, NY
Daniel Boulud: Daniel, New York, NY
Christian Caiazzo: Osteria Stellina, Point Reyes Station, CA
Andrea Cavaliere: Cecconi's, West Hollywood, CA
Leah Chase: Dooky Chase's Restaurant, New Orleans, LA
Michael Cimarusti: Providence, Los Angeles, CA
Josiah Citrin: Melisse, Santa Monica, CA
Tom Colicchio: Colicchio & Sons, New York, NY
Brendan Collins: Waterloo & City, Los Angeles, CA
Erik A. Cosselmon: Kokkari, San Francisco, CA
Jason Denton: 'ino, New York, NY
Harold Dieterle: Kin Shop, New York, NY
Vinny Dotolo and Jon Shook: Animal, Los Angeles, CA
Alain Ducasse: Benoit, New York, NY
Curtis Duffy: Avenues, Chicago, IL
Wylie Dufresne: wd-50, New York. NY
Stephen Durfee: Culinary Institute of America-Greystone, St. Helena, CA
Graham Elliot: Graham Elliot. Chicago. IL
Todd English: Olives, New York, NY
Rob Evans: Hugo's, Portland, ME
Dean Fearing: Fearing's Restaurant, Dallas, TX
Jose Garces: Amada and JG Domestic, Philadelphia, PA
Alain Giraud: Maison Giraud, Los Angeles, CA
Suzanne Goin: Lucques, Los Angeles, CA
Koren Grieveson: avec, Chicago, IL
David Guas: Bayou Bakery, Coffee Bar & Eatery, Arlington, VA
Brooks Headley: Del Posto, New York, NY
Daniel Humm: Eleven Madison Park, New York, NY
Stephanie Izard: Girl and The Goat. Chicago, IL
Jennifer Jasinski: Rioja, Denver, CO
Marcus Jernmark: Aquavit, New York, NY
Paul Kahan: The Publican, Chicago, IL
Douglas Keane: Cyrus, Healdsburg (Sonoma), CA
Bill Kim: Belly Shack, Chicago, IL
David Kinch: Manresa, Los Gatos, CA
Evan Kleiman: Angeli Caffe, Los Angeles, CA
Emeril Lagasse: Emeril's Delmonico, New Orleans, LA
Mike Lata: FIG, Charleston, SC
Ludo Lefebvre: LudoBites, Los Angeles, CA
Stephen Lewandowski: Tribeca Grill, New York, NY
Donald Link: Herbsaint and Cochon, New Orleans, LA
Andrew Little: Sheppard Mansion, Hanover, PA
Waylynn Lucas: The Bazaar, Los Angeles, CA
Barbara Lynch: No. 9 Park, Boston, MA
Laura Matis: Osteria Stellina, Point Reyes Station, CA
Michael McCarty: Michael's, Santa Monica, CA
Tory McPhail: Commander's Palace, New Orleans, LA
Peter Merriman: Merriman's, Waimea, HI
Jeff Michaud: Osteria, Philadelphia, PA
Mary Sue Milliken and Susan Feniger: Border Grill, Los Angeles, CA
Michael Mina: Michael Mina, San Francisco, CA
Rick Moonen: rm seafood, Las Vegas, NV
Brian Moyers: BLT Steak, Los Angeles, CA
David Myers: Comme ça, Los Angeles, CA
Zoe Nathan: Huckleberry, Santa Monica, CA
Patrick O'Connell: The Inn at Little Washington, Washington, VA
Vitaly Paley: Paley's Place, Portland, OR
Charlie Palmer: Aureole, New York, NY, and Dry Creek Kitchen, Healdsburg, CA
David Pasternack: Esca and Eataly, New York, NY
Francois Payard: FPB, New York, NY
Charles Phan: The Slanted Door, San Francisco, CA
Elisabeth Prueitt: Tartine, San Francisco, CA
Wolfgang Puck: Spago, Beverly Hills, CA
Lazone Randolph: Brennan's, New Orleans, LA
Michel Richard: Citronelle, Washington, DC
Eric Ripert: Le Bernardin, New York, NY
Linda Rodriguez: Four Seasons Resort Hualalai, Hawaii, HI
Gabriel Rucker: Le Pigeon, Portland, OR
Richard Ruskell: Montage Hotel. Beverly Hills, CA
Michael Schlow: Radius and Tico, Boston, MA
Michael Schwartz: Michael's Genuine Food & Drink, Miami, FL
Alex Seidel: Fruition, Denver, CO
Lydia Shire: Scampo, Boston, MA
Nancy Silverton: Osteria Mozza and Pizzeria Mozza, Los Angeles, CA
Susan Spicer: Bayona, New Orleans, LA
Craig Stoll: Delfina, San Francisco, CA
Curtis Stone: Los Angeles, CA
Ethan Stowell: Staple & Fancy Mercantile, Seattle, WA
John Sundstrom: Lark, Seattle, WA
Mariah Swan: Grace and BLD, Los Angeles, CA
Douglas Taylor: B&B, Las Vegas, NV
Giuseppe Tentori: Boka and GT Fish & Oyster, Chicago, IL
Marc Vetri: Vetri, Philadelphia, PA
Michael Voltaggio: ink., Los Angeles, CA
Alice Waters: Chez Panisse, Berkeley, CA
Jared Wentworth: Longman & Eagle, Chicago, IL
Michael White: Marea, Ai Fiori, and Osteria Morini, New York, NY
Sherry Yard: Spago, Beverly Hills, CA

 
About the Author

Lucy Lean is the former editor of edible Los Angeles, a quarterly magazine that explores local food news and issues, a food judge for the Gordon Ramsay Fox hit TV show Masterchef (seasons 1 and 2), a charter contributor to the food and wine culture website Zester Daily, and contributor to LA Weekly and Meatpaper magazine. She lives in Hollywood Hills, California, with her husband (son of Chef Jean-Jacques Rachou of La Côte Basque) and two children, where she blogs their culinary adventures on her website, LadlesandJellyspoons.com.

 
  • Made in America
    Our Best Chefs Reinvent Comfort Food
  • by Lucy Lean
  • Welcome Books 2011
  • Hardcover, 320 pages, $24.95
  • ISBN-10: 1599621010
  • ISBN-13: 978-1-59962-101-2
  • Information provided by the publisher.

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This page created December 2011


 


 
 

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