Made in America: Our Best Chefs Reinvent Comfort Food
By Lucy Lean
Introduction by Joseph Bastianich
Edited by Katrina Fried
Designed by Gregory Wakabayashi
320 pages, 8" x 10"
Hardcover, $45.00 ($50.00 CAN)
On Sale: 10/04/11
• A Publisher's Interview with
Check out Charlotte Druckman's review of Made in America by Lucy Lean in the October 15, 2011 Bits & Bites section of the Wall Street Journal Magazine!
Follow Lucy Lean as she embarks on the most fabulous dinner party one could dream up and it's all happening online! Many of Lucy's favorite food bloggers will be cooking recipes right out of her NEW coobook, Made in America: Our Best Chefs Reinvent Comfort Food. For all of the mouthwatering details check out the Great American Dinner Party
Want to come fishing? Lucy Lean and the top chefs of LA want to take you fishing on Sunday, October 23rd in Los Angeles to celebrate the publication of Lucy's new cookbook (on sale Oct. 4, 2011). For more information on the event check out Fishing with Chefs Launch Party on Lucy's award-winning blog Ladles and Jellyspoons. Find out what chefs will be there and what delicious recipes will be cooking. There are still tickets available for a limited time at Brown Paper Tickets. Reserve your spot on this party boat before the tickets are sold out!
Watch as Lucy Lean cooks up Chocolate Panna Cotta, just one of the many mouthwatering recipes featured in Made in America. This recipe was contributed by Chef Michael Mina.
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 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.