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Bluestem: The Cookbook Hardcover – November 8, 2011

12 customer reviews

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Editorial Reviews

From Booklist

Kansas City’s Bluestem sets a standard for contemporary dining on the nation’s Great Plains. With ready access to some of America’s prime agricultural land, Kansas City offers proving grounds for chefs who want to practice their craft using locally sourced meats and vegetables. This husband-and-wife team has documented their mastery of urbane, sophisticated cooking by following the year’s seasons. Veal with ramps and morels evokes the flavors of spring’s first produce. From summer’s bounty appears a refreshing sorbet of mulberries, a staining tree fruit typically scavenged by birds or simply neglected and allowed to fall to earth. Fall’s harvest features flavorful game such as pheasant with a savory pumpernickel bread pudding. The Garreltses are not averse to bringing fresh seafood from the coasts to contribute lightness and variety. Even skilled home cooks will find these restaurant recipes challenging. Especially for regional collections. --Mark Knoblauch

About the Author

Colby and Megan Garrelts met in the kitchen of Chicago's TRU, where they worked for chefs Rick Tramonto and Gale Gand. After working in kitchens in Las Vegas and Los Angeles, the couple returned to Colby's hometown of Kansas City to open Bluestem, a fine dining restaurant. Bluestem has garnered both local and national acclaim with multiple James Beard nominations. The Garreltses live in Leawood, Kansas, with their children and furry dependents.

www.bluestemkc.com

Colby and Megan Garrelts met in the kitchen of Chicago's TRU, where they worked for chefs Rick Tramonto and Gale Gand. After working in kitchens in Las Vegas and Los Angeles, the couple returned to Colby's hometown of Kansas City to open Bluestem, a fine dining restaurant. Bluestem has garnered both local and national acclaim with multiple James Beard nominations. The Garreltses live in Leawood, Kansas, with their children and furry dependents.

www.bluestemkc.com

Bonjwing Lee is a freelance food writer and photographer. He holds a degree in radio, television, and film from Northwestern University and a juris doctorate from the University of Michigan Law School. He lives in Kansas City.

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Product Details

  • Hardcover: 312 pages
  • Publisher: Andrews McMeel Publishing (November 8, 2011)
  • Language: English
  • ISBN-10: 1449400612
  • ISBN-13: 978-1449400613
  • Product Dimensions: 9.1 x 1.1 x 9.9 inches
  • Shipping Weight: 3.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #557,442 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

13 of 16 people found the following review helpful By George Erdosh on January 5, 2012
Format: Hardcover
Occasionally, cookbooks written by restaurant chefs are user friendly for home cooks. Bluestem is not one of these. Many of the recipes are very good and you would welcome the results when dining out but not many you would think of creating in your own kitchen. You may undertake a few when entertaining, have a very large food budget and willing to spend considerable time looking for ingredients and in preparation but these recipes are not for everyday cooking. Take such simple food as gnocchi: you need to find "00" flour and fresh nettle leaves. You will need to find ingredients like Jonah crabmeat, togarashi and prepare cucumber juice to make Jonah Crab, for instance. For many recipes ingredients and preparations are available in the walk-in of a restaurant kitchen but hardly in a home kitchen. For some recipes you need as many as four different preparations before assembling the recipe (e.g. Pea Soup).||This is a large-format, beautifully illustrated cookbook, nicely designed having most recipes on a single or adjoining pages. But recipe writing was obviously done by professionals, using some equipment not accessible to home cooks and terminology few would understand. Instructions and index are very good.
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Format: Hardcover
Reviewed by: DiabeticSnacker

Review Snippet: Chef Colby Garrelts also known as The Best Chef Midwest in culinary circles all over the US, along with Pastry Chef guru Megan Garrelts offer their own special spin of techniques with over 100 well thought out and timeless seasonal t recipes. This is by far the absolute biggest edition about cooking I've ever seen and it's called simply; Bluestem The Cookbook. If you want the biggest "Jaws" of cooking topics I think this might be the one. It's a complete and detailed compilation of the 2 Chef's works and they aren't holding anything back. They cover each season of the year with their hearty favorites. Each recipe uses easy to find spices so the meals are well seasoned and not hard to put together.

Full Review on Night Owl Reviews / © Night Owl Reviews

We received a complimentary copy of the book in exchange for an honest review.
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Format: Hardcover
This is one of the more artistic cookbooks I have in my arsenal- it's gorgeous. The recipes themselves celebrate seasonality and, while they could be perhaps difficult for a novice, include clear instructions and deliver consistent results if followed.

If you put the time in to find the right ingredients, hone your technique, and follow the recipes, you can reward yourself with a beautiful meal. If you are more looking for inspiration for your own cooking, the photographs and recipes will certainly help with that as well.
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By Al Ott on April 4, 2013
Format: Hardcover Verified Purchase
After eating at the Bluestem with my daughter, I bought the book for her birthday gift and she bought a copy for my Mother's day gift. Boy were we both surprise!
Lovely restaurant and wonderful book.
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Format: Hardcover Verified Purchase
Beautifully written cookbook which provides terrific recipes as well as interesting narrative. I have eaten at RYE, the newest restaurant of these chefs and am delighted to have these recipes available.
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Format: Hardcover Verified Purchase
Very likeable book how this couple make nice dishes from fresh and perfect ingredients. Contains nice recipes and more simple recipes.
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