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Chicago Chef's Table: Extraordinary Recipes from the Windy City Hardcover


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Product Details

  • Series: Chef's Table
  • Hardcover: 208 pages
  • Publisher: Lyons Press; First edition (April 17, 2012)
  • Language: English
  • ISBN-10: 0762771402
  • ISBN-13: 978-0762771400
  • Product Dimensions: 9.5 x 7.2 x 0.6 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 3.4 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #110,119 in Books (See Top 100 in Books)

Editorial Reviews

Review

“Chicago Chefs Table does an amazing job capturing Chicago cuisine, from street food to the fine dining institutions of the city. Use this book as a guide to experience all that Chicago has to offer.”
—Paul Kahan, Executive Chef/Owner, Blackbird Restaurant Group (Blackbird, Avec, BigStar, Publican)
 
“Amelia’s work accurately captures what we Chicagoans know­—that our city is one of the world’s great food cities. As you turn the pages, you can hear the raucous sounds of bustling dining rooms, watch the seeming chaos of the kitchen at full throttle, and smell and taste culinary creations as diverse the city itself. This book brings us the heartbeat of our food-centric city and lets us peer into Chicago’s vibrantculinary soul. As I read it, I couldn’t be prouder.”
—Christopher Koetke, MBA, CEC, CCE; Executive Director, Kendall College School of Culinary Arts; Vice President Laureate International Universities Center of Excellence in Culinary Arts

“As a Chicago chef, I am very proud of our ever growing and changing culinary scene. The chefs, stories, and recipes gathered in this book are a great showcase of what our amazing city has to offer!”
—Stephanie Izard, Chef/Owner, Girl & the Goat and author of Girl in The Kitchen: How a Top Chef Cooks, Thinks, Shops, Eats and Drinks

From the Back Cover

Once considered a city simply of steakhouses and deep-dish pizza joints, Chicago has morphed into a vibrant and rich collection of second-generation, energetic chefs seeking to forge strong relationships with local producers and the diners they look to inspire. Master Chef Rick Bayless, Stephanie Izard of Girl & the Goat, Tony Mantuano of Spiaggia, and Paul Kahan with his slew of award-winning restaurants are just a few of the top chefs making headlines not only in Chicago’s food pubs but also nationwide.
 
Chicago Chef’s Table is the first cookbook to gather Chicago’s best chefs and restaurants under one cover. Profiling signature “at home” recipes from over fifty legendary dining establishments, the book is a celebration of the farm-to-table way of life and modern Midwestern cuisine. Full-color photos throughout highlight fabulous dishes, famous chefs, and Chicago landmarks.

More About the Author

Amelia Levin is a Chicago-based freelance food writer and recipe developer covering Chicago's food, chefs, cocktails, farms and more. She is a contributing editor for Edible Chicago magazine as well as for a variety of restaurant trade magazines. Her work has also appeared in the Chicago Sun-Times, the Chicago Tribune and other local and regional outlets. A certified chef (Kendall College), Amelia develops and tests recipes for a variety of editorial and corporate clients, including Oxmoor House's Cooking Light cookbook series and the American Heart Association. She is an active member of the International Association of Culinary Professionals (IACP) as the chair of the food writers' section, and serves on the board of the International Food Editorial Council (IFEC). Amelia is also a member of the junior board for Chicago's Green City Market.

Customer Reviews

3.4 out of 5 stars
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Most Helpful Customer Reviews

4 of 4 people found the following review helpful By Andrew B. Levin on April 17, 2012
Format: Hardcover
This is one of the most comprehensive books on Chicago restaurants to come out in years. It's filled with great history and interesting bio's of some of Chicago's best restaurants. The range of restaurants covered is vast. From mainstays (Gibson's, Spiaggia) to neighborhood gems (Yoshi's, Socca) to cool new scenes (Girl & The Goat, Sepia) there is something for everyone. With each bio of chef and restaurant comes a recipe of one of their signature dishes so you can take a part of the restaurant home with you. The author, Amelia Levin, is not only a great writer, but she obviously has an innate sense of food and dinning. For anyone living in the Chicago area this is a must have. Even for those not in Chicago the recipes stand on their own and make the $17 purchase price well worth every penny. I'd recommend it for yourself or for a gift, and I can't wait for Levin to put out the next one!
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By Catherine Henry on August 3, 2013
Format: Hardcover Verified Purchase
I recently visited Chicago and ate REALLY well there. This book provides a way to relive that great eating and try som ne ideas from the farm-to-table movement. I look forward to some wonderful meals.
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Format: Hardcover Verified Purchase
Really expected some great Chicago recipes from this book, but found none. Re-wrapped it for an appropriate gift to a casual friend.
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By John L. Wright on May 9, 2013
Format: Hardcover Verified Purchase
It had fewer recipes than I expected. The serving sizes were very large and some of the ingredients were too expensive,
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5 of 8 people found the following review helpful By pie_panned on November 25, 2012
Format: Hardcover
I am waiting for that Chicago restaurant cookbook that really delves into the holes-in-the-wall, about the places that really keep the neighborhoods going, and regards the chefs who aren't local and national celebrities. Like every other news source in this city (The Reader, The Trib, Eater Chicago), this book talks about the ones who are talked about, and that's it. As a pastry chef living and working in Chicago, I'm growing weary of the constant press for the cream of the cream around here. We know more than most of us care to know about Stephanie Izard, Grant Achatz, Paul Kahan, Bill Kim, and Rick Bayless. What they're doing is great; having money to do what they're doing is even better. But I'd love to see something on the neighborhood folks who get up every day, open their joint, work the line, do the books, and still go home and feed their families. I know several in my neighborhood alone. They don't have shows on Food Network or cookbooks lining the shelves of Barnes & Noble, but they make great food, have a strong, longtime clientele that's kept them in business for decades, and make a good living in one of the biggest food cities in the nation, all without restaurant group backing or cookbook deals. And most importantly, they make food without 10,000 steps and hard-to-find ingredients that readers will never make at home. Even as a culinary-school educated chef who owns a fusion-cooking catering company, I didn't find a logical recipe in this book that I'd ever bother putting together at home. Let's give them some well-deserved attention. Oh, and maybe never ever again use white type on orange background. Did the editors of this book really intend for us to be able to read those sections? Unbearable.
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