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Chicago Chef's Table: Extraordinary Recipes From The Windy City Hardcover – April 17, 2012

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Chicago Chef's Table: Extraordinary Recipes From The Windy City + Girl in the Kitchen: How a Top Chef Cooks, Thinks, Shops, Eats and Drinks
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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.
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Product Details

  • Series: Chef's Table
  • Hardcover: 208 pages
  • Publisher: Lyons Press; First Edition edition (April 17, 2012)
  • Language: English
  • ISBN-10: 0762771402
  • ISBN-13: 978-0762771400
  • Product Dimensions: 0.8 x 8 x 9.8 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #264,859 in Books (See Top 100 in Books)

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

Most Helpful Customer Reviews

5 of 6 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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1 of 1 people found the following review helpful By Chicago Book Addict TOP 1000 REVIEWERVINE VOICE on October 6, 2014
Format: Hardcover
If you're looking for a sampler of recipes from big name chefs in Chicago, this book fits the bill. It contains over 50 recipes spanning a range of cuisines and types of dishes. I've picked up similar styles of cookbooks from other cities and what I liked about this book is that it is a good compromise between how food is prepared in a restaurant and the way food is prepared by a home cook. Yes, the recipes are still more complicated and have more components than the average cookbook aimed at home cooks, but the steps don't seem overly complicated or require equipment or skills that are unreasonable for a home cook. It's still more suited towards an intermediate to advanced home cook, but that is still an improvement over many cookbooks written by chefs. I also appreciate that the yields for the recipes are appropriate for a home setting, recipes seemed to serve between 4-10, with many recipes for 4.

That said, there are a couple things worth noting. This is likely personal taste, but I didn't care for the paragraphs of detail on each restaurant with background. I'm picking up this book because I already know about these restaurants so I would have preferred more recipes over so much background. I might have liked this content better if there were more anecdotes and stories I hadn't read elsewhere, but it all seemed like pretty standard stuff. Also, I thought the recipes in here were delectable, but most weren't signature dishes I would associate with a the restaurants featured. It's not a huge deal, but it is worth noting if you are planning to buy this with a specific recipe in mind.
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1 of 1 people found the following review helpful 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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Chicago Chef's Table: Extraordinary Recipes From The Windy City
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