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Made in America: Our Best Chefs Reinvent Comfort Food Hardcover – October 4, 2011


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Made in America: Our Best Chefs Reinvent Comfort Food + Off the Menu: Staff Meals from America's Top Restaurants + Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants
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Product Details

  • Hardcover: 320 pages
  • Publisher: Welcome Books; 1 edition (October 4, 2011)
  • Language: English
  • ISBN-10: 1599621010
  • ISBN-13: 978-1599621012
  • Product Dimensions: 10.1 x 8.4 x 1.5 inches
  • Shipping Weight: 3.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #861,513 in Books (See Top 100 in Books)

Editorial Reviews

Review

“This bright, clean, generous cookbook is a joy to read. Lucy Lean did a wonderful job marrying the right chefs to vintage American recipes. Jose Garces’ Keswick Cheese Fondue, a riff on a Welsh Rare-bit from Mrs. S.T. Rorer’s Philadelphia Cook Book of 1886, uses aged cheddar from a local creamery in Pennsylvania. All the chefs in the book sound so proud to show off their reinventions. And they should be! The ‘chef’s tips’ sidebars throughout will help us at home turn out dishes destined to be new American classics."
— Beth Goehring, Editor-in-Chief, The Good Cook Book Club

"Made in America is a celebration of the contemporary American food landscape. Be inspired by some of this nation's finest and most influential chefs as they help you navigate from coast to coast."
— Bobby Flay, Chef and restaurateur

"Lucy Lean has given us a unique perspective on classic American dishes, bringing a modern chef's twist to our nationally-treasured favorites."
— Joe Bastianich, Restaurateur and Winemaker

"Ever wonder how a world-renowned chef creates a recipe? Author Lucy Lean travels the U.S. to challenge chefs to recreate family classics, and gives us a peek into the kitchen
and into the brilliant minds of master chefs."
— Jaden Hair Author Steamy Kitchen Cookbook (steamykitchen.com)

"As the premier Scandinavian dining destination in New York since 1987 we wanted to participate in Made in America because it is a positive reflection of America's culinary legacy and future." 
— Marcus Jernmark  

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.

JOSEPH BASTIANICH co-owns, with Mario Batali and Lidia Bastianich, twenty of America’s most acclained restaurants, is co-founder of Eataly New York, and operates four wineries. Bastianich has authored Vino Italiano and Grandi Vini.  He’s a host and judge on Fox’s MasterChef, a contributor to NBC’s Today Show and a recipeint of the James Beard Foundation’s Outstanding Restaurateur Award and Outstanding Award Wine and Spirits Professional.

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Customer Reviews

4.4 out of 5 stars
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I have used and stained this book several times and can't wait to cook from it again.
deanna bastianich
Though from many chefs, all recipes are uniform, re-written by the author, easy to follow with step-by-step instructions.
George Erdosh
I love this book, the format is perfect, a page of bio information on the chef & a beautiful picture of every dish.
F. E. De Sanctis

Most Helpful Customer Reviews

33 of 34 people found the following review helpful By Becky in NOLA TOP 100 REVIEWERVINE VOICE on October 22, 2011
Format: Hardcover
Length: 5:03 Mins
Lucy Lean has taken older comfort food recipes like s'mores and mac and cheese, and had some of our leading Chefs reinvent the recipes for today's updated tastes.

Pros:
the cookbook is beautiful. It's full of pictures, history of the recipes, short background information on the chefs. The index is well put together making finding a recipe very easy. The recipes themselves are well laid out, the ingredient list is one one side of the page, the directions in the middle. The directions are step by step and the times and measurements for the recipes I've tried are spot on. The ingredients list is in dark black, the directions a more faded ink font, I would prefer all dark but it's not a deal breaker.

I can't list the next part as a con exactly, more a heads up. These recipes are not easy "Rachael Ray" type interpretations, and I find the recipes can be intimidating on first glance, two pages of ingredients are not uncommon. I will say that although intricate, the ability of the chefs, or perhaps the editing of Lucy Lean herself, makes the recipe easy to follow. Take a deep breath, have a mis en place, and follow the directions step by step and you will end up with a beautiful and delicious result that is impressive.

Impressive is a good description of this book in general. As a foodie who loves places like serious eats, watches top chef, next iron chef, etc, and Lives on food network and cooking channel, I am familiar with many of the chefs chosen to redo the recipes. The size of the book is impressive, lots of bang for the buck here with a ton of recipes, pictures of the finished food, pictures of the chefs, cute insertions of the original recipes to the complex delicious reinventions by today's top chefs.

I don't want to sound negative about this book.
Read more ›
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17 of 17 people found the following review helpful By curious cook on November 28, 2011
Format: Hardcover Verified Purchase
I saw this book reviewed in the Wall Street Journal, very positively, so I ordered my copy from Amazon. I am a compulsive cookbook collector, and I purchase sparingly these days, because my collection is just getting too big. This is a nice book, but I don't find it as compelling as some others do. The stories behind the dishes and the background material on the various Chefs is interesting, but I have read everything except the dessert entries now, and there wasn't any dish that made me want to jump up and head for the kitchen. And I jump up and head for the kitchen all of the time. I don't see this as a go-to book in the future, though I may take another journey through it, to see if I missed something.
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8 of 9 people found the following review helpful By Brillat Savarin on October 6, 2011
Format: Hardcover Verified Purchase
Lucy Lean has done a fabulous job. Made in America is a cookbook that will make you want to go try the recipes immediately. Though the recipes come from famous restaurant chefs they are not intimidating and are meant for the home kitchen. I have made Mario Batali's Pappardelle Bolognese and it is delicious. Can't wait to try Patrick O'Connell's Macaroni and Cheese with Virginia Country Ham. What I like most about this book is that Lucy Lean gives us a brief but very informative history of the dish. And also a short, illuminating profile of each chef. Definitely a book I will be using a lot.
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2 of 3 people found the following review helpful By George Erdosh on October 28, 2011
Format: Hardcover
I am always a bit averse reviewing cookbooks written by restaurant chefs/owners. They seem to forget they are writing to home cooks. Mercifully, in //Made in America// author Lean took care not to fall in this category. In fact, this book is excellent, something like watching the Food Channel that millions do with no interest in getting into their kitchens. This is a serious book for foodies and average home cooks alike. Even if you don't intend to test any of the recipes, this book reads like watching Iron Chef--very entertaining. The author interviewed some hundred chefs and asked them for their comfort food recipes. She introduces each recipe writing a page about the chef and the recipe, and her excellent writing is a pleasure to read, not just scan. Quarter- to full-page gorgeous photos of the chef, the dish and shot or two in the kitchen fill the space between the texts.||Yes, many recipes are for dedicated cooks only yet many others (tomato soup, baked beans, chicken soup) any home cook can reproduce. In not many recipes you need to hunt for special ingredients but some will keep you in the kitchen for hours working on three separate preparations before assembling (e.g., pulled pork sandwich). Though from many chefs, all recipes are uniform, re-written by the author, easy to follow with step-by-step instructions. A brief useful Chef' Tips follow many recipes, also sidebars giving historic recipes mostly from the 19th century. Many chefs based their comfort foods on these, updating, testing and retesting them and making them easy to use for today's home cooks. E.g., when the old recipe calls for "1 large cup yeast," the chef interpreted this as one cup of sourdough starter.||Even though this is a coffee table and anytime-reading book, many home cooks can attempt the easier, simpler recipes.Read more ›
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Format: Hardcover Verified Purchase
The recipes weren't tested great, it seemed.
The apple pie need more liquid, the crust seemed a bit to dry as the recipe was written.
Ludo's fried chicken with the piquillo pepper raspberry ketchup seemed to have trouble thickening, like xanthan gum was left out of the recipe.
It never did thicken.
I bought it primarily for the fried chicken recipe and to see what's going on out there in the USA.
I wasn't real impressed.
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