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The Yankee Chef: Feel Good Food for Every Kitchen Hardcover – February 28, 2013
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Top Customer Reviews
I did not find "heritage" recipes. I did not find "traditional". Out of over 500 recipes, I did not find many recipes using regional New England ingredients. And I surely did not find the collection "charming". It was a hodge-podge collection, and way too mixed up, with way too many recipes, to be usable.
What I did find, for example: Canned soups and vegetables in ingredient lists, bottled dressings; many, many non-New England ingredients: Pecans, cashews, almonds, pineapple, mango, too. I found pretty pictures, but most, if not all of them, canned photographs--and very few photos of actual recipes. I found a Kosher Dill Refrigerator Pickle that did not contain dill, nor cucumbers! And it was processed and packed in sterilized jars, then put in the frig... There is a recipe for Mexican Pizza, Asian Chicken Satay, Tahitian Roll-Ups, Monterey Artichokes, Open-Faced Tacos, guacamole, hummus,Tandoori Chicken, Chicken Tagine, Indonesian Chicken Breasts and Kung Pao Shrimp. There were recipes that came from the author's father's restaurant. There were also Southwestern recipes from his brother who lives in that area. Oh, my...
New England recipes? I did find "Maine Scootin' Long the Shore, which is bacon fat, onion and potatoes. There were recipes that used maple syrup, (Grilled Sweet Potatoes with Maple Pecan Butter, as an example). There were several chowders and some lobster, cod, oyster and mussel dishes, but they were common and familiar ones--nothing new.Read more ›
What I received was a jumbled collection of poorly presented recipes from multiple cuisines that were mostly copied directly from the internet and other cookbooks then claimed as the author's own creation, sometimes even along with a back story crediting his father and grandfather.
With little effort I was able to search for and discover over 125 “original” recipes and find them written and published by others, years before the Yankee “Chef” included them in his book as his own work.
Yankee Pot Roast, page 177: Word for word from Charlie Burke, theheartofnewengland.com, in 2006.
Grilled Tuna Steak, page 152: Verbatim from recipegirl.com from 2006.
Cucumber Shrimp Cocktail, page 108: National Watermelon Promotion Council from 2011 or so. Plus several others.
Blueberry Warble with Custard Sauce, page 244, Taken from the Wild Blueberry Council along with several other recipes.
Perhaps the best example is the recipe for Apricot Glazed Chicken, page 131. At first I was not able to find it published previously anywhere. Then upon closer inspection noticed that there were in fact no apricot preserves at all in the recipe from the cookbook but rather it featured apple jelly. A slightly reworded search for Apple Glazed Chicken brought it right up. Yep, Word for Word …..from 2008.Read more ›
Boy do you look good in pink chef. Too bad your picture is on the back cover. Anyway, I, too, just found out for the reason pink. Bravo and kudos to you.
As for your book, it was just like your motto, It's Just That Simple(At least I hope I got it right). The critique I have is that you didn't add that many pictures of the finished dishes, and that really is a shame because the recipes came out great.
I am not much of a sentimental kind of person, but if I were, this cookbook would be a perfect fit. I think, rather than having old recipes and remembrances, I would have rather had in depth analysis of the ingredients, but it is all good.
They were simply prepared recipes, with some of them being a bit too simple to be honest. I am wondering if you are still catering to the kitchen green horns?
If so, then they will find this cookbook extremely useful and I am not in the least bit disparaging you for wanting to help those that aren't "in the know" in the kitchen.
For the more advanced cooks, not so much but I bought it solely because the pink caught my eye. I can't applaud you loudly enough for having the nads to wear pink in a world where it may not be politically correct, sad to say. If I am not mistaken, someone in your family died of breast cancer.
I do know, now, that the pink signifies to you those with cancer but am unclear about your personal link. And for that, I am sorry.
Be that as it may, pink really is in, and the reason behind it as well. This cookbook is a keeper and it is so worth passing down to my kids and so on and so on.Read more ›
Most Recent Customer Reviews
You could call me a food junky, but in a simple way. I enjoy the finer things in life but certainly do not have the time or money to indulge in my more expensive tastes. Read morePublished 3 months ago by michaeld
I only gave this cookbook 4 stars because the list of recipes in the index and throughout were kind of haphardzardly put together without much of a premise, other than being New... Read morePublished 3 months ago by Izabella
The Yankee Chef has gone above and beyond and gives new meaning to many New England classics. This one truly takes the cake!!!Published 9 months ago by Kenneth A Day Jr
I've made two recipes out of this book so far (Yankee Meatloaf and Bacon Corn Chowder) and they've both been two of the best meals I've made. Read morePublished 12 months ago by mrsjdw
This cook book is a heartwarming tribute from a son to his father. I love how Jim Bailey gives you a window into the past and opens that window for today's generation. Read morePublished 14 months ago by Mark
loved the book--still haven't gone thru all of it but so far I love everything I've seen. great pictures and down home recipes! keep up the great work Jim Bailey! :)Published 18 months ago by Becky lloyd
Green Bean Casserole! The Yankee Chef gives you a recipe for this timeless, well-loved classic the way everyone prepares it, with canned cream soup. Read morePublished on September 28, 2013 by gourmet man