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The Yankee Chef: Feel Good Food for Every Kitchen Hardcover – February 28, 2013


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Hardcover, February 28, 2013
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Product Details

  • Hardcover: 312 pages
  • Publisher: Schiffer Publishing, Ltd. (February 28, 2013)
  • Language: English
  • ISBN-10: 076434191X
  • ISBN-13: 978-0764341915
  • Product Dimensions: 8.3 x 9.3 x 1.1 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,903,894 in Books (See Top 100 in Books)

Customer Reviews

4.7 out of 5 stars
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Beautiful book and well written, step by step with beautiful pictures.
MaryAnn
He includes so much data and stories that I have found myself sitting down and reading it as I do a fiction many times.
gourmet man
I loved most of the recipes, well as scenes of New England making this book a keeper.
My2Cents

Most Helpful Customer Reviews

5 of 7 people found the following review helpful By I Do The Speed Limit TOP 500 REVIEWER on June 19, 2013
The description on this product page says "The heritage of New England cookery unfolds in this charming collection of more than 550 traditional recipes tweaked for today's palate." Oh, really? Well, I believed what was written and now I'm terribly disappointed.

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.
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By gourmet man on September 28, 2013
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. If he were to tell you to make this soup from scratch, nobody would make it! His recipe keeps this classic(and many others) alive so that this and subsequent generations will be able to maintain traditions. So if you want a cookbook that is way too intense, time-consuming and just plain difficult to follow, look elsewhere. If you want a true cookbook that is easy to follow and keeps literally dozens of classics alive and simple enough for everyone to enjoy, then buy this book.
I have been a chef almost as long as The Yankee Chef and I have also seen(and prepared recipes from)his website. I bought his cookbook when it first came out and I must say, he is the most personable, talented chef I have had the pleasure of following. He includes so much data and stories that I have found myself sitting down and reading it as I do a fiction many times.
In response to one particular person who didn't care much for his cookbook(not a reviewer here thought), I have a word or two to say. Certainly there are just a couple of mistakes in it, but they are typographical and maybe editorial(being a chef myself, I can see these mistakes for what they are), but that does not diminish his standing. It is funny that he omitted both dill and cucumbers in his Dill Pickle recipe, but I found that humorous and after leaving him a message on his website, he answered me to assure me that he probably should have paid more attention to proofreading. Secondly, his whole identity as The Yankee Chef is to make recipes that the masses and todays generation can make.
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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! :)
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