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The Yankee Chef: Feel Good Food for Every Kitchen 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: 4.8 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #474,548 in Books (See Top 100 in Books)

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6 of 9 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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1 of 1 people found the following review helpful By Becky lloyd on July 22, 2014
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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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5 of 8 people found the following review helpful By Autamme_dot_com on March 5, 2013
Here is a bit of a different book that might sadly attract a limited audience - but don't stop reading here!

In essence the culinary history of New England (USA) is distilled into a collection of over 550 traditional, regional recipes that have been updated for modern-day tastes and available ingredients. The price and the perceived unfamiliarity with food from this region might make this book less of an impulse buy. That would be a shame.

This is a father and son work. Well the son has done all the writing and the author's father provided a lot of the inspiration, recipes and a burning passion for New England cookery. Many generations of Yankee Chefs, in fact, as the culinary seeds were first sown with the author's grandfather. With the influx of various immigrants over time, there are many foreign cultural influences contributing to genuine New England cookery, without that sounding like an obtuse contradiction. The combination of recipes, locally-sourced ingredients and traditions and a gradual fusion of foreign influences has all helped provide a fairly strong cultural identity. This book seeks to provide a resource for New Englanders and to lift the curtain to this cuisine for all outsiders.

This book seems to be a labour of love. It is more than just a collection of refined, updated recipes. Reading throughout you can get a sense of the author's character, a feeling of the region and the types of food and drink that has provided the fuel for New Englanders en masse. When you look at the recipes with a cold eye, you might wonder what is so special about yet another muffin recipe, but when you consider and contemplate the recipe things might become clearer.
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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. This cookbook invoked so many memories of my family as I was growing up in New England, the recipes and smells, friends and family. I look forward to seeing more from Jim Bailey. This was an an absolute treasure to find!
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By mrsjdw on January 27, 2015
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. This is my new favorite cookbook and I look forward to making so much more from it. The stories and pictures are just an added bonus making this a visually appealing book as well.
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1 of 2 people found the following review helpful 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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The Yankee Chef: Feel Good Food for Every Kitchen
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