13 of 16 people found the following review helpful
Sophisticated recipes from a chef,
This review is from: Bluestem: The Cookbook (Hardcover)
Occasionally, cookbooks written by restaurant chefs are user friendly for home cooks. Bluestem is not one of these. Many of the recipes are very good and you would welcome the results when dining out but not many you would think of creating in your own kitchen. You may undertake a few when entertaining, have a very large food budget and willing to spend considerable time looking for ingredients and in preparation but these recipes are not for everyday cooking. Take such simple food as gnocchi: you need to find "00" flour and fresh nettle leaves. You will need to find ingredients like Jonah crabmeat, togarashi and prepare cucumber juice to make Jonah Crab, for instance. For many recipes ingredients and preparations are available in the walk-in of a restaurant kitchen but hardly in a home kitchen. For some recipes you need as many as four different preparations before assembling the recipe (e.g. Pea Soup).||This is a large-format, beautifully illustrated cookbook, nicely designed having most recipes on a single or adjoining pages. But recipe writing was obviously done by professionals, using some equipment not accessible to home cooks and terminology few would understand. Instructions and index are very good.
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Showing 1-3 of 3 posts in this discussion
Initial post: Jan 14, 2012 11:48:59 AM PST
Steven Aronoff says:
Togarashi is easy to find, especially if there is an asian/Japanese market nearby. My supermarket carries it in its ethnic foods area.
Posted on Jan 21, 2012 8:01:51 PM PST
D. Brock says:
If you bought a cookbook from a chef, why were you surprised that it has a chef's recipes? I actually found the book refreshing, in that it isn't as complicated as many of the new, modern cookbooks. If you want easy recipes, don't buy advanced cookbooks.
Posted on Mar 26, 2012 2:32:29 PM PDT
I'm puzzled by your expectations of this book. Bluestem is a restaurant that is both sophisticated and a celebration of our midwest bounty. The chefs are highly skilled, nominated by James Beard and have extensive career experience. The book is completely in line with this and as a home cook I find many of the recipes approachable.
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