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Bluestem: The Cookbook Hardcover – November 8, 2011

4.5 out of 5 stars 13 customer reviews

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Editorial Reviews

From Booklist

Kansas City’s Bluestem sets a standard for contemporary dining on the nation’s Great Plains. With ready access to some of America’s prime agricultural land, Kansas City offers proving grounds for chefs who want to practice their craft using locally sourced meats and vegetables. This husband-and-wife team has documented their mastery of urbane, sophisticated cooking by following the year’s seasons. Veal with ramps and morels evokes the flavors of spring’s first produce. From summer’s bounty appears a refreshing sorbet of mulberries, a staining tree fruit typically scavenged by birds or simply neglected and allowed to fall to earth. Fall’s harvest features flavorful game such as pheasant with a savory pumpernickel bread pudding. The Garreltses are not averse to bringing fresh seafood from the coasts to contribute lightness and variety. Even skilled home cooks will find these restaurant recipes challenging. Especially for regional collections. --Mark Knoblauch
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Product Details

  • Hardcover: 312 pages
  • Publisher: Andrews McMeel Publishing (November 8, 2011)
  • Language: English
  • ISBN-10: 1449400612
  • ISBN-13: 978-1449400613
  • Product Dimensions: 9.1 x 1.1 x 9.9 inches
  • Shipping Weight: 3.3 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #1,059,691 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: 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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Format: Hardcover Verified Purchase
Beautifully written cookbook which provides terrific recipes as well as interesting narrative. I have eaten at RYE, the newest restaurant of these chefs and am delighted to have these recipes available.
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Format: Hardcover Verified Purchase
After eating at the Bluestem with my daughter, I bought the book for her birthday gift and she bought a copy for my Mother's day gift. Boy were we both surprise!
Lovely restaurant and wonderful book.
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Format: Hardcover
This is one of the more artistic cookbooks I have in my arsenal- it's gorgeous. The recipes themselves celebrate seasonality and, while they could be perhaps difficult for a novice, include clear instructions and deliver consistent results if followed.

If you put the time in to find the right ingredients, hone your technique, and follow the recipes, you can reward yourself with a beautiful meal. If you are more looking for inspiration for your own cooking, the photographs and recipes will certainly help with that as well.
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Format: Hardcover
Reviewed by: DiabeticSnacker

Review Snippet: Chef Colby Garrelts also known as The Best Chef Midwest in culinary circles all over the US, along with Pastry Chef guru Megan Garrelts offer their own special spin of techniques with over 100 well thought out and timeless seasonal t recipes. This is by far the absolute biggest edition about cooking I've ever seen and it's called simply; Bluestem The Cookbook. If you want the biggest "Jaws" of cooking topics I think this might be the one. It's a complete and detailed compilation of the 2 Chef's works and they aren't holding anything back. They cover each season of the year with their hearty favorites. Each recipe uses easy to find spices so the meals are well seasoned and not hard to put together.

Full Review on Night Owl Reviews / © Night Owl Reviews

We received a complimentary copy of the book in exchange for an honest review.
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Format: Hardcover
I totally agree with the other reviewer who gave this a 3 star rating. The pictures are gorgeous and it is written well. Since I don't have most of the ingredients in my pantry(& I suspect not very many home cooks do), it would be an expensive as well as challenging endeavor to recreate these masterpieces. I would rather go to a wonderful restaurant and enjoy a delicious meal prepared by someone who knows what they're doing! The good thing is that I borrowed the book from the library and before it's due, I will make the banana-pineapple tea cake and the malted strawberry macarons. I can't resist dessert recipes!
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Format: Hardcover Verified Purchase
Very likeable book how this couple make nice dishes from fresh and perfect ingredients. Contains nice recipes and more simple recipes.
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