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Chicago Chef's Table: Extraordinary Recipes From The Windy City Hardcover – April 17, 2012
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—Paul Kahan, Executive Chef/Owner, Blackbird Restaurant Group (Blackbird, Avec, BigStar, Publican)
—Christopher Koetke, MBA, CEC, CCE; Executive Director, Kendall College School of Culinary Arts; Vice President Laureate International Universities Center of Excellence in Culinary Arts
“As a Chicago chef, I am very proud of our ever growing and changing culinary scene. The chefs, stories, and recipes gathered in this book are a great showcase of what our amazing city has to offer!”
—Stephanie Izard, Chef/Owner, Girl & the Goat and author of Girl in The Kitchen: How a Top Chef Cooks, Thinks, Shops, Eats and Drinks
From the Back Cover
Chicago Chef’s Table is the first cookbook to gather Chicago’s best chefs and restaurants under one cover. Profiling signature “at home” recipes from over fifty legendary dining establishments, the book is a celebration of the farm-to-table way of life and modern Midwestern cuisine. Full-color photos throughout highlight fabulous dishes, famous chefs, and Chicago landmarks.
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That said, there are a couple things worth noting. This is likely personal taste, but I didn't care for the paragraphs of detail on each restaurant with background. I'm picking up this book because I already know about these restaurants so I would have preferred more recipes over so much background. I might have liked this content better if there were more anecdotes and stories I hadn't read elsewhere, but it all seemed like pretty standard stuff. Also, I thought the recipes in here were delectable, but most weren't signature dishes I would associate with a the restaurants featured. It's not a huge deal, but it is worth noting if you are planning to buy this with a specific recipe in mind. It does make the book a little less distinguishable from other cookbooks by chefs (though the approachability of the recipes and their home cook friendly yields does give this book a little bit of an edge). It's also a book that focuses more on the higher end cuisine in the city vs. neighborhood restaurants. If you're looking for recipes from the latter, you'll probably be disapointed.
Overall, it's a good book. It isn't one of the best I've come across but it is above average and certainly has its strengths.