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Chicago Cooks: 25 Years of Chicago Culinary History and Great Recipes from Les Dames d'Escoffier Hardcover – August 28, 2007
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The flowery French name, Les Dames d'Escoffier, might set people wondering exactly what this group is. But on looking into the straightforward new cookbook from the local chapter Les Dames, two words will explain: Serious foodies. --Veronica Hinke, January 10, 2008 "Taste trust - Evanston Review (IL) "
Top Customer Reviews
Wish they had picked one font size and style and stuck with it. The ingredients list on all the recipes is tiny, one of them magnifying glass tiny. The font size can't be adjusted because they're apparently some sort of picture file which doesn't get any larger. I'm also not crazy about the font jumping from one style to another.
I prefer my recipes to be continuous - some have parts of the history stuck in the middle of the recipe.
I did get a good laugh out of the fact that at the end of the hot dog recipe you're advised on the proper time to make your ganache :)
eat together than a cook book. I thought I would find
a lot of interesting recipes. But it is more of a book on who did
what and when...since none of these people are known outside of
the Chicago area, it wasn't that interesting. And the recipes were
few and far between.
No pictures and no nutritional information. Book starts out with who 'Les Dames' are and the food they are known for and brought to the table. As time goes on and others are added they bring their own recipes.
There's a LOT of history to this book but it goes along with the recipes.
16 black and white pictures. Lot of different fonts and font sizes that make this book, via a kindle hard to read.
Might not be of interest to non-Chicagoans.
And the recipes are good, too; however, I do think that the book tends to general american. I know that creole red beans and rice is a louisiana dish, and guacamole is a southwestern dish; however, the lemon soufflé crepes seem to be something sophisticated that I should attempt for a fancy brunch.
Most Recent Customer Reviews
A well-written culinary history of Chicago with classic and iconic recipes.Published 10 months ago by Roger L. Greene
I'm looking forward to trying more of this one,so far very very good.Published 22 months ago by warren r. coverdell
It is an ok book. I haven't found a whole lot of recipes that I am willing to try yet.Published on June 15, 2014 by Haas
This book captures a side of food culture in Chicago that most of us don't see. The influential people and places are long gone, but Chicago is the better for it. Read morePublished on June 10, 2014 by Allison