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Made in America: Our Best Chefs Reinvent Comfort Food Hardcover – October 4, 2011
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— Beth Goehring, Editor-in-Chief, The Good Cook Book Club
"Made in America is a celebration of the contemporary American food landscape. Be inspired by some of this nation's finest and most influential chefs as they help you navigate from coast to coast."
— Bobby Flay, Chef and restaurateur
"Lucy Lean has given us a unique perspective on classic American dishes, bringing a modern chef's twist to our nationally-treasured favorites."
— Joe Bastianich, Restaurateur and Winemaker
"Ever wonder how a world-renowned chef creates a recipe? Author Lucy Lean travels the U.S. to challenge chefs to recreate family classics, and gives us a peek into the kitchen
and into the brilliant minds of master chefs."
— Jaden Hair Author Steamy Kitchen Cookbook (steamykitchen.com)
"As the premier Scandinavian dining destination in New York since 1987 we wanted to participate in Made in America because it is a positive reflection of America's culinary legacy and future."
— Marcus Jernmark
About the Author
of Chef Jean-Jacques Rachou of La Côte Basque) and two children, where she blogs their culinary adventures on her website, LadlesandJellyspoons.com.
JOSEPH BASTIANICH co-owns, with Mario Batali and Lidia Bastianich, twenty of America’s most acclained restaurants, is co-founder of Eataly New York, and operates four wineries. Bastianich has authored Vino Italiano and Grandi Vini. He’s a host and judge on Fox’s MasterChef, a contributor to NBC’s Today Show and a recipeint of the James Beard Foundation’s Outstanding Restaurateur Award and Outstanding Award Wine and Spirits Professional.
Top Customer Reviews
|Length: 5:03 Mins|
the cookbook is beautiful. It's full of pictures, history of the recipes, short background information on the chefs. The index is well put together making finding a recipe very easy. The recipes themselves are well laid out, the ingredient list is one one side of the page, the directions in the middle. The directions are step by step and the times and measurements for the recipes I've tried are spot on. The ingredients list is in dark black, the directions a more faded ink font, I would prefer all dark but it's not a deal breaker.
I can't list the next part as a con exactly, more a heads up. These recipes are not easy "Rachael Ray" type interpretations, and I find the recipes can be intimidating on first glance, two pages of ingredients are not uncommon. I will say that although intricate, the ability of the chefs, or perhaps the editing of Lucy Lean herself, makes the recipe easy to follow. Take a deep breath, have a mis en place, and follow the directions step by step and you will end up with a beautiful and delicious result that is impressive.
Impressive is a good description of this book in general. As a foodie who loves places like serious eats, watches top chef, next iron chef, etc, and Lives on food network and cooking channel, I am familiar with many of the chefs chosen to redo the recipes. The size of the book is impressive, lots of bang for the buck here with a ton of recipes, pictures of the finished food, pictures of the chefs, cute insertions of the original recipes to the complex delicious reinventions by today's top chefs.
I don't want to sound negative about this book.Read more ›
The apple pie need more liquid, the crust seemed a bit to dry as the recipe was written.
Ludo's fried chicken with the piquillo pepper raspberry ketchup seemed to have trouble thickening, like xanthan gum was left out of the recipe.
It never did thicken.
I bought it primarily for the fried chicken recipe and to see what's going on out there in the USA.
I wasn't real impressed.
Most Recent Customer Reviews
Lucy has to capture the spirit of American comfort food like no other. The recipes are smart easy to follow and very accomplishable. Read morePublished on May 2, 2012 by deanna bastianich
Satisfied with the book quality and very timely delivery. This book went for a Christmas for my friend who moved here from Russia, and now thanks to this book can't fail to impress... Read morePublished on January 22, 2012 by Julia Borbon
What a great cookbook! Lucy Lean made this a fun book to enjoy cover to cover. I was lucky enough to meet her, Evan Klein, and Ludo Lefebvre at an event at the Four Seasons... Read morePublished on November 22, 2011 by MARI
Some of the greatest chefs come together in this book to help you make some absolutely stunning dishes. Read morePublished on November 8, 2011 by Z. Danke