Made in America: Our Best Chefs Reinvent Comfort Food
“This bright, clean, generous cookbook is a joy to read. Lucy Lean did a wonderful job marrying the right chefs to vintage American recipes. Jose Garces’ Keswick Cheese Fondue, a riff on a Welsh Rare-bit from Mrs. S.T. Rorer’sPhiladelphia Cook Bookof 1886, uses aged cheddar from a local creamery in Pennsylvania. All the chefs in the book sound so proud to show off their reinventions. And they should be! The ‘chef’s tips’ sidebars throughout will help us at home turn out dishes destined to be new American classics."— 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 kitchenand 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