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Bluestem: the Cookbook by Colby Garrelts, Bonjwing Lee and Megan Garrelts (2011, Hardcover)

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BLUESTEM: THE COOKBOOK By Colby Garrelts & Megan Garrelts & Bonjwing Lee - Hardcover **BRAND NEW**.

About this product

Product Identifiers

PublisherAndrews McMeel Publishing

ISBN-101449400612

ISBN-139781449400613

eBay Product ID (ePID)109284609

Product Key Features

Book TitleBluestem: the Cookbook

Number of Pages312 Pages

LanguageEnglish

Publication Year2011

TopicMethods / Garnishing & Food Presentation, Methods / Gourmet, General, Methods / Professional

GenreCooking

AuthorColby Garrelts, Bonjwing Lee, Megan Garrelts

FormatHardcover

Dimensions

Item Height1.1 in

Item Weight48.9 Oz

Item Length9.9 in

Item Width9.1 in

Additional Product Features

Intended AudienceTrade

SynopsisBluestem restaurant is one of the most highly acclaimed restaurants in the Midwest. Bluestem: The Cookbook delivers the best of their 125 modern, seasonally-driven recipes with a Midwestern flair to the home cook. "James Beard-nominated chef Colby Garrelts and his wife, pastry chef Megan Garrelts, worked in notable restaurants in Chicago, Las Vegas, and Los Angeles before opening Bluestem in Kansas City, Missouri. Written with lawyer-turned-food writer/photographer Lee (the formerly anonymous gourmand behind the Ulterior Epicure blog, ulteriorepicure.com), the Garreltses' debut is a beautiful restaurant cookbook that makes it easy for advanced home cooks to construct an upscale, multicourse menu with wine pairings. Each seasonal section is divided into eight courses featuring elegant, contemporary dishes like Nettle Soup, Whipped Lemon Ricotta; Rack of Venison, Pickled Lady Apples; and White Coffee, Passion Fruit Parfait." -- Library Journal A repeated nominee for the James Beard Award for "Best Chef Midwest," chef Colby Garrelts and highly respected pastry chef Megan Garrelts offer their culinary techniques inside Bluestem: The Cookbook . From Warm Eggplant Salad and Potato-Crusted Halibut with Herb Cream to delectable desserts such as Honey Custard and Peanut Butter Beignets with Concord Grape Sauce, the Garreltses showcase local, Midwestern ingredients and artisanal producers through 100 seasonally driven recipes. Including a full-meal lineup of recipes, from amuse-bouche to dessert, Bluestem offers helpful tips from a professional kitchen alongside seasonal wine notes and 100 full-color photographs that capture the simple beauty of Bluestem's composed dishes. Guided by their childhood memories and inspired by the world around them, the Garreltses offer a Midwestern sensibility inside Bluestem: The Cookbook , while enabling cooks of all experience levels the opportunity of replicating Bluestem's contemporary taste and signature dishes at home.