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Jonathan Benno ama tripas e trufas brancas

Jonathan Benno ama tripas e trufas brancas


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Próximas semanas Identità New York at Eataly está combinando os melhores chefs de Nova York com os italianos em demonstrações de culinária e, em seguida, reunindo todos os 12 chefs para preparar uma refeição de sete pratos. LincolnJonathan Benno está emparelhado com Moreno Cedroni de Madonnina del Pescatore, e eles se encontram pela primeira vez na segunda-feira. Mas não se preocupe, ele não está nervoso. “Nós dois somos cozinheiros, certo? Compartilhamos uma linguagem comum, que é a comida ”, diz Benno.

Na segunda-feira, Benno fará antepastos com polvo e batata, Cedroni preparará um prato sépia, e seu prato de colaboração é linguado com tripa refogada, grão de bico e uma salsicha de porco picante. “Tripe é algo que gosto muito, muito mesmo”, diz Benno. “Portanto, achamos atraente a noção de combiná-la com a solha. Ambos concordamos que seria algo único, uma combinação diferente. ”

Faz um ano que Benno abriu as portas para Lincoln, então tivemos que perguntar a ele se algo novo estava acontecendo em sua cozinha. “Tenho muito a aprender sobre a culinária italiana, existem várias regiões da Itália que ainda não visitei, então [estou] descobrindo novos ingredientes e produtos feitos artesanalmente”, diz ele.

Sua última descoberta? “Acabamos de descobrir o bulbo de lírio em conserva da Puglia, lampascioni. Estávamos servindo com burrata e tomate durante o verão, e agora estamos servindo com um crudo. ” Desculpem, cozinheiros domésticos, vocês terão dificuldade em encontrá-lo para sua cozinha. “eu tenho dificuldade em encontrá-lo ”, admite Benno. Ele sugere investir em algumas trufas brancas.

O Byte Diário é uma coluna regular dedicada a cobrir notícias e tendências gastronômicas interessantes em todo o país. Clique aqui para as colunas anteriores.


Jonathan Benno Loves Tripe e White Truffles - Receitas

Fabricado na América: nossos melhores chefs reinventam a comida caseira, apresenta abordagens contemporâneas com receitas clássicas dos chefs mais inovadores e talentosos que trabalham hoje.

Própria fotografia de comida original de dar água na boca, acesso íntimo e exclusivo aos melhores chefs do país, é uma exposição sobre culinária com paixão, carinho e amor, tudo em nome do conforto. Lucy Lean revolucionou a experiência da comida caseira americana clássica em seu Made in America ao atingir o equilíbrio mais requintado entre o velho mundo e a vanguarda, familiar e contemporâneo, simples e extravagante, caloroso e refinado, exclusivo e acessível, aconchegante e elegante, com 100 dos melhores chefs de nossa nação dando uma transformação moderna em nossas receitas antiquadas favoritas.

Lean estudou centenas de livros de culinária dos séculos 19 e 20, descobrindo receitas de comida reconfortante autênticas e por excelência que melhor expressam o legado culinário da América. Mudando de bibliotecas para cozinhas nos melhores restaurantes da América, ela convidou os grandes chefs de hoje a desconstruir e reconstruir essas receitas de maneiras totalmente originais. O resultado é Made in America, a mais moderna bíblia de comida de conforto para o cozinheiro doméstico e amante de comida de poltrona.

Lean viajou pelo país, fotografando e entrevistando chefs requisitados e coletando suas receitas - a maioria das quais nunca foram publicadas antes e foram criadas especialmente para este livro. Cada receita é aprimorada com uma introdução que inclui o contexto e a origem do prato e um perfil único do chef que a realizou, bem como fotografias suntuosas do prato, chef e restaurante.

Representando todos os Estados Unidos, os chefs foram selecionados por suas realizações, talento e foco na culinária local e sustentável. De Ludo Lefebvre Frango Frito com Gordura de Pato e Ketchup de Piquillos para a casa de Alain Ducasse Sopa de cebola francesa gratinada e # 233ed para a casa de Mario Batali Pappardelle à bolonhesa para a casa de John Besh Camarão Jumbo Louisiana para a casa de April Bloomfield Tortas Picantes de Ginger Whoopie, Feito na América apresenta nossos pratos favoritos concebidos por nossos melhores chefs.

Chefs e restaurantes em destaque

Jody Adams: Rialto, Boston, MA
Jose Andres: The Bazaar, Los Angeles, CA
Michael Anthony: Gramercy Tavern, Nova York, NY
James Babian: Four Seasons Resort Hualalai, Havaí, HI
Lidia Bastianich: Felidia, New York, NY
Mario Batali: Babbo, Nova York, NY
Rick Bayless: Frontera Grill, Chicago, IL
Jonathan Benno: Lincoln, Nova York, NY
John Besh: agosto, Nova Orleans, LA
April Bloomfield: Spotted Pig, Nova York, NY
David Bouley: Bouley, Nova York, NY
Daniel Boulud: Daniel, Nova York, NY
Christian Caiazzo: Osteria Stellina, Estação Point Reyes, CA
Andrea Cavaliere: Cecconi's, West Hollywood, CA
Leah Chase: Restaurante Dooky Chase's, Nova Orleans, LA
Michael Cimarusti: Providence, Los Angeles, CA
Josiah Citrin: Melisse, Santa Monica, CA
Tom Colicchio: Colicchio & amp Sons, Nova York, NY
Brendan Collins: Waterloo & amp City, Los Angeles, CA
Erik A. Cosselmon: Kokkari, San Francisco, CA
Jason Denton: 'ino, New York, NY
Harold Dieterle: Kin Shop, Nova York, NY
Vinny Dotolo e Jon Shook: Animal, Los Angeles, CA
Alain Ducasse: Benoit, New York, NY
Curtis Duffy: Avenues, Chicago, IL
Wylie Dufresne: wd-50, Nova York. Nova Iorque
Stephen Durfee: Culinary Institute of America-Greystone, St. Helena, CA
Graham Elliot: Graham Elliot. Chicago. IL
Todd English: Olives, New York, NY
Rob Evans: Hugo's, Portland, ME
Dean Fearing: Fearing's Restaurant, Dallas, TX
Jose Garces: Amada e JG Domestic, Filadélfia, PA
Alain Giraud: Maison Giraud, Los Angeles, CA
Suzanne Goin: Lucques, Los Angeles, CA
Koren Grieveson: avec, Chicago, IL
David Guas: Bayou Bakery, Coffee Bar & amp Eatery, Arlington, VA
Brooks Headley: Del Posto, Nova York, NY
Daniel Humm: Eleven Madison Park, Nova York, NY
Stephanie Izard: Garota e a cabra. Chicago, IL
Jennifer Jasinski: Rioja, Denver, CO
Marcus Jernmark: Aquavit, Nova York, NY
Paul Kahan: The Publican, Chicago, IL
Douglas Keane: Cyrus, Healdsburg (Sonoma), CA
Bill Kim: Belly Shack, Chicago, IL
David Kinch: Manresa, Los Gatos, CA
Evan Kleiman: Angeli Caffe, Los Angeles, CA
Emeril Lagasse: Emeril's Delmonico, New Orleans, LA
Mike Lata: FIG, Charleston, SC
Ludo Lefebvre: LudoBites, Los Angeles, CA
Stephen Lewandowski: Tribeca Grill, Nova York, NY
Donald Link: Herbsaint and Cochon, New Orleans, LA
Andrew Little: Sheppard Mansion, Hanover, PA
Waylynn Lucas: The Bazaar, Los Angeles, CA
Barbara Lynch: No. 9 Park, Boston, MA
Laura Matis: Osteria Stellina, Estação Point Reyes, CA
Michael McCarty: Michael's, Santa Monica, CA
Tory McPhail: Palácio do Comandante, Nova Orleans, LA
Peter Merriman: Merriman's, Waimea, HI
Jeff Michaud: Osteria, Filadélfia, PA
Mary Sue Milliken e Susan Feniger: Border Grill, Los Angeles, CA
Michael Mina: Michael Mina, San Francisco, CA
Rick Moonen: rm seafood, Las Vegas, NV
Brian Moyers: BLT Steak, Los Angeles, CA
David Myers: Comme & # 231a, Los Angeles, CA
Zoe Nathan: Huckleberry, Santa Monica, CA
Patrick O'Connell: The Inn at Little Washington, Washington, VA
Vitaly Paley: Paley's Place, Portland, OR
Charlie Palmer: Aureole, New York, NY, e Dry Creek Kitchen, Healdsburg, CA
David Pasternack: Esca and Eataly, New York, NY
Francois Payard: FPB, Nova York, NY
Charles Phan: The Slanted Door, São Francisco, CA
Elisabeth Prueitt: Tartine, San Francisco, CA
Wolfgang Puck: Spago, Beverly Hills, CA
Lazone Randolph: Brennan's, New Orleans, LA
Michel Richard: Citronelle, Washington, DC
Eric Ripert: Le Bernardin, Nova York, NY
Linda Rodriguez: Four Seasons Resort Hualalai, Havaí, HI
Gabriel Rucker: Le Pigeon, Portland, OR
Richard Ruskell: Montage Hotel. Beverly Hills, CA
Michael Schlow: Radius e Tico, Boston, MA
Michael Schwartz: Michael's Genuine Food & amp Drink, Miami, FL
Alex Seidel: Fruition, Denver, CO
Lydia Shire: Scampo, Boston, MA
Nancy Silverton: Osteria Mozza e Pizzeria Mozza, Los Angeles, CA
Susan Spicer: Bayona, New Orleans, LA
Craig Stoll: Delfina, San Francisco, CA
Curtis Stone: Los Angeles, CA
Ethan Stowell: Staple & amp Fancy Mercantile, Seattle, WA
John Sundstrom: Lark, Seattle, WA
Mariah Swan: Grace e BLD, Los Angeles, CA
Douglas Taylor: B & ampB, Las Vegas, NV
Giuseppe Tentori: Boka e GT Fish & amp Oyster, Chicago, IL
Marc Vetri: Vetri, Filadélfia, PA
Michael Voltaggio: ink., Los Angeles, CA
Alice Waters: Chez Panisse, Berkeley, CA
Jared Wentworth: Longman & amp Eagle, Chicago, IL
Michael White: Marea, Ai Fiori e Osteria Morini, New York, NY
Sherry Yard: Spago, Beverly Hills, CA


Jonathan Benno Loves Tripe e White Truffles - Receitas

Fabricado na América: nossos melhores chefs reinventam a comida caseira, apresenta abordagens contemporâneas com receitas clássicas dos chefs mais inovadores e talentosos que trabalham hoje.

Própria fotografia de comida original de dar água na boca, acesso íntimo e exclusivo aos melhores chefs do país, é uma exposição sobre culinária com paixão, carinho e amor, tudo em nome do conforto. Lucy Lean revolucionou a experiência da comida caseira americana clássica em seu Made in America ao atingir o equilíbrio mais requintado entre o velho mundo e a vanguarda, familiar e contemporâneo, simples e extravagante, caloroso e refinado, exclusivo e acessível, aconchegante e elegante, com 100 dos melhores chefs de nossa nação dando uma transformação moderna em nossas receitas antiquadas favoritas.

Lean estudou centenas de livros de culinária dos séculos 19 e 20, revelando receitas de comida reconfortante autênticas e quintessenciais que melhor expressam o legado culinário da América. Mudando de bibliotecas para cozinhas nos melhores restaurantes da América, ela convidou os grandes chefs de hoje a desconstruir e reconstruir essas receitas de maneiras totalmente originais. O resultado é Made in America, a mais moderna bíblia de comida de conforto para o cozinheiro doméstico e amante de comida de poltrona.

Lean viajou pelo país, fotografando e entrevistando chefs requisitados e coletando suas receitas - a maioria das quais nunca foram publicadas antes e foram criadas especialmente para este livro. Cada receita é aprimorada com uma introdução que inclui o contexto e a origem do prato e um perfil único do chef que a realizou, bem como fotografias suntuosas do prato, chef e restaurante.

Representando todos os Estados Unidos, os chefs foram selecionados por suas realizações, talento e foco na culinária local e sustentável. De Ludo Lefebvre Frango Frito com Gordura de Pato e Ketchup de Piquillos para a casa de Alain Ducasse Sopa de cebola francesa gratinada e # 233ed para a casa de Mario Batali Pappardelle à bolonhesa para a casa de John Besh Camarão Jumbo Louisiana para a casa de April Bloomfield Tortas Picantes de Gengibre Whoopie, Feito na América apresenta nossos pratos favoritos concebidos por nossos melhores chefs.

Chefs e restaurantes em destaque

Jody Adams: Rialto, Boston, MA
Jose Andres: The Bazaar, Los Angeles, CA
Michael Anthony: Gramercy Tavern, Nova York, NY
James Babian: Four Seasons Resort Hualalai, Havaí, HI
Lidia Bastianich: Felidia, New York, NY
Mario Batali: Babbo, Nova York, NY
Rick Bayless: Frontera Grill, Chicago, IL
Jonathan Benno: Lincoln, Nova York, NY
John Besh: agosto, Nova Orleans, LA
April Bloomfield: Spotted Pig, Nova York, NY
David Bouley: Bouley, Nova York, NY
Daniel Boulud: Daniel, Nova York, NY
Christian Caiazzo: Osteria Stellina, Estação Point Reyes, CA
Andrea Cavaliere: Cecconi's, West Hollywood, CA
Leah Chase: Restaurante Dooky Chase's, Nova Orleans, LA
Michael Cimarusti: Providence, Los Angeles, CA
Josiah Citrin: Melisse, Santa Monica, CA
Tom Colicchio: Colicchio & amp Sons, Nova York, NY
Brendan Collins: Waterloo & amp City, Los Angeles, CA
Erik A. Cosselmon: Kokkari, San Francisco, CA
Jason Denton: 'ino, New York, NY
Harold Dieterle: Kin Shop, Nova York, NY
Vinny Dotolo e Jon Shook: Animal, Los Angeles, CA
Alain Ducasse: Benoit, New York, NY
Curtis Duffy: Avenues, Chicago, IL
Wylie Dufresne: wd-50, Nova York. Nova Iorque
Stephen Durfee: Culinary Institute of America-Greystone, St. Helena, CA
Graham Elliot: Graham Elliot. Chicago. IL
Todd English: Olives, New York, NY
Rob Evans: Hugo's, Portland, ME
Dean Fearing: Fearing's Restaurant, Dallas, TX
Jose Garces: Amada e JG Domestic, Filadélfia, PA
Alain Giraud: Maison Giraud, Los Angeles, CA
Suzanne Goin: Lucques, Los Angeles, CA
Koren Grieveson: avec, Chicago, IL
David Guas: Bayou Bakery, Coffee Bar & amp Eatery, Arlington, VA
Brooks Headley: Del Posto, Nova York, NY
Daniel Humm: Eleven Madison Park, Nova York, NY
Stephanie Izard: Garota e a cabra. Chicago, IL
Jennifer Jasinski: Rioja, Denver, CO
Marcus Jernmark: Aquavit, Nova York, NY
Paul Kahan: The Publican, Chicago, IL
Douglas Keane: Cyrus, Healdsburg (Sonoma), CA
Bill Kim: Belly Shack, Chicago, IL
David Kinch: Manresa, Los Gatos, CA
Evan Kleiman: Angeli Caffe, Los Angeles, CA
Emeril Lagasse: Emeril's Delmonico, New Orleans, LA
Mike Lata: FIG, Charleston, SC
Ludo Lefebvre: LudoBites, Los Angeles, CA
Stephen Lewandowski: Tribeca Grill, Nova York, NY
Donald Link: Herbsaint and Cochon, New Orleans, LA
Andrew Little: Sheppard Mansion, Hanover, PA
Waylynn Lucas: The Bazaar, Los Angeles, CA
Barbara Lynch: No. 9 Park, Boston, MA
Laura Matis: Osteria Stellina, Estação Point Reyes, CA
Michael McCarty: Michael's, Santa Monica, CA
Tory McPhail: Palácio do Comandante, Nova Orleans, LA
Peter Merriman: Merriman's, Waimea, HI
Jeff Michaud: Osteria, Filadélfia, PA
Mary Sue Milliken e Susan Feniger: Border Grill, Los Angeles, CA
Michael Mina: Michael Mina, San Francisco, CA
Rick Moonen: rm seafood, Las Vegas, NV
Brian Moyers: BLT Steak, Los Angeles, CA
David Myers: Comme & # 231a, Los Angeles, CA
Zoe Nathan: Huckleberry, Santa Monica, CA
Patrick O'Connell: The Inn at Little Washington, Washington, VA
Vitaly Paley: Paley's Place, Portland, OR
Charlie Palmer: Aureole, New York, NY, e Dry Creek Kitchen, Healdsburg, CA
David Pasternack: Esca and Eataly, New York, NY
Francois Payard: FPB, Nova York, NY
Charles Phan: The Slanted Door, São Francisco, CA
Elisabeth Prueitt: Tartine, San Francisco, CA
Wolfgang Puck: Spago, Beverly Hills, CA
Lazone Randolph: Brennan's, New Orleans, LA
Michel Richard: Citronelle, Washington, DC
Eric Ripert: Le Bernardin, Nova York, NY
Linda Rodriguez: Four Seasons Resort Hualalai, Havaí, HI
Gabriel Rucker: Le Pigeon, Portland, OR
Richard Ruskell: Montage Hotel. Beverly Hills, CA
Michael Schlow: Radius e Tico, Boston, MA
Michael Schwartz: Michael's Genuine Food & amp Drink, Miami, FL
Alex Seidel: Fruition, Denver, CO
Lydia Shire: Scampo, Boston, MA
Nancy Silverton: Osteria Mozza e Pizzeria Mozza, Los Angeles, CA
Susan Spicer: Bayona, New Orleans, LA
Craig Stoll: Delfina, San Francisco, CA
Curtis Stone: Los Angeles, CA
Ethan Stowell: Staple & amp Fancy Mercantile, Seattle, WA
John Sundstrom: Lark, Seattle, WA
Mariah Swan: Grace e BLD, Los Angeles, CA
Douglas Taylor: B & ampB, Las Vegas, NV
Giuseppe Tentori: Boka e GT Fish & amp Oyster, Chicago, IL
Marc Vetri: Vetri, Filadélfia, PA
Michael Voltaggio: ink., Los Angeles, CA
Alice Waters: Chez Panisse, Berkeley, CA
Jared Wentworth: Longman & amp Eagle, Chicago, IL
Michael White: Marea, Ai Fiori e Osteria Morini, New York, NY
Sherry Yard: Spago, Beverly Hills, CA


Jonathan Benno Loves Tripe e White Truffles - Receitas

Fabricado na América: nossos melhores chefs reinventam a comida caseira, apresenta abordagens contemporâneas com receitas clássicas dos chefs mais inovadores e talentosos que trabalham hoje.

Própria fotografia de comida original de dar água na boca, acesso íntimo e exclusivo aos melhores chefs do país, é uma exposição sobre culinária com paixão, carinho e amor, tudo em nome do conforto. Lucy Lean revolucionou a experiência da comida caseira americana clássica em seu Made in America ao atingir o equilíbrio mais requintado entre o velho mundo e a vanguarda, familiar e contemporâneo, simples e extravagante, aconchegante e refinado, exclusivo e acessível, aconchegante e elegante, com 100 dos melhores chefs de nossa nação dando uma transformação moderna em nossas receitas antiquadas favoritas.

Lean estudou centenas de livros de culinária dos séculos 19 e 20, revelando receitas de comida reconfortante autênticas e quintessenciais que melhor expressam o legado culinário da América. Mudando de bibliotecas para cozinhas nos melhores restaurantes da América, ela convidou os grandes chefs de hoje a desconstruir e reconstruir essas receitas de maneiras totalmente originais. O resultado é Made in America, a mais moderna bíblia de comida de conforto para o cozinheiro doméstico e amante de comida de poltrona.

Lean viajou pelo país, fotografando e entrevistando chefs requisitados e coletando suas receitas - a maioria das quais nunca foram publicadas antes e foram criadas especialmente para este livro. Cada receita é aprimorada com uma introdução que inclui o contexto e a origem do prato e um perfil único do chef que a realizou, bem como fotografias suntuosas do prato, chef e restaurante.

Representando todos os Estados Unidos, os chefs foram selecionados por suas realizações, talento e foco na culinária local e sustentável. De Ludo Lefebvre Frango Frito com Gordura de Pato e Ketchup de Piquillos para a casa de Alain Ducasse Sopa de cebola francesa gratinada e # 233ed para a casa de Mario Batali Pappardelle à bolonhesa para a casa de John Besh Camarão Jumbo Louisiana para a casa de April Bloomfield Tortas Picantes de Ginger Whoopie, Feito na América apresenta nossos pratos favoritos concebidos por nossos melhores chefs.

Chefs e restaurantes em destaque

Jody Adams: Rialto, Boston, MA
Jose Andres: The Bazaar, Los Angeles, CA
Michael Anthony: Gramercy Tavern, Nova York, NY
James Babian: Four Seasons Resort Hualalai, Havaí, HI
Lidia Bastianich: Felidia, New York, NY
Mario Batali: Babbo, Nova York, NY
Rick Bayless: Frontera Grill, Chicago, IL
Jonathan Benno: Lincoln, Nova York, NY
John Besh: agosto, Nova Orleans, LA
April Bloomfield: Spotted Pig, Nova York, NY
David Bouley: Bouley, Nova York, NY
Daniel Boulud: Daniel, Nova York, NY
Christian Caiazzo: Osteria Stellina, Estação Point Reyes, CA
Andrea Cavaliere: Cecconi's, West Hollywood, CA
Leah Chase: Restaurante Dooky Chase's, Nova Orleans, LA
Michael Cimarusti: Providence, Los Angeles, CA
Josiah Citrin: Melisse, Santa Monica, CA
Tom Colicchio: Colicchio & amp Sons, Nova York, NY
Brendan Collins: Waterloo & amp City, Los Angeles, CA
Erik A. Cosselmon: Kokkari, San Francisco, CA
Jason Denton: 'ino, New York, NY
Harold Dieterle: Kin Shop, Nova York, NY
Vinny Dotolo e Jon Shook: Animal, Los Angeles, CA
Alain Ducasse: Benoit, New York, NY
Curtis Duffy: Avenues, Chicago, IL
Wylie Dufresne: wd-50, Nova York. Nova Iorque
Stephen Durfee: Culinary Institute of America-Greystone, St. Helena, CA
Graham Elliot: Graham Elliot. Chicago. IL
Todd English: Olives, New York, NY
Rob Evans: Hugo's, Portland, ME
Dean Fearing: Fearing's Restaurant, Dallas, TX
Jose Garces: Amada e JG Domestic, Filadélfia, PA
Alain Giraud: Maison Giraud, Los Angeles, CA
Suzanne Goin: Lucques, Los Angeles, CA
Koren Grieveson: avec, Chicago, IL
David Guas: Bayou Bakery, Coffee Bar & amp Eatery, Arlington, VA
Brooks Headley: Del Posto, Nova York, NY
Daniel Humm: Eleven Madison Park, Nova York, NY
Stephanie Izard: Garota e a cabra. Chicago, IL
Jennifer Jasinski: Rioja, Denver, CO
Marcus Jernmark: Aquavit, Nova York, NY
Paul Kahan: The Publican, Chicago, IL
Douglas Keane: Cyrus, Healdsburg (Sonoma), CA
Bill Kim: Belly Shack, Chicago, IL
David Kinch: Manresa, Los Gatos, CA
Evan Kleiman: Angeli Caffe, Los Angeles, CA
Emeril Lagasse: Emeril's Delmonico, New Orleans, LA
Mike Lata: FIG, Charleston, SC
Ludo Lefebvre: LudoBites, Los Angeles, CA
Stephen Lewandowski: Tribeca Grill, Nova York, NY
Donald Link: Herbsaint and Cochon, New Orleans, LA
Andrew Little: Sheppard Mansion, Hanover, PA
Waylynn Lucas: The Bazaar, Los Angeles, CA
Barbara Lynch: No. 9 Park, Boston, MA
Laura Matis: Osteria Stellina, Estação Point Reyes, CA
Michael McCarty: Michael's, Santa Monica, CA
Tory McPhail: Palácio do Comandante, Nova Orleans, LA
Peter Merriman: Merriman's, Waimea, HI
Jeff Michaud: Osteria, Filadélfia, PA
Mary Sue Milliken e Susan Feniger: Border Grill, Los Angeles, CA
Michael Mina: Michael Mina, San Francisco, CA
Rick Moonen: rm seafood, Las Vegas, NV
Brian Moyers: BLT Steak, Los Angeles, CA
David Myers: Comme & # 231a, Los Angeles, CA
Zoe Nathan: Huckleberry, Santa Monica, CA
Patrick O'Connell: The Inn at Little Washington, Washington, VA
Vitaly Paley: Paley's Place, Portland, OR
Charlie Palmer: Aureole, New York, NY, e Dry Creek Kitchen, Healdsburg, CA
David Pasternack: Esca and Eataly, New York, NY
Francois Payard: FPB, Nova York, NY
Charles Phan: The Slanted Door, São Francisco, CA
Elisabeth Prueitt: Tartine, San Francisco, CA
Wolfgang Puck: Spago, Beverly Hills, CA
Lazone Randolph: Brennan's, New Orleans, LA
Michel Richard: Citronelle, Washington, DC
Eric Ripert: Le Bernardin, Nova York, NY
Linda Rodriguez: Four Seasons Resort Hualalai, Havaí, HI
Gabriel Rucker: Le Pigeon, Portland, OR
Richard Ruskell: Montage Hotel. Beverly Hills, CA
Michael Schlow: Radius e Tico, Boston, MA
Michael Schwartz: Michael's Genuine Food & amp Drink, Miami, FL
Alex Seidel: Fruition, Denver, CO
Lydia Shire: Scampo, Boston, MA
Nancy Silverton: Osteria Mozza e Pizzeria Mozza, Los Angeles, CA
Susan Spicer: Bayona, New Orleans, LA
Craig Stoll: Delfina, San Francisco, CA
Curtis Stone: Los Angeles, CA
Ethan Stowell: Staple & amp Fancy Mercantile, Seattle, WA
John Sundstrom: Lark, Seattle, WA
Mariah Swan: Grace e BLD, Los Angeles, CA
Douglas Taylor: B & ampB, Las Vegas, NV
Giuseppe Tentori: Boka e GT Fish & amp Oyster, Chicago, IL
Marc Vetri: Vetri, Filadélfia, PA
Michael Voltaggio: ink., Los Angeles, CA
Alice Waters: Chez Panisse, Berkeley, CA
Jared Wentworth: Longman & amp Eagle, Chicago, IL
Michael White: Marea, Ai Fiori e Osteria Morini, New York, NY
Sherry Yard: Spago, Beverly Hills, CA


Jonathan Benno Loves Tripe e White Truffles - Receitas

Fabricado na América: nossos melhores chefs reinventam a comida caseira, apresenta abordagens contemporâneas com receitas clássicas dos chefs mais inovadores e talentosos que trabalham hoje.

Própria fotografia de comida original de dar água na boca, acesso íntimo e exclusivo aos melhores chefs do país, é uma exposição sobre culinária com paixão, carinho e amor, tudo em nome do conforto. Lucy Lean revolucionou a experiência da comida caseira americana clássica em seu Made in America ao atingir o equilíbrio mais requintado entre o velho mundo e a vanguarda, familiar e contemporâneo, simples e extravagante, aconchegante e refinado, exclusivo e acessível, aconchegante e elegante, com 100 dos melhores chefs de nossa nação dando uma transformação moderna em nossas receitas antiquadas favoritas.

Lean estudou centenas de livros de culinária dos séculos 19 e 20, revelando receitas de comida reconfortante autênticas e quintessenciais que melhor expressam o legado culinário da América. Mudando de bibliotecas para cozinhas nos melhores restaurantes da América, ela convidou os grandes chefs de hoje a desconstruir e reconstruir essas receitas de maneiras totalmente originais. O resultado é Made in America, a mais moderna bíblia de comida de conforto para o cozinheiro doméstico e amante de comida de poltrona.

Lean viajou pelo país, fotografando e entrevistando chefs requisitados e coletando suas receitas - a maioria das quais nunca foram publicadas antes e foram criadas especialmente para este livro. Cada receita é aprimorada com uma introdução que inclui o contexto e a origem do prato e um perfil único do chef que a realizou, bem como fotografias suntuosas do prato, chef e restaurante.

Representando todos os Estados Unidos, os chefs foram selecionados por suas realizações, talento e foco na culinária local e sustentável. De Ludo Lefebvre Frango Frito com Gordura de Pato e Ketchup de Piquillos para a casa de Alain Ducasse Sopa de cebola francesa gratinada e # 233ed para a casa de Mario Batali Pappardelle à bolonhesa para a casa de John Besh Camarão Jumbo Louisiana para a casa de April Bloomfield Tortas Picantes de Gengibre Whoopie, Feito na América apresenta nossos pratos favoritos concebidos por nossos melhores chefs.

Chefs e restaurantes em destaque

Jody Adams: Rialto, Boston, MA
Jose Andres: The Bazaar, Los Angeles, CA
Michael Anthony: Gramercy Tavern, Nova York, NY
James Babian: Four Seasons Resort Hualalai, Havaí, HI
Lidia Bastianich: Felidia, New York, NY
Mario Batali: Babbo, Nova York, NY
Rick Bayless: Frontera Grill, Chicago, IL
Jonathan Benno: Lincoln, Nova York, NY
John Besh: agosto, Nova Orleans, LA
April Bloomfield: Spotted Pig, Nova York, NY
David Bouley: Bouley, Nova York, NY
Daniel Boulud: Daniel, Nova York, NY
Christian Caiazzo: Osteria Stellina, Estação Point Reyes, CA
Andrea Cavaliere: Cecconi's, West Hollywood, CA
Leah Chase: Restaurante Dooky Chase's, Nova Orleans, LA
Michael Cimarusti: Providence, Los Angeles, CA
Josiah Citrin: Melisse, Santa Monica, CA
Tom Colicchio: Colicchio & amp Sons, Nova York, NY
Brendan Collins: Waterloo & amp City, Los Angeles, CA
Erik A. Cosselmon: Kokkari, San Francisco, CA
Jason Denton: 'ino, New York, NY
Harold Dieterle: Kin Shop, Nova York, NY
Vinny Dotolo e Jon Shook: Animal, Los Angeles, CA
Alain Ducasse: Benoit, New York, NY
Curtis Duffy: Avenues, Chicago, IL
Wylie Dufresne: wd-50, Nova York. Nova Iorque
Stephen Durfee: Culinary Institute of America-Greystone, St. Helena, CA
Graham Elliot: Graham Elliot. Chicago. IL
Todd English: Olives, New York, NY
Rob Evans: Hugo's, Portland, ME
Dean Fearing: Fearing's Restaurant, Dallas, TX
Jose Garces: Amada e JG Domestic, Filadélfia, PA
Alain Giraud: Maison Giraud, Los Angeles, CA
Suzanne Goin: Lucques, Los Angeles, CA
Koren Grieveson: avec, Chicago, IL
David Guas: Bayou Bakery, Coffee Bar & amp Eatery, Arlington, VA
Brooks Headley: Del Posto, Nova York, NY
Daniel Humm: Eleven Madison Park, Nova York, NY
Stephanie Izard: Garota e a cabra. Chicago, IL
Jennifer Jasinski: Rioja, Denver, CO
Marcus Jernmark: Aquavit, Nova York, NY
Paul Kahan: The Publican, Chicago, IL
Douglas Keane: Cyrus, Healdsburg (Sonoma), CA
Bill Kim: Belly Shack, Chicago, IL
David Kinch: Manresa, Los Gatos, CA
Evan Kleiman: Angeli Caffe, Los Angeles, CA
Emeril Lagasse: Emeril's Delmonico, New Orleans, LA
Mike Lata: FIG, Charleston, SC
Ludo Lefebvre: LudoBites, Los Angeles, CA
Stephen Lewandowski: Tribeca Grill, Nova York, NY
Donald Link: Herbsaint and Cochon, New Orleans, LA
Andrew Little: Sheppard Mansion, Hanover, PA
Waylynn Lucas: The Bazaar, Los Angeles, CA
Barbara Lynch: No. 9 Park, Boston, MA
Laura Matis: Osteria Stellina, Estação Point Reyes, CA
Michael McCarty: Michael's, Santa Monica, CA
Tory McPhail: Palácio do Comandante, Nova Orleans, LA
Peter Merriman: Merriman's, Waimea, HI
Jeff Michaud: Osteria, Filadélfia, PA
Mary Sue Milliken e Susan Feniger: Border Grill, Los Angeles, CA
Michael Mina: Michael Mina, San Francisco, CA
Rick Moonen: rm seafood, Las Vegas, NV
Brian Moyers: BLT Steak, Los Angeles, CA
David Myers: Comme & # 231a, Los Angeles, CA
Zoe Nathan: Huckleberry, Santa Monica, CA
Patrick O'Connell: The Inn at Little Washington, Washington, VA
Vitaly Paley: Paley's Place, Portland, OR
Charlie Palmer: Aureole, New York, NY, e Dry Creek Kitchen, Healdsburg, CA
David Pasternack: Esca and Eataly, New York, NY
Francois Payard: FPB, Nova York, NY
Charles Phan: The Slanted Door, São Francisco, CA
Elisabeth Prueitt: Tartine, San Francisco, CA
Wolfgang Puck: Spago, Beverly Hills, CA
Lazone Randolph: Brennan's, New Orleans, LA
Michel Richard: Citronelle, Washington, DC
Eric Ripert: Le Bernardin, Nova York, NY
Linda Rodriguez: Four Seasons Resort Hualalai, Havaí, HI
Gabriel Rucker: Le Pigeon, Portland, OR
Richard Ruskell: Montage Hotel. Beverly Hills, CA
Michael Schlow: Radius e Tico, Boston, MA
Michael Schwartz: Michael's Genuine Food & amp Drink, Miami, FL
Alex Seidel: Fruition, Denver, CO
Lydia Shire: Scampo, Boston, MA
Nancy Silverton: Osteria Mozza e Pizzeria Mozza, Los Angeles, CA
Susan Spicer: Bayona, New Orleans, LA
Craig Stoll: Delfina, San Francisco, CA
Curtis Stone: Los Angeles, CA
Ethan Stowell: Staple & amp Fancy Mercantile, Seattle, WA
John Sundstrom: Lark, Seattle, WA
Mariah Swan: Grace e BLD, Los Angeles, CA
Douglas Taylor: B & ampB, Las Vegas, NV
Giuseppe Tentori: Boka e GT Fish & amp Oyster, Chicago, IL
Marc Vetri: Vetri, Filadélfia, PA
Michael Voltaggio: ink., Los Angeles, CA
Alice Waters: Chez Panisse, Berkeley, CA
Jared Wentworth: Longman & amp Eagle, Chicago, IL
Michael White: Marea, Ai Fiori e Osteria Morini, New York, NY
Sherry Yard: Spago, Beverly Hills, CA


Jonathan Benno Loves Tripe e White Truffles - Receitas

Fabricado na América: nossos melhores chefs reinventam a comida caseira, apresenta abordagens contemporâneas com receitas clássicas dos chefs mais inovadores e talentosos que trabalham hoje.

Própria fotografia de comida original de dar água na boca, intimista, acesso exclusivo aos melhores chefs do país, é uma exposição sobre culinária com paixão, carinho e amor, tudo em nome do conforto. Lucy Lean revolucionou a experiência da comida caseira americana clássica em seu Made in America ao atingir o equilíbrio mais requintado entre o velho mundo e a vanguarda, familiar e contemporâneo, simples e extravagante, caloroso e refinado, exclusivo e acessível, aconchegante e elegante, com 100 dos melhores chefs de nossa nação dando uma transformação moderna em nossas receitas antiquadas favoritas.

Lean estudou centenas de livros de culinária dos séculos 19 e 20, descobrindo receitas de comida reconfortante autênticas e por excelência que melhor expressam o legado culinário da América. Mudando de bibliotecas para cozinhas nos melhores restaurantes da América, ela convidou os grandes chefs de hoje a desconstruir e reconstruir essas receitas de maneiras totalmente originais. O resultado é Made in America, a mais moderna bíblia de comida de conforto para o cozinheiro doméstico e amante de comida de poltrona.

Lean viajou pelo país, fotografando e entrevistando chefs requisitados e coletando suas receitas - a maioria das quais nunca foram publicadas antes e foram criadas especialmente para este livro. Cada receita é aprimorada com uma introdução que inclui o contexto e a origem do prato e um perfil único do chef que a realizou, bem como fotografias suntuosas do prato, chef e restaurante.

Representando todos os Estados Unidos, os chefs foram selecionados por suas realizações, talento e foco na culinária local e sustentável. De Ludo Lefebvre Frango Frito com Gordura de Pato e Ketchup de Piquillos para a casa de Alain Ducasse Sopa de cebola francesa gratinada e # 233ed para a casa de Mario Batali Pappardelle à bolonhesa para a casa de John Besh Camarão Jumbo Louisiana para a casa de April Bloomfield Tortas Picantes de Gengibre Whoopie, Feito na América apresenta nossos pratos favoritos concebidos por nossos melhores chefs.

Chefs e restaurantes em destaque

Jody Adams: Rialto, Boston, MA
Jose Andres: The Bazaar, Los Angeles, CA
Michael Anthony: Gramercy Tavern, Nova York, NY
James Babian: Four Seasons Resort Hualalai, Havaí, HI
Lidia Bastianich: Felidia, New York, NY
Mario Batali: Babbo, Nova York, NY
Rick Bayless: Frontera Grill, Chicago, IL
Jonathan Benno: Lincoln, Nova York, NY
John Besh: agosto, Nova Orleans, LA
April Bloomfield: Spotted Pig, Nova York, NY
David Bouley: Bouley, Nova York, NY
Daniel Boulud: Daniel, Nova York, NY
Christian Caiazzo: Osteria Stellina, Estação Point Reyes, CA
Andrea Cavaliere: Cecconi's, West Hollywood, CA
Leah Chase: Restaurante Dooky Chase's, Nova Orleans, LA
Michael Cimarusti: Providence, Los Angeles, CA
Josiah Citrin: Melisse, Santa Monica, CA
Tom Colicchio: Colicchio & amp Sons, Nova York, NY
Brendan Collins: Waterloo & amp City, Los Angeles, CA
Erik A. Cosselmon: Kokkari, San Francisco, CA
Jason Denton: 'ino, New York, NY
Harold Dieterle: Kin Shop, Nova York, NY
Vinny Dotolo e Jon Shook: Animal, Los Angeles, CA
Alain Ducasse: Benoit, New York, NY
Curtis Duffy: Avenues, Chicago, IL
Wylie Dufresne: wd-50, Nova York. Nova Iorque
Stephen Durfee: Culinary Institute of America-Greystone, St. Helena, CA
Graham Elliot: Graham Elliot. Chicago. IL
Todd English: Olives, New York, NY
Rob Evans: Hugo's, Portland, ME
Dean Fearing: Fearing's Restaurant, Dallas, TX
Jose Garces: Amada and JG Domestic, Philadelphia, PA
Alain Giraud: Maison Giraud, Los Angeles, CA
Suzanne Goin: Lucques, Los Angeles, CA
Koren Grieveson: avec, Chicago, IL
David Guas: Bayou Bakery, Coffee Bar & Eatery, Arlington, VA
Brooks Headley: Del Posto, New York, NY
Daniel Humm: Eleven Madison Park, New York, NY
Stephanie Izard: Girl and The Goat. Chicago, IL
Jennifer Jasinski: Rioja, Denver, CO
Marcus Jernmark: Aquavit, New York, NY
Paul Kahan: The Publican, Chicago, IL
Douglas Keane: Cyrus, Healdsburg (Sonoma), CA
Bill Kim: Belly Shack, Chicago, IL
David Kinch: Manresa, Los Gatos, CA
Evan Kleiman: Angeli Caffe, Los Angeles, CA
Emeril Lagasse: Emeril's Delmonico, New Orleans, LA
Mike Lata: FIG, Charleston, SC
Ludo Lefebvre: LudoBites, Los Angeles, CA
Stephen Lewandowski: Tribeca Grill, New York, NY
Donald Link: Herbsaint and Cochon, New Orleans, LA
Andrew Little: Sheppard Mansion, Hanover, PA
Waylynn Lucas: The Bazaar, Los Angeles, CA
Barbara Lynch: No. 9 Park, Boston, MA
Laura Matis: Osteria Stellina, Point Reyes Station, CA
Michael McCarty: Michael's, Santa Monica, CA
Tory McPhail: Commander's Palace, New Orleans, LA
Peter Merriman: Merriman's, Waimea, HI
Jeff Michaud: Osteria, Philadelphia, PA
Mary Sue Milliken and Susan Feniger: Border Grill, Los Angeles, CA
Michael Mina: Michael Mina, San Francisco, CA
Rick Moonen: rm seafood, Las Vegas, NV
Brian Moyers: BLT Steak, Los Angeles, CA
David Myers: Comme ça, Los Angeles, CA
Zoe Nathan: Huckleberry, Santa Monica, CA
Patrick O'Connell: The Inn at Little Washington, Washington, VA
Vitaly Paley: Paley's Place, Portland, OR
Charlie Palmer: Aureole, New York, NY, and Dry Creek Kitchen, Healdsburg, CA
David Pasternack: Esca and Eataly, New York, NY
Francois Payard: FPB, New York, NY
Charles Phan: The Slanted Door, San Francisco, CA
Elisabeth Prueitt: Tartine, San Francisco, CA
Wolfgang Puck: Spago, Beverly Hills, CA
Lazone Randolph: Brennan's, New Orleans, LA
Michel Richard: Citronelle, Washington, DC
Eric Ripert: Le Bernardin, New York, NY
Linda Rodriguez: Four Seasons Resort Hualalai, Hawaii, HI
Gabriel Rucker: Le Pigeon, Portland, OR
Richard Ruskell: Montage Hotel. Beverly Hills, CA
Michael Schlow: Radius and Tico, Boston, MA
Michael Schwartz: Michael's Genuine Food & Drink, Miami, FL
Alex Seidel: Fruition, Denver, CO
Lydia Shire: Scampo, Boston, MA
Nancy Silverton: Osteria Mozza and Pizzeria Mozza, Los Angeles, CA
Susan Spicer: Bayona, New Orleans, LA
Craig Stoll: Delfina, San Francisco, CA
Curtis Stone: Los Angeles, CA
Ethan Stowell: Staple & Fancy Mercantile, Seattle, WA
John Sundstrom: Lark, Seattle, WA
Mariah Swan: Grace and BLD, Los Angeles, CA
Douglas Taylor: B&B, Las Vegas, NV
Giuseppe Tentori: Boka and GT Fish & Oyster, Chicago, IL
Marc Vetri: Vetri, Philadelphia, PA
Michael Voltaggio: ink., Los Angeles, CA
Alice Waters: Chez Panisse, Berkeley, CA
Jared Wentworth: Longman & Eagle, Chicago, IL
Michael White: Marea, Ai Fiori, and Osteria Morini, New York, NY
Sherry Yard: Spago, Beverly Hills, CA


Jonathan Benno Loves Tripe and White Truffles - Recipes

Made in America: Our Best Chefs Reinvent Comfort Food, features contemporary takes on classic recipes from the most innovative and accomplished chefs working today.

Lavish, mouthwatering original food photography, intimate, exclusive access to the best chefs in the country, it is an expose on cooking with passion, warmth and love, all in the name of comfort. Lucy Lean has revolutionized the experience of classic all-American comfort food in her Made in America by striking the most exquisite balance between old world and avant-garde, familiar and contemporary, simple and extravagant, warm and refined, exclusive and accessible, cozy and elegant, as 100 of our nation's finest chefs give our favorite old-fashioned recipes a modern makeover.

Lean studied hundreds of 19th- and 20th-century cookbooks unearthing quintessential and authentic comfort food recipes that best express America's culinary legacy. Moving from libraries to kitchens at the best restaurants in America, she invited today's master chefs to deconstruct and rebuild those recipes in entirely original ways. The result is Made in America, the ultimate contemporary comfort food bible for the home cook and armchair food lover.

Lean traveled the country, photographing and interviewing sought-after chefs, and collecting their recipes&mdashmost of which have never been published before and were created especially for this book. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant.

Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck-Fat-Fried Chicken with Piquillos Ketchup to Alain Ducasse's Gratinéed French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Jumbo Louisiana Shrimp to April Bloomfield's Spicy Ginger Whoopie Pies, Feito na América showcases our favorite dishes as conceived by our finest chefs.

Featured Chefs and Restaurants

Jody Adams: Rialto, Boston, MA
Jose Andres: The Bazaar, Los Angeles, CA
Michael Anthony: Gramercy Tavern, New York, NY
James Babian: Four Seasons Resort Hualalai, Hawaii, HI
Lidia Bastianich: Felidia, New York, NY
Mario Batali: Babbo, New York, NY
Rick Bayless: Frontera Grill, Chicago, IL
Jonathan Benno: Lincoln, New York, NY
John Besh: August, New Orleans, LA
April Bloomfield: Spotted Pig, New York, NY
David Bouley: Bouley, New York, NY
Daniel Boulud: Daniel, New York, NY
Christian Caiazzo: Osteria Stellina, Point Reyes Station, CA
Andrea Cavaliere: Cecconi's, West Hollywood, CA
Leah Chase: Dooky Chase's Restaurant, New Orleans, LA
Michael Cimarusti: Providence, Los Angeles, CA
Josiah Citrin: Melisse, Santa Monica, CA
Tom Colicchio: Colicchio & Sons, New York, NY
Brendan Collins: Waterloo & City, Los Angeles, CA
Erik A. Cosselmon: Kokkari, San Francisco, CA
Jason Denton: 'ino, New York, NY
Harold Dieterle: Kin Shop, New York, NY
Vinny Dotolo and Jon Shook: Animal, Los Angeles, CA
Alain Ducasse: Benoit, New York, NY
Curtis Duffy: Avenues, Chicago, IL
Wylie Dufresne: wd-50, New York. Nova Iorque
Stephen Durfee: Culinary Institute of America-Greystone, St. Helena, CA
Graham Elliot: Graham Elliot. Chicago. IL
Todd English: Olives, New York, NY
Rob Evans: Hugo's, Portland, ME
Dean Fearing: Fearing's Restaurant, Dallas, TX
Jose Garces: Amada and JG Domestic, Philadelphia, PA
Alain Giraud: Maison Giraud, Los Angeles, CA
Suzanne Goin: Lucques, Los Angeles, CA
Koren Grieveson: avec, Chicago, IL
David Guas: Bayou Bakery, Coffee Bar & Eatery, Arlington, VA
Brooks Headley: Del Posto, New York, NY
Daniel Humm: Eleven Madison Park, New York, NY
Stephanie Izard: Girl and The Goat. Chicago, IL
Jennifer Jasinski: Rioja, Denver, CO
Marcus Jernmark: Aquavit, New York, NY
Paul Kahan: The Publican, Chicago, IL
Douglas Keane: Cyrus, Healdsburg (Sonoma), CA
Bill Kim: Belly Shack, Chicago, IL
David Kinch: Manresa, Los Gatos, CA
Evan Kleiman: Angeli Caffe, Los Angeles, CA
Emeril Lagasse: Emeril's Delmonico, New Orleans, LA
Mike Lata: FIG, Charleston, SC
Ludo Lefebvre: LudoBites, Los Angeles, CA
Stephen Lewandowski: Tribeca Grill, New York, NY
Donald Link: Herbsaint and Cochon, New Orleans, LA
Andrew Little: Sheppard Mansion, Hanover, PA
Waylynn Lucas: The Bazaar, Los Angeles, CA
Barbara Lynch: No. 9 Park, Boston, MA
Laura Matis: Osteria Stellina, Point Reyes Station, CA
Michael McCarty: Michael's, Santa Monica, CA
Tory McPhail: Commander's Palace, New Orleans, LA
Peter Merriman: Merriman's, Waimea, HI
Jeff Michaud: Osteria, Philadelphia, PA
Mary Sue Milliken and Susan Feniger: Border Grill, Los Angeles, CA
Michael Mina: Michael Mina, San Francisco, CA
Rick Moonen: rm seafood, Las Vegas, NV
Brian Moyers: BLT Steak, Los Angeles, CA
David Myers: Comme ça, Los Angeles, CA
Zoe Nathan: Huckleberry, Santa Monica, CA
Patrick O'Connell: The Inn at Little Washington, Washington, VA
Vitaly Paley: Paley's Place, Portland, OR
Charlie Palmer: Aureole, New York, NY, and Dry Creek Kitchen, Healdsburg, CA
David Pasternack: Esca and Eataly, New York, NY
Francois Payard: FPB, New York, NY
Charles Phan: The Slanted Door, San Francisco, CA
Elisabeth Prueitt: Tartine, San Francisco, CA
Wolfgang Puck: Spago, Beverly Hills, CA
Lazone Randolph: Brennan's, New Orleans, LA
Michel Richard: Citronelle, Washington, DC
Eric Ripert: Le Bernardin, New York, NY
Linda Rodriguez: Four Seasons Resort Hualalai, Hawaii, HI
Gabriel Rucker: Le Pigeon, Portland, OR
Richard Ruskell: Montage Hotel. Beverly Hills, CA
Michael Schlow: Radius and Tico, Boston, MA
Michael Schwartz: Michael's Genuine Food & Drink, Miami, FL
Alex Seidel: Fruition, Denver, CO
Lydia Shire: Scampo, Boston, MA
Nancy Silverton: Osteria Mozza and Pizzeria Mozza, Los Angeles, CA
Susan Spicer: Bayona, New Orleans, LA
Craig Stoll: Delfina, San Francisco, CA
Curtis Stone: Los Angeles, CA
Ethan Stowell: Staple & Fancy Mercantile, Seattle, WA
John Sundstrom: Lark, Seattle, WA
Mariah Swan: Grace and BLD, Los Angeles, CA
Douglas Taylor: B&B, Las Vegas, NV
Giuseppe Tentori: Boka and GT Fish & Oyster, Chicago, IL
Marc Vetri: Vetri, Philadelphia, PA
Michael Voltaggio: ink., Los Angeles, CA
Alice Waters: Chez Panisse, Berkeley, CA
Jared Wentworth: Longman & Eagle, Chicago, IL
Michael White: Marea, Ai Fiori, and Osteria Morini, New York, NY
Sherry Yard: Spago, Beverly Hills, CA


Jonathan Benno Loves Tripe and White Truffles - Recipes

Made in America: Our Best Chefs Reinvent Comfort Food, features contemporary takes on classic recipes from the most innovative and accomplished chefs working today.

Lavish, mouthwatering original food photography, intimate, exclusive access to the best chefs in the country, it is an expose on cooking with passion, warmth and love, all in the name of comfort. Lucy Lean has revolutionized the experience of classic all-American comfort food in her Made in America by striking the most exquisite balance between old world and avant-garde, familiar and contemporary, simple and extravagant, warm and refined, exclusive and accessible, cozy and elegant, as 100 of our nation's finest chefs give our favorite old-fashioned recipes a modern makeover.

Lean studied hundreds of 19th- and 20th-century cookbooks unearthing quintessential and authentic comfort food recipes that best express America's culinary legacy. Moving from libraries to kitchens at the best restaurants in America, she invited today's master chefs to deconstruct and rebuild those recipes in entirely original ways. The result is Made in America, the ultimate contemporary comfort food bible for the home cook and armchair food lover.

Lean traveled the country, photographing and interviewing sought-after chefs, and collecting their recipes&mdashmost of which have never been published before and were created especially for this book. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant.

Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck-Fat-Fried Chicken with Piquillos Ketchup to Alain Ducasse's Gratinéed French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Jumbo Louisiana Shrimp to April Bloomfield's Spicy Ginger Whoopie Pies, Feito na América showcases our favorite dishes as conceived by our finest chefs.

Featured Chefs and Restaurants

Jody Adams: Rialto, Boston, MA
Jose Andres: The Bazaar, Los Angeles, CA
Michael Anthony: Gramercy Tavern, New York, NY
James Babian: Four Seasons Resort Hualalai, Hawaii, HI
Lidia Bastianich: Felidia, New York, NY
Mario Batali: Babbo, New York, NY
Rick Bayless: Frontera Grill, Chicago, IL
Jonathan Benno: Lincoln, New York, NY
John Besh: August, New Orleans, LA
April Bloomfield: Spotted Pig, New York, NY
David Bouley: Bouley, New York, NY
Daniel Boulud: Daniel, New York, NY
Christian Caiazzo: Osteria Stellina, Point Reyes Station, CA
Andrea Cavaliere: Cecconi's, West Hollywood, CA
Leah Chase: Dooky Chase's Restaurant, New Orleans, LA
Michael Cimarusti: Providence, Los Angeles, CA
Josiah Citrin: Melisse, Santa Monica, CA
Tom Colicchio: Colicchio & Sons, New York, NY
Brendan Collins: Waterloo & City, Los Angeles, CA
Erik A. Cosselmon: Kokkari, San Francisco, CA
Jason Denton: 'ino, New York, NY
Harold Dieterle: Kin Shop, New York, NY
Vinny Dotolo and Jon Shook: Animal, Los Angeles, CA
Alain Ducasse: Benoit, New York, NY
Curtis Duffy: Avenues, Chicago, IL
Wylie Dufresne: wd-50, New York. Nova Iorque
Stephen Durfee: Culinary Institute of America-Greystone, St. Helena, CA
Graham Elliot: Graham Elliot. Chicago. IL
Todd English: Olives, New York, NY
Rob Evans: Hugo's, Portland, ME
Dean Fearing: Fearing's Restaurant, Dallas, TX
Jose Garces: Amada and JG Domestic, Philadelphia, PA
Alain Giraud: Maison Giraud, Los Angeles, CA
Suzanne Goin: Lucques, Los Angeles, CA
Koren Grieveson: avec, Chicago, IL
David Guas: Bayou Bakery, Coffee Bar & Eatery, Arlington, VA
Brooks Headley: Del Posto, New York, NY
Daniel Humm: Eleven Madison Park, New York, NY
Stephanie Izard: Girl and The Goat. Chicago, IL
Jennifer Jasinski: Rioja, Denver, CO
Marcus Jernmark: Aquavit, New York, NY
Paul Kahan: The Publican, Chicago, IL
Douglas Keane: Cyrus, Healdsburg (Sonoma), CA
Bill Kim: Belly Shack, Chicago, IL
David Kinch: Manresa, Los Gatos, CA
Evan Kleiman: Angeli Caffe, Los Angeles, CA
Emeril Lagasse: Emeril's Delmonico, New Orleans, LA
Mike Lata: FIG, Charleston, SC
Ludo Lefebvre: LudoBites, Los Angeles, CA
Stephen Lewandowski: Tribeca Grill, New York, NY
Donald Link: Herbsaint and Cochon, New Orleans, LA
Andrew Little: Sheppard Mansion, Hanover, PA
Waylynn Lucas: The Bazaar, Los Angeles, CA
Barbara Lynch: No. 9 Park, Boston, MA
Laura Matis: Osteria Stellina, Point Reyes Station, CA
Michael McCarty: Michael's, Santa Monica, CA
Tory McPhail: Commander's Palace, New Orleans, LA
Peter Merriman: Merriman's, Waimea, HI
Jeff Michaud: Osteria, Philadelphia, PA
Mary Sue Milliken and Susan Feniger: Border Grill, Los Angeles, CA
Michael Mina: Michael Mina, San Francisco, CA
Rick Moonen: rm seafood, Las Vegas, NV
Brian Moyers: BLT Steak, Los Angeles, CA
David Myers: Comme ça, Los Angeles, CA
Zoe Nathan: Huckleberry, Santa Monica, CA
Patrick O'Connell: The Inn at Little Washington, Washington, VA
Vitaly Paley: Paley's Place, Portland, OR
Charlie Palmer: Aureole, New York, NY, and Dry Creek Kitchen, Healdsburg, CA
David Pasternack: Esca and Eataly, New York, NY
Francois Payard: FPB, New York, NY
Charles Phan: The Slanted Door, San Francisco, CA
Elisabeth Prueitt: Tartine, San Francisco, CA
Wolfgang Puck: Spago, Beverly Hills, CA
Lazone Randolph: Brennan's, New Orleans, LA
Michel Richard: Citronelle, Washington, DC
Eric Ripert: Le Bernardin, New York, NY
Linda Rodriguez: Four Seasons Resort Hualalai, Hawaii, HI
Gabriel Rucker: Le Pigeon, Portland, OR
Richard Ruskell: Montage Hotel. Beverly Hills, CA
Michael Schlow: Radius and Tico, Boston, MA
Michael Schwartz: Michael's Genuine Food & Drink, Miami, FL
Alex Seidel: Fruition, Denver, CO
Lydia Shire: Scampo, Boston, MA
Nancy Silverton: Osteria Mozza and Pizzeria Mozza, Los Angeles, CA
Susan Spicer: Bayona, New Orleans, LA
Craig Stoll: Delfina, San Francisco, CA
Curtis Stone: Los Angeles, CA
Ethan Stowell: Staple & Fancy Mercantile, Seattle, WA
John Sundstrom: Lark, Seattle, WA
Mariah Swan: Grace and BLD, Los Angeles, CA
Douglas Taylor: B&B, Las Vegas, NV
Giuseppe Tentori: Boka and GT Fish & Oyster, Chicago, IL
Marc Vetri: Vetri, Philadelphia, PA
Michael Voltaggio: ink., Los Angeles, CA
Alice Waters: Chez Panisse, Berkeley, CA
Jared Wentworth: Longman & Eagle, Chicago, IL
Michael White: Marea, Ai Fiori, and Osteria Morini, New York, NY
Sherry Yard: Spago, Beverly Hills, CA


Jonathan Benno Loves Tripe and White Truffles - Recipes

Made in America: Our Best Chefs Reinvent Comfort Food, features contemporary takes on classic recipes from the most innovative and accomplished chefs working today.

Lavish, mouthwatering original food photography, intimate, exclusive access to the best chefs in the country, it is an expose on cooking with passion, warmth and love, all in the name of comfort. Lucy Lean has revolutionized the experience of classic all-American comfort food in her Made in America by striking the most exquisite balance between old world and avant-garde, familiar and contemporary, simple and extravagant, warm and refined, exclusive and accessible, cozy and elegant, as 100 of our nation's finest chefs give our favorite old-fashioned recipes a modern makeover.

Lean studied hundreds of 19th- and 20th-century cookbooks unearthing quintessential and authentic comfort food recipes that best express America's culinary legacy. Moving from libraries to kitchens at the best restaurants in America, she invited today's master chefs to deconstruct and rebuild those recipes in entirely original ways. The result is Made in America, the ultimate contemporary comfort food bible for the home cook and armchair food lover.

Lean traveled the country, photographing and interviewing sought-after chefs, and collecting their recipes&mdashmost of which have never been published before and were created especially for this book. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant.

Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck-Fat-Fried Chicken with Piquillos Ketchup to Alain Ducasse's Gratinéed French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Jumbo Louisiana Shrimp to April Bloomfield's Spicy Ginger Whoopie Pies, Feito na América showcases our favorite dishes as conceived by our finest chefs.

Featured Chefs and Restaurants

Jody Adams: Rialto, Boston, MA
Jose Andres: The Bazaar, Los Angeles, CA
Michael Anthony: Gramercy Tavern, New York, NY
James Babian: Four Seasons Resort Hualalai, Hawaii, HI
Lidia Bastianich: Felidia, New York, NY
Mario Batali: Babbo, New York, NY
Rick Bayless: Frontera Grill, Chicago, IL
Jonathan Benno: Lincoln, New York, NY
John Besh: August, New Orleans, LA
April Bloomfield: Spotted Pig, New York, NY
David Bouley: Bouley, New York, NY
Daniel Boulud: Daniel, New York, NY
Christian Caiazzo: Osteria Stellina, Point Reyes Station, CA
Andrea Cavaliere: Cecconi's, West Hollywood, CA
Leah Chase: Dooky Chase's Restaurant, New Orleans, LA
Michael Cimarusti: Providence, Los Angeles, CA
Josiah Citrin: Melisse, Santa Monica, CA
Tom Colicchio: Colicchio & Sons, New York, NY
Brendan Collins: Waterloo & City, Los Angeles, CA
Erik A. Cosselmon: Kokkari, San Francisco, CA
Jason Denton: 'ino, New York, NY
Harold Dieterle: Kin Shop, New York, NY
Vinny Dotolo and Jon Shook: Animal, Los Angeles, CA
Alain Ducasse: Benoit, New York, NY
Curtis Duffy: Avenues, Chicago, IL
Wylie Dufresne: wd-50, New York. Nova Iorque
Stephen Durfee: Culinary Institute of America-Greystone, St. Helena, CA
Graham Elliot: Graham Elliot. Chicago. IL
Todd English: Olives, New York, NY
Rob Evans: Hugo's, Portland, ME
Dean Fearing: Fearing's Restaurant, Dallas, TX
Jose Garces: Amada and JG Domestic, Philadelphia, PA
Alain Giraud: Maison Giraud, Los Angeles, CA
Suzanne Goin: Lucques, Los Angeles, CA
Koren Grieveson: avec, Chicago, IL
David Guas: Bayou Bakery, Coffee Bar & Eatery, Arlington, VA
Brooks Headley: Del Posto, New York, NY
Daniel Humm: Eleven Madison Park, New York, NY
Stephanie Izard: Girl and The Goat. Chicago, IL
Jennifer Jasinski: Rioja, Denver, CO
Marcus Jernmark: Aquavit, New York, NY
Paul Kahan: The Publican, Chicago, IL
Douglas Keane: Cyrus, Healdsburg (Sonoma), CA
Bill Kim: Belly Shack, Chicago, IL
David Kinch: Manresa, Los Gatos, CA
Evan Kleiman: Angeli Caffe, Los Angeles, CA
Emeril Lagasse: Emeril's Delmonico, New Orleans, LA
Mike Lata: FIG, Charleston, SC
Ludo Lefebvre: LudoBites, Los Angeles, CA
Stephen Lewandowski: Tribeca Grill, New York, NY
Donald Link: Herbsaint and Cochon, New Orleans, LA
Andrew Little: Sheppard Mansion, Hanover, PA
Waylynn Lucas: The Bazaar, Los Angeles, CA
Barbara Lynch: No. 9 Park, Boston, MA
Laura Matis: Osteria Stellina, Point Reyes Station, CA
Michael McCarty: Michael's, Santa Monica, CA
Tory McPhail: Commander's Palace, New Orleans, LA
Peter Merriman: Merriman's, Waimea, HI
Jeff Michaud: Osteria, Philadelphia, PA
Mary Sue Milliken and Susan Feniger: Border Grill, Los Angeles, CA
Michael Mina: Michael Mina, San Francisco, CA
Rick Moonen: rm seafood, Las Vegas, NV
Brian Moyers: BLT Steak, Los Angeles, CA
David Myers: Comme ça, Los Angeles, CA
Zoe Nathan: Huckleberry, Santa Monica, CA
Patrick O'Connell: The Inn at Little Washington, Washington, VA
Vitaly Paley: Paley's Place, Portland, OR
Charlie Palmer: Aureole, New York, NY, and Dry Creek Kitchen, Healdsburg, CA
David Pasternack: Esca and Eataly, New York, NY
Francois Payard: FPB, New York, NY
Charles Phan: The Slanted Door, San Francisco, CA
Elisabeth Prueitt: Tartine, San Francisco, CA
Wolfgang Puck: Spago, Beverly Hills, CA
Lazone Randolph: Brennan's, New Orleans, LA
Michel Richard: Citronelle, Washington, DC
Eric Ripert: Le Bernardin, New York, NY
Linda Rodriguez: Four Seasons Resort Hualalai, Hawaii, HI
Gabriel Rucker: Le Pigeon, Portland, OR
Richard Ruskell: Montage Hotel. Beverly Hills, CA
Michael Schlow: Radius and Tico, Boston, MA
Michael Schwartz: Michael's Genuine Food & Drink, Miami, FL
Alex Seidel: Fruition, Denver, CO
Lydia Shire: Scampo, Boston, MA
Nancy Silverton: Osteria Mozza and Pizzeria Mozza, Los Angeles, CA
Susan Spicer: Bayona, New Orleans, LA
Craig Stoll: Delfina, San Francisco, CA
Curtis Stone: Los Angeles, CA
Ethan Stowell: Staple & Fancy Mercantile, Seattle, WA
John Sundstrom: Lark, Seattle, WA
Mariah Swan: Grace and BLD, Los Angeles, CA
Douglas Taylor: B&B, Las Vegas, NV
Giuseppe Tentori: Boka and GT Fish & Oyster, Chicago, IL
Marc Vetri: Vetri, Philadelphia, PA
Michael Voltaggio: ink., Los Angeles, CA
Alice Waters: Chez Panisse, Berkeley, CA
Jared Wentworth: Longman & Eagle, Chicago, IL
Michael White: Marea, Ai Fiori, and Osteria Morini, New York, NY
Sherry Yard: Spago, Beverly Hills, CA


Jonathan Benno Loves Tripe and White Truffles - Recipes

Made in America: Our Best Chefs Reinvent Comfort Food, features contemporary takes on classic recipes from the most innovative and accomplished chefs working today.

Lavish, mouthwatering original food photography, intimate, exclusive access to the best chefs in the country, it is an expose on cooking with passion, warmth and love, all in the name of comfort. Lucy Lean has revolutionized the experience of classic all-American comfort food in her Made in America by striking the most exquisite balance between old world and avant-garde, familiar and contemporary, simple and extravagant, warm and refined, exclusive and accessible, cozy and elegant, as 100 of our nation's finest chefs give our favorite old-fashioned recipes a modern makeover.

Lean studied hundreds of 19th- and 20th-century cookbooks unearthing quintessential and authentic comfort food recipes that best express America's culinary legacy. Moving from libraries to kitchens at the best restaurants in America, she invited today's master chefs to deconstruct and rebuild those recipes in entirely original ways. The result is Made in America, the ultimate contemporary comfort food bible for the home cook and armchair food lover.

Lean traveled the country, photographing and interviewing sought-after chefs, and collecting their recipes&mdashmost of which have never been published before and were created especially for this book. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant.

Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck-Fat-Fried Chicken with Piquillos Ketchup to Alain Ducasse's Gratinéed French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Jumbo Louisiana Shrimp to April Bloomfield's Spicy Ginger Whoopie Pies, Feito na América showcases our favorite dishes as conceived by our finest chefs.

Featured Chefs and Restaurants

Jody Adams: Rialto, Boston, MA
Jose Andres: The Bazaar, Los Angeles, CA
Michael Anthony: Gramercy Tavern, New York, NY
James Babian: Four Seasons Resort Hualalai, Hawaii, HI
Lidia Bastianich: Felidia, New York, NY
Mario Batali: Babbo, New York, NY
Rick Bayless: Frontera Grill, Chicago, IL
Jonathan Benno: Lincoln, New York, NY
John Besh: August, New Orleans, LA
April Bloomfield: Spotted Pig, New York, NY
David Bouley: Bouley, New York, NY
Daniel Boulud: Daniel, New York, NY
Christian Caiazzo: Osteria Stellina, Point Reyes Station, CA
Andrea Cavaliere: Cecconi's, West Hollywood, CA
Leah Chase: Dooky Chase's Restaurant, New Orleans, LA
Michael Cimarusti: Providence, Los Angeles, CA
Josiah Citrin: Melisse, Santa Monica, CA
Tom Colicchio: Colicchio & Sons, New York, NY
Brendan Collins: Waterloo & City, Los Angeles, CA
Erik A. Cosselmon: Kokkari, San Francisco, CA
Jason Denton: 'ino, New York, NY
Harold Dieterle: Kin Shop, New York, NY
Vinny Dotolo and Jon Shook: Animal, Los Angeles, CA
Alain Ducasse: Benoit, New York, NY
Curtis Duffy: Avenues, Chicago, IL
Wylie Dufresne: wd-50, New York. Nova Iorque
Stephen Durfee: Culinary Institute of America-Greystone, St. Helena, CA
Graham Elliot: Graham Elliot. Chicago. IL
Todd English: Olives, New York, NY
Rob Evans: Hugo's, Portland, ME
Dean Fearing: Fearing's Restaurant, Dallas, TX
Jose Garces: Amada and JG Domestic, Philadelphia, PA
Alain Giraud: Maison Giraud, Los Angeles, CA
Suzanne Goin: Lucques, Los Angeles, CA
Koren Grieveson: avec, Chicago, IL
David Guas: Bayou Bakery, Coffee Bar & Eatery, Arlington, VA
Brooks Headley: Del Posto, New York, NY
Daniel Humm: Eleven Madison Park, New York, NY
Stephanie Izard: Girl and The Goat. Chicago, IL
Jennifer Jasinski: Rioja, Denver, CO
Marcus Jernmark: Aquavit, New York, NY
Paul Kahan: The Publican, Chicago, IL
Douglas Keane: Cyrus, Healdsburg (Sonoma), CA
Bill Kim: Belly Shack, Chicago, IL
David Kinch: Manresa, Los Gatos, CA
Evan Kleiman: Angeli Caffe, Los Angeles, CA
Emeril Lagasse: Emeril's Delmonico, New Orleans, LA
Mike Lata: FIG, Charleston, SC
Ludo Lefebvre: LudoBites, Los Angeles, CA
Stephen Lewandowski: Tribeca Grill, New York, NY
Donald Link: Herbsaint and Cochon, New Orleans, LA
Andrew Little: Sheppard Mansion, Hanover, PA
Waylynn Lucas: The Bazaar, Los Angeles, CA
Barbara Lynch: No. 9 Park, Boston, MA
Laura Matis: Osteria Stellina, Point Reyes Station, CA
Michael McCarty: Michael's, Santa Monica, CA
Tory McPhail: Commander's Palace, New Orleans, LA
Peter Merriman: Merriman's, Waimea, HI
Jeff Michaud: Osteria, Philadelphia, PA
Mary Sue Milliken and Susan Feniger: Border Grill, Los Angeles, CA
Michael Mina: Michael Mina, San Francisco, CA
Rick Moonen: rm seafood, Las Vegas, NV
Brian Moyers: BLT Steak, Los Angeles, CA
David Myers: Comme ça, Los Angeles, CA
Zoe Nathan: Huckleberry, Santa Monica, CA
Patrick O'Connell: The Inn at Little Washington, Washington, VA
Vitaly Paley: Paley's Place, Portland, OR
Charlie Palmer: Aureole, New York, NY, and Dry Creek Kitchen, Healdsburg, CA
David Pasternack: Esca and Eataly, New York, NY
Francois Payard: FPB, New York, NY
Charles Phan: The Slanted Door, San Francisco, CA
Elisabeth Prueitt: Tartine, San Francisco, CA
Wolfgang Puck: Spago, Beverly Hills, CA
Lazone Randolph: Brennan's, New Orleans, LA
Michel Richard: Citronelle, Washington, DC
Eric Ripert: Le Bernardin, New York, NY
Linda Rodriguez: Four Seasons Resort Hualalai, Hawaii, HI
Gabriel Rucker: Le Pigeon, Portland, OR
Richard Ruskell: Montage Hotel. Beverly Hills, CA
Michael Schlow: Radius and Tico, Boston, MA
Michael Schwartz: Michael's Genuine Food & Drink, Miami, FL
Alex Seidel: Fruition, Denver, CO
Lydia Shire: Scampo, Boston, MA
Nancy Silverton: Osteria Mozza and Pizzeria Mozza, Los Angeles, CA
Susan Spicer: Bayona, New Orleans, LA
Craig Stoll: Delfina, San Francisco, CA
Curtis Stone: Los Angeles, CA
Ethan Stowell: Staple & Fancy Mercantile, Seattle, WA
John Sundstrom: Lark, Seattle, WA
Mariah Swan: Grace and BLD, Los Angeles, CA
Douglas Taylor: B&B, Las Vegas, NV
Giuseppe Tentori: Boka and GT Fish & Oyster, Chicago, IL
Marc Vetri: Vetri, Philadelphia, PA
Michael Voltaggio: ink., Los Angeles, CA
Alice Waters: Chez Panisse, Berkeley, CA
Jared Wentworth: Longman & Eagle, Chicago, IL
Michael White: Marea, Ai Fiori, and Osteria Morini, New York, NY
Sherry Yard: Spago, Beverly Hills, CA


Jonathan Benno Loves Tripe and White Truffles - Recipes

Made in America: Our Best Chefs Reinvent Comfort Food, features contemporary takes on classic recipes from the most innovative and accomplished chefs working today.

Lavish, mouthwatering original food photography, intimate, exclusive access to the best chefs in the country, it is an expose on cooking with passion, warmth and love, all in the name of comfort. Lucy Lean has revolutionized the experience of classic all-American comfort food in her Made in America by striking the most exquisite balance between old world and avant-garde, familiar and contemporary, simple and extravagant, warm and refined, exclusive and accessible, cozy and elegant, as 100 of our nation's finest chefs give our favorite old-fashioned recipes a modern makeover.

Lean studied hundreds of 19th- and 20th-century cookbooks unearthing quintessential and authentic comfort food recipes that best express America's culinary legacy. Moving from libraries to kitchens at the best restaurants in America, she invited today's master chefs to deconstruct and rebuild those recipes in entirely original ways. The result is Made in America, the ultimate contemporary comfort food bible for the home cook and armchair food lover.

Lean traveled the country, photographing and interviewing sought-after chefs, and collecting their recipes&mdashmost of which have never been published before and were created especially for this book. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant.

Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck-Fat-Fried Chicken with Piquillos Ketchup to Alain Ducasse's Gratinéed French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Jumbo Louisiana Shrimp to April Bloomfield's Spicy Ginger Whoopie Pies, Feito na América showcases our favorite dishes as conceived by our finest chefs.

Featured Chefs and Restaurants

Jody Adams: Rialto, Boston, MA
Jose Andres: The Bazaar, Los Angeles, CA
Michael Anthony: Gramercy Tavern, New York, NY
James Babian: Four Seasons Resort Hualalai, Hawaii, HI
Lidia Bastianich: Felidia, New York, NY
Mario Batali: Babbo, New York, NY
Rick Bayless: Frontera Grill, Chicago, IL
Jonathan Benno: Lincoln, New York, NY
John Besh: August, New Orleans, LA
April Bloomfield: Spotted Pig, New York, NY
David Bouley: Bouley, New York, NY
Daniel Boulud: Daniel, New York, NY
Christian Caiazzo: Osteria Stellina, Point Reyes Station, CA
Andrea Cavaliere: Cecconi's, West Hollywood, CA
Leah Chase: Dooky Chase's Restaurant, New Orleans, LA
Michael Cimarusti: Providence, Los Angeles, CA
Josiah Citrin: Melisse, Santa Monica, CA
Tom Colicchio: Colicchio & Sons, New York, NY
Brendan Collins: Waterloo & City, Los Angeles, CA
Erik A. Cosselmon: Kokkari, San Francisco, CA
Jason Denton: 'ino, New York, NY
Harold Dieterle: Kin Shop, New York, NY
Vinny Dotolo and Jon Shook: Animal, Los Angeles, CA
Alain Ducasse: Benoit, New York, NY
Curtis Duffy: Avenues, Chicago, IL
Wylie Dufresne: wd-50, New York. Nova Iorque
Stephen Durfee: Culinary Institute of America-Greystone, St. Helena, CA
Graham Elliot: Graham Elliot. Chicago. IL
Todd English: Olives, New York, NY
Rob Evans: Hugo's, Portland, ME
Dean Fearing: Fearing's Restaurant, Dallas, TX
Jose Garces: Amada and JG Domestic, Philadelphia, PA
Alain Giraud: Maison Giraud, Los Angeles, CA
Suzanne Goin: Lucques, Los Angeles, CA
Koren Grieveson: avec, Chicago, IL
David Guas: Bayou Bakery, Coffee Bar & Eatery, Arlington, VA
Brooks Headley: Del Posto, New York, NY
Daniel Humm: Eleven Madison Park, New York, NY
Stephanie Izard: Girl and The Goat. Chicago, IL
Jennifer Jasinski: Rioja, Denver, CO
Marcus Jernmark: Aquavit, New York, NY
Paul Kahan: The Publican, Chicago, IL
Douglas Keane: Cyrus, Healdsburg (Sonoma), CA
Bill Kim: Belly Shack, Chicago, IL
David Kinch: Manresa, Los Gatos, CA
Evan Kleiman: Angeli Caffe, Los Angeles, CA
Emeril Lagasse: Emeril's Delmonico, New Orleans, LA
Mike Lata: FIG, Charleston, SC
Ludo Lefebvre: LudoBites, Los Angeles, CA
Stephen Lewandowski: Tribeca Grill, New York, NY
Donald Link: Herbsaint and Cochon, New Orleans, LA
Andrew Little: Sheppard Mansion, Hanover, PA
Waylynn Lucas: The Bazaar, Los Angeles, CA
Barbara Lynch: No. 9 Park, Boston, MA
Laura Matis: Osteria Stellina, Point Reyes Station, CA
Michael McCarty: Michael's, Santa Monica, CA
Tory McPhail: Commander's Palace, New Orleans, LA
Peter Merriman: Merriman's, Waimea, HI
Jeff Michaud: Osteria, Philadelphia, PA
Mary Sue Milliken and Susan Feniger: Border Grill, Los Angeles, CA
Michael Mina: Michael Mina, San Francisco, CA
Rick Moonen: rm seafood, Las Vegas, NV
Brian Moyers: BLT Steak, Los Angeles, CA
David Myers: Comme ça, Los Angeles, CA
Zoe Nathan: Huckleberry, Santa Monica, CA
Patrick O'Connell: The Inn at Little Washington, Washington, VA
Vitaly Paley: Paley's Place, Portland, OR
Charlie Palmer: Aureole, New York, NY, and Dry Creek Kitchen, Healdsburg, CA
David Pasternack: Esca and Eataly, New York, NY
Francois Payard: FPB, Nova York, NY
Charles Phan: The Slanted Door, São Francisco, CA
Elisabeth Prueitt: Tartine, San Francisco, CA
Wolfgang Puck: Spago, Beverly Hills, CA
Lazone Randolph: Brennan's, New Orleans, LA
Michel Richard: Citronelle, Washington, DC
Eric Ripert: Le Bernardin, Nova York, NY
Linda Rodriguez: Four Seasons Resort Hualalai, Havaí, HI
Gabriel Rucker: Le Pigeon, Portland, OR
Richard Ruskell: Montage Hotel. Beverly Hills, CA
Michael Schlow: Radius e Tico, Boston, MA
Michael Schwartz: Michael's Genuine Food & amp Drink, Miami, FL
Alex Seidel: Fruition, Denver, CO
Lydia Shire: Scampo, Boston, MA
Nancy Silverton: Osteria Mozza e Pizzeria Mozza, Los Angeles, CA
Susan Spicer: Bayona, New Orleans, LA
Craig Stoll: Delfina, San Francisco, CA
Curtis Stone: Los Angeles, CA
Ethan Stowell: Staple & amp Fancy Mercantile, Seattle, WA
John Sundstrom: Lark, Seattle, WA
Mariah Swan: Grace e BLD, Los Angeles, CA
Douglas Taylor: B & ampB, Las Vegas, NV
Giuseppe Tentori: Boka e GT Fish & amp Oyster, Chicago, IL
Marc Vetri: Vetri, Filadélfia, PA
Michael Voltaggio: ink., Los Angeles, CA
Alice Waters: Chez Panisse, Berkeley, CA
Jared Wentworth: Longman & amp Eagle, Chicago, IL
Michael White: Marea, Ai Fiori e Osteria Morini, New York, NY
Sherry Yard: Spago, Beverly Hills, CA


Assista o vídeo: Feira do Tartufo branco de Alba na Itália. Trufas Negras e Brancas


Comentários:

  1. Gilleabart

    Nele algo está. Muito obrigado pela informação, agora vou saber.

  2. Hashim

    Frase correta

  3. Gugrel

    Concordo, é a informação divertida



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