Bluestem: The Cookbook

Nonfiction, Food & Drink, Professional, Entertaining
Cover of the book Bluestem: The Cookbook by Colby Garrelts, Megan Garrelts, Bonjwing Lee, Andrews McMeel Publishing, LLC
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Colby Garrelts, Megan Garrelts, Bonjwing Lee ISBN: 9781449409098
Publisher: Andrews McMeel Publishing, LLC Publication: November 8, 2011
Imprint: Andrews McMeel Publishing, LLC Language: English
Author: Colby Garrelts, Megan Garrelts, Bonjwing Lee
ISBN: 9781449409098
Publisher: Andrews McMeel Publishing, LLC
Publication: November 8, 2011
Imprint: Andrews McMeel Publishing, LLC
Language: English

"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.

"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.

More books from Andrews McMeel Publishing, LLC

Cover of the book What's the Number for 911?: America's Wackiest 911 Calls by Colby Garrelts, Megan Garrelts, Bonjwing Lee
Cover of the book The New Mom from A to Z by Colby Garrelts, Megan Garrelts, Bonjwing Lee
Cover of the book Fresh for '01 . . . You Suckas: The Boondocks by Colby Garrelts, Megan Garrelts, Bonjwing Lee
Cover of the book This Is the Part Where You Pretend to Add Value: A Dilbert Book by Colby Garrelts, Megan Garrelts, Bonjwing Lee
Cover of the book Over-the-Hillisms by Colby Garrelts, Megan Garrelts, Bonjwing Lee
Cover of the book I Would Have Bought You a Cat, But. . . by Colby Garrelts, Megan Garrelts, Bonjwing Lee
Cover of the book Mom Loves Me Best by Colby Garrelts, Megan Garrelts, Bonjwing Lee
Cover of the book The Customer Is Not Always Right: Hilarious and Horrific Tales of Customers Gone Wrong by Colby Garrelts, Megan Garrelts, Bonjwing Lee
Cover of the book From the Heart to My Friend by Colby Garrelts, Megan Garrelts, Bonjwing Lee
Cover of the book How to Drink by Colby Garrelts, Megan Garrelts, Bonjwing Lee
Cover of the book I Can't Remember If We're Cheap or Smart by Colby Garrelts, Megan Garrelts, Bonjwing Lee
Cover of the book Screw Calm and Get Angry by Colby Garrelts, Megan Garrelts, Bonjwing Lee
Cover of the book Dinosaurs by Colby Garrelts, Megan Garrelts, Bonjwing Lee
Cover of the book Big Nate and Friends by Colby Garrelts, Megan Garrelts, Bonjwing Lee
Cover of the book Hiroko's American Kitchen by Colby Garrelts, Megan Garrelts, Bonjwing Lee
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy