Cook the Book: 'Bluestem: The Cookbook'

Even with the most detailed recipes, recreating restaurant dishes at home is not a simple feat. And it's this great divide between restaurant cooking and home cooking that makes most restaurant cookbooks more at home on the coffee table than the kitchen countertop.

Writing a book of recipes that brings the magic of a restaurant experience into the home kitchen takes not only a great chef but one with the ability to look at his or her recipes through the eyes of a home cook.

Kansas City chefs Colby Garrelts and Megan Garrelts have written one of those rare restaurant cookbooks, Bluestem. It's a beautiful book of recipes adapted from their seasonal Midwestern menu, illustrated with show stopping photographs from Bonjwing Lee a.k.a. The Ulterior Epicure. The dishes in Bluestem look and taste like fine dining but are written in a way that's infinitely doable, no immersion circulator necessary, just good ingredients and the desire to put together some very pretty (and tasty) plates.

This week we'll be sharing a whimsical menu from Bluestem beginning with a combination popcorn-cheese course, serving little spoonfuls of Smoked Salmon Panna Cotta, and trying out a grown up take on Fish Sticks.

Win 'Bluestem: The Cookbook'

Thanks to the generous folks over at Andrews McMeel Publishing, we are giving away five (5) copies of Bluestem: The Cookbook this week.

All you have to do is tell us about the most creative restaurant in your home town in the comments section below.

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