Bluestem The cookbook

Colby Garrelts

Book - 2011

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Location Call Number   Status
2nd Floor 641.5977/Garrelts Checked In
Kansas City, Mo. : Andrews McMeel Publishing 2011.
Item Description
Includes index.
Physical Description
xxix, 282 p. : col. ill. ; 26 cm
Main Author
Colby Garrelts (-)
Other Authors
Megan Garrelts (-), Bonjwing Lee
Review by Booklist Review

Kansas City's Bluestem sets a standard for contemporary dining on the nation's Great Plains. With ready access to some of America's prime agricultural land, Kansas City offers proving grounds for chefs who want to practice their craft using locally sourced meats and vegetables. This husband-and-wife team has documented their mastery of urbane, sophisticated cooking by following the year's seasons. Veal with ramps and morels evokes the flavors of spring's first produce. From summer's bounty appears a refreshing sorbet of mulberries, a staining tree fruit typically scavenged by birds or simply neglected and allowed to fall to earth. Fall's harvest features flavorful game such as pheasant with a savory pumpernickel bread pudding. The Garreltses are not averse to bringing fresh seafood from the coasts to contribute lightness and variety. Even skilled home cooks will find these restaurant recipes challenging. Especially for regional collections.--Knoblauch, Mark Copyright 2010 Booklist

From Booklist, Copyright (c) American Library Association. Used with permission. Review by Library Journal Review

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,, 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. (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.