A cookbook for the Chicago foodie
We're thrilled to be living in one of the most important restaurant cities in the nation, but sometimes we actually like to take our own stove tops for a spin.
A new cookbook out today from Globe Pequot by local chef and food writer Amelia Levin combines the best of both worlds: With Chicago Chef’s Table, Levin has compiled a collection of do-at-home recipes from some of the city’s most famous kitchens.
The best part is that even though these recipes are from some of the most inventive professional kitchens in Chicago, the recipes are accessible for the home cook: Spiaggia’s stuffed focaccia asks for ingredients that are (mostly) already in our cabinets, and we love that the Florentine’s duck egg carbonara is a simple preparation that serves two (and uses our favorite pasta, bucatini).
Slightly more complicated is a dish like Sepia’s striped bass with sweet corn chowder, but we’re always so impressed by the fish preparations at that West Loop gem that we’re planning to master it for our next dinner party.
And when we’ve perfected our version of Ina’s famous fried chicken and waffles, the recipe for which appears on page 139? Our house will have the longest wait for brunch in town.