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The Yankee Chef: Feel Good Food for Every Kitchen Hardcover – February 28, 2013

by Jim Bailey (Author)

3.5 17 ratings

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The heritage of New England cookery unfolds in this charming collection of more than 550 traditional recipes tweaked for today's palate. Compiled with insight and flavors from three generations of Yankee chefs, this cookbook for home cooks and professional chefs alike covers baked goods, beverages, seafood, desserts, and more. Create a range of comfort foods in typical New England style, including easy-to-follow recipes for classics like chowders, steamers, cornbread, and mincemeat pie. This informative, engaging, and definitive guide to the feel-good food of the Northeast will offer a lifetime of classic meals for the family and is a great addition to any kitchen library.

Editorial Reviews

About the Author

A Yankee chef for over 25 years, Jim Bailey is also the foremost authority on New England cuisine and history, a respected food columnist, and a third-generation chef. He lives in Maine with his wife and four children.

Product details

ASIN ‏ : ‎ 076434191X
Publisher ‏ : ‎ Schiffer; 1st edition (February 28, 2013)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 9780764341915
ISBN-13 ‏ : ‎ 978-0764341915
Item Weight ‏ : ‎ 2.14 pounds
Dimensions ‏ : ‎ 9.3 x 1.1 x 8.3 inches

Best Sellers Rank: #6,293,121 in Books (See Top 100 in Books)
- #905 in New England Cooking, Food & Wine

Customer Reviews:
3.5 17 ratings

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Becky lloyd

loved the book--still haven't gone thru all of it but ...

Reviewed in the United States on July 22, 2014

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loved the book--still haven't gone thru all of it but so far I love everything I've seen. great pictures and down home recipes! keep up the great work Jim Bailey! :)

2 people found this helpful

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C. Milligan

Five Stars

Reviewed in the United States on February 25, 2015

Verified Purchase

As advertised and Prompt delivery.

One person found this helpful

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Chef B

An embarrassment to Chefs and New Englanders

Reviewed in the United States on October 23, 2015

Verified Purchase

I purchased this cookbook in good faith, anticipating a collection of great Yankee recipes that showed our true colors, one that celebrated the delicious bounty of our New England farms, fields and coastlines. In its Introduction it even states…..” This book deals primarily with authentic New England recipes that were handed down to me and my father”.

What I received was a jumbled collection of poorly presented recipes from multiple cuisines that were mostly copied directly from the internet and other cookbooks then claimed as the author's own creation, sometimes even along with a back story crediting his father and grandfather.

With little effort I was able to search for and discover over 125 “original” recipes and find them written and published by others, years before the Yankee “Chef” included them in his book as his own work.

For example:
Yankee Pot Roast, page 177: Word for word from Charlie Burke, theheartofnewengland.com, in 2006.
Grilled Tuna Steak, page 152: Verbatim from recipegirl.com from 2006.
Cucumber Shrimp Cocktail, page 108: National Watermelon Promotion Council from 2011 or so. Plus several others.
Blueberry Warble with Custard Sauce, page 244, Taken from the Wild Blueberry Council along with several other recipes.

Perhaps the best example is the recipe for Apricot Glazed Chicken, page 131. At first I was not able to find it published previously anywhere. Then upon closer inspection noticed that there were in fact no apricot preserves at all in the recipe from the cookbook but rather it featured apple jelly. A slightly reworded search for Apple Glazed Chicken brought it right up. Yep, Word for Word …..from 2008. The title had been changed but someone neglected to switch out the preserves for the jelly when it was copied.

The list goes on and on.

A Chef's life is not an easy one. Chef is a title that has been earned, through long and arduous hours filled with heat and stress and drama. But it is a labor born of love and passion and of a deep abiding pride and respect in their craft. That makes the difference between a Chef and a short order cook. I find none of that passion, integrity, pride or respect in this cookbook.

New Englanders are also known for their honesty, integrity, common sense, stoic pride and strong work ethic. One would expect to find that in the work of someone calling themselves “Yankee” anything. I can't say that I did.

5 people found this helpful

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Amazon Customer

Five Stars

Reviewed in the United States on May 22, 2015

Verified Purchase

Love it!

One person found this helpful

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I Do The Speed Limit

Amateurish and naïve

Reviewed in the United States on June 19, 2013

The description on this product page says "The heritage of New England cookery unfolds in this charming collection of more than 550 traditional recipes tweaked for today's palate." Oh, really? Well, I believed what was written and now I'm terribly disappointed.

I did not find "heritage" recipes. I did not find "traditional". Out of over 500 recipes, I did not find many recipes using regional New England ingredients. And I surely did not find the collection "charming". It was a hodge-podge collection, and way too mixed up, with way too many recipes, to be usable.

What I did find, for example: Canned soups and vegetables in ingredient lists, bottled dressings; many, many non-New England ingredients: Pecans, cashews, almonds, pineapple, mango, too. I found pretty pictures, but most, if not all of them, canned photographs--and very few photos of actual recipes. I found a Kosher Dill Refrigerator Pickle that did not contain dill, nor cucumbers! And it was processed and packed in sterilized jars, then put in the frig... There is a recipe for Mexican Pizza, Asian Chicken Satay, Tahitian Roll-Ups, Monterey Artichokes, Open-Faced Tacos, guacamole, hummus,Tandoori Chicken, Chicken Tagine, Indonesian Chicken Breasts and Kung Pao Shrimp. There were recipes that came from the author's father's restaurant. There were also Southwestern recipes from his brother who lives in that area. Oh, my...

New England recipes? I did find "Maine Scootin' Long the Shore, which is bacon fat, onion and potatoes. There were recipes that used maple syrup, (Grilled Sweet Potatoes with Maple Pecan Butter, as an example). There were several chowders and some lobster, cod, oyster and mussel dishes, but they were common and familiar ones--nothing new. I did find more regional recipes in the baking section.

The layout is tight and confusing, with several recipes crammed on a page like sardines in a can. (There are three columns on a page, and sometimes three recipes plus filler pictures on the same page.) The index is usable, but less than stellar: For instance, there is a whole section starting with "The", (the first word in the recipes title).

I do believe that this book was an act of love and that the author spent a lot of time compiling all his thoughts and recipes. But was it time well spent? The recipes are not outstanding and (I believe) were better left on their recipe cards and in notebooks. The biographies of grandfather, father and son that appear at the start of the book would have been kept as a family journal. It upsets me that the patriarchs' dirty laundry was publicly described.

I am appalled that this book is being touted as a New England cookbook. If this was an inexpensive book, you might take a chance on it. But it is not, at least not now, so soon after it was published. So, if you are considering it, I would suggest looking for it at your library prior to purchase. My three-star rating is a very low--verging on two star--rating.

*I received a temporary download of this cookbook from the publisher, through NetGalley, in exchange for a review.

6 people found this helpful

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