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Best of the Best from Illinois Cookbook: Selected Recipes from Illinois' Favorite Cookbooks

✍️ McKee, Gwen
Reader Score
4.4
(1 review)
$16.95
Backordered — usually ships in 1–4 weeks
🏛 Quail Ridge Press 📅 1995 📔 Paperback ISBN: 9780937552582

📝 Description: Best of the Best from Illinois Cookbook: Selected Recipes from Illinois' Favorite Cookbooks

You'll love what's cooking in the Land of Lincoln. Here, 59 of the leading cookbooks from Illinois have contributed a delicious variety of recipes to create this remarkable collection. These favorite recipes capture the state's unique flavors. Best of the Best from Illinois Cookbook includes more than 400 delightful dishes such as Chicago-Style Pizza, Mrs. Lincoln's White Cake, Harry (Caray)'s Chicken Vesuvio, and White Bean Bake. These recipes are all tried-and-true Midwestern favorites!

💎 Expert review

“
🍳
Eatbook Family editorial team
Cookbook desk
This anthology functions primarily as a convenient aggregator rather than a deep dive into technique. It suits readers who want quick access to famous Illinois dishes without hunting down original volumes. However, it does not suit serious culinary students or chefs seeking advanced technical instruction or innovative modern interpretations. The tone is nostalgic and celebratory, prioritizing familiarity over exploration. While the inclusion of over 400 dishes offers breadth, the lack of detailed historical context or nutritional analysis limits its utility for academic or health-focused inquiries. It remains a pleasant, if somewhat superficial, tribute to regional cooking.
✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

Reader rating

4.4
Based on 1 reviews
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Eatbook Family editorial team

This anthology functions primarily as a convenient aggregator rather than a deep dive into technique. It suits readers who want quick access to famous Illinois dishes without hunting down original volumes. However, it does not suit serious culinary students or chefs seeking advanced technical instruction or innovative modern interpretations. The tone is nostalgic and celebratory, prioritizing familiarity over exploration. While the inclusion of over 400 dishes offers breadth, the lack of detailed historical context or nutritional analysis limits its utility for academic or health-focused inquiries. It remains a pleasant, if somewhat superficial, tribute to regional cooking.

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