Look Inside 'Made In America' by Kansas City Chefs Colby and Megan Garrelts

This highly anticipated cookbook from the chef/owners of Bluestem and Rye hits shelves in April.

by Hillary Dixler Canavan@hillarydixler Feb 10, 2015, 1:00pm EST

Via All Cookbook Coverage [E] and All Bluestem Coverage [E]

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.

Hillary Dixler Canavan is Eater's restaurant editor and the author of the publication's debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters (Abrams, September 2023). Her work focuses on dining trends and the people changing the industry — and scouting the next hot restaurant you need to try on Eater's annual Best New Restaurant list.

Here now is an exclusive look inside Made In America, the highly anticipated cookbook from married Kansas City chefs/restaurateurs Colby and Megan Garrelts, the duo behind Rye and the recently revamped fine-dining stalwart Bluestem. Along with a James Beard Award for Colby's work at Bluestem, the couple has also authored a well-received cookbook called Bluestem, which was released in 2011.

Featuring photography by Bonjwing Lee (aka the Ulterior Epicure), the Garrelts have created a handsome and lively compendium of Midwestern recipes with Made In America. Colby Garrelts previously described Rye's approach to Midwestern food, telling Eater "the whole base is barbecue and fried chicken, basically. And there's a lot of meat, too." As promised, the chefs have shared some of their most-requested recipes from that restaurant, including dishes like their famous fried chicken (which Colby Garrelts says took months to perfect) and Megan's pie. Luckily for readers, the recipes have been adapted for the home kitchen. Bonus: there are also cocktails.

Made In America is published by Andrews McMeel Publishing and hits shelves on April 14. Pre-order on Amazon, or take an early look below: