Chicago Chef's Table

Amelia Levin is a freelance writer whose work has appeared in the Chicago Tribune and Chicago Sun-Times, Edible Chicago, and other regional publications as well as in various food and restaurant industry trade magazines. A certified professional chef, Amelia also develops and tests recipes for chefs and media outlets, including Oxmoor House's Cooking Light Fresh Food Fast series. Additionally, she helps out at the Green City Market, Chicago's largest farmers' market. Visit her at amelialevin.com.

"Chicago Chefs Table does an amazing job capturing Chicago cuisine, from street food to the fine dining institutions of the city. Use this book as a guide to experience all that Chicago has to offer."—Paul Kahan, Executive Chef/Owner, Blackbird Restaurant Group (Blackbird, Avec, BigStar, Publican) "Amelia's work accurately captures what we Chicagoans know­­—that our city is one of the world's great food cities. As you turn the pages, you can hear the raucous sounds of bustling dining rooms, watch the seeming chaos of the kitchen at full throttle, and smell and taste culinary creations as diverse the city itself. This book brings us the heartbeat of our food-centric city and lets us peer into Chicago's vibrantculinary soul. As I read it, I couldn't be prouder." —Christopher Koetke, MBA, CEC, CCE; Executive Director, Kendall College School of Culinary Arts; Vice President Laureate International Universities Center of Excellence in Culinary Arts "As a Chicago chef, I am very proud of our ever growing and changing culinary scene. The chefs, stories, and recipes gathered in this book are a great showcase of what our amazing city has to offer!"—Stephanie Izard, Chef/Owner, Girl & the Goat and author of Girl in The Kitchen: How a Top Chef Cooks, Thinks, Shops, Eats and Drinks