The Midwestern Country Cookbook
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| Author | : Amy Thielen |
| Publisher | : Clarkson Potter |
| Total Pages | : 402 |
| Release | : 2013-09-24 |
| Genre | : Cooking |
| ISBN | : 0307954870 |
Minnesota native Amy Thielen, host of Heartland Table on Food Network, presents 200 recipes that herald a revival in heartland cuisine in this James Beard Award-winning cookbook. Amy Thielen grew up in rural northern Minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle’s meat market and in the company of women who could put up jelly without a recipe. She spent years cooking in some of New York City’s best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention. The New Midwestern Table reveals all that she’s come to love—and learn—about the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region’s most passionate food producers. With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland.
| Author | : Roger A. MacDonald |
| Publisher | : |
| Total Pages | : 216 |
| Release | : 2002 |
| Genre | : Biography & Autobiography |
| ISBN | : |
In the years after the Second World War, a young doctor took up his post in one of the most remote regions of northern Minnesota. His term of service turned into a lifetime of caring for the people who made this isolated and often lonely place their home. The story of this remarkable adventure in frontline medicine forms the heart of this wonderful book. As a storyteller, MacDonald shows us the beauty of this remote region and the charm of those who make their lives there. With respect, affection, and humility, MacDonald relates his experiences with those who placed their well being in his hands. The result is a warm and warm-hearted tale of the life of a north country doctor.
| Author | : Abby Mandel |
| Publisher | : Broadway |
| Total Pages | : 0 |
| Release | : 1996 |
| Genre | : Cookery, American |
| ISBN | : 9780385476829 |
"A collection of flavors and feasts that pulse through any Midwesterner's heart."--Dust jacket.
| Author | : Paula H. Deen |
| Publisher | : Random House (NY) |
| Total Pages | : 210 |
| Release | : 2008 |
| Genre | : Cooking |
| ISBN | : 1400068231 |
From one of the most frequently visited restaurants in Savannah, The Lady & Sons, comes this collection of down-home Southern family favorites.
| Author | : Lindsay Navama |
| Publisher | : Agate Publishing |
| Total Pages | : 252 |
| Release | : 2020-05-12 |
| Genre | : Cooking |
| ISBN | : 1572848383 |
Explore the unique life and flavors of Lake Michigan with this lavishly illustrated volume of seasonal, allergen-friendly recipes and culinary journey stories. Harbor Country has been a favorite vacation spot for generations. In this combination cookbook and travel guide, Lindsay Navama of Third Coast Kitchen takes you on a culinary journey through Southwest Michigan’s tiny towns, freshwater beaches, and rolling countryside. Lindsay’s recipes will transport you straight to Harbor Country, even if you’ve never visited. Hungry for Harbor Country features fifty-six recipes that celebrate the vast variety of the region’s local ingredients—like asparagus in spring, zucchini and cherries in summer, sugar pumpkins and Brussels sprouts in fall. The Seasonal Fire Pit Seafood Feast uses the freshest catch from the Flagship Fish Market and produce sourced from nearby farms. Recipes for regional favorites like the Luisa’s Cafe Blueberry Mascarpone Crepes and the Whistle Stop Aunt Wilma Bar welcome readers into the region’s beloved restaurants and cafes. In addition to celebrating the many occasions for living well at the lake and beyond, many of these recipes are dairy- or gluten-free.
| Author | : Gwen McKee |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2009 |
| Genre | : Cookbooks |
| ISBN | : 9781934193273 |
| Author | : John Hildebrand |
| Publisher | : Wisconsin Historical Society |
| Total Pages | : 201 |
| Release | : 2014-08-28 |
| Genre | : Biography & Autobiography |
| ISBN | : 0870206729 |
A remarkable book of days that charts the overlapping rings--home, town, countryside--of life in the Midwest.
| Author | : |
| Publisher | : HarperCollins Publishers |
| Total Pages | : 0 |
| Release | : 1995 |
| Genre | : Cookery, American |
| ISBN | : 9780060249175 |
This recipe collection introduces Laura Ingalls Wilder as homemaker and hostess with anecdotes about her homespun charm and her life at Rocky Ridge Farm.
| Author | : Diane Roupe |
| Publisher | : HarperChristian + ORM |
| Total Pages | : 673 |
| Release | : 2009-10-26 |
| Genre | : Cooking |
| ISBN | : 141856821X |
Nearly 1,000 crowd-pleasing and award-winning recipes presented in an easy, step-by-step format to ensure success for anyone-even beginners. More than just a comprehensive cookbook, The Blue Ribbon Country Cookbook contains easy-to-follow techniques and detailed explanations that ensure success. Chapters include every type of food, from soups and stews to pies and tarts, and recipes range from traditional favorites to more contemporary dishes such as Fresh Pear Salad with Ginger Dressing and Rosemary Chicken with Red Raspberry Sauce. What makes this book so special is not just the large number of recipes but also the amount of indispensable information that it contains. An Amazon reviewer explains the book best: "After 16 years of marriage, I was still not able to make some of the dishes my husband's mom did. I never quite got it right. I can now! In her book, Diane taught me the basics of cooking from scratch and now I receive the highest compliment--As Good as Mom's and Grandma's."
| Author | : Mary Boone |
| Publisher | : Mitchell Lane Publishers, Inc. |
| Total Pages | : 68 |
| Release | : 2011-09-15 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 1612281656 |
Horseshoe sandwiches, city “chicken,” hot dishes, Dutch babies, and of course Chicago deep-dish pizza—these regional treasures and more showcase the history and bounty of the Midwest. America’s Dairyland provides the country not only with milk and cheese; it also produces honey, corn, and over 14 billion eggs each year. These abundant ingredients find their way into many Midwestern dishes, from corn fritters to frozen custard. Different cultures influenced Native American and pioneer cuisine in the Midwest when immigrants brought dishes from Czechoslovakia, Sweden, and other parts of the world. Kitchen safety tips, easy-to-follow recipes, and a glossary of common cooking terms help guide young chefs as they cook their way across the rich heartland of the United States.
