Celebrating the Midwestern Table PDF Download
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Author: Abby Mandel
Publisher: Broadway
ISBN: 9780385476829
Category : Cookery, American
Languages : en
Pages : 0
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Book Description
"A collection of flavors and feasts that pulse through any Midwesterner's heart."--Dust jacket.
Author: Abby Mandel
Publisher: Broadway
ISBN: 9780385476829
Category : Cookery, American
Languages : en
Pages : 0
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Book Description
"A collection of flavors and feasts that pulse through any Midwesterner's heart."--Dust jacket.
Author: Amy Thielen
Publisher: Clarkson Potter
ISBN: 0307954889
Category : Cooking
Languages : en
Pages : 402
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Book Description
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: Mary Boone
Publisher: Mitchell Lane Publishers, Inc.
ISBN: 1612281656
Category : Juvenile Nonfiction
Languages : en
Pages : 68
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Book Description
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.
Author: Amy Thielen
Publisher: National Geographic Books
ISBN: 0307954870
Category : Cooking
Languages : en
Pages : 0
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Book Description
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: Janet Fletcher
Publisher: Chronicle Books
ISBN: 9780811865906
Category : Art
Languages : en
Pages : 216
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Book Description
"From coast to coast, Americans are discovering the allure of farmers' markets and savoring the taste of farm-fresh fruits and vegetables. Shoppers are filling bags with spring asparagus and sweet June peas, snapping up vine-ripe tomatoes and juicy peaches, and then looking for ways to put their purchases center stage. For inspiration, they can turn to 'Fresh from the Farmers' Market', a celebration of market bounty in dozens of luscious color photographs and more than seventy-five mouthwatering recipes. Season by season, author Janet Fletcher guides shoppers through the market, sharing tips on selection and storage as well as advice from the farmers themselves. Then, with a fresh and inviting style, she shows how to turn peak-season produce into delicious eating, year-round."--
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 820
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Book Description
Author: Nandita Godbole
Publisher: Nandita Godbole
ISBN: 1940957176
Category : Cooking
Languages : en
Pages : 339
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Book Description
Nandita is a third generation chef. Having hosted dozens of private dinner events in Atlanta and Los Angeles, she embarked on writing her first cookbook ‘A Dozen Ways…’ through which she shares 130 decadent, delicate, elegant, flavorful and healthy dishes in 12 elaborate multi-course meals that can be effortlessly created by all. This Kickstarter® featured book was supported by enthusiasts from all corners of the globe. ‘A Dozen Ways…’ is an entertaining cookbook, which packs everything one could need for a single-cookbook to make a fabulous dinner – from recipes, table settings, crafts and supplemental reading, to shopping cheat-sheets, weeknight adaptations and practical tips on effortless and memorable feasts.
Author: Cynthia Clampitt
Publisher: University of Illinois Press
ISBN: 0252096878
Category : Cooking
Languages : en
Pages : 305
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Book Description
Food historian Cynthia Clampitt pens the epic story of what happened when Mesoamerican farmers bred a nondescript grass into a staff of life so prolific, so protean, that it represents nothing less than one of humankind's greatest achievements. Blending history with expert reportage, she traces the disparate threads that have woven corn into the fabric of our diet, politics, economy, science, and cuisine. At the same time she explores its future as a source of energy and the foundation of seemingly limitless green technologies. The result is a bourbon-to-biofuels portrait of the astonishing plant that sustains the world.
Author: Barry Bluestein
Publisher: Clarkson Potter
ISBN: 9780385477734
Category : Cooking
Languages : en
Pages : 346
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Book Description
Who doesn't love cookies? Milk and cookies evoke memories of childhood treats. The delicate cookies served with coffee in so many restaurants provide a small indulgence without excessive guilt. Chocolate chip cookies are as American as apple pie. In The Complete Cookie, veteran authors Barry Bluestein and Kevin Morrissey present home cooks with a single-source reference for producing the best-ever cookies of every kind: filled, rolled, drop, bar, shaped, pressed, and molded. There are chapters highlighting decadent holiday cookies, as well as those of the healthful persuasion (sugarless, flourless, nonfat, and low-fat). Sidebars offer hints and tips galore on decorating, frosting, cutting, and storing, as well as instructions for homemade fillings, flavorings, and candied fruit. Special sections provide a wealth of essential information on ingredients, equipment, and techniques. Illustrated with eight pages of glorious full-color photographs, The Complete Cookie is an up-to-the-minute guide for modern cooks. You'll find recipes not only for the classics, including big, chewy chocolate chip and peanut butter cookies, but also novel twists on old-time favorites -- such as chocolate rugalach (out of this world!) and ginger biscotti (divine!) -- to suit sophisticated tastes. Just reading these pages will be enough to have even timid bakers reaching for the nearest sack of flour.
Author: Paul Fehribach
Publisher: University of Chicago Press
ISBN: 0226819493
Category : Cooking, American
Languages : en
Pages : 360
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Book Description
"Acclaimed Chicago chef Paul Fehribach surveys the tremendous diversity of localist food practices across the Midwest. Fehribach focuses not only on present trends but on a cultural migration from the Ohio River Valley north- and westward. The book will feature many remarkable recipes-e.g., bacon fat-fried Turkey Red Wheat pancakes; delicata squash stuffed with hominy, dried blueberries, and chilies; roast duck with whiskey sauce, sour red cabbage, and turnips; strawberry pretzel gelatin salad; and many more-as well as profiles and descriptions of some of the chefs, purveyors, and farmers who make up the food networks of the greater Chicago region"--
