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Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 162
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 162
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Book Description
Author: Summer Miller
Publisher: Agate Publishing
ISBN: 1572847530
Category : Cooking
Languages : en
Pages : 534
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Book Description
“A testament to the taste of place in all the best ways possible . . . hits all the perfect notes for anyone interested in regional cuisines” (Tracey Ryder, cofounder of Edible Communities, Inc.). New Prairie Kitchen profiles twenty-five of the most exciting and groundbreaking chefs, farmers, and producers of artisanal goods from Nebraska, Iowa, and South Dakota. Their personal stories are interspersed with more than fifty chef-contributed recipes that range from refreshingly simple to exquisitely gourmet. Organized by season, New Prairie Kitchen will transport readers to a revitalized Midwestern heartland where traditional favorites interweave with inspiring new flavors and techniques. Author Summer Miller introduces readers to the phenomenal talent emerging from America’s breadbasket: farms that grow asparagus thick as your thumb and tender as a strawberry; dairies that produce fresh, natural milks and cheeses; and nationally recognized restaurants that make these mouthwatering ingredients into edible art. Pioneering chefs across the prairie have taken an old-meets-new approach to their cuisine, sourcing traditional staples from local sustainable farms, and incorporating them into recipes in new and thrilling ways. Beautiful full-color photography and terrific storytelling will lead readers through a wonderful diversity of cooking styles and recipes sure to appeal to any palate. New Prairie Kitchen will reveal a fresh take on farm-to-table cooking and inspire Americans from coast to coast to try everything the prairie has to offer. “A passionate . . . plea for the Plains states’ inclusion in the American culinary lexicon, with great recipes to boot.” —Epicurious “The recipes and producers here are indeed treasures, and the book is the treasure map.” —Omaha Magazine
Author:
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 0
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Book Description
Author: Ladies of Terre Haute (Indiana)---Centenary Methodist Episcopal Church
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 134
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Book Description
Author: Bill Kurtis
Publisher: Sourcebooks, Inc.
ISBN: 1402248687
Category : Cooking
Languages : en
Pages : 162
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Book Description
The Prairie Table Cookbook blends comforting rancher food recipes with a fascinating look at life and food on the historic cattle trails and cowboys of the 19th century. There's a prairie fire sweeping across America, one that comes from the people looking for more natural, healthy, and harmonious ways to eat meat from the land. Tallgrass Beef represents a return to "classic" ranching, and produces meat that consistently tastes better and is better for you than grain-fed. The Prairie Table Cookbook will immerse readers in the cowboy's world with delicious recipes to sustain any hungry family or famished cowboy. From hearty chilli to Texas Beef tips, scrumptious sourdough biscuits and corn fritters, these modern and classic recipes show range from simple homesteader to the more adventurous modern chef, and include contributions from celebrity chefs such as Charlie Trotter and Rick Baylis. Accompanied by anecdotes, letters and photographs from the heyday of the Kansas cattle trade, this cookbook will be a staple for any American looking to eat a better kind of beef around a cozy dinner table or glowing campfire.
Author: Barbara M. Walker
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 264
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Book Description
Laura Ingalls Wilder grew up on the prairie, where food was something one worked for, cooking was a big part of daily life, and mealtime was a chance to gather with family and give thanks. By watching Pa hunt and farm and by helping Ma prepare the food, Laura learned the pleasures that come from a family working together. Laura also experienced the joy that comes from sharing food, made with love and care, with family and friends. Here are over 100 unique recipes celebrating the foods and cooking techniques of Laura's pioneer childhood. Taken from dishes described in the beloved Little House books, these recipes were carefully researched by Barbara M. Walker and tested in her own kitchen. From pancake men and pumpkin pie to vanity cakes and ice cream, these recipes give adults and children alike the chance to experience a taste of Laura's childhood, reminding us of the connection between the food on the table and the work involved in getting it there. Notable Children’s Books of 1979 (ALA) Best Books of 1979 (SLJ) Notable 1979 Children's Trade Books in Social Studies (NCSS/CBC) Children's Books of 1979 (Library of Congress) 1980 Western Heritage Award
Author: Judith Fertig
Publisher: Harvard Common Press
ISBN: 1558325808
Category : Cooking
Languages : en
Pages : 256
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Book Description
Prairie Home Breads proves that not only is the Midwest where America's grains are grown, but it's also where the art of bread baking is taken seriously. To create these 150 recipes, Judith M. Fertig visited artisanal bakeries, working farmhouse kitchens, rural church suppers, urban bakeries, farmer's markets, and typical home kitchens. She found yeast breads as varied as Amish Pinwheel Bread and Roasted Sweet Pepper Bread, as well as naturally leavened breads like Brewhouse Bread and whole grain breads like Northern Prairie Barley Bread. There are also buns and rolls, as well as quick biscuits, popovers, and crackers. Along with elegant tea breads and homey muffins there are scrumptious coffeecakes, kuchens, and strudels. Last but not least, there are recipes for accompaniments and for using up leftovers. Prairie Home Breads is also filled with rich stories of ethnic and regional culture, agriculture, Midwestern culinary traditions, and warm celebrations of Heartland food.
Author: Philip Wik
Publisher: Createspace Independent Publishing Platform
ISBN: 9781523908417
Category :
Languages : en
Pages : 78
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Book Description
In Our Story, I describe the immigration of my ancestors from Sweden to South Dakota in the late 19th century. A Prairie Cookbook expands on that narrative. Dozens of recipes copied from cards and scraps of paper that date from those days were used to satisfy the hunger of pioneering families in the Midwestern United States. I wish to frame your expectations before you read this book. These aren't recipes from the Old Country. They're recipes from the Midwest from the turn of the last century. You'll find better recipes on how to make ox-tail soup, for example, on the internet and in other books. If you read this book for culinary how to instructions, you're missing the point. Rather, my goal is to open a window into a vanishing world. This book provides another dimension to understanding the life of our ancestors. These recipes are as simple and as unpolished as those who worked the land. And yet they invoke an atmosphere that memoirs may not fully capture. I've also include in this book photographs and memoirs written by those from those days, primarily in the first two decades of the 20th century. Despite the hardships they faced, the people of the plains had high ambitions and ideals. In 1918, my grandmother Emma's husband died. And yet she saw eleven of her children go to college before and during the Great Depression. Many of her children went on to become educators and some got advanced degrees. Emma's children also had strong literary skills, some of whom went on to write articles and books. Emma's children also bore the middle names of writers and poets, an indication of the importance that education had to that family. My father's middle name, for example was Tennyson, perhaps also because he was the tenth in the family. These memoirs help provide the context and greater insight in which these meals were lovingly prepared, for children, grandparents, and field hands, and for holidays, weddings, funerals, and daily life. Both these recipes and the memoirs paint a picture of an important time in the history of our nation and give us insight into the character of the homesteaders of the Midwest.
Author: Judith M. Fertig
Publisher:
ISBN: 9781878686169
Category : Cooking
Languages : en
Pages : 156
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Book Description
Author: Robb Walsh
Publisher: Chronicle Books
ISBN: 145214625X
Category : Cooking
Languages : en
Pages : 306
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Book Description
“[A] collection of barbecue memoirs, trivia and history . . . Walsh interviews the top pit bosses across the state and shares their secrets.” —Publishers Weekly If barbecue in Texas is a religion, this book is its bible. Originally published only in print in 2002, this revised and updated edition explores all the new and exciting developments from the Lone Star State’s evolving barbecue scene. The one hundred recipes include thirty-two brand-new ones such as Smoke-Braised Beef Ribs and an extremely tender version of Pulled Pork. Profiles on legendary pitmasters like Aaron Franklin are featured alongside archival photography covering more than one hundred years of barbecue history. Including the basic tools required to get started, secrets and methods from the state’s masters, and step-by-step directions for barbecuing every cut of meat imaginable, this comprehensive book presents all the info needed to fire up the grill and barbecue Texas-style. “In 2002, Robb Walsh’s Legends of Texas Barbecue Cookbook hit the sweet spot for lovers of smoked meat. The book was part travelogue, part instruction manual, with a side of history thrown in . . . If your old copy is worn, tattered and splashed, it’s time to trade up. If you are late to the barbecue and don’t know the likes of Bryan Bracewell, Vencil Mares and Lorenzo Vences, consider it an investment in your education.” —The Dallas Morning News “Robb Walsh has been there to help shape and document the evolution of Texas barbecue. This new edition is a must-have.” —Aaron Franklin, James Beard Award–winning pitmaster
