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Author: Julia Chiles
Publisher:
ISBN:
Category :
Languages : en
Pages : 100
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Book Description
Why does the Midwestern region of the United States have such varied recipes? Who influenced their cooking, and when? Would you enjoy making some of their dishes at home? Middle-American cuisine is reflective of United States history in general. The country truly is a melting pot, where culinary contributions of many worldwide groups are included. Their cuisine includes influences from Latin Americans, Pacific Islanders, Europeans and Asians. They also have dishes that trace back to Native Americans, who first lived in the "New World" before settlers arrived. The Midwest, as is the case with other regions of the United States, was heavily influenced by the influx of settlers from all over the world. Germans introduced sausages, beer and sauerkraut. Italians brought with them native cheese and pastas - the British introduced roasts with potatoes and meat pies. The terrain and climate of the US Midwest are quite suitable for growing crops. Corn, wheat and many other vegetables and grains find their way into recipes prepared in the region. Many types of meats are served in the Midwestern region of the United States. Beef and pork are plentiful, and venison is preserved during deer hunting season. Poultry like chicken is served quite often, as well. There are many varied dishes in the Midwest. Try one soon!
Author: Julia Chiles
Publisher:
ISBN:
Category :
Languages : en
Pages : 100
Get Book Here
Book Description
Why does the Midwestern region of the United States have such varied recipes? Who influenced their cooking, and when? Would you enjoy making some of their dishes at home? Middle-American cuisine is reflective of United States history in general. The country truly is a melting pot, where culinary contributions of many worldwide groups are included. Their cuisine includes influences from Latin Americans, Pacific Islanders, Europeans and Asians. They also have dishes that trace back to Native Americans, who first lived in the "New World" before settlers arrived. The Midwest, as is the case with other regions of the United States, was heavily influenced by the influx of settlers from all over the world. Germans introduced sausages, beer and sauerkraut. Italians brought with them native cheese and pastas - the British introduced roasts with potatoes and meat pies. The terrain and climate of the US Midwest are quite suitable for growing crops. Corn, wheat and many other vegetables and grains find their way into recipes prepared in the region. Many types of meats are served in the Midwestern region of the United States. Beef and pork are plentiful, and venison is preserved during deer hunting season. Poultry like chicken is served quite often, as well. There are many varied dishes in the Midwest. Try one soon!
Author: Amy Thielen
Publisher: Clarkson Potter
ISBN: 0307954870
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: Beatrice Barnes
Publisher:
ISBN:
Category :
Languages : en
Pages : 76
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Book Description
When you think of dishes you can only find in the Midwest, a few things will immediately come to mind. America's heartland is known for its cheese, casseroles, convenience dishes and American staples done with a particular regional flair. And while the Midwest is full of these indulgent, quick and easy dishes, those aren't the only foods you'll find from Ohio to Nebraska. You see, the idea that America is a melting pot of different cultures and countries isn't applied just to the coasts. In fact, many Europeans settled in the Midwest in the 19th and 20th centuries, bringing their food along with them. Thus, ethnic dishes like piergoies, pasties, sauerkraut and Swedish meatballs aren't easily found in New York or L.A., but you sure as heck can find them all across the Midwest. So this book rounded up many favorite Midwestern recipes you can make in your own kitchen.
Author: Julia Chiles
Publisher: Independently Published
ISBN: 9781095654507
Category :
Languages : en
Pages : 102
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Book Description
Are there any cities more famous for their food than Chicago, Illinois? Not in the United States, most likely. Can you bring the taste of the Windy City to your home? Yes, you can! Chicago is an epicenter for gourmet dining, but they have many local specialties that are not gourmet foods. The recipes in this cookbook will give you a taste of the culinary staples available in Chicago. From the Chicago-style hot dog to the city's famous deep-dish pizza, their restaurant AND street food is hard to beat! Chicago's deep-dish pizzas eschew delicate toppings and thin crust. This is a hearty pizza, baked in a very deep pan and filled to the top with cheese, and whatever other ingredients you ask for. You can't leave the city without trying a Chicago hot dog, either. They were first served in the Great Depression. It's an all-beef dog, on a poppy seed bun and topped with hot peppers, pickle spears, chopped onions, tomato wedges, relish and yellow mustard. They even have a jumbo version available in some restaurants and street stalls. Chicago is also famous for its Italian Beef. The thin slices of specially-seasoned roast beef bursts from long Italian rolls and is dripping with au jus. You can get it with sweet peppers or hot - REALLY hot - with giardiniera peppers. Try making some of the Windy City's treats today!
Author: Linda Griffith
Publisher: Viking Press
ISBN: 9780670825653
Category : Cooking
Languages : en
Pages : 284
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Book Description
Offers recipes from thirty-two Midwestern restaurants, with complete menus and informative descriptions of the restaurant's origins
Author: Abraham Conlon
Publisher: Ten Speed Press
ISBN: 1607748959
Category : Cooking
Languages : en
Pages : 322
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Book Description
With 100 recipes, this is the first book to explore the vibrant food culture of Macau—an east-meets-west melting pot of Chinese, Portuguese, Malaysian, and Indian foodways—as seen through the lens of the cult favorite Chicago restaurant, Fat Rice. An hour’s ferry ride from Hong Kong, on the banks of the Pearl River in China, lies Macau—a modern, cosmopolitan city with an unexpected history. For centuries, Macau was one of the world’s greatest trading ports: a Portuguese outpost and crossroads along the spice route, where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food. The Adventures of Fat Rice is the story of how two Chicago chefs discovered and fell in love with this fascinating and, at least until now, unheralded cuisine. With dishes like Minchi (a classic Macanese meat hash), Po Kok Gai (a Portuguese-influenced chicken curry with chouriço and olives), and Arroz Gordo (if paella and fried rice had a baby), now you, too, can bring the eclectic and wonderfully unique—yet enticingly familiar—flavors of Macau into your own kitchen.
Author: Judith Fertig
Publisher: Harvard Common Press
ISBN: 1558325824
Category : Cooking
Languages : en
Pages : 837
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Book Description
The food of the Heartland is comfort food - and is certainly back in style. Judith Fertig interprets and perfects 400 homespun classics of the prairie table, from Homesteaders' Bean Soup to Breslauer Steaks and Chicken and Wild Rice Hot Dish. She serves up new dishes like Walleye Pike with Fennel and Herbs and Herb-Crusted Loin of Veal. Also included are the very best ethnic dishes, such as Bohemian Spaetzle, Czech Potato Dumplings, and Swedish Turnip and Carrot Charlotte.
Author: Aimée Wimbush-Bourque
Publisher: Penguin
ISBN: 9780143193418
Category : Cooking
Languages : en
Pages : 0
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Book Description
The highly anticipated cookbook by award-winning Simple Bites blogger and urban homesteader. Aimée’s rural homesteader upbringing, years working as a professional chef, and everyday life as a busy mom led to the creation of the hugely popular blog Simple Bites. Raising three young children with husband Danny, Aimée traded her tongs and chef whites for a laptop and camera, married her two passions—mothering and cooking—and has since been creating recipes with an emphasis on whole foods for the family table, sharing stories and tips, and inspiring readers to make the family-food connection on the Simple Bites blog. Brown Eggs and Jam Jars is Aimée’s long-awaited cookbook inspired by her urban homesteading through the seasons and the joyous events they bring. Aimée shares more than one hundred recipes from melt-on-your-tongue maple butter tarts to tangy homemade yogurt that have a touch of nostalgia, feature natural ingredients, and boast plenty of love. Brown Eggs and Jam Jars will inspire you to connect your family and food right where you are in life—from growing your own tomatoes to making a batch of homemade cookies. Enjoy your urban homestead.
Author: Glenn Andrews
Publisher: Simon & Schuster
ISBN: 9780133232547
Category : Cooking
Languages : en
Pages : 222
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Book Description
The first and the latest settlers of the Midwest provide these recipes for a wide array of dishes, such as Polish Vegetable Salad, Swedish Limpa Bread, and Hungarian Veal Paprika
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.
