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The New Midwestern Table: 200 Heartland Recipes by Amy Thielen
Notes about this book
Notes about Recipes in this book
emiliang on December 27, 2013
The buttermilk and long rising times give this bread some good complexity. Overall, this is a better than average whole grain bread, but doesn't approach the flavor of a slowly fermented, sourdough based recipe. It keeps very well, though, for 3-4 days. Baking time was shorter than indicated in the recipe.
emiliang on December 29, 2013
This is the thin, crackly crust pizza you can find throughout the Midwest. Very easy to prepare and very good.
Reviews about this book
Reviews about Recipes in this Book
- ISBN 10 0307954870
- ISBN 13 9780307954879
- Linked ISBNs
- Published Sep 24 2013
- Format Hardcover
- Page Count 400
- Language English
- Countries United States
- Publisher Clarkson Potter Publishers
- Imprint Clarkson Potter Publishers
Publishers Text“The Midwest is rising,” writes Minnesota native Amy Thielen—and her engaging, keenly American debut cookbook, with 200 recipes that herald a revival in heartland cuisine, is delicious proof.
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.