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The New Midwestern Table: 200 Heartland Recipes by Amy Thielen

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Notes about this book

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Notes about Recipes in this book

  • Cracker-crust pizza

    • 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.

  • Wild rice and smoked chicken soup

    • twoyolks on November 09, 2015

      This is a rather thin soup. The flavor is fine and the wild rice goes well with the smoked chicken.

  • Double chicken soup with rolled noodles

    • Summerlandsky on March 28, 2014

      I love this chicken noodle soup recipe. It's the perfect way to use our butchered farm chickens without using store broth and the homemade noodles are easy and delicious. I usually double the noodles and leave all the chicken meat in.

  • Nebraskan runzas

    • bching on August 16, 2015

      Runzas are a weekend project and great crowd pleasers! These are the best rolling and shaping instructions I've seen. The instructions say to use 1/2 a cup of filling per runza. I'd say that 1/3 cup fits a little more cleanly. Make them, wrap them in foil, and take to a party. The filling as written is a little bland but can easily be punched up with a little more salt and spice.

  • Turnips and their greens and bacon

    • JulesLP on June 04, 2015

      A tasty and easy way to prepare turnips. I used hakurei turnips from my CSA; the bacon and maple syrup go nicely with the turnips and greens.

  • Maple tarte au sucre

    • Summerlandsky on November 08, 2014

      A really delicious and easily made custard pie. Crust gave me no problems. Maple and brandy were a nice touch.

  • Chocolate lazy-daisy sheet cake

    • Summerlandsky on June 27, 2014

      This cake is so delicious and very quick and easy to put together. I use unsweetened coconut for the topping as that's what I have on hand. My family loves it!

  • Morning buns

    • emiliang on March 22, 2015

      Exquisite even without the final roll in granulated sugar. The first rise takes much longer than suggested in the recipe, though. Start to finish, the buns are ready to eat in about 5 hours. (The dough can also be refrigerated overnight and baked the following morning)

  • Cream potato lefse

    • emiliang on July 27, 2014

      These are very good, but a major pain to prepare. I ended up rolling them in-between flour-covered wax paper sheets, and transferring them to the pan with a dough scraper. I think that the best way to make these is to have a couple of helpers minding two hot pans, while you roll each lefse and pass it on.

  • One-day buttermilk rye

    • 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.

  • Johnson family Swedish pancakes

    • emiliang on April 04, 2014

      Closer to a crepe than other Swedish pancake recipes, but very good. Best accompaniment is some lingonberry, currant, or other berry jam, thinned with a bit of water and warmed to room temperature.

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Reviews about this book

  • Serious Eats

    So while Thielen's book may not include the most elegant roast or trendiest Brussels sprout preparation, it does offer...hearty, warming food that pleases—the heartland at its best.

    Full review
  • Boston Globe by T. Susan Chang

    It’s not every dish that can be spiffed up, repointed, and made new again... But this ardent homage should put to rest some misconceptions and ignite new passion for the heartland’s culinary heritage.

    Full review

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. 

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The New Midwestern Table: 200 Heartland Recipes

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