Want to avoid advertising?

Join as Premium member »
x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

The New Midwestern Table: 200 Heartland Recipes by Amy Thielen

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

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.

  • Swiss chard with honey-roasted garlic

    • lkgrover on April 15, 2016

      This was excellent! The honey roasted garlic added flavor, and the pine nuts added crunch. This is my new favorite Swiss chard recipe. (The only negative is the extra time it takes to roast the garlic.)

  • 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.

    • TrishaCP on May 01, 2016

      I had baby white turnips from the farmer's market, and this was a great preparation, though I only used half of the maple syrup. This is one of the best turnip dishes that I have made.

  • Creamy yellow potato salad

    • Summerlandsky on June 08, 2016

      The perfect potato salad! It takes a smidge longer to make with the boiled dressing, but the result is pure creamy perfection and not overly fatty tasting like you get with a predominantly mayo based dressing. The author was correct that it tastes great both warm or chilled and leftovers hold up really well in the fridge. I used English cucumbers instead of radishes because I thought it had enough crunch with the celery, and I didn't want to make it too spicy for the kids.

    • twoyolks on June 20, 2016

      This was pretty good but didn't quite hit the spot that I was going for. I omitted the radishes as I didn't have any.

  • 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.

  • Honey Dutch baby

    • Frogcake on May 22, 2016

      This is so easy and so delicious that I taught my boys to make this. First time I made it as written. Second time I threw in some sliced pears and drizzled maple syrup on top instead of honey butter. This is a very pure, eggy tasting pancake with lovely puffy crispy edges that my family loved!

  • 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.

  • Potato and three-onion hash with smoked lake trout

    • emiliang on April 25, 2016

      This is greasy perfection. Quintessentially Midwestern. Can substitute smoked salmon if you can't find trout.

You must Create an Account or Sign In to add a note to this book.

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. 


Other cookbooks by this author