The New Midwestern Table: 200 Heartland Recipes by Amy Thielen
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Reviews about Recipes in this Book
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Classic beef pot roast with pistachio salt
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Serious Eats
You could certainly tweak the vegetables to suit your tastes. Potatoes, parsnips, celery root, and rutabaga would all work just as well as the carrots, turnips, and celery already in the pot.
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Crispy cabbage with poppy seeds
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Serious Eats
Unless you have a giant, 14-inch-plus skillet, you will definitely want to cook the cabbage in batches to avoid steaming.
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Classic chicken and wild rice hotdish
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Serious Eats
Everything from the sauce seasonings to the cracker topping was spot on. No problems here.
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Old-fashioned pounded cheese with walnuts and Port syrup
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Serious Eats
Make sure to follow the directions carefully. The processed cheese really needs the addition of cooler butter to turn it into a smooth mixture without breaking.
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Cream potato lefse
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Serious Eats
These lefse were some of the best-tasting things to come out my kitchen this fall... Be sure to flour your counter thoroughly. The lefse will stick at pretty much any opportunity.
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- ISBN 10 0307954870
- ISBN 13 9780307954879
- Linked ISBNs
- 9780307954886 eBook (United States) 9/24/2013
- 9781299841239 eBook (United States) 9/25/2013
- Published Sep 24 2013
- Format Hardcover
- Page Count 400
- Language English
- Countries United States
- Publisher Clarkson Potter
- 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.