The Minnesota Ethnic Food Book: With More Than 150 Recipes by Anne R. Kaplan and Marjorie A. Hoover and Willard B. Moore

  • Wild rice and chicken wing soup (page 263)

    from The Minnesota Ethnic Food Book: With More Than 150 Recipes The Minnesota Ethnic Food Book by Anne R Kaplan and Marjorie A. Hoover and Willard B. Moore

    • Categories: Soups; Rice dishes; Cooking for a crowd; Native American
    • Ingredients: chicken wings; onions; celery; carrots; cooked wild rice; parsley
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Notes about this book

  • robm on February 26, 2021

    This is a very useful book to have on your shelf. It includes all the "big hits" of the cooking of the many ethnic communities that settled in Minnesota. The recipes are "authentic" and designed for home cooking. Communities represented range from the Ojibway, the various Scandinavian peoples, Jewish, Mexican, Greek, and more, including the more recent Hmong community. Because of the date of publication, this book misses the recipes of the more recent Somali and Sudanese communities that are also prominent now in Minnesota. Maybe a revised, updated version can include those. But this is a fine cookbook as is.

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  • ISBN 10 0873511980
  • ISBN 13 9780873511988
  • Published Dec 01 1986
  • Format Paperback
  • Page Count 450
  • Language English
  • Countries United States
  • Publisher Minnesota Historical Society
  • Imprint Minnesota Historical Society Press,U.S.

Publishers Text

First published in 1986 and now back in print, The Minnesota Ethnic Food Book explores the rich landscape of food and cultural heritage by describing the traditional foods and foodways of many of the state's ethnic groups. Well-researched and thoughtfully written essays describe the meals and customs that help families maintain ties to their past and sustain a rich sense of ethnic heritage in their day-to-day lives. Over 150 authentic recipes, collected from home cooks across the state, impart the ethnic flavors of Minnesota. Included are recipes for everyday tables-such as Swedish meatballs, Creole chicken, and Hmong stir-fried chicken and vegetables-as well as foods for special occasions-including Greek artichoke pilaf, German sauerbraten, and Danish custard cream layer cake. The result is a carefully researched, warm, and fascinating book that is all about people, foods, and enduring values.

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