In Winter’s Kitchen: Growing Roots and Breaking Bread In the Northern Heartland
Beth Dooley arrived in Minnesota from her native New Jersey with preconceptions about the Midwestern food scene. Having learned to cook in her grandmother’s kitchen, shopping at farm stands, and making preserves, she couldn’t help but wonder, Do people here really eat swampy broccoli, iceberg lettuce, and fried chicken for lunch everyday?”These assumptions quickly faded as she began …
Penny Loafers & Bobby Pins: Tales and Tips from Growing Up in the ’50s and ’60s
“In the fifties, sleek Mixmasters were replacing rusty eggbeaters, and new pressure-cookers blew their tops in kitchens all over town. There were kids everywhere, and new ‘ranch-style’ houses filled vacant lots. . . . Turquoise Studebakers and dusty-rose Chevy BelAirs with flamboyant fins and lots of chrome replaced dark pre-war cars. Cameras took color snapshots instead of black-and-white. …
Have you ever wondered what your favorite local chefs cook at home? What they prepare for their own family and friends? What they whip up when truly pressed for time? The secret’s finally out as In The Kitchen with Cleveland’s Favorite Chefs takes you into the private kitchens of 35 local culinary greats to discover what’s really cooking.Author …
Great Food from the Great Lakes State! Sixty of Michigan s best cookbooks have contributed nearly 400 of their most popular recipes to this completely new edition of Best of the Best from Michigan Cookbook. In addition to this collection of time-tested and perfected family recipes that capture the flavor of Michigan, this cookbook …
Ina’s Kitchen: Memories and Recipes from the Breakfast Queen
Ina Pinkney—the beloved restaurateur known affectionately as the Breakfast Queen”—has been feeding Chicago for more than 30 years. When she closed her namesake restaurant’s doors in 2013, it headlined news across the Midwest. Now, the favorite dishes that thousands came to love at Ina’s are showcased in the first paperback edition of her newly retitled book, Ina’s Kitchen: …
How does an ordinary person make a sophisticated, crowd-pleasing cake in a snap? With a bundt pan, of course! Foodie Susanna Short brings back the beautiful bundts of yesteryear with mouthwatering, kitchen-tested recipes for busy families, elegant entertainers, and confection connoisseurs everywhere in Bundt Cake Bliss.From vintage favorites like Quick Orange Kiss and Tunnel of Fudge to fanciful …
As reported in Newsweek, in various food magazines, and in the pages of major American newspapers, the Heartland is being rediscovered—and along with it, wholesome Midwestern cooking. The trend, part of a larger fascination with regionalism, has led authors Frank Carey and Jayni Naas to a celebration of Kansas cooking. In The Kansas Cookbook, Carey and …
Original Local: Indigenous Foods, Stories, and Recipes from the Upper Midwest
Local foods have garnered much attention in recent years, but the concept is hardly new: indigenous peoples have always made the most of nature’s gifts. Their menus were truly the “original local,” celebrated here in 135 home-tested recipes paired with stories from tribal activists, food researchers, families, and chefs.A chapter devoted to wild rice makes clear the crucial …
Every food truck in Columbus has a story. Jim Pashovich, godfather of the local scene, honors his Macedonian heritage with his fleet of Pitabilities trucks. After working as a New York City line cook, Catie Randazzo returned to Columbus to open Challah! and wow the hometown crowd with her reimagined Jewish comfort food. Chef Tony Layne of Por’Ketta …
The Green City Market Cookbook: Great Recipes from Chicago’s Award-Winning Farmers Market
Founded in 1998 by the late culinary luminary, author, chef, and entrepreneur Abby Mandel, the Green City Market is the venerable year-round farmers market held in Chicago’s Lincoln Park. Since its inception, the Green City Market has grown into one of the most popular destinations for finding organic and sustainable produce and products throughout the Midwest’s extensive farm-to-table …