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Books : Cooking, Food & Wine : Regional & International : U.S. Regional : Midwest
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Laura Ingalls Wilder grew up on the prairie, where food was something one worked for, cooking was a big part of daily life, and mealtime was a chance to gather with family and give thanks. By watching Pa hunt and farm and by helping Ma prepare the food, Laura learned the pleasures that come from a family working together. Laura also experienced the joy that comes from sharing food, made with love and care, with family and friends.
Here are over 100 unique recipes celebrating the foods and cooking techniques of Laura's pioneer childhood. Taken from dishes described in the beloved Little House books, these recipes were carefully researched by Barbara M. Walker and tested in her own kitchen. From pancake men and pumpkin pie to vanity cakes and ice cream, these recipes give adults and children alike the chance to experience a taste of Laura's childhood, reminding us of the connection between the food on the table and the work involved in getting it there.
Notable Children’s Books of 1979 (ALA)
Best Books of 1979 (SLJ)
Notable 1979 Children's Trade Books in Social Studies (NCSS/CBC)
Children's Books of 1979 (Library of Congress)
1980 Western Heritage Award
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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 finds like Green Chili Cornbread and Mexican Hot Chocolate Mini Bundts, this delightful book features just about every delectable bundt baked by the Midwest’s own since the handy pan burst into the baking scene in the 1960s. And don’t forget the dozens of glazes, sauces, and frostings sure to transform any cake into a shining crown of glory.Here is a cookbook that makes baking accessible to all, where fun is an essential tool in the kitchen. Among the delicious recipes and stories of the cakes and their creators are tips for dressing up bundts for special occasions and for managing those unexpected mishaps. And to top it off, Short offers warm and humorous reflections about the power of bundts in building community.Susanna Short is a caterer who has been baking with passion and curiosity since the age of six. Dorothy “Dotty” Dalquist and her husband H. David Dalquist developed the original Bundt pan for their company, NordicWare.
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What do you get when you mix Tater Tots, ground beef, and cream of mushroom soup? Tater Tot Hot Dish, of course! Retired Minneapolis Star Tribune Taste section editor—the delightful auntie every discerning foodie wants to call their own—Ann Burckhardt brings back the comfy casseroles of the fifties and sixties with modern updates for busy families, swingin’ singles, and twenty-first-century potluckers in Hot Dish Heaven.A veritable geography of the best-of-the-best hot dishes, this handy cookbook features seventy kitchen-tested recipes collected from casserole connoisseurs across the Midwest. Emphasizing the use of fresh, nutritious ingredients without losing sight of the importance of a good can of soup in the right bake-and-share meal, Burckhardt balances delicious down-home selections like Texas Hash, Football Stew, and Reuben Bake with such wholesome one-dish wonders as Whole Grain Pilaf and Tian of Rice and Zucchini.You too can dine like the stars with such dazzling feasts as Phoebe’s Peach Noodle Kugle from the childhood kitchen of comedian Al Franken and the Cedric Adams Hot Dish, named after the late Broadcasting Hall of Famer once known as the “voice of the Upper Midwest.” Burckhardt gives us the history of each dish, the classic variations, and ideas for cooking and sharing in today’s busy world.
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The history of Chicago's Berghoff Restaurant spanned three generations and 107 years. It was one of America's oldest family-owned restaurants. To commemorate such a rich culinary history, Carlyn Berghoff and her mother, Jan Berghoff, collected 150 of the restaurant's most popular recipes, including classics such as Creamed Spinach, Berghoff Rye Bread, and Wiener Schnitzel. They paired them up with more contemporary offerings such as the Shrimp Martini, Grilled Vegetables with Red Pepper Aïoli, and Brie and Raspberry Grilled Cheese Sandwiches to create The Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining.· Recipes are presented alongside tempting four-color photographs and informative sidebars that offer tips on dressing salads, serving soups, pairing culinary flavors, and more. The book's introductory narrative tells the Berghoff family's story and introduces the next generation of the Berghoff legacy.
Fourth-generation entrepreneur Carlyn Berghoff operates her own catering company, Artistic Events, out of the famous Chicago building at 17 West Adams. Carlyn also has opened 17/West at the Berghoff, more casual fare is still offered at the downstairs Café, and the Berghoff Café still operates out of locations at O'Hare International and Midway airports.
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The Amish CookRecollections and Recipes from an Old Order Amish Family by Elizabeth Coblentz with Kevin Williams
Ten years ago, aspiring newspaper editor Kevin Williams convinced Elizabeth Coblentz, an Old Order Amish wife and mother, to write a weekly cooking column called "The Amish Cook." Each week Elizabeth shares a family recipe and discusses daily life on her Indiana farm, spent with husband, Ben, and their eight children and 32 grandchildren. THE AMISH COOK, a full-color cookbook based on Elizabeth’s columns, compiles more than 75 traditional Amish recipes, photographs of the Coblentz farm, practical gardening tips, cherished family tales, and firsthand accounts of traditional Amish events like corn-husking bees and barn raisings. A truly unique collaboration between a simple Amish grandmother and a modern-day newspaperman, THE AMISH COOK is a poignant and authentic look at a disappearing way of life.
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Includes nearly 200 family recipes from America's heartland, a culinary folk history of the Indiana Amish and Mennonites. This celebration of farm life is a companion volume to the PBS series hosted by Adams. 64 full-color photographs.
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This cookbook takes you on a journey throuh south Louisiana's traditions, cultural heritage and the culinary artisries of Cajun food. It is in it's 23rd printng with over 70,000 copies sold. Winner of McIlhenny Hall of Fame Award.
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A Taste of Wyoming is a divine blend of WyomingÂ’s rich culinary heritage and contemporary cuisine.
This exquisite cookbook features sophisticated interpretations of Western dishes from Wyoming’s finest restaurants, lodges, and bed-and-breakfasts—as well as classic Cowboy State favorites.
Take a seat at the table for mouthwatering Western cuisine:
· Blue Ribbon Caramel Cinnamon Rolls
· Pine Nut Crusted Goat Cheese
· Warm Green Bean Salad
· New West Clam Chowder
· Lamb Ossobucco
· Brandied Apricot Stuffed Pork Loin with Port Wine Glaze
· Pan-Fried Rocky Mountain Trout with Hazelnut Butter
· Wild Huckleberry Muffins with Orange Glaze.
Complementing the delectable recipes and 75 gorgeous photographs are excerpts from the works of Wyoming writers including Gretel Ehrlich, Mark Spragg, Lori Van Pelt, David Romtvedt, Jeffrey Lockwood along with delightful historical images.
Please visit us at FarcountryPress.com for more information!
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The West has a permanent pull on the American psyche. It's the place where the prairie meets the mountains, the mountains meet the sky, and the sky goes on forever. It's the home of our legends, our heroes and outlaws, our romanticized past.
Meredith and Tom Brokaw could feel the attraction all the way from their home in New York City. Native South Dakotans, they had settled into a frenetic Manhattan lifestyle, tempered by frequent visits to Montana, until Tom could no longer resist. He convinced Meredith to join him in buying a ranch north of Yellowstone. Meredith, in turn, convinced her friend, passionate cook Ellen Wright, to come and discover for herself the bounty of the region—its trout, bison, and elk; locally raised poultry; native fruits and vegetables. The result is Big Sky Cooking, a personal story of this Montana experience told through delicious recipes and menus, charming reflections, and glorious color photographs.
Nearly one hundred recipes, from new dishes to family standbys to reinterpreted classics, are organized into twenty menus that let you dip into the western lifestyle for any occasion: from a sunrise breakfast with eggs straight from the chicken coop to a picnic on the fly, from a rodeo dinner to a moonlight supper under the stars. The food is straightforward, unpretentious fare, as honest as Montanans and guaranteed to make every hour of the day an opportunity to enjoy the good life.
Along the way you'll be introduced to the region's charms: its slow rhythms, its work ethic, the influences of the ancient people and European settlers who formed the present-day state, the "neighbors" who live two hours away, the glow at dusk that's so extraordinary it has its own name.
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From Monroe to Morgan City, Natchitoces to New Orleans, Lake Charles to Lake Pontchartrain, fifty of the leading cookbooks from Louisiana have contributed their favorite recipes to create this remarkable collection.Louisiana is a special place for a lot of reasons, one of which is the tradition of preparing and serving delicious food. Best of the Best from Louisiana has gathered together a selection of recipes that captures this truly unique culinary heritage. Regional favorites such as Crawfish Etouffee, Cajun Red Beans and Rice, King Cake, Hurricane Punch, and Creamy Smooth Pecan Pralines are just a sampling of the over 400 or so recipes included in these pages.
Best of the Best from Louisiana was the first volume in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series, and remains one of the most popular titles.
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Home Grown Indiana is an essential guide to the foremost sources of local foods in Indiana. Highlighting more than 400 producers, restaurants, farmers' markets, winemakers, brewers, and food festivals, this book is not only an enjoyable read, but an excellent companion during a weekend drive in the country, a day out with the family, or a holiday food-shopping expedition. Recipes from chefs who put local foods at the heart of their cooking provide inspirational ideas for what to do with the bounty you bring home.In addition to the 177 lively profiles of Hoosiers who produce fabulous food in Indiana, Home Grown Indiana discusses topical issues such as grass-fed beef, raw milk, and pastured poultry and eggs. Indiana residents who love flavorful food will want to own this insightful and entertaining guide.
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A unique look at a little-known corner of America, Michigan's beautiful Upper Peninsula, where the simple values of life--family, friends, the good earth and good food it produces--still abide. The book is a compilation of happy thoughts and memories of good times and good food that can be made with these unique recipes. This award-winning cookbook is filled with Americana nostalgia and 330 wonderful recipes.
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Here are more than 200 delicious seasonal recipes from the upper Midwest -- from the lakes, the forest, and farmlands, as well as from the small towns and cities of Minnesota, Wisconsin in, Iowa, Michigan, and North Dakota.
The wonderful variety of dishes tells the story of the Scandinavian, German, East European, Scottish, and Welsh farmers who first settled here, cultivating the rich farmlands and developing the milling industry and the dairy cooperatives. At threshing time, barn raisings, and hog killings, robust dishes satisfied the appetite, and miners and loggers (from Finland to Slovenia) relished the hearty foods of boardinghouses and cook shacks.
Beth Dooley and Lucia Watson have brought together all the strands of this colorful Northern Heartland history by giving us the foods that tell the story. They have tempered the recipes for today's appetites and developed new creations that make the most of the indigenous produce -- the kinds of fresh and flavorful dishes that devotees of Lucia's popular restaurant in Minneapolis have been enjoying since it first opened in 1985.
Here is a sampling:
-- From their Milling and Baking chapter -- Finnish Cardamom Coffee Bread, Lussekatter Buns, Swedish Limpa Rye, German Oven Pancake
-- From The Communal Pot -- Roasted Vegetable Strudel, Thresher's Beef Stew, Sarma (Stuffed Cabbage Rolls), and Pasties (a delectable version of what is known as "the boardinghouse meal under a crust")
-- From North Woods and Prairies -- Holiday Roast Wild Turkey, Grouse with Cranberry-Sage Butter, Woodcock with Wild Mushrooms
-- From Deep Lakes and Swift Streams -- Baked Walleye with Asparagus and Fiddlehead Ferns, Pan-Fried Trout with Smoky Bacon and Hazelnuts, Spring Crappies with Morels
-- From Backyard Gardens and Sacred Paddies -- Summer Tomato, Potato, and Eggplant Bake, winter Gratin of Pumpkin and Leeks, Wild Rice Pilaf with Dried Cherries and Walnuts
In this part of America where people are separated by long distances, hospitality means good food. And Beth Dooley and Lucia Watson share the bounty by showing us how to prepare all the good things that make this region so special.
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From the Twin Cities to the Red River Valley, from the shores of Lake Superior to the Prairieland, Minnesotans from big cities to rural farms have eagerly and graciously shared some of their most treasured recipes.Sixty-four of the leading cookbooks from throughout the Land of 10,000 Lakes have contributed their most popular recipes to create this remarkable collection. Not far removed from Grandma's kitchen, the memories of her cooking can come alive in your kitchen by way of over 400 classic recipes within these pages. Included are such proven favorites as No-Flop Flounder, Edelweiss Torte, Chicken Minnetonka, Pumpkin Cake in a Jar, Swedish Meatballs and Amelia Bedilia's Raspberry Pie.
Best of the Best from Minnesota is one of thirty volumes in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series—continuing the tradition of Preserving America's Food Heritage.
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The Madison County Cookbook is a delicious resource for those who seek to celebrate life, build community, and hand down traditions. It is the perfect addition to the cooking bookshelf of anyone who wishes to experience the taste and feel of the country that so attracted Robert Kincaid. Readers are likely to be reminded of their own family traditions.As a bonus, a patchwork of anecdotes, stories, customs, and authentic family activities add a distinctive charm to the book. The Madison County Cookbook also includes pictures of historic sites in Madison County.
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Das Dutchman Essenhouse Restaurant in Middlebury Indiana entertains thousands of visitors each year. They come to taste dozens of authentic Amish dishes like rhubarb butter crunch and shoo-fly pie. Restaurant owners Bob and Sue Miller share some of their favourite Amish recipes, along with traditional Midwestern fare, in the Amish country cookbooks. The husband and wife team began their restaurant career with Das Dutchman Essnehouse at Middlebury, in the mid-1970's. This popular Amish attraction has grown to a chain of six restaurants in various states.