The New Midwestern Table: 200 Heartland Recipes Author: Amy Thielen | Language: English | ISBN:
B00CVS0WG6 | Format: EPUB
The New Midwestern Table: 200 Heartland Recipes Description
“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.
- File Size: 45611 KB
- Print Length: 400 pages
- Publisher: Clarkson Potter (September 24, 2013)
- Sold by: Random House LLC
- Language: English
- ASIN: B00CVS0WG6
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #61,135 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #2
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Midwest - #5
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Special Occasions > Seasonal - #13
in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Midwest
- #2
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Midwest - #5
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Special Occasions > Seasonal - #13
in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Midwest
Amy Thielen delivers much more than a cookbook as she offers a brief history on the Midwest, and her experience of cooking in Manhattan's fine-dining kitchens. The heartwarming presentation in her introduction and notes throughout the book is inviting, and interesting. Amy Thielen portrays great tradition of American country cooking, as she discusses praise-worthy Midwestern restaurants. Her tour through the Midwest captivates the heart and soul, especially for anyone who has not visited, or lived there. There are several mouth-watering recipes with helpful tips, which also include the number of servings. The stunning photos of prepared meals, along with famous places in the Midwest are delightful, and refreshing. We tried the Fried Onion Dip, which was delicious. In addition, there are recipes for various dips. Some of the recipes include: Freshly Ground Black Pepper; Cheese-Balls; Homemade Italian Sausage; Old-Fashioned Pounded Cheese With Walnuts And Port Syrup; Steakhouse Deviled Eggs; Cracker-Crust Pizza; and more. There are many recipes for different types of pizza, and the recipe for Artichoke Fondue Dip is my next selection. The Spicy Beef Tartare, and the Sweet-And-Sour Potluck Meatballs are indeed inviting. I will leave updates as we try new recipes. Delightful, refreshing, and enjoyable. Highly recommended!
By Geraldine Ahearn
TOP 500 REVIEWER VINE VOICE
I have lived in many parts of the Midwest but have never eaten food like that described in this cookbook nor have seen food similar to that in the cookbook served in restaurants. I'm not exactly sure where the recipes come from--perhaps from individual kitchens. Or maybe they are just recipes that use the food from the Midwest--cheese, corn, beef, and fish--with recipes created by Amy Thielen. I'm not sure of the origin of these recipes, but they are quite interesting and diverse.
These recipes have been written for the non-novice cook. The recipes assume that the person using them has some cooking skill and knowledge. For example, it says "lop the tops and bottoms from each end" or "pare the skin." The recipes also use a wide assortment of ingredients such as kohlrabi or nori (dried seaweed). Thielen gives great instructions that, when followed, produce delicious meals.
The book is separated into the following food chapters: dips, party food & drinks; soup or salad; lake fish; chicken supper; meat; sides; potatoes and onions; sweets; early-day baking; and brunch. The food within each chapter is very diverse and a combination of the recipes from the different chapters leads to numerous wonderful meals.
By Wandering Hoosier
VINE VOICE
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