The column started when 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 shared a family recipe and discussed daily life on her Indiana farm, spent with her husband, Ben, and their eight children and 32 grandchildren.
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."
It's hard to believe there was a time when you couldn't go out for Chinese food in Minnesota, but there was--until brothers and entrepreneurs Woo Yee Sing and Woo Du Sing opened their Canton Restaurant (later called John's Place) in Minneapolis in 1883. Chinese, Japanese, Thai, Indian, and Cambodian immigrants have left an indelible and flavorful mark on our collective culinary history. Many cooks sought not only to make a living but also to preserve the memory of their homeland through the dishes set before family and patrons alike, to the great benefit of diners from the Twin Cities metro area to Duluth to the Red River Valley.Asian Flavors includes interviews with pioneering chefs, features on beloved restaurants, stories of farmers and food businesses, and, of course, more than 150 treasured recipes that have nourished and inspired Minnesotans. Try Dar Cheen Chicken from Wing Ying Huie's Chinese Lantern in Duluth, or Supenn Harrison's egg rolls made famous at her state fair booth beginning in 1976, or Reiko Weston's Sukiyaki from the original Fuji Ya in Minneapolis. Let Asian food experts Phyllis Louise Harris and Raghavan Iyer take you on a tour through this comprehensive history, lavishly illustrated with historical and contemporary photography, from the Philippines to South Korea to Nepal, from the 1870s through today. Phyllis Louise Harris teaches Asian cooking and was food editor of Asian Pages for two decades. Collaborator Raghavan Iyer is author of Betty Crocker's Indian Home Cooking, The Turmeric Trail, and 660 Curries. They are cofounders of Asian Culinary Arts Institutes in Minneapolis.
The ubiquitous apple: a mainstay of fruit bowls and bag lunches, and in Minnesota, a point of pride. Cultivators in the apple breeding program at the Minnesota Landscape Arboretum and the University of Minnesota have been dreaming up new varieties since the 1930s, most recently adding to their list of winter-hardy fruits the SweeTango and the Zestar. Snappy and sweet eaten out of hand, tender and flavorful when roasted or baked, apples bring plenty to the table. There's no better guide to this apple abundance than Joan Donatelle, whose fondness for the fruit goes beyond the standard slices-and-brie or apple crisp. Astonishing Apples opens with imaginative dishes like Smoked Trout Tartlettes and Apple Bruschetta, followed by Cheddar Apple Cornbread and Apple Cabbage Slaw. Apples find their way to the center of the plate in Savory Apple Foccacia and Ginger Curry Apple Turkey Bake. Tempt your sweet tooth with Apple Almond Biscotti and Apple Panna Cotta, and explore modern twists on the usual suspects, from apple butter to applesauce to fresh cider. With this cookbook in your arsenal, eating "an apple a day" has never been easier--or more delicious.At Byerly's cooking school, Joan Donatelle brings a focus on healthful and tasty dishes to her kitchen classrooms. She has owned and operated award-winning restaurants and gourmet grocery-delis featuring fresh old world cuisines. She caters for events throughout the Twin Cities.
Cincinnati chili is its own special creation with a unique flavor and style. Uncover the essential parlors originating and serving this unique Cincinnati specialty in this thorough history of its roots and restaurants.
Cincinnati is certainly judged by its chili. Some claim it's not even chili, but those are just fighting words to natives who have developed the crave. Cincinnati is a long way from El Paso, and our chili is not Tex-Mex style. It is a unique blend typically served as a three-way: over spaghetti and covered in shredded cheddar cheese. From its 1922 roots with the Slavic-Macedonian immigrant brothers Kiradjieff in a burlesque theater, Cincinnati chili has become a million-dollar industry supporting 250 chili parlors. Many chili parlors have come and gone, but a few familiar names remain: Dixie, Camp Washington, Gold Star, Price Hill and Skyline. This is their amazing chili story.
In St. Paul, Minnesota, a diverse group of men and women have found each other, united by a single passion: baking bread. Once a month, a professional production bakery is transformed into a lively forum for those hooked on this satisfying ritual. Veteran journalist and club member Kim Ode invites novices and masters alike to join these dedicated bakers in the kitchen as they share family traditions, experiment with new ingredients, exchange tips, and roll up their sleeves to work the dough.
Over seventy favorite recipes emerge from intimate profiles of the club members who perfected them--from the accountant and her nearly flawless baguette to the former Iron Ranger who shares the secrets of her grandmother's strudel-like potica. The club's newest member, a book designer who was given a copy of The World of Breads nearly four decades ago, has since transformed the book's anadama recipe into a peppery delight, swapping out molasses for chipotles and butter for bacon fat.
Author Kim Ode demystifies this ancient art with special sections on "Bread Wisdom for Beginners" and "Seasonal Favorites," and club founder Dan "Klecko" McGleno offers a step-by-step guide to starting a bread club in your own hometown. Whether you prefer to bake in solitude or wish to build a community in pursuit of the perfect loaf, this book reveals the true heart of this everyday food.
Creating a better world starts at home--in the kitchen--and for twenty years the Birchwood Cafe has guided diners to live and eat sustainably and joyfully. Now you can sample Birchwood's recipes--adapted for home cooks--and fill your own table with some of the irresistible fare that has made the cafe one of the region's best-loved restaurants.
In these pages, find Birchwood's light-hearted, innovative menu: hearty hand pies and multigrain salads, decadent pastries, and award-winning desserts. Organized by eight seasons, these dishes are inspired by the way weather affects our appetites and determines what comes from our land. With Spring, we celebrate beginnings, tossing up fragrant herbs, tender greens, and tart rhubarb. Come Summer, we fire up the grill and get outside; when Scorch hits and those dog days dampen appetites, we whip up cool soups and refreshing salads. Then Autumn, with its collision of apples, pears, pumpkins, and kale; and as Dusk falls, we get cozy with bowls of savory soup. Frost tempts us back to the stove with nourishing roots. Ready for Winter, we gather close with friends near the hearth, ladling up warming stews. Come Thaw, look to the first food of the season as the maple syrup runs and we anticipate a new year. The pantry chapter features Chef Marshall Paulsen's condiments--chutney, jam, preserves, and vinaigrettes--which can transform the simplest dish into a spectacular plate.
Owner Tracy Singleton and Chef Marshall share Birchwood stories and memories, plus practical tips and insights. Just as Birchwood Cafe is more than a restaurant, this is more than a cookbook. The Birchwood Cafe Cookbook shows you what it takes to make a sustainable kitchen and a joyful table, to prepare "good real food" that really does more than a little good.
Bluestem restaurant is one of the most highly acclaimed restaurants in the Midwest. Bluestem: The Cookbook delivers the best of their 125 modern, seasonally-driven recipes with a Midwestern flair to the home cook."James Beard-nominated chef Colby Garrelts and his wife, pastry chef Megan Garrelts, worked in notable restaurants in Chicago, Las Vegas, and Los Angeles before opening Bluestem in Kansas City, Missouri. Written with lawyer-turned-food writer/photographer Lee (the formerly anonymous gourmand behind the Ulterior Epicure blog, ulteriorepicure.com), the Garreltses' debut is a beautiful restaurant cookbook that makes it easy for advanced home cooks to construct an upscale, multicourse menu with wine pairings. Each seasonal section is divided into eight courses featuring elegant, contemporary dishes like Nettle Soup, Whipped Lemon Ricotta; Rack of Venison, Pickled Lady Apples; and White Coffee, Passion Fruit Parfait." --Library Journal A repeated nominee for the James Beard Award for "Best Chef Midwest," chef Colby Garrelts and highly respected pastry chef Megan Garrelts offer their culinary techniques inside Bluestem: The Cookbook. From Warm Eggplant Salad and Potato-Crusted Halibut with Herb Cream to delectable desserts such as Honey Custard and Peanut Butter Beignets with Concord Grape Sauce, the Garreltses showcase local, Midwestern ingredients and artisanal producers through 100 seasonally driven recipes. Including a full-meal lineup of recipes, from amuse-bouche to dessert, Bluestem offers helpful tips from a professional kitchen alongside seasonal wine notes and 100 full-color photographs that capture the simple beauty of Bluestem's composed dishes. Guided by their childhood memories and inspired by the world around them, the Garreltses offer a Midwestern sensibility inside Bluestem: The Cookbook, while enabling cooks of all experience levels the opportunity of replicating Bluestem's contemporary taste and signature dishes at home.
Originally published in 1877, this facsimile edition of one of the premier cookbooks from the nineteenth century covers all facets of cooking and housekeeping including breadmaking, cakemaking, confectionary, canning fruits, catsups and sauces, ices and ice cream, pastry, puddings, preserves, soups, management of help, carving, cutting and curing meats, hints for the well and for the sick, and medical and floral advice. By the second edition this collection of recipes from housewives and homemakers all across the country had sold more than 25,000 copies. Included are recipes from women of all walks of life from all across the country, including the wives of state governors (Mrs. Bradley of Nevada contributed a chili recipe). There's even a recipe from Mrs. Rutherford B. Hayes. The book's popularity was not limited to Ohio or the mid-West.
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.