Midwest and Minnesota Cooking
Abraham Lincoln in the Kitchen
A Culinary View of Lincoln's Life and Times
Paperback ISBN: 1588346188
Abraham Lincoln in the Kitchen is a culinary biography unlike any before. The very assertion of the title--that Abraham Lincoln cooked--is fascinating and true. It's an insight into the everyday life of one of our nation's favorite and most esteemed presidents and a way to experience flavors and textures of the past. Eighmey solves riddles such as what type of barbecue could be served to thousands at political rallies when paper plates and napkins didn't exist, and what gingerbread recipe could have been Lincoln's childhood favorite when few families owned cookie cutters and he could carry the cookies in his pocket. Through Eighmey's eyes and culinary research and experiments--including sleuthing for Lincoln's grocery bills in Springfield ledgers and turning a backyard grill into a cast-iron stove--the foods that Lincoln enjoyed, cooked, or served are translated into modern recipes so that authentic meals and foods of 1820-1865 are possible for home cooks. Feel free to pull up a chair to Lincoln's table.
America's Best BBQ
100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
Paperback ISBN: 1449458343
This completely revised edition of America's Best BBQ takes you through the back doors of some of the most popular American barbecue restaurants as two of the world's top barbecue experts share the secrets---and once-secret recipes---of the best pitmasters in the business. The original edition was first published in 2009. Only Ardie A. Davis and Paul Kirk, the go-to sources on barbecue, can earn the trust and the recipes from the nation's barbecue legends, from Texas to Memphis, the Deep South, Kansas City, Oklahoma, and even a few joints outside of the traditional barbecue belt. Tasty sides include tips, tricks, techniques, fun memorabilia, tons of full-color photos of the joints and their food, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. There is even a section of barbecue basics for those who are just getting started. With more than 100 recipes for mouthwatering starters (Fried Cheese Stick Grits, BBQ Egg Rolls), moist and flavorful meats, both classic and inventive side dishes (BBQ Cornbread, Grilled Potato Salad), a slew of sauces and rubs, and even some decadent desserts (Fried Pies, Root Beer Cake, Pig Candy), this book should come with its own wet-nap.
The Authentic History of Cincinnati Chili
Paperback ISBN: 1609499921
The culinary history of Cincinnati-style chili.
Baking With the St. Paul Bread Club
Recipes, Tips And Stories
1st Edition Hardcover ISBN: 0873515676
Bored with book group? Join the St. Paul Bread Club as they fashion their favorite recipes, share tips and secrets that have long been kept, and build a rich community dedicated to the art of the perfect loaf.
A Beautiful Mess
Weekday Weekend: How to Live a Healthy Veggie Life... and Still Eat Treats
Hardcover ISBN: 1452154716
A Beautiful Mess is one of the most popular DIY style blogs in the world, with more than 1 million readers. Co-creators (and sisters) Emma Chapman and Elsie Larson share their unique and approachable diet with fans and healthy eaters in this, their first cookbook. Their philosophy involves eating responsibly during the week—avoiding refined flours, sugars, alcohol, and dairy—and indulging on weekends. Vetted by nutritionists and divided into four parts (breakfast, meals, snacks and sweets, and drinks), each containing a weekday and weekend chapter. Featuring an attractive textured case vibrant photographs, this one-of-a-kind book makes a special gift for yourself or a friend looking for a lifestyle change—or simply more healthy and delicious go-to recipes!
Best of the Best from Louisiana
Paperback ISBN: 0937552135
Best of the Best from Missouri
Selected Recipes from Missouri's Favorite Cookbooks
Paperback ISBN: 0937552445
The Birchwood Cafe Cookbook
Paperback ISBN: 081667986x
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