Catalog Search Results
Author
Publisher
Minnesota Historical Society Press
Pub. Date
[2016]
Language
English
Description
"When it comes to food, you eat with your eyes first. Beginning in the late nineteenth century, Minnesota advertisers took advantage of this adage through gorgeous full-color paintings and illustrations that graced food packaging and promotional mailings, enticing consumers to purchase products and the cookbooks that celebrated them. In this evocative collection, [the authors] take readers on a tour of the state's foodie ephemera of the 1880s through...
Author
Publisher
William Morrow, an imprint of HarperCollinsPublishers
Pub. Date
[2022]
Language
English
Description
A food blogger, cake cookbook author, and Minnesota homesteader provides 110 home-cooked recipes with chapters on breakfast, casseroles, soups, appetizers, meats, vegetables and desserts along with her trademark sassy commentary.
Author
Publisher
University of Minnesota Press
Pub. Date
[2017]
Language
English
Description
Let's dispense with the usual old notions of preserving, Beth Dooley suggests, leading us into Mette Nielsen s kitchen, where old-world Danish traditions meld with the freshest ideas and latest techniques to fill the pantry with the best of the season, all year long. Because those seasons can prove especially challenging in the northern heartland, Nielsen's Nordic heritage is handy as she and Dooley show cooks, first-time and experienced canners alike,...
Author
Publisher
Clarkson Potter Publisher
Pub. Date
2013.
Language
English
Description
Amy Thielen grew up in rural northern Minnesota, in the shadow of the smoked sausages that hung in her uncle's meat market, in lines for potluck buffets that ended in a river delta of sweet, sticky bars, and in the company of women who could put up a batch of pickles without a recipe. Yet it took years of cooking in some of New York City's best restaurants and a homecoming in 2008 for her to rediscover the wealth of the Midwest's rustic, soul-tugging...
Author
Publisher
Minnesota Historical Society Press
Pub. Date
[2020]
Language
English
Description
"From Minnesota's newer culinary traditions-Hmong hotdish-to its oldest-nourishing wild rice-Land of 10,000 Plates explores far and wide, experiencing the festivals, communing with revelers, and celebrating the foodways that define the northland"--
Author
Publisher
Clarkson Potter/Publishers
Pub. Date
[2017]
Language
English
Description
"A beautifully written memoir that follows one woman from her childhood in a dysfunctional Midwestern family to becoming a chef in New York City and finally her triumphant return home to reclaim and redeem Midwestern cooking. Amy Thielen, author of the James Beard Award-winning cookbook The New Midwestern Table, traces her journey from Park Rapids, Minnesota, to cooking professionally under some of New York City's finest chefs--including David Bouley,...
Author
Publisher
Farcountry Press
Pub. Date
[2016]
Language
English
Description
From lake trout and walleye, duck, and venison, to farm-fresh pork, vegetables, and cheese curds, to wild rice, raspberries, and craft beer, celebrate the bounty of Minnesota's local foods in 100 recipes from the state's best restaurants, cafes, diners, and bistros. Compiled by native Minnesotan, "That Food Girl," Betsy Nelson. Clear, easy-to follow recipes are complemented by mouthwatering full-color photographs.
Author
Publisher
Minnesota Historical Society Press
Pub. Date
2015.
Language
English
Description
"A collection of recipes and stories celebrating the varied ethnic traditions of Minnesota's Iron Range. Immigrants from Finland, Sweden, Slovenia, Italy, and many other places arrived to work in the iron mines, and they adapted their cuisines to fit the northern climate while savoring old-world flavors in their new home"--
Author
Publisher
Running Press
Pub. Date
2019.
Language
English
Description
When it comes to defining what we know as all-American baking, everything from Bundt cakes to brownies have roots that can be traced to the great Midwest. German, Scandinavian, Polish, French, and Italian immigrant families baked their way to the American Midwest, instilling in it pies, breads, cookies, and pastries that manage to feel distinctly home-grown.
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