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Savoring the Seasons of the Northern Heartland
Dooley, Beth; Watson, Lucia
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Description for Savoring the Seasons of the Northern Heartland
Paperback. Num Pages: 416 pages, 163ill. BIC Classification: 1KBBN; WBN. Category: (G) General (US: Trade). Dimension: 248 x 171 x 23. Weight in Grams: 703.
200 recipes blending bold, new flavors with the traditional foods of the Upper Midwest—now in paperback!
Embracing the traditional cooking of the diverse peoples of the Upper Midwest—from the Ojibwe and Dakota to the immigrant communities of Norwegians, Swedes, Germans, Italians, and Hmong—Beth Dooley and Lucia Watson present more than two hundred recipes for the modern kitchen, many with seasonal variations to take advantage of the freshest fruits and vegetables available.
With this inspiring array of recipes, you can start with Radish and Cucumber Salad, feast on Grilled Coho Salmon with Lemon-Ginger Marinade, and then top it off with ... Read more
Show LessProduct Details
Format
Paperback
Publication date
2004
Publisher
University of Minnesota Press United States
Number of pages
416
Condition
New
Number of Pages
406
Place of Publication
Minnesota, United States
ISBN
9780816645749
SKU
V9780816645749
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Dooley, Beth; Watson, Lucia
Beth Dooley is a writer and teacher whose books include The Heartland: New American Cooking, Prevention’s Quick and Healthy Pasta, and Peppers Hot and Sweet. She is a contributing editor to Mpls/St. Paul Magazine, and her work has also appeared in Fine Cooking and NPR’s The Splendid Table. She lives in Minneapolis. Lucia Watson is the well-known chef of ... Read more
Reviews for Savoring the Seasons of the Northern Heartland
"The lore alone, not to mention the good food, makes Savoring the Seasons of the Northern Heartland worth having. It brings to life the intriguing culinary heritage of a part of the country so often and so lamentably overlooked."—Lynne Rosetto Kasper, author of The Splendid Table "Much more than just a collection of recipes."—The Land "A book rich ... Read more