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Savoring Seasons of Northern Heartland

Savoring Seasons of Northern Heartland

4.0 2
by Beth Dooley, Lucia Watson (Contribution by)
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


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 the Best Sugar Cookies. Along the way, Savoring the Seasons of the Northern Heartland is sprinkled with historical photographs and the lively stories behind recipes handed down for generations. 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 Lucia's, one of Minneapolis's top restaurants, and a 2004 James Beard Award nominee for Best Chef/Midwest. She has been published in Fine Cooking and teaches cooking throughout the Midwest. She lives in Minneapolis.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Collaborating with writer Dooley, Minneapolis chef and restaurateur Watson offers both a stylish understanding of home cooking and a realistic perspective on its preparation. Wild game sausages are trendy; their version skips the labor-intensive stuffing of sausage casings. Instead, the authors recommend making grilled patties, and layering the smoky sausage with roasted red peppers and potato bread for a hearty sandwich. Though they usually choose seasonal ingredients native to the heartland, specialties such as toasted hazelnuts and fresh morels give their cuisine more sophistication than the typical Midwestern farm family cookbook. Sidebars of text culled from farm-town newspapers and old church or community cookbooks give perspective-and humor-to the book. Visitors to the Midwest can take away this cookbook as an inspiration to re-create the region's food, while natives can find plenty of family favorites tucked in among more modern dishes. This is the 14th volume in the Knopf Cooks American series. Photos not seen by PW. Better Homes and Gardens Book Club selection. (Oct.)
Library Journal
The "Northern Heartland" is the upper Midwest, a region rich both in resources, from wild game to wild rice, and in its ethnicity. Food writer Dooley and Watson, chef/owner of a Minneapolis restaurant, have compiled a wide variety of recipes, some homestyle and some elegant, some old and some new. The Scandinavian and Central European presence is well represented, but there are also recipes from more recent immigrants such as the Hmong. Writing in a graceful and relaxed style, the authors set the recipes in context, giving lots of cultural history and culinary lore along the way. Very readable, with a surprisingly diverse selection of recipes, this is highly recommended. [BH&G Book Club selection.]
Lucia Watson
If you require any additional information, she can be found at WWW.LUCIAS.COM

Product Details

University of Minnesota Press
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6.75(w) x 9.75(h) x 1.00(d)

Meet the Author

Lucia Watson was born in Minneapolis. She received her undergraduate degree in French from the University of Minnesota. Lucia is a well-known chef and restaurateur who owns one of Minneapolis's top restaurants, Lucia's. She has studied with Madeleine Kamman at the School for American Chefs, has run a successful catering business, and teaches cooking throughout the Twin Cities area. Her family has deep roots in Minnesota and both her grandmothers were outstanding cooks -- heartland cooks -- who passed down their talent, their passion for cooking, and their recipes to Lucia, who uses them in her own cooking.

Beth Dooley was born in New Jersey. She received her undergraduate degree from St. Lawrence University and a master's degree in writing from the University of New Hampshire. Beth is an experienced cook and food writer. A transplanted Easterner, she has lived in Minneapolis for fifteen years, writing for several of the major food companies located in the Midwest and for local and national magazines. Her books include It's the Berries and Peppers Hot and Sweet, both published by Garden Way. She is married and has three children. Lucia and Beth have coauthored articles for several magazines, including Fine Cooking.

With more than 80 photographs and illustration

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4 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
Guest More than 1 year ago
Savoring The Seasons is a cookbook celebrating the seasons and culture of the northern mid-west. The recipes are rich in cultural heritage, as well as history of its people and food of its environment. Beth Dooley is a teacher and writer who lives in Minneapolis. She has also written the books: The Heartland, Recipes From Massachusetts, Peppers: Hot and Sweet, plus more! Lucia Watson is the chef and owner of the famous Lucia's in Minneapolis. She was nominated for a James Beard Foundation in 2004 for the Best Chef in the Mid-West. I was actually most impressed by this book. I expected this region of the United States to be devoid of culture or any tasty foods. I was most surprised and extremely impressed by my findings in this book. There are numerous black and white photos from the past of farmers working the fields, and handling their livestock. There are photographs of woman in the kitchen, of Native Americans, and much more. There were also many drawings to help create the history of the people here. There are 200 recipes contained within this book holding tradition, yet with a modernized touch. The recipes were very easy-to-read and understand. They were extremely straight-forward. The only trouble with the recipes are if you do not live in an area to find yourself rabbit, venison, squab, grouse, quail, or pheasant. But, for me, the book is worth it anyway. The recipes also indicate the cultural heritage of its people: Romanians, Sioux Indians, Poles, Germans, Austrians, Scandinavians, Hungarians, Russians, Czechs and more. Excellent recipes worth trying are: Spiced Blueberry-Lemon Preserves, Mixed Kebabs with Orange-Honey Marinade, Apple Harvest Fruit Tart, and Sausage and White Bean Soup - all eaten by my house of finicky eaters! Chapters contained within this book include: Milling & Baking; Henhouse & Dairy; Barnyard & Smokehouse; Seasonal Kettle; The Communal Pot; North Woods & Prairie; Deep Lakes & Swift Streams; Backyard Gardens; Preserves & Pickles; Come For Coffee; and Pride of the Heartland. Interested in learning more of the region which housed people like Laura Ingalls Wilder? Wanting to know more of your own country? Pick up this book, it is a lovely book.