Savoring the Seasons of the Northern Heartland

Overview

Embracing the traditional cooking of the diverse peoples of the Upper Midwest, 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 ...

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Overview

Embracing the traditional cooking of the diverse peoples of the Upper Midwest, 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.

More than 200 delicious seasonal recipes from the upper Midwest--Minnesota, Wisconsin, Iowa, Michigan, and North Dakota. The wonderful variety of dishes tells the story of the Scandinavian, German, Eastern European, Scottish, and Welsh immigrants who settled the land and helped define the regional character of the cuisine. 80 photos.

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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.]
Barbara Jacobs
"The Heartland," as defined by Minneapolis restaurateur Watson and author Dooley, is where "eating enhances one's ability to stay warm." Traditionally hearty foods have been somewhat defatted here to appeal to 1990s health demands; yet the more than 200 recipes remain true to their midwestern origins. Included are local cooks' reminiscences and the recountings of kitchen and regional traditions, such as the best uses for stale bread, Chippewa names of the months, and the process of maple sugaring. Certainly a collection that won't intimate fledgling kitchen cooks.
Lucia Watson
If you require any additional information, she can be found at WWW.LUCIAS.COM
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Product Details

  • ISBN-13: 9780679411758
  • Publisher: Knopf Doubleday Publishing Group
  • Publication date: 10/25/1994
  • Series: Knopf Cooks American Series
  • Edition description: 1st ed
  • Edition number: 1
  • Pages: 416
  • Product dimensions: 7.04 (w) x 9.56 (h) x 1.33 (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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Table of Contents

Acknowledgments VII
Introduction IX
Milling and Baking: Breads, Muffins, and Griddle Cakes 3
Henhouse and Dairy: Chicken, Eggs, and Cheese 55
Barnyard and Smokehouse: Farmhouse Meats 105
Seasonal Kettle: Hot and Cold Soups 139
The Communal Pot: One-Dish Meals 163
North Woods and Prairies: Large and Small Game 187
Deep Lakes and Swift Streams: Freshwater Fish 211
Backyard Gardens and Sacred Paddies: Vegetables and Wild Rice 239
Preserves and Pickles: Sweet and Savory Embellishments 281
Come for Coffee: Cakes, Cookies, and Bars 299
Pride of the Heartland: Pies, Puddings, and Sweets 341
Index 371
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