If you want Midwest Cookingthis book is for you. "America's breadbasket" stretches from the Ohio/Pennsylvania border to almost the Rocky Mountains and includes Ohio, Michigan, Indiana, Wisconsin, Illinois, Minnesota, Iowa, Missouri, North Dakota, South Dakota, Nebraska, and Kansas. Hardy folks from Germany, Norway, and Sweden brought their farming, cereal grains, vegetables and fruits with them. Rich cheese and lush desserts are also part of the Midwest food culture. Try Buckwheat Pancakes, Sauerkraut Balls, Dairy land Cheddar Cheeses, Hot German Potato Salad, Iowa Corn Chowder, Swedish Meatballs, Hash Brown Casserole, Wiener Schnitzel-Midwestern Style, Indiana Meatloaf, Spaetzle, and Ohio Buckeye Candy. Each recipe is laid out in a simple but attractive format on the page under "Ingredients and Directions." In a small insert, the "Cooking Utensils You'll Need" are listed and on the opposite page is a beautiful picture of the finished product. The size of the book is nice for laying on a counter or for propping up. The color and design of the whole book is magnificent. The front of the book contains an "Introduction"; "Midwest Culture, History, and Traditions"; "Before You Cook" with safety tips; a "Metric Conversion Table"; "Pan Sizes"; "Useful Tools, Utensils" and a "Cooking Glossary." At the back are further reading and information sources, an index, and credits for the author, recipe tester/food preparer, consultant, and recipe contributor and picture credits are included. This book is part of the "American Regional Cooking Library: Culture, Tradition, and History." The series' consultant is The Culinary Institute of America. Further Reading, For More Information, Index, creditto the Author, Recipe Tester/Food Preparer, Consultant, and Recipe Contributor. Picture Credits are included. 2005, Mason Crest Publishers, Ages 12 to 18.