Midwest Books - Page 5

The Prairie Table Cookbook

Bill Kurtis

Amazon Price: $17.43 List Price: $29.95 Usually ships in 24 hours By: Sourcebooks, Inc. Amazon Marketplace: 43 new & used starting at $9.48

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

For appetite satisfaction, you can't beat the historic, gourmet quality 5 out of 5 stars.
1 of 1 people found this review helpful.

Featuring more than one hundred recipes contributed by such luminary experts as Chef Charlie Trotter (Charlie Trotter's Restaurant), chef rick Bayloess (Frontera Grill), Executive Chef Paul Katz (Harry Caray's Italian Steakhouse), Chef David Burns (Stadium Clube, Wrigley Field), and such legendary feef experts as Will rogers, Gene Autry, Dale Evans, Kansas governor Kathleen Sebelius, and dodge City Mayor Jim Sherer, "The Prairie Table Cookbook" offers a culinary wealth of terrific recipes, including some favorites of Native Americans, pioneers, the U.S. Calvary, and trail riding cowboys of the old west. Also included along with the great recipes is the story of the Tallgrass Beef Company, the science underlying the great taste of grass-fed beef, historical photos, anecdotes, and stories drawn from cowboy life. Profusely illustrated throughout, the recipes range from Pemmican; Buffalo Tongue; Beef Jerkey; and Barbecue Style Meatloaf; to Texas Beef Tips; Filet of Beef Bourguignon; Mom's Recipe for Chicken Fried Steak; and Braised Tallgrass Beef Short Ribs Asian-Style with Baby Bok Choy, Shiitake Mushrooms, and Jasimine Rice. For appetite satisfaction, you can't beat the historic, gourmet quality, 'kitchen cook friendly' dishes that comprise "The Prairie Table Cookbook"!

Editorial Review:

The Prairie Table Cookbook provides both a fascinating history book and functional cookbook of great tasting recipes

Tallgrass Beef represents a return to “classic” ranching- grass-fed, grass-finished cattle that produce meat that consistently tastes better and is better for you than grain-fed modern methods realize. Statistics show that demand for organic and natural food is increasing 20 percent per year, and Tallgrass itself is growing 20 percent each month.

The Prairie Table Cookbook will immerse readers in the cowboy’s world, with anecdotes, letters and photographs
from the heyday of the Kansas cattle trade. Historical recipes “from the trail” sit next to their modern equivalents, using Tallgrass Beef. Celebrity chefs, such as Rick Bayless of Frontera Grill, supply their favorite recipes and insights about the grass-fed beef movement.

Minnesota Eats Out: An Illustrated History

Kathryn Koutsky, Linda Koutsky

Amazon Price: $25.51 List Price: $34.95 Usually ships in 24 hours By: Minnesota Historical Society Press Amazon Marketplace: 31 new & used starting at $15.00

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Editorial Review:

"Let's eat out!" Minnesotans have always loved to, in the opulent dining rooms of fancy hotels, in piney resort halls, or in standard around-the-corner cafes, where the food is hot and plentiful. And the best of these eateries inspire cherished memories of fabulous food and charming camaraderie. Minnesota Eats Out is a virtual romp through the state's dining spots, from early health resorts to Prohibition-era speakeasies to A&W drive-ins, illustrated with nearly one thousand photographs, postcards, menus, matchbooks, and collectible dishes. Kathryn Strand Koutsky and Linda Koutsky narrate the history of dining in the North Star State, highlighting innovative foods, inspired restaurant architecture, and cutting-edge graphic design, along with anecdotes about beloved restaurants remembered through the decades. Accompanying this rich history is a priceless collection of recipes for dishes made famous through the years, like the pioneers' Indian Pudding and old favorites from Eibner's Bakery in New Ulm or Ruttger's Resort in Brainerd. Eleanor Ostman revised these recipes for preparation in modern kitchens. Embellished with photographs of historic restaurants, collectible tableware, and restaurant ephemera, the recipes invite today's readers to re-create cherished food memories. Minnesota Eats Out, a one-of-a-kind venture into the state's history, serves up over a century of fine and fun Minnesota dining.

Egg Gravy (Butter in the Well)

Linda K. Hubalek

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The Great Minnesota Hot Dish

Theresa Millang

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Customer Reviews:
Total reviews: 4 Average rating: 4.0 of 5

The Great Minnesota Hot Dish 4 out of 5 stars.
4 of 5 people found this review helpful.

This book has some of the most excellant hot dish recipes. I have really enjoyed experimenting with them. The deserts are screeming! Great recipes to take to pot lucks. Check it out!

Editorial Review:

Called casseroles in most parts of the country, the Minnesota Hot Dish really does come in more varieties than noodles, tuna and crushed potato chips. The simplicity of these all-in-one dishes can't be denied. Hot dishes have been the cornerstone of family dinners for generations, and these new and exciting recipes will refresh and update the repertoire of any cook. Best of all, you won't need a cooking dictionary to figure these delicious recipes out! More than 200 recipes cover a wide range of classic, ethnic and gourmet hot dishes, even new innovations such as Cajun, Tex-Mex and Chinese! The Great Minnesota Hotdish includes recipes for main dishes, eggs, side dishes & desserts. Spiral bound book stays open on your countertop and the recipes are easy to follow and use ingredients that are readily available. You'll love these practical, delicious recipes!

Spanning the Bridge of Time: Iowa Cookbook with Timeless Recipes, Stories, History, Poetry and Music, 1846-1996

Diana Neff

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Chicago Cooks: 25 Years of Chicago Culinary History and Great Recipes from Les Dames d'Escoffier

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Very Good For foodie 5 out of 5 stars.
4 of 4 people found this review helpful.

Beatiful book, artwork is great, intro to chapters interesting and informative. Recipes are great, they WORK! Like the menus for the holidays. This one is for seasoned cooks, not for beginners.

Editorial Review:

The past 25 years has seen Chicago transformed from a heartland stronghold of meat and potatoes into a major culinary center. Chicago Cooks chronicles this story through the eyes of the Chicago chapter of Les Dames d’Escoffier, female leaders in the food and dining world. They tell how the Chicago food scene grew and evolved, touching on landmark restaurants like Charlie Trotter's and Frontera Grill, the rise of ethnic cuisines imported from around the world, and the proliferation of shops, markets, and classes serving the ever more sophisticated home cook. The book also includes a bounty of 75 recipes for entertaining from this unique group of Chicago food authorities, gathered specially for this book.

The Madison County Cookbook: Homespun Recipes, Family Traditions, & Recollections from Winterset, Iowa-The Heart of Madison County

List Price: $17.95 By: Carol Publishing Corporation Amazon Marketplace: 76 new & used starting at $0.43

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Customer Reviews:
Total reviews: 5 Average rating: 4.5 of 5

Simple,homey and everybodies favorite recipes 5 out of 5 stars.
5 of 5 people found this review helpful.

This cookbook was a Christmas gift from my best friend. She had bought it and knew that I would love it, too. These recipes are so simple to make with ingredients that you have in your pantry or refrigerator now. Lots of dishes you have always wanted to be able to prepare for your family and friends. Plus lovely Holiday memories.

Typical local cookbook 2 out of 5 stars.
5 of 7 people found this review helpful.

This cookbook is pretty much exactly the same as any other charity cookbook you can get in any rural area. It's a collection of mostly country style recipes that were submitted by residents of Madison County, Iowa. Of course, the fascination with the bestselling novel "Bridges of Madison County" explains why this particular local cookbook was released nationally. As such, the cookbook is fine, and there are a number of stories included that some people might find interesting (again submitted by local residents).

The main fault of the cookbook is the lack of standardization across recipes, leading to recipes that are sometimes vague. For example, one recipe may call for "1 can of tomato juice," but not specify what size can to use. Many of the casserole recipes are especially vague; for example, indicating that one should "cook one chicken," but not explaining how the chicken should be cooked. This cookbook would probably make a nice gift for persons who like country style food and who already know quite a bit about how to cook in this manner. Others beware.

Editorial Review:

The Madison County Cookbook is a delicious resource for those who seek to celebrate life, build community, and hand down traditions. It is the perfect addition to the cooking bookshelf of anyone who wishes to experience the taste and feel of the country that so attracted Robert Kincaid. Readers are likely to be reminded of their own family traditions.

As a bonus, a patchwork of anecdotes, stories, customs, and authentic family activities add a distinctive charm to the book. The Madison County Cookbook also includes pictures of historic sites in Madison County.

Food from the Heartland: The Cooking of America's Midwest

Glenn Andrews

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Simple and fabulously tasty! 5 out of 5 stars.
3 of 3 people found this review helpful.

You know how you remember the food of your childhood and think, it couldn't possibly taste that good today? This book is proof that it can. I have to admit, after 20 years on the East Coast, I'd forgotten there even was such a thing as Midwestern cuisine. Then I started flipped the pages, and was hit with a wave of nostaglia. I got images of pancake suppers at the Kiwanas, picking wild grapes for jam, real coffee cakes with brown sugar bubbling hot from the oven, mac and cheese recipes that unabashedly call for one pound of cheese for every pound of noodles.

Midwestern cooking isn't boring, I realized, but simple. Most recipes have only five or six ingredients -- it's the skill of the cooking and the freshness of the ingredients that counts.

If you get the book, try the recipe for Dutch letters from Yaarsma's Bakery in Pella Iowa. I thought I just remembered it as good because of happy childhood memories of walking with my cousins through that leafy, lovely old town, our shorts pockets full of change to spend at the two rival bakeries. But no, it really is that good. Nothing I had in in the Netherlands recently (and I sampled religiously) even comes close.

Savoring The Seasons Of The Northern Heartland

Beth Dooley, Lucia Watson

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

Editorial Review:

Here are more than 200 delicious seasonal recipes from the upper Midwest -- from the lakes, the forest, and farmlands, as well as from the small towns and cities of Minnesota, Wisconsin in, Iowa, Michigan, and North Dakota.

The wonderful variety of dishes tells the story of the Scandinavian, German, East European, Scottish, and Welsh farmers who first settled here, cultivating the rich farmlands and developing the milling industry and the dairy cooperatives. At threshing time, barn raisings, and hog killings, robust dishes satisfied the appetite, and miners and loggers (from Finland to Slovenia) relished the hearty foods of boardinghouses and cook shacks.

Beth Dooley and Lucia Watson have brought together all the strands of this colorful Northern Heartland history by giving us the foods that tell the story. They have tempered the recipes for today's appetites and developed new creations that make the most of the indigenous produce -- the kinds of fresh and flavorful dishes that devotees of Lucia's popular restaurant in Minneapolis have been enjoying since it first opened in 1985.

Here is a sampling:
-- From their Milling and Baking chapter -- Finnish Cardamom Coffee Bread, Lussekatter Buns, Swedish Limpa Rye, German Oven Pancake
-- From The Communal Pot -- Roasted Vegetable Strudel, Thresher's Beef Stew, Sarma (Stuffed Cabbage Rolls), and Pasties (a delectable version of what is known as "the boardinghouse meal under a crust")
-- From North Woods and Prairies -- Holiday Roast Wild Turkey, Grouse with Cranberry-Sage Butter, Woodcock with Wild Mushrooms
-- From Deep Lakes and Swift Streams -- Baked Walleye with Asparagus and Fiddlehead Ferns, Pan-Fried Trout with Smoky Bacon and Hazelnuts, Spring Crappies with Morels
-- From Backyard Gardens and Sacred Paddies -- Summer Tomato, Potato, and Eggplant Bake, winter Gratin of Pumpkin and Leeks, Wild Rice Pilaf with Dried Cherries and Walnuts

In this part of America where people are separated by long distances, hospitality means good food. And Beth Dooley and Lucia Watson share the bounty by showing us how to prepare all the good things that make this region so special.

Winners: Winning Recipes from the Junior League of Indianapolis

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

A Real Winner! 5 out of 5 stars.
10 of 10 people found this review helpful.

While visiting an old school friend that I hadn't seen for 40 years, we discovered that we both loved cooking and cookbooks. She showed me this book she was using to prepare dishes for a dinner party and highly recommended it. After Amazon was able to track it down and deliver it to me, I found that the recommendation was certainly justified. Every receipe I have used has been wonderful! As a "transplanted Hoosier" it also has brought back a lot of great memories. I am a cookbook collector and this book is a terrific addition to my collection.