The New Midwestern Table

The New Midwestern Table

200 Heartland Recipes

Book - 2013
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"Thielen applies her professionally honed cooking skills to the classic Midwestern dishes she grew up with in northern Minnesota while also unearthing local gems across the region. In a warm, impassioned voice, she reveals how the Midwest is responsible for much of what we consider our American food heritage. The cuisine is generous, thrifty, intuitive, seasonal, and intimate: "Each cook here is a pioneer of sorts, hitched to a food history of plain talk and salted butter. "Living here tastes pretty good," says Thielen, and by following her sure and steady lead home cooks can fall in love with America's captivating, local flavors"-- Provided by publisher.
Publisher: New York :, Clarkson Potter/Publishers,, [2013]
Edition: First edition
ISBN: 9780307954879
Branch Call Number: 641.59 Thielen 2013
Characteristics: 399 pages : color illustrations ; 24 cm


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Sarah_CT Nov 21, 2015

The New Midwestern Table was a nostalgic food travelogue of recipes, stories and tips thoroughly covers the tastes of the Midwest. Recipes and stories make you want to head to the Northwoods and dine at the nearest supper club. Chapters cover a wide variety of topics including Midwest staples of brunch, potatoes and onions and early-day baking with cocktail recipes sprinkled throughout. Ingredients aren’t always the easiest to find and these recipes aren’t for the novice cook but helpful hints and sidebars do enrichen the recipes. Full color photos include beautiful settings as well as food. We found this book to be worthwhile for the experienced cook but even better for a great cookbook read.

Feb 12, 2014

A beautifully illustrated book that celebrates the seasonal bounty of the American heartland. Amy Thielen emphasizes seasonal ingredients and items that are readily available in small town grocery stores. She includes Nebraska runzas and The Boiler Room in Omaha for serving a pig's head. This is a book that celebrates Midwestern cuisine that is as iconic as Southern or New England cuisines.


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