Savoring the Seasons of the Northern Heartland or World Of Jewish Cooking

Savoring the Seasons of the Northern Heartland

Author: Beth Dooley

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.

Publishers 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

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

Book about: Competitive Strategy Dynamics or Managing Diversity in the Global Organization

World Of Jewish Cooking: More Than 500 Traditional Recipes from Alsace to Yemen

Author: Gil Marks

A Comprehensive and Beautiful Treasury of Jewish Cooking

There is a whole world of Jewish cooking beyond chopped liver and gefilte fish. Scattered across the globe, there are many distinctive, delicious, and authentic Jewish cuisines to be savored. Gil Marks, a rabbi, gourmet chef, and authority on Jewish food history and lore, guides us through this largely undiscovered world. He delights and enlightens with traditional recipes from Italian, Yemenite, Ethiopian, Indian, Eastern European, German, Hungarian, Georgian, Alsatian, and Middle Eastern Jewry; culinary conversations with contemporary members of these ancient and medieval communities; and fascinating commentary on Jewish food and Jewish history.

The World of Jewish Cooking offers an astonishing array of delicacies, including: Pastilla (Moroccan "Pigeon" Pie) * Kik Wot (Ethiopian Split Peas Stew) * Muez con Almendrada (Moroccan Almond-Walnut Confection) * Khachapuri (Georgian Cheese Bread) * Yakhnat (Persian Lamb Stew) * Murgi Kari (Calcutta Chicken Curry) * Meggy Leves (Hungarian Cherry Soup) * Testine di Spinaci (Italian Spinach Stalks) * Hraimeh (Northwest African Red Fish) * Kubba (Iraqi Stuffed Dumplings) * Marunchinos (Sephardic Almond Macaroons)

Publishers Weekly

Developed by Jews dispersed around the globe, Jewish cuisines have been shaped by both adopted cultures and by the laws of kosher. This excellent overview contains such diverse recipes as those for the Ashkenazic classic Roast Chicken and Ethiopian Chicken Stew with hard-boiled eggs. There are kugels galore (Alsatian Pear and Prune Kugel; Ashkenazic Potato Pudding; Indian Rice Pudding), but also Yemenite Spicy Poached Fish and Cochin Fish Soup from the Jews of the Malabar Coast. Marks (a rabbi and former editor of Kosher Gourmet magazine) provides tasty nuggets of intriguing information as well. It is no surprise to find a treatise on bagels (which Marks insists were not named after a Polish prince's stirrups as is often claimed) in a Jewish cookbook, but who knew that a Jewish fish seller first transformed Sephardic Pan-Fried Fish Fillets into fish and chips, or that a Minneapolis Hadassah chapter was behind the introduction of the bundt pan to the U.S.? Plentiful archival photographs and illustrations (showing everything from a Jewish family in Burma in 1938 to a Jewish poultry inspector in 19th-century France) add to the encyclopedic feel of this sweeping effort. (Sept.)

Library Journal

The two major divisions of the Jewish community are the Ashkenazim, whose ancestors are from eastern Europe, and the Sephardim, originally from the Iberian Peninsula. Marks, a rabbi and former editor of Kosher Gourmet, includes recipes from both communities in The World of Jewish Cooking, while Rabbi Sternberg, the author of Yiddish Cuisine (Jason Aronson, 1993), focuses on the cooking of Sephardic Jews in The Sephardic Kitchen. Marks's recipes come from Europe, Asia, and Northern Africa; Sternberg's from all the countries of the Mediterranean, with a few places a bit farther afield. Both authors include a great deal of cultural and religious background: Sternberg starts with a longer introductory section that covers social customs, ingredients, and kosher laws and also scatters folktales throughout his text, while Marks includes many boxes on ingredients and other topics. Although both books are informed and well written, The Sephardic Kitchen is the more readable and engaging: Marks offers more history and more detail, but his style is drier than Sternberg's. Despite some overlap, however, the books are different enough that both are recommended.