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The new Midwestern table : 200 heartland recipes /

The new Midwestern table : 200 heartland recipes /
Book
Thielen, Amy.
Copies: 4; Reserves: 0

"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. T (more)
Add to Cart  Place Reserve    
 copies


Call NumberBranchStatusVolume
641.5977 Thielen CP In at CP (Corporate Parkway)
641.5977 Thielen CP In at CP (Corporate Parkway)
641.5977 Thielen KL In at KL (Kathryn Linnemann)
641.5977 Thielen MK In at MK (Middendorf-Kredell)


 catalog record


Control No. 948295
LCCN 2012047058
ISBN 9780307954879 (hardback)
ISBN 0307954870 (hardback)
Author Thielen Amy
Title The new Midwestern table : -- 200 heartland recipes / -- Amy Thielen.
Edition Statement First edition.
Publisher Information New York : -- Clarkson Potter/Publishers, -- [2013]
Physical Description 399 pages : -- color illustrations ; -- 24 cm
Series Title Ask Alison recommended
General Note Includes index.
Summary "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.
Subject Cooking American Midwestern style




 annotations (4)


Annotation 1 "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"--

Annotation 2 Applies the author's professional expertise as gleaned from work under such chefs as David Bouley and Shea Gallante to classic Midwestern dishes from her childhood, demonstrating how to best enjoy simple heritage fare that is plentiful, affordable and seasonal.

Annotation 3 Applies the author's professional expertise as gleaned from work under such chefs as David Bouley and Shea Gallante to classic Midwestern dishes from her childhood, demonstrating how to best enjoy heritage fare that is plentiful, affordable, and seasonal.

Annotation 4 Minnesota native Amy Thielen, host of Heartland Table on Food Network, presents 200 recipes that herald a revival in heartland cuisine in this James Beard Award-winning cookbook.

Amy Thielen grew up in rural northern Minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle’s meat market and in the company of women who could put up jelly without a recipe. She spent years cooking in some of New York City’s best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention.

The New Midwestern Table
reveals all that she’s come to love—and learn—about the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region’s most passionate food producers. With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland.

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 reviews (1)


BookPage Reviews 2013 September
Outside the box

Now that summer’s over, it’s back-to-reality time, back to all-out busy. But if sending the kids off with a packed lunch is on your daily agenda, there’s good news. J.M. Hirsch, having “logged several years in the lunch box trenches” and having blogged about the slog, shares his tricks, tips, recipes, ideas and, most importantly, his emphasis on getting beyond old notions of what lunch should be (take a hike, PB&J) in Beating the Lunch Box Blues, his easy-to-follow, creatively organized take on on-the-go lunches, with an intro by Rachael Ray. The format is super-lunch-preparer-friendly, with hundreds of delicious suggestions for new healthy, happy combos, accompanied by “show and tell” photos that make their prep a breeze. Plus, Hirsch adds 30 recipes for quickly doable dinners designed to provide killer lunchable leftovers, e.g., Speedy Beef Stew morphs into tasty Empanadas and/or a Stew Grinder. Note: All these midday meals are great for grownups, too!

RUSTIC, GUTSY, SIMPLE
Amy Thielen grew up in the Midwest, trained as a professional cook, did a “culinary tour of duty” working under some of New York’s greatest chefs, then moved back to her beloved roots on the edge of the Plains. Now she’s distilled her deep appreciation for the food of the Midwest into The New Midwestern Table. Believing that the best, most iconic dishes are passed down hand to hand, generation to generation, she’s collected 200 recipes that celebrate the regional traditions that waves of immigrants have brought, and still bring, to the American heartland. Though a few recipes are from restaurant chefs, most of them come from Amy’s own experience of Midwestern home cooking, tweaked to fit modern tastes, and she sets every one in a fascinating, often personal, context. She’s dubbed this food “regular, no-nonsense eating,” but you’ll find tempting new treasures here—Smoked Whitefish Brandade, a fabulous fusion called Booya-Pozole Community Stew, Classic Duck in Wild Rice, Milk Cooked Vegetables and warm Persimmon Pudding topped with clouds of whipped cream.

TOP PICK IN COOKBOOKS
The subtitle of Liz Neumark’s exuberant new cookbook, Sylvia’s Table, promises “Fresh, Seasonal Recipes from Our Farm to Your Family,” but there’s more to the concept. Neumark wants families not just to eat together, but to cook together and gain a real appreciation of what good food is and where it comes from. It’s a book for grownups who can share the hundreds of recipes that come from Neumark’s personal collection, from her hugely successful New York City catering company, from professional colleagues and from friends with their own kids and grandkids. Seven years ago, Neumark created Katchkie Farm in the Hudson Valley, where she runs the Sylvia Center, a place where children can find “the joy in being with fresh food”; she also works to bring that joy to children in New York’s inner city. Neumark encourages a kind of easy cooking that’s built around the seasons—Roasted Beet Soup, served hot or cold; Hearty Winter Beef Stew; Down-on-the-Farm Pasta Salads or Omelets that showcase what’s fresh at the moment; Butternut Squash Bread Pudding; and Homemade Apple Roll-Ups. Springing up among the recipes are lots of short essays that inform, entertain and spark your imagination.

Copyright 2012 BookPage Reviews.

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 author biography


AMY THIELEN is the author of the James Beard Award-winning cookbook The New Midwestern Table and the host of Heartland Table on Food Network. A former New York City line cook, she now speaks and writes about home cooking for radio, television, and magazines, including Saveur, where she’s a contributing editor. She lives with her husband, visual artist Aaron Spangler, their son, his dog, and a bunch of chickens, in rural Park Rapids, Minnesota.



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