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Displaying 1 to 10 of 126

America eats

by:Algren, Nelson, 1909-1981

Editions:3  Date:1992  Genre(s):Recepten (vorm)

Book

From the Jewish heartland : two centuries of Midwest foodways

by:Steinberg, Ellen FitzSimmons, 1948-

Traces the origins of Jewish cookery in the Midwest, from pioneers to Sephardic and Ashkenazic settlers, and from cities to farmlands. Surveying handwritten personal cookbooks, community archives, anecdotes, The Chicago Tribune and other sources, they reinforce food as ancestral memory and evidence of ingenuity. Extensive comparisons of recipes serve as clues toward generational and cultural shifts as well as adaptations to regional supplies and privations. A specialized resource for scholars of Judaica and food-devotees alike, the book presents classics such as gefilte and matzos alongside lesser-known dishes. It is a sometimes nostalgic look at preserving authenticity while embracing creativity.

Editions:8  Date:2011

Book

Fried walleye & cherry pie : midwestern writers on food

by:Wolff, Peggy

With its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac n' Cheese, the Midwest eats pretty well and feeds the nation on the side. But there's more to the midwestern kitchen and palate than the farm food and sizable portions the region is best known for beyond its borders. It is to these heartland specialties, from the heartwarming to the downright weird, that Fried Walleye and Cherry Pie invites the reader. The volume brings to the table an illustrious gathering of thirty midwestern writers with something to say about the gustatory pleasures and peculiarities of the region.

Editions:5  Date:2013  Genre(s):Anecdotes, Trivia and miscellanea, Cookbooks, Cookbooks

Book

Savoring the seasons of the northern heartland

by:Dooley, Beth

Embracing the traditional cooking of the diverse peoples of the Upper Midwestfrom the Ojibwe and Dakota to the immigrant communities of Norwegians, Swedes, Germans, Italians, and HmongBeth 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.

Editions:9  Date:1994 - 2004  Genre(s):Cookbooks, Cookbooks

Book

Pioneer farm cooking

by:Gunderson, Mary

Discusses the everyday life, family roles, cooking methods, and common foods of pioneers who settled in the Midwest during the late 1800s and early 1900s. Includes recipes.

Editions:5  Date:2000 - 2017  Type:Juvenile  Genre(s):History, Juvenile works, Cookbooks, Cookbooks

Book

Gather and graze : 120 favorite recipes for tasty good times

by:Izard, Stephanie

"Since becoming Top Chef's first female winner in 2008, Stephanie Izard has opened three restaurants in Chicago, won the coveted Iron Chef title on Food Network's Iron Chef Gauntlet, got married, and had a baby--and still she finds time to entertain and cook for her friends and family. In Gather & Graze she teaches home cooks how she does it: her tricks, techniques, and shortcuts to cooking creative, knockout dishes with ease and confidence. Fans who wait months to snag a reservation at one of her restaurants can now have Stephanie right alongside them in their kitchens with 120 home-cook-friendly recipes for making Bánh Mì Burgers; Crumpets with Chorizo-Maple Syrup; Roasted Shishito Peppers with Sesame Miso and Parmesan; and Apple Fritters with Cider Glaze"--Page 2 of cover.

Editions:3  Date:2018  Genre(s):Cookbooks, Cookbooks

Book

Wild mushrooms of the Central Midwest

by:Stubbs, Ansel Hartley, 1884-1991

Editions:3  Date:1971 - 1973  Genre(s):Cookbooks, Cookbooks

Book

The northern heartland kitchen

by:Dooley, Beth

The Northern Heartland is governed by the seasons. The long and cold winter, bright and warm summer, and crisp and refreshing spring and fall shape our physical and emotional landscape. Shouldn't the seasons and their harvests also shape the way we eat?Beth Dooley's The Northern Heartland Kitchen presents delicious and practical solutions to the challenge of eating locally in the upper Midwest. Celebrating the region's chefs, farmers, ranchers, gardeners, and home cooks, this is the essential guide to eating with the year's local rhythms. Recipes are organized by season: fall and winter inspir.

Editions:4  Date:2011 - 2012  Genre(s):Cookbooks, Cookbooks

Book

The blue ribbon country cookbook : the new standard of American cooking

by:Roupe, Diane

A celebration of cooking in the heart of America features both classic dishes and innovative new treats.

Editions:3  Date:1998 - 2007  Genre(s):Cookbooks, Cookbooks

Book

Wild rice goose and other dishes of the Upper Midwest

by:Motoviloff, John, 1967-

"This is your guide to cooking wild foods that you can hunt, fish, or forage--or buy from a growing number of wild foods vendors--in the Upper Midwest. Youll savor treasured recipes like Rabbit Pie, Venison Stew, Orange Pheasant, Morel Mushroom Scramble, and Cathys Plum Lake Bluegill. Youll also discover a wealth of dishes reflecting the regions ethnic riches--from Hassenpfeffer to savory Pierogies with Oyster Mushrooms, from flaky-crusted Goose Tortiere to Catfish Curry."--Amazon.

Editions:3  Date:2014  Genre(s):Cookbooks, Cookbooks

Book

Displaying 1 to 10 of 126