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The Northern Heartland Kitchen, Dooley, Beth
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eBay-Artikelnr.:356706173665
Artikelmerkmale
- Artikelzustand
- ISBN
- 0816667357
- EAN
- 9780816667352
- Publication Name
- N/A
- Type
- Hardback
- Release Title
- The Northern Heartland Kitchen
- Artist
- Dooley, Beth
- Brand
- N/A
- Colour
- N/A
Über dieses Produkt
Product Identifiers
Publisher
University of Minnesota Press
ISBN-10
0816667357
ISBN-13
9780816667352
eBay Product ID (ePID)
109244573
Product Key Features
Book Title
Northern Heartland Kitchen
Number of Pages
264 Pages
Language
English
Topic
Regional & Ethnic / American / Middle Western States, Seasonal
Publication Year
2011
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
26.1 Oz
Item Length
9 in
Item Width
8 in
Additional Product Features
Intended Audience
Trade
LCCN
2011-023626
TitleLeading
The
Dewey Edition
23
Reviews
" The Northern Heartland Kitchen is a truly impressive book-thorough, smart, and enticing on so many levels. Beth Dooley has convinced me that there is indeed a delicious regional cuisine in the Northern Heartland, one informed by those farmers and crafters who fuel the new culinary world everywhere." -Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' Markets, "With this book Beth Dooley has squelched that old, out-of-touch snobbery that claimed, 'There's no Food there.' Food is alive and thriving here in the upper Midwest in more ways than most of us can count, and Beth has captured it all on these pages. So if you want to revel in the seasons and in the ingenuity and brilliance of local artisanship, sit back and start reading-then head for the kitchen." -Lynne Rossetto Kasper, host of public radio's national food show The Splendid Table® from American Public Media, "With this book Beth Dooley has squelched that old, out-of-touch snobbery that claimed, ‘There's no Food there.’ Food is alive and thriving here in the upper Midwest in more ways than most of us can count, and Beth has captured it all on these pages. So if you want to revel in the seasons and in the ingenuity and brilliance of local artisanship, sit back and start reading-then head for the kitchen." -Lynne Rossetto Kasper, host of public radio's national food show The Splendid Table from American Public Media, "Beth Dooley just the wrote the book I wish I had written. The Northern Heartland Kitchen is more than just a cookbook. It is a food literacy manual that guides the reader through the diversity of the seasons with well chosen and easy to follow recipes that draw on the very best our region has to offer. While doing so, she also educates us in many of today's most vital issues as they relate to food, nutrition, the environment, the economy and our future as omnivores in a shrinking world dominated by industrial agriculture. This book doesn't just reflect the deep seated pride of place that all of us in the Northern Heartland feel; it revels in it." -Lenny Russo, Executive Chef, Heartland, "Beth Dooley just the wrote the book I wish I had written. The Northern Heartland Kitchen is more than just a cookbook. It is a food literacy manual that guides the reader through the diversity of the seasons with well chosen and easy to follow recipes that draw on the very best our region has to offer. While doing so, she also educates us in many of today's most vital issues as they relate to food, nutrition, the environment, the economy and our future as omnivores in a shrinking world dominated by industrial agriculture. This book doesn't just reflect the deep seated pride of place that all of us in the Northern Heartland feel; it revels in it." --Lenny Russo, Executive Chef, Heartland, "Beth Dooley just the wrote the book I wish I had written. The Northern Heartland Kitchen is more than just a cookbook. It is a food literacy manual that guides the reader through the diversity of the seasons with well chosen and easy to follow recipes that draw on the very best our region has to offer. While doing so, she also educates us in many of today's most vital issues as they relate to food, nutrition, the environment, the economy and our future as omnivores in a shrinking world dominated by industrial agriculture. This book doesn't just reflect the deep seated pride of place that all of us in the Northern Heartland feel; it revels in it." --Lenny Russo, Executive Chef, Heartland, "Paul Metsa is a natural-born writer. He can write anything. Lyrics, letters, articles all flow out of him like an exotic, ferocious waterfall splashing down on all the senses. If he writes it, I read it."—Nora Guthrie, "Happily, what The Northern Heartland Kitchen does best is provide many tasty answers to the question, What to do with all these vegetables-or as winter would have it-the lack thereof? Organized by the seasons, the book takes locavores from autumn's cabbage, apples, and greens to winter's hearty squash and potatoes, spring's bright sorrel and herbs, and ?nally, as Dooley says, summer's 'conspiracy of ripeness.' Along the way, it makes ample use of local meat and dairy and replaces imported olive oil and other ingredients with goods produced closer to home." - The Heavy Table, "With this book Beth Dooley has squelched that old, out-of-touch snobbery that claimed, 'There's no Food there.' Food is alive and thriving here in the upper Midwest in more ways than most of us can count, and Beth has captured it all on these pages. So if you want to revel in the seasons and in the ingenuity and brilliance of local artisanship, sit back and start reading--then head for the kitchen." --Lynne Rossetto Kasper, host of public radio's national food show The Splendid Table from American Public Media, " The Northern Heartland Kitchen is a truly impressive book-thorough, smart, and enticing on so many levels. Beth Dooley has convinced me that there is indeed a delicious regional cuisine in the Northern Heartland, one informed by those farmers and crafters who fuel the new culinary world everywhere." -Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers’ Markets, "With this book Beth Dooley has squelched that old, out-of-touch snobbery that claimed, 'There's no Food there.' Food is alive and thriving here in the upper Midwest in more ways than most of us can count, and Beth has captured it all on these pages. So if you want to revel in the seasons and in the ingenuity and brilliance of local artisanship, sit back and start reading--then head for the kitchen." --Lynne Rossetto Kasper, host of public radio's national food show The Splendid Table® from American Public Media, "Beth Dooley just the wrote the book I wish I had written. The Northern Heartland Kitchen is more than just a cookbook. It is a food literacy manual that guides the reader through the diversity of the seasons with well chosen and easy to follow recipes that draw on the very best our region has to offer. While doing so, she also educates us in many of today’s most vital issues as they relate to food, nutrition, the environment, the economy and our future as omnivores in a shrinking world dominated by industrial agriculture. This book doesn’t just reflect the deep seated pride of place that all of us in the Northern Heartland feel; it revels in it." -Lenny Russo, Executive Chef, Heartland, " The Northern Heartland Kitchen is a truly impressive book--thorough, smart, and enticing on so many levels. Beth Dooley has convinced me that there is indeed a delicious regional cuisine in the Northern Heartland, one informed by those farmers and crafters who fuel the new culinary world everywhere." --Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' Markets, "Happily, what The Northern Heartland Kitchen does best is provide many tasty answers to the question, What to do with all these vegetables--or as winter would have it--the lack thereof? Organized by the seasons, the book takes locavores from autumn's cabbage, apples, and greens to winter's hearty squash and potatoes, spring's bright sorrel and herbs, and ?nally, as Dooley says, summer's 'conspiracy of ripeness.' Along the way, it makes ample use of local meat and dairy and replaces imported olive oil and other ingredients with goods produced closer to home." -- The Heavy Table, "With this book Beth Dooley has squelched that old, out-of-touch snobbery that claimed, 'There's no Food there.' Food is alive and thriving here in the upper Midwest in more ways than most of us can count, and Beth has captured it all on these pages. So if you want to revel in the seasons and in the ingenuity and brilliance of local artisanship, sit back and start reading--then head for the kitchen."--Lynne Rossetto Kasper, host of public radio's national food show The Splendid Table® from American Public Media " The Northern Heartland Kitchen is a truly impressive book--thorough, smart, and enticing on so many levels. Beth Dooley has convinced me that there is indeed a delicious regional cuisine in the Northern Heartland, one informed by those farmers and crafters who fuel the new culinary world everywhere."--Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' Markets "Beth Dooley just wrote the book I wish I had written. The Northern Heartland Kitchen is more than just a cookbook. It is a food literacy manual that guides the reader through the diversity of the seasons with well chosen and easy to follow recipes that draw on the very best our region has to offer. While doing so, she also educates us in many of today's most vital issues as they relate to food, nutrition, the environment, the economy and our future as omnivores in a shrinking world dominated by industrial agriculture. This book doesn't just reflect the deep seated pride of place that all of us in the Northern Heartland feel; it revels in it."--Lenny Russo, Executive Chef, Heartland "Happily, what Northern Heartland Kitchen does best is provide many tasty answers to the question, What to do with all these vegetables--or as winter would have it--the lack thereof? Organized by the seasons, the book takes locavores from autumn's cabbage, apples, and greens to winter's hearty squash and potatoes, spring's bright sorrel and herbs, and Finally, as Dooley says, summer's 'conspiracy of ripeness.' Along the way, it makes ample use of local meat and dairy and replaces imported olive oil and other ingredients with goods produced closer to home."-- The Heavy Table "Her recipes are well-written and easy to follow."-- Milwaukee Journal Sentinel "Fast food? Definitely. Affordable? Absolutely. Delicious? Of course."-- Star Tribune "Dooley proves that good food comes in seasonal packages, in a book organized by the rhythms of the year, with recipes that broaden the sense of what is traditionally meant by 'Midwestern.'"-- Inforum "With the holidays soon upon us, and many of us short on time, Dooley has more great tips to help us breeze through the season."-- The Mix "This has proven to be a very useful cookbook for a whole range of food lovers, whether you want to learn a bit, find some inspiration, or dive in and cook."-- Simple, Good and Tasty "The recipes in this book feel good; they made me want to cook more. Whether I'll ever have a meal on my table that looks just like one prepared by Beth Dooley or not, her cookbook has a place in my kitchen."--Emily Pearson Ryan , Twin Cities Daily Planet "It's a smart tribute to a part of the country that's often overlooked and undercooked."-- St. Paul Pioneer Press "You can truly bring fine dining with fresh ingredients of the season onto your own dinner table- with all the upper Midwest ingredients...There's something for every chef."-- South-West Review "Dooley weaves in useful and intriguing information about the foods and their makers. These tidbits add heart to the cookbook, reflecting Dooley's passion and commitment to local food and farmers."-- Redoux Home
Dewey Decimal
641.5977
Table Of Content
Contents Introduction: Seasonal Appetites Ten Good Reasons to Eat Seasonal and Local The Local Kitchen Buying a Piece of the Farm: Community Supported Agriculture Autumn Five Fall Dishes in Five Minutes or Less Roast Mushroom, Red Pepper, and Sage Pizza Smoked Trout, Apple, and Fennel Salad in Cider Vinaigrette Smoked Fish on the North Shore Fresh Chestnut Soup American Chestnuts Wild Rice and Wild Mushroom Soup Chanterelles Curried Vegetable Soup Asian Chicken Noodle Soup Simple Chicken Stock Ginger Squash and Apple Soup University of Minnesota Apples Prosciutto-Wrapped Tilapia with Sage Farm-Raised Fish Beer-Braised Pork Chops with Pears Seasonal Beers Venison Medallions with Juniper and Gin Hanger Steak with Fresh Horseradish Sauce Sure Fire Roast Duck Au Bon Canard, Caledonia, Minnesota Duck Confit Pheasant with Hard Cider, Apples, and Chestnuts Rabbit with Pancetta and Fennel Quick Roast Herb Chicken Thanksgiving Bird--Fast! Turkey Talk Turkey or Chicken Pot Pie with Cheddar Chive Cobbler Crust Harvest Stuffed Squash Picking Pumpkins Heartland Polenta with Mushroom Ragout Heartland Polenta Barley Pilaf with Chickpeas and Autumn Vegetables New Grain Exchange Spicy Savoy Coleslaw Silky Chard No Fail Kale Horseradish and Honey-Glazed Root Vegetables Caramelized Brussels Sprouts Roast Broccoli or Cauliflower with Garlic and Hot Pepper Thanksgiving Mashed Potatoes Wild Rice Cranberry Pilaf Wild Rice Basic Sage Stuffing Savory Cranberry Compote Oven-Dried Pears Scandinavian Brown Beans with a Kick Cranberry Sorbet Ruby Fields: The Cranberry Harvest Honey Pumpkin Ginger Pie Honey, Oh Honey Autumn Squash or Pumpkin Bars with Cranberry Glaze Oatmeal Chocolate Chip and Craisin Cookies Mom's Fall Fruit Crisp Applesauce and Apple Butter, Savory and Sweet Upsetting the Apple Cart Rich Applesauce Cake Cranberry Cordial Autumn's Bounty: Harvest Meals Winter Five Winter Dishes in Five Minutes or Less Roast Root Salad with Honey Mustard Vinaigrette Potato, Prosciutto, and Rosemary Pizza Prosciutto Americano Carrot¬ Cashew Bisque Sweetest Carrots Squash Soup with Thai Spices Caramelized Onion Soup Hungarian Steak and Mushroom Soup Classic Beef Stock Winter Vegetable Tagine Squash Lasagna with Walnuts and Kale Spicy Bean and Hominy Stew Heartland Dried Beans and Native Harvest Hominy Cornmeal-Dusted Panfish Carnitas Hello, Goat! Sausage with Apples and Onions Chicken Braised with Mexican Spices The New Breed Bison Steaks with Blue Cheese Butter Wild Idea Buffalo Heartland Blues Oxtails with Stout and Onions Braising--A Key Technique for Winter Lamb Shanks with Garlic and Rosemary Porketta with Oregano and Fennel Marinated Beef Pot Roast We Don't Farm with Headlights
Synopsis
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 inspire Chestnut Soup and Venison Medallions with Juniper and Gin, while summer harvests contribute the ingredients for Watermelon Gazpacho and Grilled Trout with Warm Tomato Vinaigrette. Other chapters provide instructions on pickling and preserving food, as well as tips on growing your own food and getting the most out of your CSA or farmers' market. There are also profiles of local farmers, butchers, and chefs who are using new technologies--as well as rediscovering heritage practices--to enrich regional selections. Dooley shows that far from being a sacrifice, eating in season and locally is a tribute to the year's changing riches--encouraging an appreciation for the unmatched flavor of a juicy July tomato or a crisp October apple with garden salads, soups and stews, free-range meats and poultry, fish and game, farmstead cheeses, wholesome breads, pastries and fruit pies. The Northern Heartland Kitchen presents delicious recipes alongside the stories and compelling research that illustrate how eating well and eating locally are truly one and the same.
LC Classification Number
TX715.2.M53D6598
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