Prairie Home Cooking: 400 Recipes that Celebrate the Bountiful Harvests: 1558321454: epub

  • Full Title : Prairie Home Cooking: 400 Recipes that Celebrate the Bountiful Harvests, Creative Cooks, and Comforting Foods of the American Heartland (America Cooks)
  • Autor: Judith Fertig
  • Print Length: 448 pages
  • Publisher: Harvard Common Press
  • Publication Date: October 11, 2011
  • Language: English
  • ISBN-10: 1558321454
  • ISBN-13: 978-1558321458
  • Download File Format | Size: epub | 6,40 Mb

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The food of the Heartland is comfort food – and is certainly back in style. Judith Fertig interprets and perfects 400 homespun classics of the prairie table, from Homesteaders’ Bean Soup to Breslauer Steaks and Chicken and Wild Rice Hot Dish. She serves up new dishes like Walleye Pike with Fennel and Herbs and Herb-Crusted Loin of Veal. Also included are the very best ethnic dishes, such as Bohemian Spaetzle, Czech Potato Dumplings, and Swedish Turnip and Carrot Charlotte. Review

If Ma and Pa Ingalls had expanded their Little House enough to welcome overnight guests, Judith M. Fertig’s Prairie Home Cooking would be the cookbook most often featured on the bed and breakfast menu. There’d be a basket of Tom’s Northern Plains Rhubarb Muffins, to be sure. And probably a St. Louis Gooey Butter Coffee Cake for those who just can’t decide. Then Featherweight Whole Wheat Pancakes with Chokecherry Syrup, or Gingerbread Waffles with Pear Sauce, followed by a Hungarian Omelette, Tomato and Zucchini Scrambled Eggs, Herbed Sausage Patties, Swedish Potato Sausages, a side of fried Goetta, and coffee. And that, by golly, is only breakfast.

Once you get over to the Amish Frolic, you’ll find Orange-Mint Thresher’s Drink, Firehouse Tomatoes, Pickled Beets, Baked Macaroni and Cheddar, Scalloped Peaches-and-Cream Corn, Buttermilk-Oatmeal Bread, New Prague Meatloaf, Norwegian Potato Doughnuts, and Old-fashioned Chocolate Cakes with Boiled Frosting. And then there’s supper to think about next.

Take the better part of Europe, heavy on the North and the Central, tip it up on one end, and sprinkle liberally across Ohio, Indiana, Michigan, Illinois, Wisconsin, Minnesota, Iowa, Missouri, North Dakota, South Dakota, Kansas, and Nebraska, let sit for 100 years of proud cooking, and 400 of the recipes that remain will be found in Prairie Home Cooking.

Anyone connected to a farm somewhere along the line will find this book comforting. Anyone with an abundant backyard garden will love this book for its relishes and canned goods. Anyone who ever wondered about the Midwest is in for a thorough education. And eating is only part of it. Fertig fills her pages with wonderful detail about the places and the people that have made up the American Midwest ever since the first plow broke through prairie sod.–Schuyler Ingle

From Publishers Weekly

Fertig (Pure Prairie and Que Queens) uses her native knowledge of the heartland (and parts of Canada) and its cultural patchwork to create dishes that go beyond the dreaded Campbell soup casseroles without losing that essential ingredientAcomfort. For reliable, filling recipes that make great leftovers, this is the ticket. Hearty appetites will appreciate Polish Wild Mushroom and Potato Soup or Wisconsin Cheddar Beer Soup. For spicier fare there’s Santa Fe Trail Smothered Steak. The book’s strong point is the sinful, filling food category, which includes Baked Macaroni and Cheddar and Golden Nugget Custard. The breakfast section (St. Louis Gooey Coffee Cake, Gingerbread Waffles with Pear Sauce) appeals any time of day. Cooks will learn that Church Supper Chicken and Wild Rice Hot Dish, more than a casserole, is a Minnesotan potluck rite of passage. Tucked into every nook of this exhaustive collection are what may be the best treats of allAoriginal jellies and sides (Raspberries and Red Currants in Honeysuckle Jelly) that conjure up stops at roadside country stands. (Aug.)
Copyright 1999 Reed Business Information, Inc.

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