Kategoria BISAC: Cooking >> Regional & Ethnic - American - Middle Western States

Learning to Cook in 1898 is more than just a cookbook or a collection of nostalgic recipes. While the volume does contain treasured family recipes, the book's primary focus is on the efforts Irma Rosenthal Frankenstein took to educate herself about cooking, nutrition, health, and household management as a young, American-born, middle class Chicago bride of Jewish heritage at the turn of the century.

In this volume, author Ellen F. Steinberg analyzes primary material found in Irma's "First Cook Book" and memoirs. She focuses on approximately one year in Irma's life during which the...

Fix-It and Forget-It Cookbook -- that knock-it-out-of-the park, slow-cooker cookbook -- is back in a REVISED and UPDATED form. The book has already sold more than 5 million copies, so we didn't want to spoil it

We have only added a few enhancements to this original cookbook in the wildly claimed...

"From the Jewish Heartland: Two Centuries of Midwest Foodways" reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culinary changes through time. Exploring Jewish culinary innovation in America's heartland from the 1800s to today, Ellen F. Steinberg and Jack H. Prost examine recipes from numerous midwestern sources, both kosher and nonkosher, including Jewish homemakers' handwritten manuscripts and notebooks, published journals and newspaper columns, and interviews with Jewish cooks, bakers, and delicatessen owners.With the influx of hundreds of thousands of...

"Although I never physically fit in . . . being the sole tall, awkward African American among a sea of beautiful blonde, blue-eyed Swedes, it was my home. When I tasted the first potato of the summer, just dug out of the ground, or when I picked the first ripe cloudberry and popped it in my mouth, or when I took in the scent of seawater and we grilled salmon just off the boat, it didn't matter what I looked like--I was Swedish. I was home, and I did belong."

Drawing on her fondest childhood memories, Helene Henderson offers welcome insight into the treasures of Swedish...

Written by Ronni Lundy, regarded as the most engaging authority on the region, Victuals guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South. Victuals explores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations. Each chapter explores a specific defining food or tradition of the...

Every craft beer has a story, and part of the fun is learning where the liquid gold in your glass comes from. In Fifty Must-Try Craft Beers of Ohio, veteran beer writer Rick Armon picks the can't-miss brews in a roundup that will handily guide everyone from the newest beer aficionado to those with the most seasoned palates. Some are crowd pleasers, some are award winners, some are just plain unusual -- the knockout beers included here are a tiny sample of what Ohio has to offer.

In the midst of the ongoing nationwide renaissance in local beer culture, Ohio has become a major...

Focusing on local products, sustainability, and popular farm-to-fork dining trends, Earth Eats: Real Food Green Living compiles the best recipes, tips, and tricks to plant, harvest, and prepare local food. Along with renowned chef Daniel Orr, Earth Eats radio host Annie Corrigan presents tips, grouped by season, on keeping your farm or garden in top form, finding the best in-season produce at your local farmers' market, and stocking your kitchen effectively. The book showcases what locally produced food will be available in each season and is amply stuffed with more than 200 delicious,...