Savoring the Seasons of the Northern Heartland (Paperback)
200 recipes blending bold, new flavors with the traditional foods of the Upper Midwest—now in paperback!
Embracing the traditional cooking of the diverse peoples of the Upper Midwest—from the Ojibwe and Dakota to the immigrant communities of Norwegians, Swedes, Germans, Italians, and Hmong—Beth 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.
With this inspiring array of recipes, you can start with Radish and Cucumber Salad, feast on Grilled Coho Salmon with Lemon-Ginger Marinade, and then top it off with the Best Sugar Cookies. Along the way, Savoring the Seasons of the Northern Heartland is sprinkled with historical photographs and the lively stories behind recipes handed down for generations.
Beth Dooley is a writer and teacher whose books include The Heartland: New American Cooking, Prevention’s Quick and Healthy Pasta, and Peppers Hot and Sweet. She is a contributing editor to Mpls/St. Paul Magazine, and her work has also appeared in Fine Cooking and NPR’s The Splendid Table. She lives in Minneapolis.
Lucia Watson is the well-known chef of Lucia’s, one of Minneapolis’s top restaurants, and a 2004 James Beard Award nominee for Best Chef/Midwest. She has been published in Fine Cooking and teaches cooking throughout the Midwest. She lives in Minneapolis.
"The lore alone, not to mention the good food, makes Savoring the Seasons of the Northern Heartland worth having. It brings to life the intriguing culinary heritage of a part of the country so often and so lamentably overlooked."—Lynne Rosetto Kasper, author of The Splendid Table
"Much more than just a collection of recipes."—The Land
"A book rich in its knowledge, coherence, and usefulness."—New York Times Book Review
"Offer updated recipes of the traditional foods of the Upper Midwest."—Minneapolis Star Tribune
"This book is like a cozy chat with Grandma, when Grandma is the best cook in the country. I guarantee you’ll learn something new about the foods that made us who we are."—Jo Marshall, Villager