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. "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 Here are more than 200 delicious seasonal recipes from the upper Midwest -- from the lakes, the forest, and farmlands, as well as from the small towns and cities of Minnesota, Wisconsin in, Iowa, Michigan, and North Dakota. The wonderful variety of dishes tells the story of the Scandinavian, German, East European, Scottish, and Welsh farmers who first settled here, cultivating the rich farmlands and developing the milling industry and the dairy cooperatives. At threshing time, barn raisings, and hog killings, robust dishes satisfied the appetite, and miners and loggers (from Finland to Slovenia) relished the hearty foods of boardinghouses and cook shacks. Beth Dooley and Lucia Watson have brought together all the strands of this colorful Northern Heartland history by giving us the foods that tell the story. They have tempered the recipes for today's appetites and developed new creations that make the most of the indigenous produce -- the kinds of fresh and flavorful dishes that devotees of Lucia's popular restaurant in Minneapolis have been enjoying since it first opened in 1985. Here is a sampling: -- From their Milling and Baking chapter -- Finnish Cardamom Coffee Bread, Lussekatter Buns, Swedish Limpa Rye, German Oven Pancake -- From The Communal Pot -- Roasted Vegetable Strudel, Thresher's Beef Stew, Sarma (Stuffed Cabbage Rolls), and Pasties (a delectable version of what is known as "the boardinghouse meal under a crust") -- From North Woods and Prairies -- Holiday Roast Wild Turkey, Grouse with Cranberry-Sage Butter, Woodcock with Wild Mushrooms -- From Deep Lakes and Swift Streams -- Baked Walleye with Asparagus and Fiddlehead Ferns, Pan-Fried Trout withSmoky Bacon and Hazelnuts, Spring Crappies with Morels -- From Backyard Gardens and Sacred Paddies -- Summer Tomato, Potato, and Eggplant Bake, winter Gratin of Pumpkin and Leeks, Wild Rice Pilaf with Dried Cherries and Walnuts In this part of America where people are separated by long distances, hospitality means good food. And Beth Dooley and Lucia Watson share the bounty by showing us how to prepare all the good things that make this region so special. 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. Used Book in Good Condition