From maple syrup springs to wild berry summers, pumpkin-squash falls to steamy soup winters, the bounty and beauty of the Michigan seasons are enjoyed from both sides of the kitchen window. Sixty-two of The Great Lake State's leading cookbooks have contributed their most popular recipes to create this remarkable collection.
Having the second largest variety of agricultural products of any state in the nation, Michigan just naturally cooks up an abundance of good recipes—and some creative ones, too! Deep-Dish Cherry Pie, Ship-to-Shore Shrimp, Growling Tummy Cookies, Spartichokes, Big Bear's Deep Woods Chili and Applesauce Bread Baked in a Jar are just a sampling of the 400 or so recipes included within these pages.
Best of the Best from Michigan is one of thirty volumes in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series—continuing the tradition of Preserving America's Food Heritage.
