The Minnesota Ethnic Food Book [Paperback]

Anne Kaplan (Author), Marjorie Hoover (Contributor), Willard Moore (Contributor)

Book Description

Publication Date: October 15, 1986

First published in 1986 and now back in print, 'The Minnesota Ethnic Food Book' explores the rich landscape of food and cultural heritage by describing the traditional foods and foodways of many of the state's ethnic groups. Well-researched and thoughtfully written essays describe the meals and customs that help families maintain ties to their past and sustain a rich sense of ethnic heritage in their day-to-day lives. Over 150 authentic recipes, collected from home cooks across the state, impart the ethnic flavours of Minnesota. Included are recipes for everyday tables-such as Swedish meatballs, Creole chicken, and Hmong stir-fried chicken and vegetables-as well as foods for special occasions-including Greek artichoke pilaf, German sauerbraten, and Danish custard cream layer cake. The result is a carefully researched, warm, and fascinating book that is all about people, foods, and enduring values.

Editorial Reviews

From Publishers Weekly

This effort of two folklorists and a home economist (Hoover) combines a study of the past and present "foodways" of 14 ethnic groups in Minnesota with representative recipes. The authors gauge the effects of time, changes in the groups' economic and social status and recent immigration on traditional eating and cooking practices. The fascinating subject is, unfortunately, limited by the book's plodding narrative style. As it stands, the work is serviceable; it preserves much lore about the eating and cooking habits of Minnesota's blacks, Italians, Ojibways, Germans, Hmongs of Laos and other ethnic groups, along with some of their characteristic, easily adaptable recipes. Many offerings are familiar: Jewish challah, Greek baklava, Italian meatballs, German sauerbraten. Chefs who are experienced in ethnic cuisines and have a folklorist bent may find it of interest to see how a Minnesotan of Swedish descent adapts kram pudding, a rural recipe originally made from wild berries and fruits, to an urban environment by substituting frozen-concentrated fruit juices. Photos not seen by PW.
Copyright 1986 Reed Business Information, Inc. --This text refers to the Hardcover edition.

Product Details

• Paperback: 462 pages
• Publisher: Minnesota Historical Society Press; 1st edition (October 15, 1986)
• Language: English
• ISBN-10: 0873511980
• ISBN-13: 978-0873511988
• Product Dimensions: 10.1 x 6.9 x 1.3 inches
• Shipping Weight: 2 pounds (View shipping rates and policies)
• Average Customer Review: 1.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,882,825 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

3 of 5 people found the following review helpful:

1.0 out of 5 stars Buy any other Minnesota cookbook, September 11, 2010

By 

Jessica Mallon (Minneapolis, Minnesota United States) - See all my reviews

This review is from: The Minnesota Ethnic Food Book (Paperback)

This is the only book I have ever returned. It makes general statements about Minnesota's ethnic groups which I found to be inaccurate and very offensive. Apparently poverty is the inspiration for most ethnic recipes here in Minnesota. The recipes seemed untested, randomly chosen, and did not accurately reflect Minnesota's ethnic heritage. There was no reference to our land or the plethora of produce that comes from the Midwest. In fact, it was difficult to find recipes in this book that would provide one serving of vegetables, much less a variety of produce. If you want to know how to make ten different dishes out of white flour and various types of fat, or if you would like your ethnic background to be marginalized, then this is the book for you.