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The New Midwestern Table: 200 Heartland Recipes Hardcover

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Product Details

  • Hardcover: 400 pages
  • Publisher: Clarkson Potter (September 24, 2013)
  • Language: English
  • ISBN-10: 0307954870
  • ISBN-13: 978-0307954879
  • Product Dimensions: 9.5 x 7.7 x 1.3 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (67 customer reviews)
  • Amazon Best Sellers Rank: #3,024 in Books (See Top 100 in Books)

Editorial Reviews Review


“The New Midwestern Table is a book to get excited about. Being more accustomed to regional Italian myself, it is simply wonderful to discover and become engaged in regional American cuisine. Amy’s Midwestern table is a richly woven tapestry of nature’s bounty, and a tale of the passionate love and gentle care that goes into its preparation. Finding yourself lost in the folds of this culinary story—filled with delicious recipes—is an exciting journey, and one I most certainly recommend.”
Lidia Bastianich
“We read Amy Thielen’s work with the same excitement that readers from outside the South must have felt upon first encountering Edna Lewis and Bill Neal in the 1970s and 1980s, when they learned that Southern cooking was diverse, deeply rooted in the landscape, and compelling. The New Midwestern Table marks the debut of a major new voice in American cooking.”
Matt Lee and Ted Lee
“Amy Thielen’s beautiful book honors a cuisine that is all too often ignored or disrespected by bicoastal trend seekers: heartland fare that is nourishing in all sorts of ways. To cook from this book is to partake of precious national tradition. To eat from it is to savor food unique to America, with roots all around the world. For the Lace Potato Pancakes recipe alone, The New Midwestern Table earns a prominent place on our shelf of favorites.”
Jane and Michael Stern
“Amy allows us all to see our American culinary history through the eyes of an experienced, talented, and hungry, contemporary chef. She uses her training and imagination to recognize the full potential of her native Midwestern landscape highlighted with delicious foods, flavorful family traditions, excellent producers, and a society eager to reconnect with a distinctive, regional dining culture.”
Michael Anthony
“Thielen has done the impossible, breaking new ground on a well-worn food meme. Like finding the perfect new leather coat that looks like gramps wore it for decades, she has channeled a seemingly brilliant incongruity. In hybridizing her northern prairie–übercool grandma meets modernist-craftsman gastronaut, she has defined the food of our ‘place’ in a way that’s never been done before. Beautifully written, culturally meaningful, and loaded with brilliant cookery, The New Midwestern Table dances on a wire with one foot in the twenty-first century and the other in the nineteenth.”
Andrew Zimmern

"I’m biased on the Midwestern book, as it’s my home turf, but the Minnesotan Thielen, who logged serious years as a cook and chef at some of the best restaurants in Manhattan until she began a family, brings new life to recipes that are so at home in this part of America, dishes featuring our lake fish and our abundant venison, and vibrant takes on pot roasts and meat pies, recipes from simple salads to more elaborate preparations for headcheese and red current jelly."
--Michael Ruhlman

More About the Author

Amy Thielen is the author of The New Midwestern Table (Clarkson Potter, 2013), the host of Food Network's Heartland Table, and a James Beard award-winning food writer. A former New York City line cook, she moved back home to northern Minnesota in 2008 with her husband and young son. She can be found at

Customer Reviews

4.7 out of 5 stars
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So far, I have made 5 recipes and each one was superb!
C Harley Davis
The recipes are easy to follow - the book does not have step by step photos to follow like some other cook books.
Buyer of stuff in MN
She's a cookbook collector but never makes any of the recipes-she just likes to read them!

Most Helpful Customer Reviews

32 of 32 people found the following review helpful By Geraldine Ahearn TOP 500 REVIEWERVINE VOICE on September 24, 2013
Format: Kindle Edition Verified Purchase
Amy Thielen delivers much more than a cookbook as she offers a brief history on the Midwest, and her experience of cooking in Manhattan's fine-dining kitchens. The heartwarming presentation in her introduction and notes throughout the book is inviting, and interesting. Amy Thielen portrays great tradition of American country cooking, as she discusses praise-worthy Midwestern restaurants. Her tour through the Midwest captivates the heart and soul, especially for anyone who has not visited, or lived there. There are several mouth-watering recipes with helpful tips, which also include the number of servings. The stunning photos of prepared meals, along with famous places in the Midwest are delightful, and refreshing. We tried the Fried Onion Dip, which was delicious. In addition, there are recipes for various dips. Some of the recipes include: Freshly Ground Black Pepper; Cheese-Balls; Homemade Italian Sausage; Old-Fashioned Pounded Cheese With Walnuts And Port Syrup; Steakhouse Deviled Eggs; Cracker-Crust Pizza; and more. There are many recipes for different types of pizza, and the recipe for Artichoke Fondue Dip is my next selection. The Spicy Beef Tartare, and the Sweet-And-Sour Potluck Meatballs are indeed inviting. I will leave updates as we try new recipes. Delightful, refreshing, and enjoyable. Highly recommended!
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33 of 38 people found the following review helpful By Wandering Hoosier VINE VOICE on September 23, 2013
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
I have lived in many parts of the Midwest but have never eaten food like that described in this cookbook nor have seen food similar to that in the cookbook served in restaurants. I'm not exactly sure where the recipes come from--perhaps from individual kitchens. Or maybe they are just recipes that use the food from the Midwest--cheese, corn, beef, and fish--with recipes created by Amy Thielen. I'm not sure of the origin of these recipes, but they are quite interesting and diverse.

These recipes have been written for the non-novice cook. The recipes assume that the person using them has some cooking skill and knowledge. For example, it says "lop the tops and bottoms from each end" or "pare the skin." The recipes also use a wide assortment of ingredients such as kohlrabi or nori (dried seaweed). Thielen gives great instructions that, when followed, produce delicious meals.

The book is separated into the following food chapters: dips, party food & drinks; soup or salad; lake fish; chicken supper; meat; sides; potatoes and onions; sweets; early-day baking; and brunch. The food within each chapter is very diverse and a combination of the recipes from the different chapters leads to numerous wonderful meals.
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18 of 20 people found the following review helpful By B.INC on October 2, 2013
Format: Hardcover
Hands down, my new fav cookbook!! From the fabulous recipes to the charming stories behind each one, and the beautiful photography... What more could a cookbook lover & cook want?
The recipes are easy to follow and reasonable, with only minimal amounts of what I would consider unusual ingredients. These ingredients, (like currants, for instance) are only unusual in certain regions of the Country, and are well worth getting acquainted with, for sure!! The recipes cover everything from breakfast to desserts and more. Even some bread recipes! I especially love that there are some canning and pickling recipes included, as well as some vintage and Scandinavian gems.
I was so pleasantly surprised to find a recipe for old-fashioned potato doughnuts here, that I actually squealed in the book store. LOL Why? Because for 25 years, my husband has often mourned the loss of his Grandfather's Depression-Era potato doughnut recipe. I have his Grandfather's old doughnut cutter, but have never been able to find a recipe. Finding the recipe in this cookbook was definitely squeal-worthy!
There is an emphasis on natural ingredients and on the hearty family meal in this book that I really appreciate. I also appreciate that it contains far more recipes that I will actually try than those that I probably won't. Cookbook gold!
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14 of 16 people found the following review helpful By Gameon63 on September 26, 2013
Format: Hardcover Verified Purchase
i'm a cookbook collector and consider myself a pretty good judge of books and their usefulness. i was blown away by this book and it's smart, practical recipes. for those of you tired of books that ask for exotic ingredients or offer up overly complicated recipes this is the book for you. i'll be giving copies of this book away for christmas.
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10 of 11 people found the following review helpful By Andrew'sMom on September 26, 2013
Format: Hardcover Verified Purchase
I am a cookbook junkie - in fact I have a group of 500 on Facebook - called Cookbook Junkies. But when I first saw Amy's show on Food Network - I thought - I hope she has a book coming out - and was so excited to see she already had one! This book has dozens of recipes I will make - Old Fashioned Pounded Cheese with Walnuts and Port Syrup, the Fried Onion Dip - she made in her last show, Corn Fritters with Green Chile Buttermilk Dip, Lace Potato Pancakes, Peanut Maple Fudge Bars - everything looks incredible and easy to make. There are also elaborate recipes Rosemary Infused Brown Butter Chicken Breasts, Butcher's Kraut --- and classics with twists - Classic Beef Pot Roast with Pistachio Salt, Baked Chicken withi Porcini Spice Rub. I am so excited about this book that I formed a group Cooking from The New Midwestern Table on Facebook - we are going to start cooking from this book by mid October. I am going to make a few of her recipes this weekend - If I find that I am wrong on the quality and value of this cookbook - I will come back and edit this review. I have many cookbooks - but I have never been this excited to start cooking from a cookbook. I learned she is working on Book Two -- cannot wait to see what that brings.

I have now made several recipes the fried onion dip, the chicken and wild rice hot dish, the corn fritters, the stuffed pork chops that were all incredibly delicious..clear instructions and great results. This is quickly becoming my favorite cookbook.

Note...a recipe that isn't in the book but was on her show I've made two times now the Maple Bread...on my word. So good.
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