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Editorial Reviews
From Booklist
Wild rice, the upper Midwest's gift to gastronomy, used to be considered too rare, too exotic, and too expensive to cook in homes outside its native habitat. Today the grain is almost universally available, found in supermarkets in its pure state or mixed with white rice. Wild rice's crunchy texture and nutty flavor make it a gourmet's delight, far removed from its prehistoric role as the sustenance crop of the Ojibwa tribes, who harvested it from the lakes of what is now Minnesota. Hauser describes the different grades of wild rice available in stores and explains the best ways to cook each. Her recipes reflect elaborations that Minnesota home cooks and professional chefs have brought to wild rice, combining it with their European heritage to produce quiches, jambalayas, meat loaves, pilafs, risotti, and casseroles. Along the way, Hauser outlines wild rice's history and cultivation. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to the Hardcover edition.
Review
A true appreciation of wild rice....charming. -- Minneapolis Star Tribune
Complete with more than 75 recipes...this book should satisfy any craving. -- Publishers Weekly --This text refers to the Hardcover edition.
See all Editorial Reviews
Wild rice, the upper Midwest's gift to gastronomy, used to be considered too rare, too exotic, and too expensive to cook in homes outside its native habitat. Today the grain is almost universally available, found in supermarkets in its pure state or mixed with white rice. Wild rice's crunchy texture and nutty flavor make it a gourmet's delight, far removed from its prehistoric role as the sustenance crop of the Ojibwa tribes, who harvested it from the lakes of what is now Minnesota. Hauser describes the different grades of wild rice available in stores and explains the best ways to cook each. Her recipes reflect elaborations that Minnesota home cooks and professional chefs have brought to wild rice, combining it with their European heritage to produce quiches, jambalayas, meat loaves, pilafs, risotti, and casseroles. Along the way, Hauser outlines wild rice's history and cultivation. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to the Hardcover edition.
Review
A true appreciation of wild rice....charming. -- Minneapolis Star Tribune
Complete with more than 75 recipes...this book should satisfy any craving. -- Publishers Weekly --This text refers to the Hardcover edition.
See all Editorial Reviews
Product Details
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Inside This Book
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First Sentence:
From the prehistoric times of about one thousand years ago to the historic times of approximately four hundred years ago, the Woodland Cultures (Laurel People) of the western Great Lakes area of North America were settled on the shores of the lakes and rivers of land that includes what is now known as northern Minnesota. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
wild rice products, black wild rice, ricing camp, cup uncooked wild rice, cultivated wild rice, cup cooked wild rice, cultivated paddies, finished rice, rice beds, river rice, brown wild rice Key Phrases - Capitalized Phrases (CAPs): (learn more)
Great Lakes, Gourmet House, Vivienne Morgan, North America, United States, American Indians, Minnesota Historical Society, East Coast, Indian Harvest, Laurel People, Peggy Nohner, Old Crop, Sacramento Valley New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
From the prehistoric times of about one thousand years ago to the historic times of approximately four hundred years ago, the Woodland Cultures (Laurel People) of the western Great Lakes area of North America were settled on the shores of the lakes and rivers of land that includes what is now known as northern Minnesota. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
wild rice products, black wild rice, ricing camp, cup uncooked wild rice, cultivated wild rice, cup cooked wild rice, cultivated paddies, finished rice, rice beds, river rice, brown wild rice Key Phrases - Capitalized Phrases (CAPs): (learn more)
Great Lakes, Gourmet House, Vivienne Morgan, North America, United States, American Indians, Minnesota Historical Society, East Coast, Indian Harvest, Laurel People, Peggy Nohner, Old Crop, Sacramento Valley New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 16
books:
See all 16 books this book cites
- Wild Rice and the Ojibway People by Thomas Vennum in Front Matter, Back Matter (1), and Back Matter (2)
- Prehistoric Peoples of Minnesota (Minnesota Prehistoric Archaeology Series) by Elden Johnson in Back Matter (1), and Back Matter (2)
- Minnesota Geographic Names by Warren Upham on page 41, and Back Matter
- Minnesota: A History of the State by Theodore Blegen in Back Matter
- Prairie Smoke by Melvin R. Gilmore on page 71
See all 16 books this book cites
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83% buy the item featured on this page: Wild Rice Cooking: History, Natural History, Harvesting, and Lore$14.95 |
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