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The Northern Heartland Kitchen Hardcover – September 28, 2011
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"With this book Beth Dooley has squelched that old, out-of-touch snobbery that claimed, ‘There's no Food there.’ Food is alive and thriving here in the upper Midwest in more ways than most of us can count, and Beth has captured it all on these pages. So if you want to revel in the seasons and in the ingenuity and brilliance of local artisanship, sit back and start reading—then head for the kitchen." —Lynne Rossetto Kasper, host of public radio's national food show The Splendid Table® from American Public Media
"The Northern Heartland Kitchen is a truly impressive book—thorough, smart, and enticing on so many levels. Beth Dooley has convinced me that there is indeed a delicious regional cuisine in the Northern Heartland, one informed by those farmers and crafters who fuel the new culinary world everywhere." —Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers’ Markets
"Happily, what The Northern Heartland Kitchen does best is provide many tasty answers to the question, What to do with all these vegetables—or as winter would have it—the lack thereof? Organized by the seasons, the book takes locavores from autumn’s cabbage, apples, and greens to winter’s hearty squash and potatoes, spring’s bright sorrel and herbs, and ?nally, as Dooley says, summer’s ‘conspiracy of ripeness.’ Along the way, it makes ample use of local meat and dairy and replaces imported olive oil and other ingredients with goods produced closer to home." —The Heavy Table
About the Author
Beth Dooley has been covering the local food scene in the Northern Heartland for the past twenty-five years. She is a restaurant critic for the Mpls/St. Paul Magazine, writes for the Minneapolis–St. Paul Star Tribune’s Taste section, and is coauthor with Lucia Watson of Savoring the Seasons of the Northern Heartland (Minnesota, 2005), which was nominated for a Beard Award. Dooley teaches cooking classes at the Minnesota Landscape Arboretum and lives in Minneapolis with her husband and three sons.
Top Customer Reviews
I have tried a number of the recipes. Some I really like and some I'm a bit disappointed in simply by the choice of ingredients used. I understand the uses of refined flours and sugars, but for the involvement B. Dooley has in the local and sustainable food movement, it would be much more exciting to see more creativity in the recipes that would promote more sustainable grain or sweetener-based "crops."
Overall, a very handy reference guide that you can also make ingredient replacements to make it work for you!
So far, I have made five of the recipes: Prosciutto-wrapped tilapia with sage, Beer-braised pork chops with pears (although I used the suggested red wine variation), Silky chard, Pork tenderloin with lemon and herbs, and Green bean, corn, and fennel saute. All were excellent tasting, and Dooley's directions were easy to follow.
The only negative about this cookbook is that it doesn't have any pictures. (I like pictures to inspire me ... now I have to rely on my imagination.)