In Winter's Kitchen
Growing Roots and Breaking Bread in the Northern Heartland
Published on 23. September 2020
370 pages
978-1-57131-881-7 (ISBN)
Description
The award-winning cookbook author "personalizes the path from farm to fork with heart and skill" in a combination of "memoir, history and guidebook" ( Wall Street Journal).
The James Beard Award-winning author of such beloved cookbooks as Sweet Nature and The Sioux Chef's Indigenous Kitchen explores how the "food revolution" can take root in the northern heartland in this inspiring food memoir. In Winter's Kitchenreveals how a food movement with deep roots in the Heartland could feed the entire country, rather than just a smattering of neighborhoods and restaurants.
Through the lens of a single thanksgiving meal, Beth Dooley discovers that a locally-sourced winter diet is not only possible-it can also be delicious. With chapters on apples, wheat, turkey, wild rice, and more, Dooley weaves together personal remembrances, environmental awareness, and the joy of cooking foods grown or raised not far from her Minnesota home.More details
Other editions
Additional editions
Beth Dooley
In Winter's Kitchen
Book
01/2016
Milkweed Editions
€42.27
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Person
Beth Dooley has been involved with the local food movement for over twenty years. She is the author of numerous award-winning cookbooks about Heartland food traditions and her travel and food writing has been featured in the Star Tribune, Fine Cooking, Delta Sky Magazine, and the North American Review. Beth and her husband have three sons and live in Minneapolis, MN.
Content
- Intro
- Table of Contents
- Introduction: Do You Know Where You Are
- Apples
- Wheat
- Potatoes
- Beans and Carrots
- Sweet Potatoes
- Cranberries
- Chestnuts
- Corn
- Milk
- Cheese and Butter
- Turkey
- Wild Rice
- Cooking my Way Home
- Recipes
- Notes
- Further Reading
- Acknowledgements
