Wild Rice Goose and Other Dishes of the Upper Midwest
Title | Wild Rice Goose and Other Dishes of the Upper Midwest PDF eBook |
Author | John Motoviloff |
Publisher | University of Wisconsin Pres |
Pages | 184 |
Release | 2014-07-08 |
Genre | Cooking |
ISBN | 029929904X |
This teacher's guide to the intermediate anthology and workbook suggests a variety of classroom communicative activities for both pairs and small groups.
Wisconsin Natural Resources
Title | Wisconsin Natural Resources PDF eBook |
Author | |
Publisher | |
Pages | 534 |
Release | 2016 |
Genre | Conservation of natural resources |
ISBN |
The Oxford Encyclopedia of Food and Drink in America
Title | The Oxford Encyclopedia of Food and Drink in America PDF eBook |
Author | Andrew Smith |
Publisher | |
Pages | 2556 |
Release | 2013-01-31 |
Genre | Business & Economics |
ISBN | 0199734968 |
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
The Good Berry Cookbook
Title | The Good Berry Cookbook PDF eBook |
Author | Tashia Hart |
Publisher | |
Pages | 272 |
Release | 2021-08-15 |
Genre | Cooking |
ISBN | 9781681342023 |
The history of manoomin, wild rice, told through cultural practice, traditional ecological knowledge, scientific observation, and inspired dishes that feed the senses and the body.
Heartland
Title | Heartland PDF eBook |
Author | Lenny Russo |
Publisher | |
Pages | 288 |
Release | 2015 |
Genre | Cooking, American |
ISBN |
"A pioneer in the local field-to-fork movement showcases the fantastic bounty of America's Midwest with recipes from his storied St. Paul restaurant. Lenny Russo, chef at Heartland in St. Paul, was inspired by the lakes, fields, farms and orchards of his adopted homeland to create 100 delectable recipes including Midwestern Cassoulet, Sweet Corn-Black Barley Cakes, Chocolate-Sorghum Custard Tart, Freshwater Bouillabaisse, Wild Rice Salad with Baby Kale and Blue Cheese, Fennel-Cured Whitefish with Danish Brown Bread Salad and dozens more."--provided by Amazon.com.
The Oxford Encyclopedia of Food and Drink in America
Title | The Oxford Encyclopedia of Food and Drink in America PDF eBook |
Author | Andrew F. Smith |
Publisher | Oxford University Press, USA |
Pages | 808 |
Release | 2004 |
Genre | Cooking |
ISBN | 9780195154375 |
Covers the significant events, inventions, and social movements in history that have affected the way Americans view, prepare, and consume food and drink in articles arranged alphabetically.
The Sioux Chef's Indigenous Kitchen
Title | The Sioux Chef's Indigenous Kitchen PDF eBook |
Author | Sean Sherman |
Publisher | U of Minnesota Press |
Pages | 280 |
Release | 2017-10-10 |
Genre | Cooking |
ISBN | 1452967431 |
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.