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The northern heartland kitchen /
The Northern Heartland is governed by the seasons. The long and cold winter, bright and warm summer, and crisp and refreshing spring and fall shape our physical and emotional landscape. Shouldn't the seasons and their harvests also shape the way we eat?Beth Dooley's The Northern Heartland...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Minneapolis :
University of Minnesota Press,
2011.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 049 | |a UAMI | ||
| 100 | 1 | |a Dooley, Beth. | |
| 245 | 1 | 4 | |a The northern heartland kitchen / |c Beth Dooley. |
| 260 | |a Minneapolis : |b University of Minnesota Press, |c 2011. | ||
| 300 | |a 1 online resource (xvii, 260 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a data file |2 rda | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Cover; Contents; Introduction: Seasonal Appetites; Ten Good Reasons to Eat Seasonal and Local; The Local Kitchen; Buying a Piece of the Farm: Community Supported Agriculture; AUTUMN; Five Fall Dishes in Five Minutes or Less; Roast Mushroom, Red Pepper, and Sage Pizza; Smoked Trout, Apple, and Fennel Salad in Cider Vinaigrette; Lake Superior Smoked Fish; Fresh Chestnut Soup; American Chestnuts; Wild Rice and Wild Mushroom Soup; Chanterelles; Curried Vegetable Soup; Asian Chicken Noodle Soup; Simple Chicken Stock; Ginger Squash and Apple Soup; University of Minnesota Apples. | |
| 505 | 8 | |a Prosciutto-Wrapped Tilapia with SageFarm-Raised Fish; Beer-Braised Pork Chops with Pears; Seasonal Beers; Venison Medallions with Juniper and Gin; Hanger Steak with Fresh Horseradish Sauce; Sure Fire Roast Duck; Au Bon Canard, Caledonia, Minnesota; Duck Confit; Pheasant with Hard Cider, Apples, and Chestnuts; Rabbit with Pancetta and Fennel; Quick Roast Herb Chicken; Thanksgiving Bird -- Fast!; Turkey Talk; Turkey or Chicken Pot Pie with Cheddar Chive Cobbler Crust; Harvest Stuffed Squash; Picking Pumpkins; Heartland Polenta with Mushroom Ragout; Heartland Polenta. | |
| 505 | 8 | |a Barley Pilaf with Chickpeas and Autumn VegetablesNew Grain Exchange; Spicy Savoy Coleslaw; Silky Chard; No Fail Kale; Horseradish and Honey-Glazed Root Vegetables; Caramelized Brussels Sprouts; Roast Broccoli or Cauliflower with Garlic and Hot Pepper; Thanksgiving Mashed Potatoes; Wild Rice Cranberry Pilaf; Wild Rice; Basic Sage Stuffing; Savory Cranberry Compote; Oven-Dried Pears; Scandinavian Brown Beans with a Kick; Cranberry Sorbet; Ruby Fields: The Cranberry Harvest; Honey Pumpkin Ginger Pie; Honey, Oh Honey; Autumn Squash or Pumpkin Bars with Cranberry Glaze. | |
| 505 | 8 | |a Oatmeal Chocolate Chip and Dried Cranberry CookiesMom's Fall Fruit Crisp; Applesauce and Apple Butter, Savory and Sweet; Upsetting the Apple Cart; Rich Applesauce Cake; Cranberry Cordial; Autumn's Bounty: Harvest Meals; WINTER; Five Winter Dishes in Five Minutes or Less; Roast Root Salad with Honey Mustard Vinaigrette; Potato, Prosciutto, and Rosemary Pizza; Prosciutto Americano; Carrot Cashew Bisque; Sweetest Carrots; Squash Soup with Thai Spices; Caramelized Onion Soup; Hungarian Steak and Mushroom Soup; Classic Beef Stock; Winter Vegetable Tagine; Squash Lasagna with Walnuts and Kale. | |
| 505 | 8 | |a Spicy Bean and Hominy StewHeartland Dried Beans and Native Harvest Hominy; Cornmeal-Dusted Panfish; Carnitas; Hello, Goat!; Sausage with Apples and Onions; Chicken Braised with Mexican Spices; The New Breed; Bison Steaks with Blue Cheese Butter; Wild Idea Buffalo; Heartland Blues; Oxtails with Stout and Onions; Braising -- A Key Technique for Winter; Lamb Shanks with Garlic and Rosemary; Porketta with Oregano and Fennel; Marinated Beef Pot Roast; We Don't Farm with Headlights; Carrot and Parsley Salad; Parsnip and Chestnut Puree; Sweet Potato, Radish, and Walnut Salad. | |
| 520 | |a The Northern Heartland is governed by the seasons. The long and cold winter, bright and warm summer, and crisp and refreshing spring and fall shape our physical and emotional landscape. Shouldn't the seasons and their harvests also shape the way we eat?Beth Dooley's The Northern Heartland Kitchen presents delicious and practical solutions to the challenge of eating locally in the upper Midwest. Celebrating the region's chefs, farmers, ranchers, gardeners, and home cooks, this is the essential guide to eating with the year's local rhythms. Recipes are organized by season: fall and winter inspir. | ||
| 546 | |a English. | ||
| 590 | |a JSTOR |b Books at JSTOR Evidence Based Acquisitions | ||
| 590 | |a JSTOR |b Books at JSTOR Demand Driven Acquisitions (DDA) | ||
| 590 | |a JSTOR |b Books at JSTOR All Purchased | ||
| 650 | 0 | |a Cooking, American |x Midwestern style. | |
| 650 | 0 | |a Food habits |z Middle West. | |
| 650 | 6 | |a Cuisine américaine du Midwest. | |
| 650 | 6 | |a Habitudes alimentaires |z Midwest (États-Unis) | |
| 650 | 7 | |a COOKING |x Regional & Ethnic |x American |x Middle Western States. |2 bisacsh | |
| 650 | 7 | |a SOCIAL SCIENCE |x Anthropology |x Cultural. |2 bisacsh | |
| 650 | 7 | |a Cooking, American |x Midwestern style |2 fast | |
| 650 | 7 | |a Food habits |2 fast | |
| 651 | 7 | |a Middle West |2 fast | |
| 776 | 0 | 8 | |i Print version: |a Dooley, Beth. |t Northern Heartland Kitchen. |d Minneapolis : University of Minnesota Press, ©2011 |z 9780816667352 |
| 856 | 4 | 0 | |u https://jstor.uam.elogim.com/stable/10.5749/j.cttttjzg |z Texto completo |
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