Beschreibung In Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland (English Edition). 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 Kitchen reveals 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.
In Winter's Kitchen : Growing Roots and Breaking Bread in ~ In Winter's Kitchen : Growing Roots and Breaking Bread in the Northern Heartland by Beth Dooley A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. At ThriftBooks, our motto is: Read More, Spend Less.
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In Winter's Kitchen: Dooley, Beth: 9781571313416: ~ In Winter’s Kitchen reveals how a food movement with deep roots in the Heartland—our first food co-ops, most productive farmland, and the most storied agricultural scientists hail from the region—isn't only thriving, it's presenting solutions that could feed a country, rather than just a smattering of neighborhoods and restaurants. Using the story of one thanksgiving meal, Dooley .
: Dishing Up® Minnesota: 150 Recipes from the ~ — Beth Dooley, author of In Winter’s Kitchen: Growing Roots and Breaking Bread in the Northern Heartland --This text refers to the paperback edition. From the Inside Flap
The Sioux Chef's Indigenous Kitchen by Sean Sherman ~ 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 Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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.
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