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Prairie Home Cooking: 400 Recipes That Celebrate the Bountiful Harvests, Creative Cooks, and Comforting Foods of the American Heartland (America Cooks)by Judith M Fertig
Synopses & Reviews
Praise for PRAIRIE HOME COOKING
“For those of us who grew up with cherry trees and fresh raspberries, corn and tomatoes fresh from the garden, bushels full of peaches and apricots from the farmers market, and all those homemade layer cakes, pies, and yeast rolls, Prairie Home Cooking is much more than a nostalgic journey. It is pure inspiration, encouragement to head back into the kitchen and recreate the bliss of our childhood.” (Patricia Wells)
"Prairie Home Cooking celebrates the enduring connection between food and place in the Midwest. The dramatically changing seasons and the generous spirit of the people of this vast and varied region are reflected here in an abundance of evocative recipes." (Justin Rashid, President, American Spoon Foods)
The food of the Midwest is the flavor of America itself, a marriage of tradition and innovation, comfort and creativity, abundence and thrift. in Prairie Home Cooking, Judith Fertig serves up a warmhearted invitation to savor the best flavors of America's breadbasket.
400 Recipes that Celebrate the Bountiful Harvests, Creative Cooks, and Comforting Foods of the American Heartland
The food of the Heartland is comfort food - and is certainly back in style. Judith Fertig interprets and perfects 400 homespun classics of the prairie table, from Homesteaders' Bean Soup to Breslauer Steaks and Chicken and Wild Rice Hot Dish. She serves up new dishes like Walleye Pike with Fennel and Herbs and Herb-Crusted Loin of Veal. Also included are the very best ethnic dishes, such as Bohemian Spaetzle, Czech Potato Dumplings, and Swedish Turnip and Carrot Charlotte.
Fertig serves up a warmhearted invitation to savor the best flavors of America's bread basket, with 400 recipes and extensive sidebars celebrating a rich tapestry of ethnic cuisines. 120 two-color illustrations.
Includes bibliographical references (p. 418-419) and index.
About the Author
Judith M. Fertig is a bestselling and award-winning cookbook author. She lives in Shawnee Mission, Kansas, where she develops recipes that celebrate the rich culinary traditions of the Heartland. A recognized authority on regional Midwestern cuisine and an experienced cookbook author and food writer, she has studied at the Cordon Bleu in London and La Varenne in Paris. Prairie Home Breads follows Fertig's definitive Prairie Home Cooking, a collection of recipes inspired by the abundant produce of the Midwestern states, including wild and heirloom fruits and vegetables, game, grains, and beef. The bestselling Prairie Home Cooking was a 1999 nominee for both the IACP Cookbook Award and the James Beard Book Award. Fertig is also the author of the award-winning Pure Prairie: Farm Fresh and Wildly Delicious Foods from the Prairie, as well as several books on barbeque with coauthor Karen Adler. In addition to these cookbooks, Fertig wrote the Great Plains chapter of the American version of Culinaria, a two-volume book on American culinary traditions. She is a contributor to numerous distinguished magazines and newspapers, including the New York Times, the London Sunday Times, the San Francisco Chronicle, Saveur, Santé, Country Living, and Country Home. Fertig was inspired to write the Prairie Home cookbooks while living in London. Although she had lived and traveled all over the Midwest, living abroad gave her a new perspective, revealing the Midwest as a region of culinary innovation, cultural diversity, and fresh and varied native foods and produce. Looking at this familiar region from a new perspective allowed Fertig to capture the honest wholesomeness of Midwestern cuisine in her cookbooks. To write Prairie Home Breads, Fertig visited Old World artisanal bakeries, farmhouse kitchens, rural church suppers, community bake sales, bustling urban ethnic bakeries, farmer's markets, and home kitchens throughout the Midwest. Fertig shares her considerable culinary expertise and her appreciation of the Midwestern kitchen in cooking classes and seminars and as a restaurant consultant.
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