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1 Burnside Cooking and Food- Breads

This title in other editions

Prairie Home Breads

by

Prairie Home Breads Cover

 

Synopses & Reviews

Publisher Comments:

To create these 150 recipes, Fertig visited bakeries, farmhouse kitchens, rural church suppers, and more to find this selection of breads, rolls, buns, biscuits, popovers and more. 90 illustrations.

Synopsis:

Filled with rich stories of ethnic and regional culture, agriculture, Midwestern culinary traditions, and warm celebrations of Heartland food.

Synopsis:

Prairie Home Breads proves that not only is the Midwest where Americas grains are grown, but its also where the art of bread baking is taken seriously.

To create these 150 recipes, Judith M. Fertig visited artisanal bakeries, working farmhouse kitchens, rural church suppers, urban bakeries, farmers markets, and typical home kitchens. She found yeast breads as varied as Amish Pinwheel Bread and Roasted Sweet Pepper Bread, as well as naturally leavened breads like Brewhouse Bread and whole grain breads like Northern Prairie Barley Bread. There are also buns and rolls, as well as quick biscuits, popovers, and crackers. Along with elegant tea breads and homey muffins there are scrumptious coffeecakes, kuchens, and strudels. Last but not least, there are recipes for accompaniments and for using up leftovers.

Prairie Home Breads is also filled with rich stories of ethnic and regional culture, agriculture, Midwestern culinary traditions, and warm celebrations of Heartland food.

Synopsis:

150 Splendid Recipes from America's Breadbasket for all Types of Breads, Biscuits, Scones, and Pastries

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.

Table of Contents

Acknowledgments

Introduction

Bread-Baking Tips and Techniques

Yeast Breads

Naturally Leavened and Slow-Rising Breads

Whole-Grain Breads

Rolls and Buns

Quick Breads, Muffins & Popovers

Scones, Biscuits, Crackers, and a Soda Bread

Coffee Cakes and Pastries

Source Guide

Prairie Bakeries

Index

Product Details

ISBN:
9781558321724
Author:
Fertig, Judith M.
Publisher:
Harvard Common Press
Author:
Fertig, Judith M.
Subject:
Cookery (Bread)
Subject:
Courses & Dishes - Bread
Subject:
Regional & Ethnic - American - Middle Western States
Subject:
General Cooking
Subject:
Bread
Subject:
Cooking and Food-Breads
Copyright:
Edition Description:
Trade Cloth
Series:
Non Series
Publication Date:
20010907
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
2-color
Pages:
256
Dimensions:
9.13 x 7.25 x 0.96 in

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Related Subjects

Cooking and Food » Baking » Breads
Cooking and Food » Regional and Ethnic » United States » Midwestern

Prairie Home Breads Used Hardcover
0 stars - 0 reviews
$11.50 In Stock
Product details 256 pages Harvard Common Press - English 9781558321724 Reviews:
"Synopsis" by , Filled with rich stories of ethnic and regional culture, agriculture, Midwestern culinary traditions, and warm celebrations of Heartland food.
"Synopsis" by ,
Prairie Home Breads proves that not only is the Midwest where Americas grains are grown, but its also where the art of bread baking is taken seriously.

To create these 150 recipes, Judith M. Fertig visited artisanal bakeries, working farmhouse kitchens, rural church suppers, urban bakeries, farmers markets, and typical home kitchens. She found yeast breads as varied as Amish Pinwheel Bread and Roasted Sweet Pepper Bread, as well as naturally leavened breads like Brewhouse Bread and whole grain breads like Northern Prairie Barley Bread. There are also buns and rolls, as well as quick biscuits, popovers, and crackers. Along with elegant tea breads and homey muffins there are scrumptious coffeecakes, kuchens, and strudels. Last but not least, there are recipes for accompaniments and for using up leftovers.

Prairie Home Breads is also filled with rich stories of ethnic and regional culture, agriculture, Midwestern culinary traditions, and warm celebrations of Heartland food.

"Synopsis" by ,
150 Splendid Recipes from America's Breadbasket for all Types of Breads, Biscuits, Scones, and Pastries
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