Synopses & Reviews
The New Prairie Kitchen profiles 25 of the most exciting and groundbreaking chefs, farmers, and producers of artisanal goods from Nebraska, Iowa, South Dakota, and Missouri. Their personal stories are interspersed with more than 50 chef-contributed recipes that range from refreshingly simple to exquisitely gourmet. Organized by season,
The New Prairie Kitchen will transport readers to a revitalized Midwestern heartland where traditional favorites interweave with inspiring new flavors and techniques.
The Great Plains are often maligned as and#147;flyoverand#8221; country, or perhaps only known as bulk producers of corn, soybeans, beef, and pork. But spend any time in these heartland cities or farms and youand#8217;ll quickly discover a burgeoning and#147;good foodand#8221; movement and top-notch farm-to-fork dining. Nebraska can still grill a mean flat iron steak and Iowa can grow corn as high as an elephantand#8217;s eye, but The New Prairie Kitchen introduces readers to the phenomenal talent emerging from Americaand#8217;s breadbasket: farms that grow asparagus thick as your thumb and tender as a strawberry; dairies that produce fresh, natural milks and cheeses; and nationally recognized restaurants that make these mouthwatering ingredients into edible art. Pioneering chefs across the prairie have taken an old-meets-new approach to their cuisine, sourcing traditional staples, such as bison and ground cherries, from local sustainable farms, and incorporating them into recipes in new and thrilling ways.
Author Summer Miller, an award-winning journalist and food writer, offers readers an assortment of fascinating and intimate profiles, unearthing the hidden gems of a vibrant culinary scene. Readers will meet James Beard-nominated chefs, such as Clayton Chapman, owner and chef of The Grey Plume (voted Americaand#8217;s Greenest Restaurant), which has been praised by Food and Wine, Cooking Light, and Saveur. They will walk the limestone driveway at Dutch Girl Creamery and take a load off inside a mom-and-pop bakery in Hastings, Nebraska.
Beautiful full-color photography and terrific storytelling will lead readers through a wonderful diversity of cooking styles and recipes sure to appeal to any palate. While regional flavors from the southwest to the Deep South have been mined for years, the hearty and healthy Great Plains style is primed to break out. The New Prairie Kitchen will introduce a fresh take on farm-to-table cooking and inspire Americans from coast to coast to try everything and#147;flyoverand#8221; country has to offer.
Review
New Prairie Kitchen
and#147;A passionate. . .plea for the Plains statesand#8217; inclusion in the American culinary lexicon, with great recipes to boot.and#8221; and#151;Epicurious
"A testament to the taste of place in all the best ways possibleand#151;these recipes, stories, and profiles of chefs, farmers, and artisans are all abundantly steeped in the particular character of our country's prairie region. This beautifully written and photographed book hits all the perfect notes for anyone interested in regional cuisines, no matter where they live." and#151;Tracey Ryder, Co-Founder of Edible Communities, Inc.
and#147;This is just a delightful book with so many delicious recipes. As I was looking through them, my mouth was just watering.and#8221; and#151;Meghna Chakrabarti, Here and Now, NPR
and#147;Sophisticated images of farmers, chefs, bakers, artisans and cheesemakers fill the pages. . . New Prairie Kitchen is much more than a book with recipes, pictures and resources reflecting its local and sustainable food focus. It was, Miller says, and#145;a community effort.and#8217;and#8221; and#151;Chicago Tribune
"A visual, literary, and culinary adventure!" and#151;The Omaha Reader
"New Prairie Kitchen is a gift. Its beautiful prose, touching stories of the Great Plains, and incredible photography are reward enough. Then come the recipes. Mouthwatering, interesting, soul quenching dishes that are sure to become favorites in every kitchen. This is more than a cookbookand#151;it's a love letter to the heartland." and#151;Taryn Huebner, private chef for Oprah Winfrey
"The book itself is gorgeous, and the features heartfelt." and#151;Argus Leader
and#147;While and#145;New Prairie Kitchenand#8217; is absolutely a cookbook, it's also a storyand#151;about how the 'flyover' states are bringing an essence of their land and culture and communities to life in the kitchen.and#8221; and#151;The Des Moines Register
"What a revelation! Delicious recipes, amazing photographs, and a downright wonderful celebration of all things food. If you read this and don't immediately fire up the grill and dash out to hug a farmer, you should turn in your knives." and#151;Jonathan Segura, executive editor, Publishers Weekly
"Beautiful full-color photography and terrific storytelling will lead readers through a wonderful diversity of cooking styles and recipes sure to appeal to any palate." and#151;Midwest Independent Booksellers Association
"Be prepared for spectacular photos that leap off the page, interesting profiles of people who grow, cook, and prepare local foods, and four seasons of wondrous recipes created to entice your taste buds." and#151;Jean Teller, GRIT magazine
and#147;The recipes and producers here are indeed treasures, and the book is the treasure map.and#8221; and#151;Omaha Magazine
and#147;Shining a spotlight on Nebraska, Iowa, and South Dakota, Miller includes profiles of hardworking producers who are dedicated to their crafts, be it cheesemaking, baking, or butchering, and that's the biggest draw of this book; it reads like an extended Edible Communities issue in all of the best ways.and#8221; and#151;Paste Magazine
and#147;This isn't a book focused on casseroles or hot dishes of Nebraskaand#8217;s past. Rather, itand#8217;s focused on the and#145;nowand#8217; of Midwestern food. Itand#8217;s the story of chefs working in modern Midwestern cities and farmers producing handmade cheese and heirloom crops in the Plains countryside.and#8221; and#151;Omaha World-Herald
"This book will take you on a captivating journey across the oft-overlooked Great Plains and leave you inspired. By pairing intimate glimpses into the lives of small local farmers, chefs and artisans with their treasured recipes, Summer Miller has captured the spirit of local food and the essence of good food." and#151;Amy S. Brown, copublisher and editor of Edible Omaha
"In this beautiful book, Summer Miller introduces readers to the food artisans, chefs, and farmers who make the Great Plains great. Full of seasonal, modern recipes, this is the book to tuck under your arm on every visit to the farmer's market." and#151;Ivy Manning, author of The Farm To Table Cookbook, and Williams Sonoma Weeknight
and#147;New Prairie Kitchen shows just how inspiring farm-to-table cooking in the Midwest can be.and#8221; and#151;Omaha Family Magazine
Synopsis
New Prairie Kitchen profiles 25 of the most exciting and groundbreaking chefs, farmers, and producers of artisanal goods from Nebraska, Iowa, and South Dakota. Their personal stories are interspersed with more than 50 chef-contributed recipes that range from refreshingly simple to exquisitely gourmet. Organized by season,
New Prairie Kitchen will transport readers to a revitalized Midwestern heartland where traditional favorites interweave with inspiring new flavors and techniques.
Author Summer Miller introduces readers to the phenomenal talent emerging from America's breadbasket: farms that grow asparagus thick as your thumb and tender as a strawberry; dairies that produce fresh, natural milks and cheeses; and nationally recognized restaurants that make these mouthwatering ingredients into edible art. Pioneering chefs across the prairie have taken an old-meets-new approach to their cuisine, sourcing traditional staples from local sustainable farms, and incorporating them into recipes in new and thrilling ways.
Beautiful full-color photography and terrific storytelling will lead readers through a wonderful diversity of cooking styles and recipes sure to appeal to any palate. New Prairie Kitchen will reveal a fresh take on farm-to-table cooking and inspire Americans from coast to coast to try everything the prairie has to offer.
About the Author
Summer Miller is an award-winning journalist who has written for
SAVEUR,
Every Day with Rachel Ray,
Edible Omaha, and
AAA Living. In her former life she worked as a humanitarian aid worker in South Africa, served as editor-in-chief of
The Reader, Omaha's oldest AandE newsweekly, and spent time as a public relations manager for a leading telecommunications company. She is a lifelong resident of the Omaha metro area. She lives with her husband, Steve, and their children, Jackson and Juniper.
Dana Damewood received her Bachelor of Fine Art in Photography from the Savannah College of Art and Design in 2003. Her nationally recognized work in fine art portraiture has been displayed in many gallery exhibitions. She also owns a portrait and wedding business. She lives in Omaha, NE.
Table of Contents
Profiles Include:The Musser Family, Milton Creamery and#149; Milton, IA
Maggie Pleskac, Maggieand#8217;s Vegetarian Cafand#233; and#149; Lincoln, NE
Nick Strawhecker, Dante Ristorante and Pizzeria and#149; Omaha, NE
Bryce Coulton, The French Bulldog and#149; Omaha, NE
Clayton Chapman, The Grey Plume and#149; Omaha, NE
David Vetter, Grain Place Foods and#149; Marquette, NE
Paul Kulik, The Boiler Room and#149; Omaha, NE
George Formaro, Centro and#149; Des Moines, IA
Michael Haskett, M.B. Haskett and#149; Sioux Falls, SD
Kevin Loth and Charuth van Beuzekom, Shadow Brook Farm and Dutch Girl Creamery and#149; Lincoln, NE
Doug and Krista Dittman, Branched Oak Farm and#149; Raymond, NE
Charlotte and John Hamburger, Back Alley Bakery and#149; Hastings, NE
Kevin Shinn, Bread and Cup and#149; Lincoln, NE
Terra and Matthew Hall, Rhizosphere Farm and#149; Missouri Valley, IA
George and Emily Johnson, George Paul Vinegar and#149; Cody, NE
Larry Cleverley, Cleverley Farm and#149; Mingo, IA
Jim and Renee Small, Smalland#8217;s Fruit Farm and#149; Mondamin, IA
John Wesselius, The Cornucopia and#149; Sioux Center, IA
Kristine Moberg, Queen City Bakery and#149; Sioux Falls, SD
Benjamin Smart, Big Grove Brewery and#149; Solon, IA
Kate Edwards, Wild Woods Farm and#149; Solon, IA
Jason Simon, Alba and#149; Des Moines, IA
Travis Dunekacke, TD Niche Pork and#149; Elk Creek, NE
Sean Wilson, Proof and#149; Des Moines, IA