Astonishing Apples - Joan Donatelle
Apple aficionados rejoice: this versatile fruit inspires applause in power-up breakfasts, satisfying snacks, and delectable desserts, accompanied by stories and tips to bring joy to your kitchen.
Lake Fish - Keane Amdahl
Casts a wide net to gather up tips for purchasing, substituting, and preparing midwestern fish, from whitefish to perch, walleye to ciscoes, in tasty and often surprising ways.
Paperback, 256 pages, 50 color photos, 100 recipes, 8x10 inches
North Star Cocktails- Johnny Michaels
Award-winning drink slinger Johnny Michaels, along with the North Star Bartenders’ Guild, move beyond the traditional Martini and Manhattan to offer 125 crafted cocktail recipes with modern flavors.
Paperback, 240 pages, 5 1/2 X 7, 30 color photos and 20 b&w photos,125 recipes
Lincoln Del Cookbook- Wendi Zelkin Rosenstein
Bring home the flavor of the cherished Lincoln Del bakery and deli with kitchen-tested recipes that will feed your memories and inspire new traditions for your family table.
Paperback, 224 Pages, 7" x 10", 150 Color and B&W Images, 100 Recipes
Land of 10,000 Plates -Stories and Recipes from Minnesota
Author Patrice Johnson
Woven into a northland year are food rituals that sustain us and connect us to our region, our climate, and one another. Meat raffles. Fish frys. Pizza farms. Booya. As surely as winter changes to spring to summer to autumn in Minnesota, highly anticipated seasonal events bring folks together for fortifying fare and good company. Still other dishes appearing on the quintessential northland table know no season: Tater Tot Hotdish, Jell-O Salad, SPAM Lefse Pizza, Apple Cider Muffins.
Paperback, 224 pages, 40 color photos, 100 recipes, index, 8 x 10 inches
K-9 Nation Biscuit Book -Baking for Your Best Friend
K-9 Nation Biscuit Book offers three dozen recipes that are sure to get tails wagging: unique concoctions, including the exotic Seaweed-Miso Biscuit and a classic Sausage Biscuit; celebrity-inspired creations such as the Fritz Mondale Cherry–Cream Cheese Biscuit and the Cesar Millan Minnesota Biscuit; and the highly practical Tummy Biscuit and Bad Breath Biscuit.
The recipes are presented in a straightforward, no-nonsense manner that puts your dog’s tastes first—no fire-hydrant cookie cutters here! Instead, each recipe emphasizes high-quality ingredients and sound baking tradition to ensure that your pooch is receiving a healthy treat she won’t be able to resist. Klecko’s can’t-miss recipes are paired with detailed nutritional information, sidebars with fun dog facts, and compassionate recollections about his own dog experiences.
Paper, 124 pages, 7.25 X 9, covered spiral, index, 36 recipes
Baking with the St. Paul Bread Club
Join the St. Paul Bread Club as they fashion their favorite recipes, share tips and secrets that have long been kept, and build a rich community dedicated to the art of the perfect loaf.
In St. Paul, Minnesota, a diverse group of men and women have found each other, united by a single passion: baking bread. Once a month, a professional production bakery is transformed into a lively forum for those hooked on this satisfying ritual. Veteran journalist and club member Kim Ode invites novices and masters alike to join these dedicated bakers in the kitchen as they share family traditions, experiment with new ingredients, exchange tips, and roll up their sleeves to work the dough.
Over seventy favorite recipes emerge from intimate profiles of the club members who perfected them—from the accountant and her nearly flawless baguette to the former Iron Ranger who shares the secrets of her grandmother’s strudel-like potica. The club’s newest member, a book designer who was given a copy of The World of Breads nearly four decades ago, has since transformed the book’s anadama recipe into a peppery delight, swapping out molasses for chipotles and butter for bacon fat.
Author Kim Ode demystifies this ancient art with special sections on “Bread Wisdom for Beginners” and “Seasonal Favorites,” and club founder Dan “Klecko” McGleno offers a step-by-step guide to starting a bread club in your own hometown. Whether you prefer to bake in solitude or wish to build a community in pursuit of the perfect loaf, this book reveals the true heart of this everyday food.
Local foods have garnered much attention in recent years, but the concept is hardly new: indigenous peoples have always made the most of nature’s gifts. Their menus were truly the “original local,” celebrated here in 135 home-tested recipes paired with stories from tribal activists, food researchers, families, and chefs.
A chapter devoted to wild rice makes clear the crucial role manoomin plays in Native cultures. Similar attention is lavished on the tallest of the Three Sisters: mandamin, or corn. The bounty of the region’s lakes and streams—walleye, whitefish, and more—inspire flavorful combinations and fierce protection of resources. Health concerns have encouraged Ojibwe, Dakota, and Lakota cooks to return to, and revise, recipes for bison, venison, and wild game. Sections on vegetables and beans, herbs and tea, and maple and berries offer insight from a broad representation of regional tribes, including Ho-Chunk, Menominee, Potawatomi, and Mandan gardeners and harvesters. The innovative recipes collected here—from Maple Baked Cranberry Beans to Three Sisters Salsa, from Manoomin Lasagna to Black and Blue Bison Stew—will inspire home cooks not only to make better use of the foods all around them but also to honor the storied heritage they represent.
Heid E. Erdrich, author of five books of poetry and coeditor of Sister Nations: Native American Women Writers on Community, teaches writing, performs her work broadly, and gives lectures on American Indian art, language, and literature.
Damn Good Food
"Mitch Omer's life makes Anthony Bourdain's look like he was an altar boy. Mitch's individualistic, personal, and idiosyncratic cooking is that of a man who is larger than life, big-hearted, generous, and wild. It's evident that he genuinely loves life and nature." ―Jacques Pépin
In Damn Good Food, Mitch Omer reveals the recipes that have made his restaurant a pleasure seeker's destination, including inventions like his tart, ethereal Lemon-Ricotta Hotcakes; dark, wild Bison Sausage Bread; and sweet, creamy Mahnomin Porridge. These dishes have the hungry and eager queued up out the doors of Hell's Kitchen, often for hours, and now you can make them at home.
Food writer Ann Bauer also gives us a glimpse behind the scenes, revealing Omer's darker side, the side responsible for the decor of Hell's Kitchen, described as the "nightmare side of Sesame Street." Bipolar, obsessive-compulsive, and a former addict, Omer's roller-coaster ride of a life has taken him through many towns and love affairs, numerous jobs, and even more controlled substances. But through it all, there has been food--recipes inspired by places and people, including Omer's own close-knit family, reworked and made his own. He beats back his demons every day with his dad's caramel rolls and coleslaw, locally raised bison burgers smeared with his mom's mustard, and his own famous homemade peanut butter, and he invites you in to share it all.
Mitch Omer is the founder of Hell's Kitchen in Minneapolis and Duluth.
Ann Bauer was food editor at Minnesota Monthly and is the author of the novel A Wild Ride up the Cupboards.