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Author: Betsy Nelson Publisher: Farcountry Press ISBN: 1560376880 Category : Cooking Languages : en Pages : 441
Book Description
Tasting Minnesota by That Food Girl, Betsy Nelson, is a food lover's delight, a celebration of "edible excellence" from the North Star State. "Packed with recipes and photographs that are equally mouth-watering," Thielen says, "this book lays its finger on the pulse of this Minnesota moment." Top chefs and restaurants from across the state share 103 recipes that showcase classic fare such as venison, walleye, hearty soups, and wild raspberries, as well as contemporary global cuisines, craft cocktails, and decadent desserts. A must-have for every fan of the diverse, delectable foods of Minnesota.
Author: Betsy Nelson Publisher: Farcountry Press ISBN: 1560376880 Category : Cooking Languages : en Pages : 441
Book Description
Tasting Minnesota by That Food Girl, Betsy Nelson, is a food lover's delight, a celebration of "edible excellence" from the North Star State. "Packed with recipes and photographs that are equally mouth-watering," Thielen says, "this book lays its finger on the pulse of this Minnesota moment." Top chefs and restaurants from across the state share 103 recipes that showcase classic fare such as venison, walleye, hearty soups, and wild raspberries, as well as contemporary global cuisines, craft cocktails, and decadent desserts. A must-have for every fan of the diverse, delectable foods of Minnesota.
Author: Patricia Monaghan Publisher: Minnesota Historical Society ISBN: 9780873516174 Category : Cooking Languages : en Pages : 216
Book Description
Wine. The word calls to mind vineyards descending stark Spanish hills, vats lining Tuscan villages, fashionable singles crowding California tasting rooms. But anyone who hikes or bikes back roads in the Upper Midwest sees grapevines twining over fence posts and twisting up trees. Smooth, delicious wines are made from those grapes, and from the wild berries and cultivated fruits grown in the region. Wineries of Wisconsin and Minnesota is a user-friendly guide to fifty-five wineries, ranging from small family-farm operations to the largest, best-known wine producers. The book's centerpiece is a series of thirteen "wine trails" that paints a picture of each winery's setting and unique flavor and includes detailed information and maps for visiting the wineries. Author and wine expert Patricia Monaghan explores the colorful history of Wisconsin and Minnesota wines, including the geology and climate of the region; the history of Upper Midwest grape growing; the heritage of country wines; and the major wine regions in the area. Delightful sidebars feature tidbits of wine information, from recommended pairings of food and wine to unusual local wine lore. Patricia Monaghan , a member of the interdisciplinary faculty at DePaul University in Chicago, is the author of more than a dozen books. She and her husband grow northern grapes on their land in Black Earth, Wisconsin.
Author: Shelley Holl Publisher: Voyageur Press (MN) ISBN: 0760347689 Category : Cooking Languages : en Pages : 179
Book Description
The Minnesota Table is a culinary travelogue that takes you through the seasons, around the state, and back to your table with menus, recipes, and pointers for preparing local foods.
Author: National Geographic Society (U.S.) Publisher: National Geographic Books ISBN: 1426215649 Category : Illustrated books Languages : en Pages : 324
Book Description
"Plan where, when, and how to plot your adventure with National Geographic's worldwide network of travel experts and insider tips from locals"--Cover.
Author: Mary Bauer Publisher: Adventure Publications ISBN: 1591935504 Category : Travel Languages : en Pages : 162
Book Description
Discover unique attractions around the Land of 10,000 Lakes Take a simple day trip, or string together a longer vacation of activities that catch your interest. No more information overload Destinations in the book are based on such themes as waterfalls, garden tours, family days and extreme adventures, so you can decide what to do and then figure out where to do it. Useful for singles, couples and families--visitors and residents alike--this guide by Mary M. Bauer encompasses a wide range of interests.
Author: Beth Dooley Publisher: ISBN: 9781517909499 Category : Languages : en Pages : 216
Book Description
Recipes and resources connect thoughtfully grown, gathered, and prepared ingredients to a healthy future--for food, farming, and humankind Knowing how and where food is grown can add depth and richness to a dish, whether a meal of slow-roasted short ribs on creamy polenta, a steaming bowl of spicy Hmong soup, or a triple ginger rye cake, kissed with maple sugar, honey, and sorghum. Here James Beard Award-winning author Beth Dooley provides the context of food's origins, along with delicious recipes, nutrition information, and tips for smart sourcing. More than a farm-to-table cookbook, The Perennial Kitchen expands the definition of "local food" to embrace regenerative agriculture, the method of growing small and large crops with ecological services. These farming methods, grounded in a land ethic, remediate the environmental damage caused by the monocropping of corn and soybeans. In this thoughtful collection the home cook will find both recipes and insights into artisan grains, nuts, fruits, and vegetables that are delicious and healthy--and also help retain topsoil, sequester carbon, and return nutrients to the soil. Here are crops that enhance our soil, nurture pollinators and song birds, rebuild rural economies, protect our water, and grow plentifully without toxic chemicals. These ingredients are as good for the planet as they are on our plates. Dooley explains how to stock the pantry with artisan grains, heritage dry beans, fresh flour, healthy oils, and natural sweeteners. She offers pointers on working with grass-fed beef and pastured pork and describes how to turn leftovers into tempting soups and stews. She makes the most of each season's bounty, from fresh garlic scape pesto to roasted root vegetable hummus. Here we learn how best to use nature's "fast foods," the quick-cooking egg and ever-reliable chicken; how to work with alternative flours, as in gingerbread with rye or focaccia with Kernza®; and how to make plant-forward, nutritious vegan and vegetarian fare. Among other sweet pleasures, Dooley shares the closely held secret recipe from the University of Minnesota's student association for the best apple pie. Woven throughout the recipes is the most recent research on nutrition, along with a guide to sources and information that cuts through the noise and confusion of today's food labels and trends. Beth Dooley looks back into ingredients' healthy beginnings and forward to the healthy future they promise. At the center of it all is the cook, linking into the regenerative and resilient food chain with every carefully sourced, thoughtfully prepared, and delectable dish.
Author: Molly Mackay Publisher: Teacher Created Materials ISBN: 1425892124 Category : Education Languages : en Pages : 178
Book Description
Help Students develop literacy and language skills through research-based, student-centered vocabulary activities. A Teacher Resource CD is provided that contains all of the activities in full color. 176pp.+ CD.
Author: Betsy Nelson
Author: Betsy Nelson
Author: Donna Tabbert Long
Author: Patricia Monaghan
Author: Shelley Holl
Author: 
Author: National Geographic Society (U.S.)
Author: Mary Bauer
Author: Beth Dooley
Author: Molly Mackay
Author: Molly MacKay