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This volume serves up a bountiful combination of local history, classic recipes, and colorful Midwestern food lore. Iowa’s delectable cuisine is quintessentially midwestern, grounded in its rich farming heritage and spiced with diverse ethnic influences. Classics like fresh sweet corn and breaded pork tenderloins are found on menus and in home kitchens across the state. At the world-famous Iowa State Fair, a dizzying array of food on a stick commands a nationwide cult following. From Maid-Rites to the moveable feast known as RAGBRAI, A Culinary History of Iowa reveals the remarkable stories behind Iowa originals. Find recipes for favorites ranging from classic Iowa ham balls and Steak de Burgo to homemade cinnamon rolls—served with chili, of course!
Seasons of Plenty provides colorful descriptions, folk stories, appealing photgraphs and illustrations, excerpts from journals and ledgers, recipes for good food like savory dumpling soup, mashed potatoes with browned bread crumbs, Sauerbraten, and feather light apple fritters.
In 1925 Earl May began broadcasting KMA Radio-960 from Shenandoah, Iowa, to boost his fledgling seed business. The station aired practical information designed to help with the day-to-day activity in midwestern farmhouse kitchens. Before long KMA was a trusted friend throughout the wide listening area, offering inspiration, companionship, and all manners of domestic counsel. Hosting the daily radio programsOCoHome Hour, the Stitch and Chat Club, and the KMA Party LineOCoand the live cooking demonstrations that drew thousands to the KMA auditorium was a changing roster of personable, lively women who quickly became known as the KMA Radio Homemakers. Now, in "Neighboring on the Air, " we can hear the voices of the KMA homemakers and sample their philosophy andOCobest of allOCocooking. Through recipes, biographies, and household advice we get to know such enduring women as The Little Minister, the Reverend Edythe Stirlen, and Leanna Driftmier and the whole Kitchen-Klatter family, part of the longest-running homemaker program in the history of radio. Learn how to make Sour Cream Apple Pie from The Farmer's Wife, Florence Falk; Varnished Chicken from the first long-term KMA Radio Homemaker, Jessie Young; and E.E.E. Missouri Dessert (nobody can remember what the E.E.E. stands for) from the indomitable host of the Edith Hansen Kitchen Club. This endearing scrapbook of people, places, and foods charts the continuing adventure of the KMA homemakers as they broadcast into the 1990s. "Neighboring on the Air" is an enchanting piece of Americana. Anyone interested in cooking, cultural history, or the Midwest will want to own and use this book."
Named a Best Cookbook of the Year by Martha Stewart Living "Magnificent illustrations add spirit to recipes and heartfelt narratives. Plan to buy two copies—one for you and one for your best foodie friend." —Taste of Home This collection of intimate, illustrated essays by some of America’s most well–regarded literary writers explores how comfort food can help us cope with dark times—be it the loss of a parent, the loneliness of a move, or the pain of heartache. Lev Grossman explains how he survived on “sweet, sour, spicy, salty, unabashedly gluey” General Tso’s tofu after his divorce. Carmen Maria Machado describes her growing pains as she learned to feed and care for herself during her twenties. Claire Messud tries to understand how her mother gave up dreams of being a lawyer to make “a dressed salad of tiny shrimp and avocado, followed by prune–stuffed pork tenderloin.” What makes each tale so moving is not only the deeply personal revelations from celebrated writers, but also the compassion and healing behind the story: the taste of hope. "If you've ever felt a deep, emotional connection to a recipe or been comforted by food during a dark time, you'll fall in love with these stories."—Martha Stewart Living “Eat Joy is the most lovely food essay book . . . This is the perfect gift." —Joy Wilson (Joy the Baker)
The Amana Colonies were founded by members of the Community of True Inspiration, a Pietist sect that originated in southwest Germany in 1714. Beginning in 1842, members of the sect migrated to New York and founded the Eben-Ezer Society, in which land, shops, and homes were owned communally. Members worked at assigned jobs, attended 11 church services each week, and received food, clothing, and shelter. Beginning in 1855, the community relocated to a 26,000-acre tract in eastern Iowa, where they founded the seven Amana villages, each with its own church, school, general store, craft shop, and barns. A disastrous fire, economic downturns, and a growing dissatisfaction with communal life led the members to vote to reorganize as a separate business and church organization in 1932. Images of America: Amana Colonies: 1932-1945 examines a time when the Amana people worked to preserve aspects of their traditional religious and cultural life while, simultaneously, learning to embrace American life and the waves of people who visited these unique villages in growing numbers.
In The Japanese Table Sofia Hellsten celebrates her love of Japan with the simple recipes that are the backbone of Japanese home cooking. Based on the ichijuu-sansai tradition – which literally means 'one soup, three dishes' – uncomplicated, delicious small plates are served with steamed rice, and can be enjoyed any time of day. Each ingredient is treated like royalty, and recipes include Onigiri, Clear shiitake soup, Soy-pickled eggs and Sweet miso cod. With suggestions on how to build the perfect meal, as well as easy-to-find ingredients and quick methods, The Japanese Table will inspire you to make Japanese food your everyday staple.
Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity.
Find sweet satisfaction with 50 easy, everyday cake recipes made with simple ingredients, one bowl, and no fuss. IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Bon Appétit • The New York Times Book Review • Epicurious • Town & Country “[Snacking Cakes] hits the sweet spot. . . . Cake for breakfast? Yes, please!”—Martha Stewart Living In Snacking Cakes, the indulgent, treat-yourself concept of cake becomes an anytime, easy-to-make treat. Expert baker Yossy Arefi’s collection of no-fuss recipes is perfect for anyone who craves near-instant cake satisfaction. With little time and effort, these single-layered cakes are made using only one bowl (no electric mixers needed) and utilize ingredients likely sitting in your cupboard. They’re baked in the basic pans you already own and shine with only the most modest adornments: a dusting of powdered sugar, a drizzle of glaze, a dollop of whipped cream. From Nectarine and Cornmeal Upside-Down Cake and Gingery Sweet Potato Cake to Salty Caramel Peanut Butter Cake and Milk Chocolate Chip Hazelnut Cake, these humble, comforting treats couldn’t be simpler to create. Yossy’s rustic, elegant style combines accessible, diverse flavors in intriguing ways that make them easy for kids to join in on the baking, but special enough to serve company or bring to potlucks. Whether enjoyed in a quiet moment alone with a cup of morning coffee or with friends hungrily gathered around the pan, these ever-pleasing, undemanding cakes will become part of your daily ritual.
With Italian steakhouses, the Younkers Tea Room and Stella's Blue Sky Diner, Des Moines's culinary history is tantalizingly diverse. It is filled with colorful characters like bootlegger/"millionaire bus boy" Babe Bisignano, a buxom bar owner named Ruthie and future president of the United States Ronald Reagan. The savory details reveal deeper stories of race relations, women's rights, Iowa caucus politics, the arts, immigration and assimilation. Don't be surprised if you experience sudden cravings for Steak de Burgo, fried pork tenderloin sandwiches and chocolate ambrosia pie, à la Bishop's Buffet. Author Darcy Dougherty Maulsby serves up a feast of Des Moines classics mixed with Iowa history, complete with iconic recipes.