changing the tastes of astonishing apples joan donatelle...

MINNESOTA HISTORICAL SOCIETY PRESS

9780873518642 Pub Date: 10/1/12 $34.95 256 pages • Hardcover 105 color and b&w illustrations 9 in W | 11 in H | 0.6 in

Asian Flavors: Changing the Tastes of Minnesota since 1875

Phyllis Louise Harris, Raghavan Iyer

It’s hard to believe there was a time when you couldn’t go out for Chinese food in Minnesota, but there was—until brothers and entrepreneurs Woo Yee Sing and Woo Du Sing opened their Canton Restaurant (later called John’s Place) in Minneapolis in 1883. Chinese, Japanese, Thai, Indian, and Cambodian ...

9780873519656 Pub Date: 8/1/15 $17.95 144 pages • Trade Paperback 24 B&W photos, 75 recipes, index

Astonishing Apples

Joan Donatelle

Apple aficionados rejoice: this versatile fruit inspires applause in powerup breakfasts, satisfying snacks, and delectable desserts, accompanied by stories and tips to bring joy to your kitchen.

9780873515672 Pub Date: 9/15/06 $24.95 160 pages • Hardcover 70 recipes 8 in W | 9 in H | 0.7 in T

Baking with the St. Paul Bread Club: Recipes, Tips and Stories

Kim Ode

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 n...

9780873515856 Pub Date: 11/1/07 $16.95 184 pages • Trade Paperback 7 in W | 9 in H | 0.4 in T | 0.8 lb Wt

Bundt Cake Bliss: Delicious Desserts from Midwest Kitchens

Susanna Short, Dotty Dalquist

How does an ordinary person make a sophisticated, crowdpleasing cake in a snap? With a bundt pan, of course! Foodie Susanna Short brings back the beautiful bundts of yesteryear with mouthwatering, kitchentested recipes for busy families, elegant entertainers, and confection connoisseurs everywhere...

9780873516198 Pub Date: 10/1/08 $29.95 320 pages • Hardcover 32 seasonal menus, 150 recipes 8 in W | 9 in H | 1.2 in T

Come One Come All: Easy Entertaining with Seasonal Menus

Lee Svitak Dean

"Lee Svitak Dean, whose 'Taste' sectionwhich includes an annual roundup of Minnesota's 50 best food finds from artisanal butter to hot dishesmakes outoftowners, like us, hungry too." Saveur, February 2008 Awardwinning writer and national food authority Lee Svitak Dean provides 32 seasonal me...

9780873519694 Pub Date: 10/15/15 $19.95 272 pages • Trade Paperback 35 B&W photos, 1 map, 75 recipes, notes, index,

Come, You Taste: Family Recipes from the Iron Range

B. J. Carpenter

This cookbook brings together eclectic cuisines and enticing tales to honor the Iron Range of yesteryear through traditional dishes preserved and shared over the course of a century.

9780873514682 Pub Date: 10/6/03 $19.95 244 pages • Trade Paperback 8.3 in W | 9 in H | 0.8 in T

Cooks Tour of Minnesota

Ann L. Burckhardt

What do you get when you mix Tater Tots, ground beef, and cream of mushroom soup? Tater Tot Hot Dish, of course! Retired Minneapolis Star Tribune "Taste" section editorthe delightful auntie every discerning foodie wants to call their ownAnn Burckhardt brings back the comfy casseroles of the fiftie...

9780873517249 Pub Date: 10/1/09 $27.95 256 pages • Hardcover 30 b&w and 30 color photos 7.3 in W | 9.5 in H | 0.8

Damn Good Food: 157 Recipes from Hell's Kitchen

Mitch Omer, Ann Bauer

"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, bighearted, generous, and wild. It's evident that he genuinely loves life and nature." ?Jacques Pépin

In Damn Good Food,...

Cookbooks from the Minnesota Historical Society Press July 2015


9780873518529 Pub Date: 4/1/12 $27.95 248 pages • Hardcover 20 b&w illustrations, 135 recipes, index, appendix 8 in W | 10 in H | 0.8 in

Eat More Vegetables: Making the Most of Your Seasonal Produce

Tricia Cornell

When the farmers’ markets start in earnest in April and May, Minnesotans’ pentup desire for fresh, flavorful produce is answered immediately by rhubarb, spring onions, and tender lettuces. Within just a few weeks, the bounty has expanded exponentially and, before too long, those connected to a crop...

9780873517188 Pub Date: 2/1/10 $19.95 272 pages • Trade Paperback 50 b&w illustrations 6 in W | 9 in H | 0.9 in T

Food Will Win the War: Minnesota Crops, Cooks, and Conservation during World War I

Rae Katherine Eighmey

This engaging case study of food, conservation, and life during World War I brings alive the unparalleled, mostly voluntary efforts made by everyday Minnesotans to help win the war.

9780873516327 Pub Date: 9/15/08 $22.95 208 pages • Hardcover 5.5 in W | 8.5 in H | 0.9 in T

Fried: Surviving Two Centuries in Restaurants

Steve Lerach

For two hundred years, a rogues' gallery of chefs, line cooks, and dishwashers have slaved away, largely unseen, to serve the dining public. Their pedigrees reach back to the first restaurants during the reign of France's Louis XVI and extend to the Delmonico brothers in New York, Escoffier in Paris...

9780972055215 Pub Date: 7/1/06 $14.95 244 pages • Trade Paperback 7 in W | 10 in H | 0.7 in T | 1 lb Wt

Hearts and Homes: How Creative Cooks Fed the Soul and Spirit of America's Heartland, 18951939


If you liked Rae's earlier book, A Prairie Kitchen, you'll find another equally delightful slice of history in Hearts and Homes. Her research into the foods, families and lifestyles of the people who farmed the Heartland from 18951939 makes for a fascinating mixture. You'll find delicious recipes (...

9780873519571 Pub Date: 5/1/15 $17.95 144 pages • Trade Paperback 25 B&W PHOTOS 7 in W | 9 in H | 0.7 in T

Homemade with Honey

Sue Doeden

Homemade with Honey is the fifth book in the Northern Plate series, celebrating the bounty of the Upper Midwest by focusing on a single ingredient, exploring its historical uses as well as culinary applications across a range of dishes.

9780873515689 Pub Date: 10/15/06 $16.95 160 pages • Trade Paperback 70 recipes 7 in W | 9 in H | 0.6 in T

Hot Dish Heaven: Classic Casseroles from Midwest Kitchens

Ann L. Burckhardt

What do you get when you mix Tater Tots, ground beef, and cream of mushroom soup? Tater Tot Hot Dish, of course! Retired Minneapolis Star Tribune Taste section editor—the delightful auntie every discerning foodie wants to call their own—Ann Burckhardt brings back the comfy casseroles of the fifties ...

9780873516488 Pub Date: 4/15/09 $16.95 124 pages • Paperback three dozen recipes 7.3 in W | 9 in H | 0.7 in T | 1 lb Wt

K9 Nation Biscuit Book: Baking for Your Best Friend

The breads of master baker Klecko have been served in some of the finest restaurants in Minneapolis and St. Paul. With decades of international culinary experience, Klecko has baked for presidents, rock stars, and professional athletes. Now, he shares his favorite recipes for his favorite clientst...

9780873514521 Pub Date: 9/4/03 $34.95 224 pages • Hardcover 1,200 color and b&w illus., 70 recipes 9.3 in W | 12.3 in H |

Minnesota Eats Out: An Illustrated History

Kathryn Koutsky, Linda Koutsky, Eleanor Ostman



9780873511988 Pub Date: 10/15/86 $19.95 462 pages • Trade Paperback 7 in W | 10 in H | 1.4 in T

Product Image Minnesota Ethnic Food Book

Anne Kaplan, Marjorie Hoover, Willard Moore

9780873518079 Pub Date: 3/15/11 $19.95 248 pages • Trade Paperback 74 b&w illustrations, 24 recipes, index,

Minnesota Lunch: From Pasties to Bahn Mi

James Norton

What’s for lunch? on the Iron range, one answer with the weight of history is a pasty— ground meat and vegetables folded into a pastry crust. Make your way along Eat Street in Minneapolis and encounter the Somali sambusa, the Mexican torta, or the Vietnamese bánh mì. Stop by a Scandinavian hot spot ...

9780873518888 Pub Date: 3/1/13 $16.95 128 pages • Trade Paperback 20 b&w photos, 75 recipes, notes, index

Modern Maple

Teresa Marrone

Maple syrup is a genuine product of the north, made only in the northeastern quarter of the United States and adjoining Canadian provinces. The Ojibwe and Dakota used it as a seasoning and also cooked it down to a crystallized state to preserve and transport it. Today, locally produced pure maple sy...

9780873518949 Pub Date: 11/1/13 $19.95 224 pages • Trade Paperback 30 black and white photos, 60 recipes

Original Local: Indigenous Foods, Stories, and Recipes from the Upper Midwest

Heid E. Erdrich

A celebration of intensely local foods on a spectrum spanning traditional American Indian treatments and creative contemporary fusion.


Potluck Paradise: Favorite Fare from Church and Community Cookbooks

Rae Katherine Eighmey, Debbie Miller, Dave Wood

Here is the book that answers the ageold question: What should I bring? Foodies Rae Katherine Eighmey and Debbie Miller combed through hundreds of folksy cookbooksoften spiralbound or homemade compiled by groups around the Midwest. Then they tested hundreds of the most popular recipes before wi...

9780972055208 Pub Date: 7/1/06 $14.95 178 pages • Trade Paperback 7 in W | 10 in H | 0.5 in T | 1 lb Wt

A Prairie Kitchen: Recipes, Poems and Colorful Stories from the Prairie Farmer Magazine, 18411900


Developing recipes and sharing the results has been a lifelong vocation for Rae Katherine Eighmey. Today her kitchen library has thousands of recipes from 19th and 20th century cookbooks and pioneers' journals and magazines. It is her goal to make them easy for today's cooks to make in their own kit...

9780873518512 Pub Date: 3/1/12 $16.95 128 pages • Trade Paperback 55 recipes, index 7 in W | 9.3 in H | 0.4 in

Rhubarb Renaissance

Kim Ode

Many know rhubarb thanks to a shockingly tart introduction in childhood, likely countered by dipping the stalk in sugar, or as simply “the pie plant,” a worthy component of custard or mixedfruit pastries. Why not expand the concept beyond those idyllic, long ago summer days? A s ingredients and tec...

9780873518093 Pub Date: 10/15/10 $27.95 224 pages • Hardcover 80 color photographs 7 in W | 9 in H | 0.7 in T | 1 lb Wt

Shefzilla: Conquering Haute Cuisine at Home

Stewart Woodman

On a brisk February morning, Stewart Woodman learned he’d been named a semifinalist for Best Chef: Midwest by the prestigious James Beard Foundation. That afternoon, a fire gutted his restaurant, Heidi’s, a southwest Minneapolis bistro whose inspired meals had garnered a passionate following among n...



9780873519397 Pub Date: 7/15/14 $17.95 144 pages • Trade Paperback 20 b&w photos 7 in W | 9 in H | 0.6 in T

Smitten with Squash

Amanda Kay Paa

Answers the burning question: what to do with all this squash?


Soda Shop Salvation: Recipes and Stories from the Sweeter Side of Prohibition


On October 28, 1919, members of the U.S. Senate took the final step in making Prohibition the law of the land. The nation was going completely dry—and the soda shops were ready. When Prohibition shuttered saloons, thirsty lawabiding citizens turned to soda fountains for sustenance and entertainment....

9780873518925 Pub Date: 7/1/13 $16.95 128 pages • Trade Paperback 75 recipes 7 in W | 9.3 in H | 0.8 in

Sweet Corn Spectacular

Marie Porter, Michael Porter

The height of summer brings with it the bounty of fresh sweet corn. Grilled or boiled, slathered in butter and sprinkled with salt, corn on the cob is a mainstay of cookout menus. But this “vegetable” can grace your plate in so many other ways. In fact, author and baker Marie Porter once devised an...

9780873518192 Pub Date: 9/15/11 $27.95 224 pages • Hardcover 30 color and 50 b&w photos, 140 recipes, index

Trout Caviar: Recipes from a Northern Forager

Brett Laidlaw

From flavorful artisanal cheeses to the yearround plenty of farmers markets to the first wild ramps of spring, options for eating well in Minnesota and Wisconsin abound. Brett Laidlaw has taken advantage of these local treasures for decades, and in Trout Caviar he shares tips and recipes to help yo...

9780873516174 Pub Date: 7/15/08 $24.95 224 pages • Trade Paperback 20 b&w photos, 13 maps

Wineries of Wisconsin and Minnesota

Patricia Monaghan

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 w...

9780873510141 Pub Date: 3/1/87 $11.95 190 pages • Trade Paperback 5.5 in W | 8.5 in H | 0.6 in T

Product Image 100 Years of Good Cooking: Minnesota Centennial Cookbook

Virginia Huck


changing the tastes of astonishing apples joan donatelle...

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