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The New Midwestern Table: 200 Heartland Recipes, by Amy Thielen
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“The Midwest is rising,” writes Minnesota native Amy Thielen, host of Heartland Table on Food Network—and her engaging, keenly American debut cookbook, with 200 recipes that herald a revival in the region’s cuisine, is delicious proof.
Amy Thielen grew up in rural northern Minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle’s meat market and in the company of women who could put up jelly without a recipe. She spent years cooking in some of New York City’s best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention.
The New Midwestern Table reveals all that she’s come to love—and learn—about the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region’s most passionate food producers. With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland.
- Sales Rank: #75050 in Books
- Brand: Brand: Clarkson Potter
- Published on: 2013-09-24
- Released on: 2013-09-24
- Original language: English
- Number of items: 1
- Dimensions: 9.51" h x 1.36" w x 7.74" l, 3.08 pounds
- Binding: Hardcover
- 400 pages
Features
- Used Book in Good Condition
Amazon.com Review
Featured Recipes from The New Midwestern Table Download the recipe for Fire and Iceberg Salad Download the recipe for Midwestern Fried Chicken and Gravy Download the recipe for Rhubarb Lime Icebox Pie
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Review
“The New Midwestern Table is a book to get excited about. Being more accustomed to regional Italian myself, it is simply wonderful to discover and become engaged in regional American cuisine. Amy’s Midwestern table is a richly woven tapestry of nature’s bounty, and a tale of the passionate love and gentle care that goes into its preparation. Finding yourself lost in the folds of this culinary�story—filled with delicious recipes—is an exciting journey, and one I most certainly recommend.”
—Lidia Bastianich
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“We read Amy Thielen’s work with the same excitement that readers from outside the South must have felt upon first encountering Edna Lewis and Bill Neal in the 1970s and 1980s, when they learned that Southern cooking was diverse, deeply rooted in the landscape, and compelling. The New Midwestern Table�marks the debut of a major new voice in American cooking.”
—Matt Lee and Ted Lee
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“Amy Thielen’s beautiful book honors a cuisine that is all too often ignored or disrespected by bicoastal trend seekers: heartland fare that is nourishing in all sorts of ways. To cook from this book is to partake of precious national tradition. To eat from it is to savor food unique to America, with roots all around the world. For the Lace Potato Pancakes recipe alone, The New Midwestern Table earns a prominent place on our shelf of favorites.”
—Jane and Michael Stern
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“Amy allows us all to see our American culinary history through the eyes of an experienced, talented, and hungry, contemporary chef. She uses her training and imagination to recognize the full potential of her native Midwestern landscape highlighted with delicious foods, flavorful family traditions, excellent producers, and a society eager to reconnect with a distinctive, regional dining culture.”
—Michael Anthony
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“Thielen has done the impossible, breaking new ground on a well-worn food meme. Like finding the perfect new leather coat that looks like gramps wore it for decades, she has channeled a seemingly brilliant incongruity. In hybridizing her northern prairie–�bercool grandma meets modernist-craftsman gastronaut, she has defined the food of our ‘place’ in a way that’s never been done before. Beautifully written, culturally meaningful, and loaded with brilliant cookery, The New Midwestern Table dances on a wire with one foot in the twenty-first century and the other in the nineteenth.”
—Andrew Zimmern
"I’m biased on the Midwestern book, as it’s my home turf, but the Minnesotan Thielen, who logged serious years as a cook and chef at some of the best restaurants in Manhattan until she began a family, brings new life to recipes that are so at home in this part of America, dishes featuring our lake fish and our abundant venison, and vibrant takes on pot roasts and meat pies, recipes from simple salads to more elaborate preparations for headcheese and red current jelly."
--Michael Ruhlman
About the Author
Amy Thielen grew up a few miles from the headwaters of the Mississippi River in rural Minnesota. She cooked in New York City restaurants for seven years under chefs David Bouley, Daniel Boulud, Jean-Georges Vongerichten, and Shea Gallante. Since returning to Minnesota in 2008, she has written for Saveur, Men’s Journal, and the Star Tribune, and won a James Beard Journalism Award in 2011. Her Food Network show, Heartland Table, debuted in September 2013. She lives in the country near Park Rapids, Minnesota, with her husband and their son.
Most helpful customer reviews
49 of 52 people found the following review helpful.
"INSPIRING, DELICIOUS RECIPES, STUNNING PHOTOS, AND HELPFUL TIPS!"
By Author/Reviewer Geri Ahearn
Amy Thielen delivers much more than a cookbook as she offers a brief history on the Midwest, and her experience of cooking in Manhattan's fine-dining kitchens. The heartwarming presentation in her introduction and notes throughout the book is inviting, and interesting. Amy Thielen portrays great tradition of American country cooking, as she discusses praise-worthy Midwestern restaurants. Her tour through the Midwest captivates the heart and soul, especially for anyone who has not visited, or lived there. There are several mouth-watering recipes with helpful tips, which also include the number of servings. The stunning photos of prepared meals, along with famous places in the Midwest are delightful, and refreshing. We tried the Fried Onion Dip, which was delicious. In addition, there are recipes for various dips. Some of the recipes include: Freshly Ground Black Pepper; Cheese-Balls; Homemade Italian Sausage; Old-Fashioned Pounded Cheese With Walnuts And Port Syrup; Steakhouse Deviled Eggs; Cracker-Crust Pizza; and more. There are many recipes for different types of pizza, and the recipe for Artichoke Fondue Dip is my next selection. The Spicy Beef Tartare, and the Sweet-And-Sour Potluck Meatballs are indeed inviting. I will leave updates as we try new recipes. Delightful, refreshing, and enjoyable. Highly recommended!
34 of 37 people found the following review helpful.
Cookbook Gold!
By B.INC
Hands down, my new fav cookbook!! From the fabulous recipes to the charming stories behind each one, and the beautiful photography... What more could a cookbook lover & cook want?
The recipes are easy to follow and reasonable, with only minimal amounts of what I would consider unusual ingredients. These ingredients, (like currants, for instance) are only unusual in certain regions of the Country, and are well worth getting acquainted with, for sure!! The recipes cover everything from breakfast to desserts and more. Even some bread recipes! I especially love that there are some canning and pickling recipes included, as well as some vintage and Scandinavian gems.
I was so pleasantly surprised to find a recipe for old-fashioned potato doughnuts here, that I actually squealed in the book store. LOL Why? Because for 25 years, my husband has often mourned the loss of his Grandfather's Depression-Era potato doughnut recipe. I have his Grandfather's old doughnut cutter, but have never been able to find a recipe. Finding the recipe in this cookbook was definitely squeal-worthy!
There is an emphasis on natural ingredients and on the hearty family meal in this book that I really appreciate. I also appreciate that it contains far more recipes that I will actually try than those that I probably won't. Cookbook gold!
26 of 30 people found the following review helpful.
Buy This Book!
By Gameon63
i'm a cookbook collector and consider myself a pretty good judge of books and their usefulness. i was blown away by this book and it's smart, practical recipes. for those of you tired of books that ask for exotic ingredients or offer up overly complicated recipes this is the book for you. i'll be giving copies of this book away for christmas.
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