{"title":"Belt Cookbooks","description":"","products":[{"product_id":"the-belt-cookie-table-cookbook-9781948742832","title":"The Belt Cookie Table Cookbook","description":"\u003cdiv\u003e\n\u003cb\u003eA compendium of traditional midwestern cookies “along with the poignant and heartwarming stories behind each recipe” (Mary Bilyeu, \u003ci\u003eToledo Blade\u003c\/i\u003e).\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e\u003ci\u003eThe Belt Cookie Table Cookbook\u003c\/i\u003e celebrates the tradition of the cookie table with forty-one classic recipes from authentic Mahoning Valley cookie tables and cooks. What’s a cookie table? Funny you should ask! The cookie table is a tradition beloved by residents of Youngstown, Pittsburgh, and parts in between. It has its roots in a time when wedding cakes were far too dear for newly arrived immigrants to purchase. Instead, family and friends showed their love for a bride and groom by baking from scratch hundreds (sometimes thousands) of cookies and other small sweet treats to be shared at the reception. \u003ci\u003eThe Belt Cookie Table Cookbook\u003c\/i\u003e is an international baking guide, including cookies from different cultures, cookies with different textures, spices, shapes, and backstories. Simple cookies, ridiculously indulgent cookies, experimental cookies―they’re all here. And most of all it shares the tradition of the cookie table, a heartfelt way of building community that has endured through generations.\u003cbr\u003e  \u003cbr\u003e In the tradition of the community cookbook, \u003ci\u003eThe Belt Cookie Table Cookbook\u003c\/i\u003e is a must for any kitchen large or small, and a great gift for bakers and home cooks. \u003c\/div\u003e","brand":"Bonnie Tawse","offers":[{"title":"Default Title","offer_id":49481782624552,"sku":"9781948742832","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/0138\/5256\/files\/9781948742832_806d7eca-6470-4b75-b9c2-93ab7119bc68.jpg?v=1790916834"},{"product_id":"midwest-pie-9781953368522","title":"Midwest Pie","description":"\u003cdiv\u003e\n\u003cb\u003eA historical tour of midwestern pies that recalls when recipes were shared through faded note cards and junior league cookbooks.\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e New England may say it’s the “Great American Pie Belt,” but pie has a rich and varied history in the American Midwest too. Stop by any church or community event in the heartland today and you’re likely to see as many types of pie on the dessert table as there are people who made them.\u003cbr\u003e  \u003cbr\u003e\u003ci\u003eMidwest Pie\u003c\/i\u003e highlights the treats, both sweet and savory, that have come to define this region. Here, you’ll learn about bean pie’s origins in the Nation of Islam, the popularity of “desperation pies” during the Depression, how Michigan miners ate lunch “pasties,\" and much more. Full of accessible instructions and helpful sidebars, you’ll learn the stories behind a variety of pies, including: \u003cul\u003e\n\u003cli\u003e Hoosier Pie \u003c\/li\u003e\n\u003cli\u003e Schnitz Pie \u003c\/li\u003e\n\u003cli\u003e Ohio Buckeye Pie \u003c\/li\u003e\n\u003cli\u003e Sawdust Pie \u003c\/li\u003e\n\u003cli\u003e Runza  \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ci\u003eMidwest Pie\u003c\/i\u003e is the perfect collection for any home chef looking to learn more about the diversity and deliciousness of one of the region’s most enduring culinary contributions.\u003cbr\u003e  \u003cbr\u003e\u003cb\u003e“Recipes spa[n] ‘old classic’ pies such as funeral and sawdust; regional originals like the Nation of Islam’s bean pie and Indiana’s sugar cream Hoosier pie; ‘desperation pies’ that relied on pantry staples when times were tough (chess, shoofly, mock apple); midwestern produce pies (persimmon chiffon); and retro relics (cottage cheese, chocolate rum).” —\u003ci\u003eChicago Reader\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e\u003cb\u003e“[An] unpretentious little book that will summon up old memories for some and introduce others to an era when seasonality often dictated what sort of pie might show up on the dinner table.” —\u003ci\u003eBooklist\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/div\u003e","brand":"Meredith Pangrace","offers":[{"title":"Default Title","offer_id":49472534642984,"sku":"9781953368522","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/0138\/5256\/files\/9781953368522_330c6d80-7b9a-4412-9049-22592c700c09.jpg?v=1790916839"},{"product_id":"the-pocket-pawpaw-cookbook-9780998018898","title":"The Pocket Pawpaw Cookbook","description":"\u003cdiv\u003e\n\u003cb\u003eA cookbook and guide to enjoying “America’s best secret fruit”—a rare Midwestern delicacy with a “sunny, electric, and downright tropical” flavor (\u003ci\u003eSerious Eats\u003c\/i\u003e).\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e They are found in the fleeting, honeyed weeks between August and October. They are fleshy and awkward to eat, sweetly fragrant, and they do not travel well at all. They are beloved by foragers, keepers of regional food traditions, and anyone seeking relief from the industrial food chain.\u003cbr\u003e\u003cbr\u003e In \u003ci\u003eThe Pocket Pawpaw Cookbook\u003c\/i\u003e, Sara Bir sets the humble pawpaw center stage, with detailed information on how to harvest, source, store, and―of course―cook with these uniquely Midwestern delicacies. Here you’ll find recipes for pawpaw cornbread and pawpaw pudding; key lime pawpaw cheesecake and banana-pawpaw ketchup. 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