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- COOKING / History
- COOKING / Regional & Ethnic / American / Southern States
- HISTORY / United States / State & Local / Midwest (IA, IL, IN, KS, MI, MN, MO, ND, NE, OH, SD, WI)
- HISTORY / United States / State & Local / South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV)
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6 products
Jim Casada
Celebrating Southern Appalachian Food
9781467152778
Regular price $23.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%High country cooking fit to grace any table.
Southern Appalachia has a rich culinary tradition. Generations of passed down recipes offer glimpses into a culture that has long been defined, in considerable measure, by its food. Take a journey of pure delight through this highland homeland with stories of celebrations, Sunday dinners and ordinary suppers. The narrative material and scores of recipes offered here share a deep love of place and a devotion to this distinctive cuisine. The end result is a tempting invitation, in the vernacular of the region, to “pull up a chair and take nourishment.”
Authors Jim Casada and Tipper Pressley, both natives of the region, are seasoned veterans in sharing the culinary delights of the southern highlands.
Meredith Pangrace
Midwest Pie
9781953368522
Regular price $18.95 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%
A historical tour of midwestern pies that recalls when recipes were shared through faded note cards and junior league cookbooks.
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.
Midwest Pie 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:
“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).” —Chicago Reader
“[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.” —Booklist
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.
Midwest Pie 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:
- Hoosier Pie
- Schnitz Pie
- Ohio Buckeye Pie
- Sawdust Pie
- Runza
“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).” —Chicago Reader
“[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.” —Booklist
Judy Orr James
Akron Family Recipes
9781467152563
Regular price $23.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Compiling more than 100 family recipes, founder of the Akron Recipe Project Judy Orr James serves up a history of home cooking in the Rubber City.
From the city's founding in 1825 through the years following World War II, numerous ethnic and cultural groups made Akron home. With each new arrival, the city's food changed and deepened to delicious effect. Polish immigrants brought pierogi to the area, and Jews introduced Old World favorites like kugel and hamantaschen. African Americans seeking a better life in the North enriched the Akron palate with the unique and southern-inspired dishes of their ancestors. Last but not least, there is the sauerkraut ball, Akron's official food and favorite snack served at local restaurants, cocktail parties, holiday celebrations, and game day gatherings.
Jennifer Lewis
Midwest Sweet Baking History
9781609493448
Regular price $23.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Discover how the Midwest refined the nation's sweet tooth through a delicious mix of immigrant traditions and American ingenuity.
Chef Jenny Lewis dips a spoon into generations of homemade desserts and examines the inner workings of some of the biggest brands of the baking industry. Learn how to make Pumpkin Whoopie Pies, witness the rise of Red Star Yeast, and plumb the secrets of the Kraft Oil Method, before sitting down to consume an engaging history in which Midwest beet sugar, vanilla cream and evaporated milk are mixed into a narrative of wars, social shifts, and politics. Encounter a rich medley of true stories and irresistible recipes from Wisconsin, Illinois, Indiana and Michigan in this delightful collection.
Ladies Of The Dallas Free Kindergarten Ad Training School
Lone Star Cook Book
9781429096782
Regular price $19.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Dallas's First Cook Book
At the beginning of the twentieth century, Dallas, Texas was not the sprawling metropolis it is today. The city was small, but growing fast, as immigrants were arriving in record numbers. In 1850, Dallas had a population of 430; by 1900, its population exceed 42,000 people. A year later, in 1901, the Lone Star Cook Book was compiled and published by the Ladies of the Dallas Free Kindergarten and Training School, becoming Dallas’s first cookbook.
Culinary explorers will find these historic recipes and cooking techniques offer a glimpse into early Texas cuisine, featuring influences from immigrant traditions and western innovations.
