The Minnesota Table: Recipes for Savoring Local Food Throughout the Year - Hardcover

Holl, Shelley N. C.; Carpenter, B.J.

Hardcover

ISBN 10: 0760336261 ISBN 13: 9780760336267

Publisher: Voyageur Press, 2010

Synopsis

The Minnesota Table: Recipes for Savoring Local Food Throughout the Year is a collection of travel stories, recipes, and menu ideas that follow Minnesotas growing seasons. Travel along in spring, summer, fall, and winter to hunt morels, pick blueberries, winnow wild rice, and come nose-to-nose with yaks, elk, and bison. Meet gardening nuns and artisan farmers who breathe color and warmth into the argument for sustainable agriculture; try new twists on classic and regional recipes that take the pure flavors of fresh, local ingredients to new heights. Recipes include Grilled Rainbow Trout with Chive-Lemon Pepper Butter, Wild Rice Dried Cranberry Salad with Clementine Vinaigrette, and Maple Sugar Crème Brûlee.

About this title

About the Author

Shelley Holl is a writer and visual artist who has worked as a travel columnist for the Minneapolis Star Tribune and New Orleans Times-Picayune. She is the author of Louisiana Dayride: 52 Short Trips from New Orleans. She lives in Edina, Minnesota. B. J. Carpenter is a freelance food and travel writer who was a cookinginstructor at Cooks of Crocus Hill for 18 years. She was also the chef/ownerof Black�s Cafe and Catering in Minneapolis for 6 years. She contributed to the book *Bakingwith the **St.** Paul Bread Club*, published by Borealis Books. She lives inRoseville, Minnesota.B. J. Carpenter is a freelance food and travel writer who was a cooking instructor at Cooks of Crocus Hill for 18 years. She was also the chef/owner of Blacks Cafe and Catering in Minneapolis for 6 years. She co-authored Baking with the St. Paul Bread Club, published by Borealis Books. She lives in Roseville, Minnesota.

From the Back Cover

The Minnesota Table: Recipes for Savoring Local Food throughout the Year is a culinary travelogue that takes you through the seasons, around the state, and back to your table with menus, recipes, and pointers for preparing local foods. Travel along in spring, summer, fall, and winter as we hunt morels, pick blueberries, winnow wild rice, and come nose-to-nose with yaks, elk, and bison. Meet gardening nuns and artisan farmers who breathe color and warmth into the argument for sustainable agriculture; try new twists on classic and regional recipes that take the pure flavors of fresh, local ingredients to new heights. Recipes include Grilled Rainbow Trout with Chive-lemon Pepper Butter, Wild Rice Dried Cranberry Salad with Clementine Vinaigrette, and Maple Sugar Crème Brûlée. Charming watercolors and color photography illustrate the stories and recipes.

Edition details

• Publisher: Voyageur Press
• Publication date: 2010
• Language: English
• ISBN 10: 0760336261
• ISBN 13: 9780760336267
• Binding: Hardcover
• Number of pages: 176