“This book is jam-packed with American heritage recipes, each one more delicious-sounding than the next!” —Gale Gand, James Beard Award–winning pastry chef These 400 delectable recipes showcase the essence of American desserts: high-quality ingredients put together with a brash spirit of fun and adventure found only in the good ol’ USA. Whether they are traditional sweets, back-of-the-box classics, or newly inspired creations, you’ll find them all in this veritable treasure-trove of goodies. “Unarguably comprehensive . . . this book—think of it as an enhanced Betty Crocker recipe cookbook—is well worth adding to the shelf.” —Publishers Weekly “Seductive and compulsively readable . . . Fertig has compiled an exhaustive and valuable collection of American recipes and the lore behind them that will as likely end up on your bedside table as your kitchen counter.” —Regan Daley, author of In the Sweet Kitchen “A significant addition to the sweet subject of desserts, Judith Fertig’s American Desserts does not miss a step as it marches along detailing just about any dessert worth preparing and pleasurably consuming.” —Marcel Desaulniers, author of Death by Chocolate “Her readable text reflects her exhaustive research on the history of our American desserts. She delved into old ‘receipt books,’ diaries, and other primary sources, and includes hundreds of recipes for both the beloved standards . . . and lesser-known old-fashioned desserts.” —Library Journal
Prairie Home Breads proves that not only is the Midwest where America's grains are grown, but it's also where the art of bread baking is taken seriously. To create these 150 recipes, Judith M. Fertig visited artisanal bakeries, working farmhouse kitchens, rural church suppers, urban bakeries, farmer's markets, and typical home kitchens. She found yeast breads as varied as Amish Pinwheel Bread and Roasted Sweet Pepper Bread, as well as naturally leavened breads like Brewhouse Bread and whole grain breads like Northern Prairie Barley Bread. There are also buns and rolls, as well as quick biscuits, popovers, and crackers. Along with elegant tea breads and homey muffins there are scrumptious coffeecakes, kuchens, and strudels. Last but not least, there are recipes for accompaniments and for using up leftovers. Prairie Home Breads is also filled with rich stories of ethnic and regional culture, agriculture, Midwestern culinary traditions, and warm celebrations of Heartland food.
Grill experts Karen Adler and Judith Fertig demonstrate just how easy it is for anyone to make delicious, perfectly grilled or smoked fish and shellfish.
Don't let the tiaras fool you: Adler and Fertig may advocate having fun while cooking, but they are serious about barbecue. They just know that women approach barbecuing differently than men: thinking about the whole meal, how to prep efficiently, how to energize leftovers, how to get creative with their recipes. The authors present all the basics, from ingredients and equipment to technique and preparations. Then they expand the repertoire by offering a variety of marinades, sauces, sides, and more sophisticated recipes. Factor in their queenly charm and wit, and you'll have as great a time reading as you do barbecuing.
The food of the Heartland is comfort food - and is certainly back in style. Judith Fertig interprets and perfects 400 homespun classics of the prairie table, from Homesteaders' Bean Soup to Breslauer Steaks and Chicken and Wild Rice Hot Dish. She serves up new dishes like Walleye Pike with Fennel and Herbs and Herb-Crusted Loin of Veal. Also included are the very best ethnic dishes, such as Bohemian Spaetzle, Czech Potato Dumplings, and Swedish Turnip and Carrot Charlotte.
To create these 150 recipes, Fertig visited bakeries, farmhouse kitchens, rural church suppers, and more to find this selection of breads, rolls, buns, biscuits, popovers and more. 90 illustrations.
The food of the Heartland is comfort food - and is certainly back in style. Judith Fertig interprets and perfects 400 homespun classics of the prairie table, from Homesteaders' Bean Soup to Breslauer Steaks and Chicken and Wild Rice Hot Dish. She serves up new dishes like Walleye Pike with Fennel and Herbs and Herb-Crusted Loin of Veal. Also included are the very best ethnic dishes, such as Bohemian Spaetzle, Czech Potato Dumplings, and Swedish Turnip and Carrot Charlotte.
“This book is jam-packed with American heritage recipes, each one more delicious-sounding than the next!” —Gale Gand, James Beard Award–winning pastry chef These 400 delectable recipes showcase the essence of American desserts: high-quality ingredients put together with a brash spirit of fun and adventure found only in the good ol’ USA. Whether they are traditional sweets, back-of-the-box classics, or newly inspired creations, you’ll find them all in this veritable treasure-trove of goodies. “Unarguably comprehensive . . . this book—think of it as an enhanced Betty Crocker recipe cookbook—is well worth adding to the shelf.” —Publishers Weekly “Seductive and compulsively readable . . . Fertig has compiled an exhaustive and valuable collection of American recipes and the lore behind them that will as likely end up on your bedside table as your kitchen counter.” —Regan Daley, author of In the Sweet Kitchen “A significant addition to the sweet subject of desserts, Judith Fertig’s American Desserts does not miss a step as it marches along detailing just about any dessert worth preparing and pleasurably consuming.” —Marcel Desaulniers, author of Death by Chocolate “Her readable text reflects her exhaustive research on the history of our American desserts. She delved into old ‘receipt books,’ diaries, and other primary sources, and includes hundreds of recipes for both the beloved standards . . . and lesser-known old-fashioned desserts.” —Library Journal
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