In Winter's Kitchen
Growing Roots and Breaking Bread in the Northern Heartland
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- 12,99 €
Description de l’éditeur
The award-winning cookbook author "personalizes the path from farm to fork with heart and skill" in a combination of "memoir, history and guidebook" (Wall Street Journal).
The James Beard Award-winning author of such beloved cookbooks as Sweet Nature and The Sioux Chef's Indigenous Kitchen explores how the "food revolution" can take root in the northern heartland in this inspiring food memoir. In Winter's Kitchen reveals how a food movement with deep roots in the Heartland could feed the entire country, rather than just a smattering of neighborhoods and restaurants.
Through the lens of a single thanksgiving meal, Beth Dooley discovers that a locally-sourced winter diet is not only possible—it can also be delicious. With chapters on apples, wheat, turkey, wild rice, and more, Dooley weaves together personal remembrances, environmental awareness, and the joy of cooking foods grown or raised not far from her Minnesota home.
PUBLISHERS WEEKLY
In this homage to local food, Dooley paints an exquisite portrait of Minnesota and those who call it home. Arriving from New Jersey as a young woman, the author learns to absorb the culinary traditions of her new home. Each of Dooley's 12 chapters showcases a different local food such as apples, wheat, chestnuts, cranberries, corn, wild rice, and sweet potatoes. The author includes a few recipes but explains that this is not a cookbook; rather, it is the story of the author building relationships with the "small, independent farmers, processors, and chefs" who make their living building and contributing to local economies throughout the Upper Midwest. Dooley's narrative weaves in ideas surrounding our broken food system and explores how we can begin make changes. When confronted with the persistent question of whether local foods can ever really feed the world, Dooley responds that the locavore system's "highest consideration is the future, not the immediate impact on the bottom line."
