I love old school regional cookbooks, with their spiral bindings and local flavor. I also enjoy some of the more glossy versions of these regional texts, when they are well done. I was delivering a donation to a local thrift store and I stopped in to check out the cookbook section–yes, clearing out clutter to bring in more books… Anyway, I stumbled across Heartland, The Best of the Old and the New from Midwest Kitchens by Marcia Adams. A quick glance through the pages told me I needed to pick it up. Breakfast Cheese Pie, Caviar and Hot Biscuits, Michigan Cassoulet, Corn Cob Jelly, Polish Sour Cream Beets with Horseradish, Dried Cherry Upside Down Cake, and so much more. Each head note explains where the recipe came from and how it ties into the local culture. There is an abundance of baking recipes, jams, and chutneys in addition to the usual appetizers and entrees. It’s a pleasure to read and at $2, it was a steal. I’ve already flagged several recipes I want to tinker with. Digital books can be a wonderful thing, but there’s nothing like flipping through a cookbook for inspiration.
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
Leave a Reply