4 comments about Hot Dish Heaven: Classic Casseroles from Midwest Kitchens.

1. The book covers the hot dish classics from Tater Tot Hotdish to Tuna Casserole. I love the tidbits that the authoerincludes about where the recipes come from and how they actually are a bit healthier than we thought (great way to combine beans and grains.)



2. The design of the book is cute -- kind of 1940s-ish -- but the recipes are not only uninspiring, but more time-consuming than I expected. I already have lots of casserole recipes but was hoping for some uniquely Minnesotan ideas, as well as quick & easy things for work nights. But most of these dishes all seem to have the same ingredients: ground beef, chopped onion, sour cream, cheese, tomatoes, potatoes, corn, maybe a can of soup -- and even the ones that are supposed to be "Chinese" or "Afghan" are no different from the rest! There's very little use of herbs, spices or even garlic. Besides, many of them require at least half an hour of prep time and then at least an hour of baking. I don't know if I'll ever use this book. I'm not a Minnesotan, but there must be better "hot-dish" or casserole books out there.
   Addendum: I have made two hot dishes from this book thus far, and in both of them, the proportions of ingredients seemed off. There was too little liquid (i.e., canned soup thinned with milk) to bind and moisten the rest of the ingredients, and too much meat. I also think the size of casserole dishes recommended are not always the best (usually too small/shallow), and she doesn't always specify whether to bake the casserole covered or not. I made the mistake of baking the "Meat & Potatoes Hot Dish" covered, and it was too soupy and sloppy. I'm a pretty experienced cook, and this can't all be MY fault!



3. Contrary to the reviewer from Boxford, MA, I assert that this book is classic Minnesotan. As a native Minnesotan, I can attest to the authenticity of these recipe selections; indeed, all the hot dish classics are here: brunch casserole, tater tot hot dish, chicken and rice, tuna and noodles, and more. The aforementioned reviewer may have read past the definition of "hot dish" at the beginning of the book: "casserole-like food common in the Midwest; normally consists of a starch, a meat, and a vegetable mixed together with a sauce, often canned soup" (from _Dictionary of American Regional English_). Hot dishes are neither gourmet nor health food, but they are a comfort for us folks in the upper Midwest. This book could not have been compiled by a better expert: Ann Burckhardt was the former editor for the Taste section of the Star Tribune newspaper and the original Betty Crocker Cooky Book. If you want a classic Midwestern style cookbook full of recipes for your church potlucks or hearty family suppers, look no further.



4. A former reporter, columnist, and editor for the Taste section of the 'Star Tribune', Ann L. Burckhardt has written or edited more than twenty-five books on food - including the original edition of the "Betty Crocker Cooky Book". So she brings a very special expertise to "Hot Dish heaven: Classic Casseroles From Midwest Kitchens" where she has compiled an impressive collection of mouth-watering, palate-pleasing, appetite satisfying, kitchen-cook friendly recipes showcasing what the casserole can do ranging from ordinary family meals to gourmet dishes fit for even the most elegant celebratory dining event. The recipes (ranging from Old Standby Hamburger and Rice Bake, to Satisfying Shepherd's Pie, to Beef Chow Mein Hot Dish, to Mom's Bread Pudding) are grouped into seven sections; Casserole Classics; Round the World in a Casserole Dish; Comfort Foods for Busy Days; Hot Dishes for Potlucks and Church Suppers; Satisfying Side Dishes; Breakfast and Brunch Casseroles; and Warm, Wonderful Desserts. Enhanced with two appendices featuring 'Cream Sauce' and 'Pastry Crust', as well as an informative introduction by Karal Ann Marling, "Hot Dish Heaven" is a simply wonderful addition to any family cookbook shelf, and a 'must' for the community library culinary collection.

5 comments about Savoring The Seasons Of The Northern Heartland.

1. I came across this cookbook while browsing the bookshelf of my local public library. Being from Wisconsin, I enjoyed reading the recipes and the stories between! It was a wonderful book, so much so, that I was willing to pay a "late fee" in returning it! We tried several recipes, and loved them! It immediately went to the top of my "Books to buy" list! I am very disappointed to find that it is out of print. Until it is available again, I will be borrowing it from the library frequently!



2. I have purchased this book for not only myself, but for family members and friends as well. I would describe the work as Alice Waters meets the Midwest. The results are a book you could practically devour! The book emphasizes freshness and local produce as the key to producing outstanding food.

   I am also part of the diaspora of Midwesterners on the West Coast, and this book helped reconnect me with those roots. The historical anecdotes about food ways of the past sparked a spirited discussion with my grandparents about their favorite "old-fashioned" foods and our family food traditions.

   The recipes are clear and concise with great results. I have tried the Sugar cookies, corn pudding, Radish and Cucumber salad, Roasted Vegetable Strudel (YUM!)and the Chicken Sautee with Seasonal Variations (Summer).

   Thanks Lucia!




3. WOW! Thank you to who ever these fun gal's are. This was like finding a time capsule filled with all of the wonderful recipes my gamma told me but I didn't write down. Even a ludite like me can whip up an amazing meal for my whole family!! The pictures are great and capture exactly how my gamma described it, plus, and of course most importantly, the recipes work to capture the heartland and taste great too!!
   -Ann Johnson



4. Savoring The Seasons is a cookbook celebrating the seasons and culture of the northern mid-west. The recipes are rich in cultural heritage, as well as history of its people and food of its environment.
   
   Beth Dooley is a teacher and writer who lives in Minneapolis. She has also written the books: The Heartland, Recipes From Massachusetts, Peppers: Hot and Sweet, plus more! Lucia Watson is the chef and owner of the famous Lucia's in Minneapolis. She was nominated for a James Beard Foundation in 2004 for the Best Chef in the Mid-West.
   
   
   
   I was actually most impressed by this book. I expected this region of the United States to be devoid of culture or any tasty foods. I was most surprised and extremely impressed by my findings in this book. There are numerous black and white photos from the past of farmers working the fields, and handling their livestock. There are photographs of woman in the kitchen, of Native Americans, and much more. There were also many drawings to help create the history of the people here.
   
   There are 200 recipes contained within this book holding tradition, yet with a modernized touch. The recipes were very easy-to-read and understand. They were extremely straight-forward. The only trouble with the recipes are if you do not live in an area to find yourself rabbit, venison, squab, grouse, quail, or pheasant. But, for me, the book is worth it anyway. The recipes also indicate the cultural heritage of its people: Romanians, Sioux Indians, Poles, Germans, Austrians, Scandinavians, Hungarians, Russians, Czechs and more. Excellent recipes worth trying are: Spiced Blueberry-Lemon Preserves, Mixed Kebabs with Orange-Honey Marinade, Apple Harvest Fruit Tart, and Sausage and White Bean Soup - all eaten by my house of finicky eaters!
   
   Chapters contained within this book include: Milling & Baking; Henhouse & Dairy; Barnyard & Smokehouse; Seasonal Kettle; The Communal Pot; North Woods & Prairie; Deep Lakes & Swift Streams; Backyard Gardens; Preserves & Pickles; Come For Coffee; and Pride of the Heartland.
   
   Interested in learning more of the region which housed people like Laura Ingalls Wilder? Wanting to know more of your own country? Pick up this book, it is a lovely book.



5. "Savoring The Seasons of The Northern Heartland" is a pleasure to "read". It's not "just a cookbook". It has stories about the recipes, pictures, sketches and great tips. Cookbooks should be enjoyed, not just used for recipes!

3 comments about The Harry Caray's Restaurant Cookbook: The Official Home Plate of the Chicago Cubs.

1. Great Chicago cookbook. Everything Chicago stands for in the form of great Italian recipes, great steak recommendations and the chicken Vesuvio can not be beat.



2. I made this recipe for a dinner party and everyone loved it, but my husband and i thought the chicken was dry. I uesd boneless skinless chicken breasts. Has anyone else had this problem and does anyone have an answer for it? I will be making it again this week for a party. Thank you.



3. Even better than the recipes are the stories of Chicago, the cubs and Harry Caray.

4 comments about Noteworthy: A Collection of Recipes from the Ravinia Festival.

1. I've been cooking from this book for almost 20 years! The recipes are simple, yet sofisticated, and wonderfully tasty. The recipes are well-written and methods are well explained, so that even the novice cook can enjoy this book. I've given this book as a gift to many people and they too, now find it a favorite.



2. I grew up on recipes from this book and never knew how spoiled I was until I went to college and tried cafeteria food, with my back up being ramen noodles. It's awesome that they finally put it back in print, and I am thoroughly surprised that there are any left in stores. It is tastefully done with great pictures and plenty of culture and historical tidbits to go along with the recipes. Not to mention the actual recipes are fantastic.



3. At first thumb through this looks like a great cookbook. Upon closer review, however, it is about average. Nothing wonderful, nothing horrible. Good cooks probably already have much of what is included in this book.



4. My Mother gave me Noteworthy when it was first published (20 years ago?). She and my Dad always went to Ravinia and picnicked on the lawn. From the minute I opened the first page of Noteworthy,I knew it would become one of my all time favorites! The recipe's are accurate, easy, fun and absolutely crowd pleasers. I also purchased their 2nd published cook book, but the original Noteworthy is still the only one which I use and give as a gift for family and friends. You will never go wrong using Noteworthy!

No comments about Home Grown Indiana: A Food Lover's Guide to Good Eating in the Hoosier State (Quarry Books).

3 comments about Joyce Lamont's Favorite Minnesota Recipes & Radio Memories.

1. I tried three recipes from the book and then I gave up. One was garbage disposal fare and the other two were sort of edible. I can't afford to keep throwing ingredients into bad recipes. i don't know the probelm...they all sound OK. Get the book from the library and try it before you buy!



2. This book is just plain wonderful. The recipes are old fashioned and delicious, and the stories absorbing and fun. The recipies I have tried have been perfect.
   
   Wheat Germ Corn Bread is my new favorite type of cornbread. It's rich, tender, and delicious, with the best flavor.
   
   Cream Filled Chocolate Cupcakes were a huge hit at my nephew's birthday party. I frosted them with chocolate icing out of the can. They were moist and full of chocolate; just perfect.
   
   Just for fun I tried Hawaiian Upside-Down Ham Loaf, and was surprised to find it was really good too! The mustard and pineapple added a great spicy and sweet taste to the ham.
   
   If nothing else, buy this book for the first chapter. If you ever heard Joyce Lamont on the radio, you'll want to buy this book.



3. Wow, was I amazed and delighted when I saw Ms. Larsen's latest offering! Joyce Lamont was on my mom's radio while I was growing up in the midwest, and I remember my mom using some of her recipes. Now it's a treat to have them all in one cookbook!
   
   First, you do have to remember that these recipes were written in a different era; ingredients were simpler and the whole low-fat/no-fat craze hadn't started yet. I guess that's why I consider this the ultimate "comfort food" cookbook! Nothing trendy or pretentious here -- just good, honest, home-cooked recipes. I've chosen a few of my favorites to recommend (but plan to try many more):
   
   English Toffee Pie - yum!
   Lemon Chiffon Ice Cream Pie
   Beef-Cottage Cheese Pie
   (okay, I admit that I LOVE pies!)
   Molded Apple-Pecan Salad - these molded salads are back in style, by the way! I just paid a ton for one at a fancy restaurant recently!
   Carrot Cheese Soup
   Bean and Bacon Soup
   Bacon Onion Tart - great for my ladies' Bunco night (in Joyce's day the ladies probably played bridge!)
   Crispy Baked Chicken - with crushed potato chips - it can be your little secret! Delicious!
   
   Linda has some good suggestions to make the dishes more current, too, such as using rotisserie chickens from the deli instead of your own roasted chicken. Joyce has some of her great household hints in the back, too, from a variety of uses for tin foil (!) to homemade finger paint - made from basic household items and completely eco-friendly! She may just be trendy after all! :) It's funny how everything seems to come full-circle.
   
   If you grew up in 'CCO land (the radio station she was on) or just want to give a great nostalgic cookbook as a gift for a mother or aunt, you've got to get this book! If you're looking for low-fat, try one of Linda Larsen's other cookbooks in the "Everything" series.

5 comments about The Amish Cook: Recollections and Recipes from an Old Order Amish Family.

1. If you are a fan, as I am, of the weekly Amish Cook newspaper column, this is a must-have for you. There are stories and tidbits of the column and daily life, as well as the recipes. If you like "The Amish Cook," stories about Amish life, or Amish recipes, this book has you covered x 3!! Get it! You'll love it!!!



2. This book is amazing to read just the stories alone get you hooked let alone the delicious recipes. I would reccomend this book to anyone.



3. I checked out this book from the library and after reading most of it, I decided I had to have my very own copy so I purchased one on Amazon the very next day. It is a wonderful explanation of how the Amish got their name, how they arrived in PA and there are many delicious recipes, too many to copy. I can't wait to try them as I love to cook from scratch. I purchase Amish food often and was pleased to find these recipes. The recipes consist of everyday ingredients most have on hand. I would recommend this book to anyone who likes to eat well. The little stories are wonderful too.



4. These recipes are great in this book, and the best thing about these recipes is that you do not have to go to a specialty store to find the ingredients. Everything in this book you will probably already have in your pantry, and everything in this book is wonderfully flavored. The recipes are for a large group of people, so if you make a recipe make sure to have a lot of people ready to eat. There are some really interesting stories about the cook and her family in the book too. Well worth the money!



5. This cookbook has wonderful recipes from the Amish but it is much more.
   It reads like a diary of Elizabeth Coblentz's life as an Amish wife, mother, and grandmother. Very interesting details like how she used to make 9 loaves of bread every week and would have them coming out of the oven when her 8 children came home from school. She takes the reader along on a wonderful read of the Amish life; quilting, canning, church, gardening, and much more.

1 comments about The Cheeses of Wisconsin: A Culinary Travel Guide.

1. J.Hurt's review of Wisconsin cheese is an easy and enjoyable read. Her clearly organized text takes the guess work out of where to go for your favorite cheese. I learned so much about Wisconsin's claim to fame and have tried a few new cheeses as a result of reading Hurt's culinary guide. An excellent choice if you want to learn more about why Wisconsin maintains its claim as "dairy state" and "cheese capitol". If you are planning on traveling in Wisconsin, this is definitely the book to have in the car because you don't want to miss out on those fresh cheese curds!

No comments about The Minnesota Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes.

5 comments about Bundt Cake Bliss: Delicious Desserts from Midwest Kitchens.

1. All recipes are excellent but I wish it had pictures! It's a very good recipe book



2. Bundt Cake Bliss is an appropriate title for this cookbook. So far, every recipe I've tried has come out deliciously. And friends and family are taken aback by the presentation itself.



3. I have only used the book once at this point, but the tunnel of fudge cake was delicous. I am planning a luncheon next month and will be making at least three cakes from the book. I am sure they will be great.



4. So far I've only made the Maple Corn Coffee Cake, it was truly delicious and easy to make. Most of the ingredients were already in my pantry, the only thing I had to buy was buttermilk. I made the cake to take to dinner, as dessert. It was so good that, instead of insisting that I take the leftover portion home, my niece offered to swap some of the leftover main course for the leftover cake.



5. Blame Bonny Wolf, author of EATING WITH MY MOUTHFUL, essays developed from her NPR reports. Her chapter on the Bundt pan was irresistible. I went to the back of the closet, retrieved mine and bought this book, largely on the basis that it is endorsed by Ms. Bundt (Dorothy Dalquist). With the exception of the chocolate mayonnaise cake that I must have screwed up somehow (I probably should have left it in the pan to cool longer before upending it on the rack--it arrived in pieces), what I have made thus far has worked. I am anti cake mix, so about half the recipes are not for me, but there are enough that are from scratch to make this worthwhile. I've served the low-fat chocolate cake without anyone guessing, so the recipes do work.
   
   Why I've nicked it a star: Where's the editor who would have caught the reference to pans, when only one pan is called for? Or the editor who would have noticed that one need not turn to page 136 for the peanut butter frosting recipe because it is also already on page 66 with the cake recipe that calls for it? Or that the two peanut butter frosting recipes are identical except for the amount of peanut butter? There are no photos to suggest how to decorate with frosting (really, I don't know, I only know how to do a Jackson Pollock effect with icing or a glaze). The homespun comments are cute but stop short of obnoxious. In fact, they can be enlightened (there's a "coming out" cake).