3 comments about Hudson Valley Harvest: A Food Lover's Guide to Farms, Restaurants, and Open-Air Markets.

1. We bought this book before a weekend trip to the Hudson Valley and can't imagine traveling to the area without it. It has everything you would want to know about the farmers and what they are growing and producing. It tells you where and what to eat and how to use what you buy at a farmstand or local farmers market. It also made us really think about the people who grow the food. Their stories are uniformly interesting, even moving. The author has a pleasingly gentle touch when she writes about issues so much in the news today like organics, the humane treatment of animals and keeping small farms viable. Even if you aren't visiting the Hudson Valley, this is definitely a worthwhile book to have and read.



2. This is THE book for anyone who lives, works, visits or is even thinking of a trip to the Hudson Valley, this bucolic but agriculturally threatened area, just an hour north of New York City. Jan Greenberg not only tells where to buy and eat these outstanding (and tasty) products but in a non-preachy way makes the reader understand why it is important to support these local farmers and producers. Her profiles and stories of the farmers who grow the fruits and vegetables and raise the livestock are truly heartfelt and gave me, and will do the same I think for anyone else who reads them, a new understanding of what is like to be a grower where everything, from weather to the economy, is out of your control. This is the high risk profession!! It makes Wall Street look safe.

   Above all, though, this is a book about enjoying food --buying it, serving it and tasting it. As Danny Meyer, owner of New York City's Union Square Cafe and other restaurants known for their support of local farms, writes - "This book deserves a place on the bookshelf (or in the glove compartment) of every itinerant aficionado of New York's bounty." He's right.




3. Jan Greenberg's guide came in handy last weekend when I took my visiting family - kids, grandparents and everything in between - on a two day trip through the Hudson Valley. This is a great area but it is hard to get off the beaten track , particularly if you want to do more than just look at historic sites and state parks. Even though it was early in the season, this book got us to some beautiful farm and country sites; the restaurant recommendations were right on; and we actually learned a lot as well. Don't visit the Hudson Valley without this book.

3 comments about Cafe Wisconsin Cookbook.

1. The cooperative work of Midwest folklorist Joanne Raetz Stuttgen and food columnist and cookbook author Terese Allen, "Cafe Wisconsin Cookbook" is a compilation of the history, anecdotes and recipes associated with some of Wisconsin's very best small town cafes ranging from Boscobel to Glennwood City, and from Stoughton to Sturgeon Bay. The recipes are organized around the categories of Breakfast, Baked Goods, Soups, Salads, Daily Specials, Sandwiches and Burgers, Sid Dishes and Extras, Pies and Other Desserts. Now any family cook can duplicate Wisconsin's Main Street eateries with respect to menu items ranging from pies, meatloaf and fish fries, to casseroles, burgers, and blue plate specials. "Cafe Wisconsin Cookbook" is an enthusiastically recommended addition to personal, professional, and community library regional cookbook collections!



2. Many good recipes, now we know the secrets of the cafes. Sadly, some are no longer in business but fortunately live on in the book. The Snicker salad recipe is worth the price of the book.



3. Recipes that are both common and unusual with a twist to make them extra special.

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!

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 The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State.

1. I keep this book handy for when I want to cook the way my grandmother did. This book has recipes that women brought with them from the "old country". It is also full of comfort foods. I finally learned how to make spaetzle. Now I don't need to buy the dried stuff that comes in a box.



2. Everyone needs to eat, and everyone does it differently. "The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State" is a look at the history of Wisconsin and its food - and despite stereotypes, it's not just cheese. Exploring a rich culinary culture, "The Flavor of Wisconsin" examines the eating habits of Wisconsinites which tell their tale as a people, and as a melting pot of immigrants like much of the rest of America. Including nearly five hundred recipes of exquisitely Wisconsinite cuisine such as War Bread, Serbian Djuvec, Chippewa Wild Rice, and more. "The Flavor of Wisconsin" serves as both as a culinary history and cookbook, and executes both very well.



3. I have thoroughly enjoyed this book. Great history and pictures of the area and the foods I have grown up with here in Wisconsin. I would highly recommend this book to anyone who loves history..........and food!



4. I was really excited when I ordered this book. I was expecting recipes for things I had eaten growing up that I had forgotten about or recipes that had been lost when older relatives had passed. I am sure that the recipes in this book are really good, and even plan on trying a few. However, as far as "flavors of WI" in my opinion is not accurate. I LIVE in Wisconsin and have only, in my whole life, heard of about 1/10 if not less of these dishes....and my family eats! When you have a recipe book of midwestern recipes and it includes recipes for: tomales, polenta, etc it is not truly a midwestern cookbook. If you are looking for authentic WI recipes don't waste your money on this book....you will be disappointed.

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!

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

1. 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!



2. 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.



3. 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.



4. I was a little disappointed in the cookbook, but will enjoy a few of the recipes from it. I think it is more of a "60's comfort food"..type of cooking, not used as much today. Not calorie conscious or necessarily heart healthy, but one can make adaptations.



5. Pretty basic recipes. Haven't tried any yet, but not really tempted to at this point.

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

1. 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.



2. 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!



3. 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.



4. This is such a wonderful book. it isn't the typical turisty type of Amish book, but REAL. It is beautifully written and true to life of an Old Order Amish family. Well done, Kevin Williams. RIP Elizabeth Coblentz.



5. Many who read the newspaper series by Elizabeth Coblentz will likely enjoy this book more than I did. But for me it had a very clunky delivery. This is not Elizabeth's doing, but rather falls on the publisher of the book.
   
   There are far too many things going on...from recipes to stories from Elizabeth to snipits of her favorite poems to commentary from the Editor....it become jumbled and provides a rather clumsy reading experience. The recipes themselves are strong and are a good collection to have.
   
   I would highly recommend the book written by Elizabeth's daughter, Lovina, titled "The Amish Cook at Home". It had a much more reader friendly and relaxed style while having a definate direction.

3 comments about Cafe Wisconsin: A Guide To Wisconsin's Down-Home Cafes.

1. Author Joanne Raetz Stuttgen had the great fortune to get paid to wander Wisconsin eating at small (no more than ten thousand hearty, hungry souls) town cafes. She captures the ambience as well as the taste of these places, often the social hub of their communities. The reviews are rendered with tender loving care wherein it is evident that she took the time to get to know the people, local culture, and their stories, not just a quick look at the menu and a slam the food down, bam the check paid, thank-you m'am, and on to the next. After digesting this book, this reviewer hopes to be able to eat my way through my next visit in the Land of Cheese. My only quibble is that Ms. RS with-held the name of best darn cheeseburger "barn" in all of America's Dairy Land. People in-the-know will go miles and hours out of their way (it's 19 miles off I90-94, which at that point are travelling together) to get a cheeseburger at the Bowling Alley in Evansville. Try it! You'll love it! And give the owner a hug. Anybody with burgers that good, with the gumption to be a belligerent Bears fan in Cheesehead PackerLand, deserves a hug. /TundraVision, Amazon Reviewer



2. I'm a foodie and a motorcyclist. I do a lot of road trips in the badger state during the summer months. This book takes the guess work out of wondering where to eat really good food at homestyle cafes and diners. The book is divided in regions and easy to read. The descriptions of the cafes are more than adequate and really interesting. A good book to carry in the car or in the saddlebag



3. I really enjoyed this book. The "down home" descriptions of the people
   involved and the recipes really do work.

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

1. 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).



2. I looked through the book and found many recipes I'd like to try. Seems to include many different bundt recipes.



3. I consider myself an experienced baker and was skeptical of the first recipe I tried from this book - PUMPKIN SPICED BUNDT. As I feared, it was awful - way too dense, probably attributed to the lack of baking soda - what I assume is a misprint. I'll give a few other recipes a try, but I'm pretty enervated by the first bad recipe.



4. This is an excellent book. Recipes are 80% from scratch, 20% use box mixes. All are fairly simple and use standard ingredients. They are easy to follow. No pictures, but nice homey descriptions and anecdotes. A nice introduction giving the history of the bundt pan in the USA by the wife of the founder of Nordicware and a basic tips section preface. So far all I have tried have worked great. Recipes are organized by type: chocolate, harvest, coffee, springtime, etc. There are around 50 different recipes plus a section for glazes/sauces/fillings. I think it is a terrific buy and highly recommend it.



5. Do not expect much of this book other than how to dress up store-bought yellow cake mix.
   Very disapointing.