Dishing Up® Minnesota

June 1, 2016
Minnesota's forests brim with fresh game, its thousands of lakes teem with fish, its grasslands overflow with unique plant life, and its cultivated fields offer harvests of grain and vegetables. Despite short summers and harsh winters, Minnesota presents so much bounty to the discerning omnivore that talented chefs have flocked to its cities and towns to take advantage of abundant locally produced foods. Among these recipes, a few home-kitchen ones call for shortcut items such as canned condensed soups, but most rely on fresh native products, from fiddlehead ferns and genuine wild rice to trout, walleyed pike, venison, and pheasant. Local orchards also offer their succulent fruits for eating straight from tree branches as well as for canning and pickling. Sidebars highlight significant personalities and unique foods and drinks from kitchens all across the state. Minnesota and other upper Midwest libraries will want this title for their cookery collections.(Reprinted with permission of Booklist, copyright 2016, American Library Association.)