In Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland

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.

© 2015 Milkweed Editions (E-bog): 9781571318817

Release date

E-bog: 16. november 2015