front cover of Burek
Burek
A Culinary Metaphor
Jernej Mlekuz
Central European University Press, 2015
“As simple as burek” is a popular phrase used by many young people in Slovenia. In this book Jernej Mlekuž maintains that the truth is just the opposite. The burek is a pie made of pastry dough filled with various fillings that is well-known in the Balkans, and also in Turkey and the Near East by other names. Whether on the plate or as a cultural artifact, it is in fact, not that simple. After a brief stroll through its innocent history, Mlekuž focuses on the present state of the burek, after parasitical ideologies had attached themselves to it and poisoned its discourses. In Slovenia, the burek has become a loaded metaphor for the Balkans and immigrants from the republics of the former Socialist Federal Republic of Yugoslavia. Without the burek it would be equally difficult to consider the jargon of Slovenian youth, the imagined world of Slovenian chauvinism and the rhetorical arsenal of advertising agents when promoting healthy foods. In this analysis, Mlekuž refers to the burek as the “metaburek.” All at the same time it is greasy, Balkan, Slovene, not-Slovene, Yugoslavian, familiar, foreign, the greatest, the worst, disturbingly unhealthy, plebeian, junk food, and finally, a cherub (burek spelled backwards is kerub, the Slovene word for cherub). And this metaburek, the protagonist of this book, is never a completely pure, innocent, unconditioned burek. It is much more. A word of warning: after consuming this text, the burek will never be the same.
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front cover of The Norske Nook Book of Pies and Other Recipes
The Norske Nook Book of Pies and Other Recipes
Jerry Bechard and Cindee Borton-Parker
University of Wisconsin Press, 2015
The Norske Nook, founded as a small-town café in 1973, is now a foursome of revered pie shrines in Osseo, Rice Lake, Eau Claire, and Hayward, Wisconsin. The Nook’s international fame grew from a tradition of Midwest home baking, informed by Scandinavian roots and enriched by the luscious ripe fruit and sumptuous sour creams and cream cheeses of America’s dairyland.
            This cookbook features the restaurants’ award-winning baking: Scandinavian specialties, cheesecakes, tortes, cookies, muffins, and more than seventy recipes (and variations) for pie. More than fifty new pie recipes have been created by the Nook bakers since 1990, when Jerry Bechard purchased the Osseo café from founder Helen Myhre. The Norske Nook has won thirty-six blue ribbons at the National Pie Championships in Florida—including three in 2014, for Lemon Cream Cheese, Peaches and Cream, and Jamberry.

Gold Medal Winner, Cookbook, Foreword Reviews IndieFab Book of the Year Awards 

Runner-up, Cookbooks/Crafts/Hobbies, Midwest Book Awards

“Outstanding” books for public & secondary school libraries from university presses, American Library Association

“Best of the Best” books for public libraries from university presses, American Library Association
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