In this food memoir, named for the manoomin or wild rice that also gives the Menominee tribe its name, tribal member Thomas Pecore Weso takes readers on a cook’s journey through Wisconsin’s northern woods. He connects each food—beaver, trout, blackberry, wild rice, maple sugar, partridge—with colorful individuals who taught him Indigenous values. Cooks will learn from his authentic recipes. Amateur and professional historians will appreciate firsthand stories about reservation life during the mid-twentieth century, when many elders, fluent in the Algonquian language, practiced the old ways.
Weso’s grandfather Moon was considered a medicine man, and his morning prayers were the foundation for all the day’s meals. Weso’s grandmother Jennie "made fire" each morning in a wood-burning stove, and oversaw huge breakfasts of wild game, fish, and fruit pies. As Weso grew up, his uncles taught him to hunt bear, deer, squirrels, raccoons, and even skunks for the daily larder. He remembers foods served at the Menominee fair and the excitement of "sugar bush," maple sugar gatherings that included dances as well as hard work.
Weso uses humor to tell his own story as a boy learning to thrive in a land of icy winters and summer swamps. With his rare perspective as a Native anthropologist and artist, he tells a poignant personal story in this unique book.
Eighty delicious, imaginative recipes from the Star Tribune’s beloved annual cookie contest, with mouth-watering pictures and bakers’ stories
It’s cold in Minnesota, especially around the holidays, and there’s nothing like baking a batch of cookies to warm the kitchen and the heart. A celebration of the rich traditions, creativity, and taste of the region, The Great Minnesota Cookie Book collects the best-loved recipes and baking lore from fifteen years of the Star Tribune’s popular holiday cookie contest.
Drop cookies and cutouts, refrigerator cookies and bars; Swedish shortbread, Viennese wafers, and French–Swiss butter cookies; almond palmiers; chai crescents and taffy treats; snowball clippers, cherry pinwheels, lime coolers, and chocolate-drizzled churros: a dizzying array and all delightful, the recipes in this book recall memories of holidays past and inspire the promise of happy gatherings to come.
These are winning cookies in every sense, the best of the best chosen by the contest’s judges, accompanied by beautiful photographs as instructive as they are enticing. A treat for any occasion, whether party, bake sale, or after-school snack, each time- and taste-tested recipe is perfect for starting a tradition of one’s own.
The youngest of a large Norwegian immigrant family, Gudrun Thue Sandvold was known for her beaming blue eyes and a reserve that gave way to laughter whenever she got together with her sisters. She took immeasurable pride in her children and grandchildren, kept an exquisite home, and turned the most mundane occasion into a party. And to all who knew her, Gudrun’s cooking was the stuff of legend.
Part cookbook, part immigrant story, and part family memoir, Gudrun's Kitchen features hundreds of Gudrun Sandvold’s recipes for comfort food from a time when families and friends gathered at the table and connected with one another every single day. But this book is much more than a guide to Norwegian culinary traditions; it is an important contribution to immigrant history and a vital documentation of our nation’s multicultural heritage.
Tantalizing cuisine from the renowned restaurant.
The Gunflint Lodge is Minnesota’s premier resort because of its pristine wilderness location, warm hospitality, and access to some of the finest fishing in the world. Visitors come from across the country not just for the outdoor activities, but for the food served in its rustic lodge.
Whether it’s Opening Day Walleye Fillets with Morel Mushroom Cream Sauce, or Roast Breast of Chicken Pistache with Blackberry Sauce, the Gunflint’s elegant menu, featured recently in Bon Appétit, Men's Journal , and Midwest Living, has won acclaim for inventiveness and sense of northwoods style.
The Gunflint Lodge Cookbook is a “reader’s cookbook,” organized by season with introductory essays by chef Ron Berg. Berg delights in adding fresh Minnesota ingredients to his Gunflint Blueberry Pie and his Wild Rice and Smoked Chicken Soup. There is an extensive section on fish cookery, including tips on frying, sautéing, and grilling, and recipes for a selection of breads, batters, and sauces for fish.
The Gunflint Lodge Cookbook is more than just recipes, however. Resort owner Sue Kerfoot writes about life at the lodge, feeding hungry visitors, and running a gourmet kitchen far from civilization. Justine Kerfoot’s (Woman of the Boundary Waters) introduction looks at lodge history stretching back to 1927, including filling the icehouse, securing ingredients, and pinch-hitting when the chef quits mid-season.
The Gunflint Lodge Cookbook will delight readers with tasty offerings and favorite anecdotes of life on the Gunflint Trail.
A Guru's Journey provides an ethnographic study of the dance form in the San Francisco Bay Area community formed by Das. Sarah Morelli, a kathak dancer and one of Das's former students, investigates issues in teaching, learning, and performance that developed around Das during his time in the United States. In modifying kathak's form and teaching for Western students, Das negotiates questions of Indianness and non-Indianness, gender, identity, and race. Morelli lays out these issues for readers with the goal of deepening their knowledge of kathak aesthetics, technique, and theory. She also shares the intricacies of footwork, facial expression in storytelling, and other aspects of kathak while tying them to the cultural issues that inform the dance.
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