"A testament to the taste of place in all the best ways possible . . . hits all the perfect notes for anyone interested in regional cuisines" (Tracey Ryder, cofounder of Edible Communities, Inc.).New Prairie Kitchen
profiles twenty-five of the most exciting and groundbreaking chefs, farmers, and producers of artisanal goods from Nebraska, Iowa, and South Dakota. Their personal stories are interspersed with more than fifty chef-contributed recipes that range from refreshingly simple to exquisitely gourmet. Organized by season, New Prairie Kitchen
will transport readers to a revitalized Midwestern heartland where traditional favorites interweave with inspiring new flavors and techniques.
Author Summer Miller introduces readers to the phenomenal talent emerging from America's breadbasket: farms that grow asparagus thick as your thumb and tender as a strawberry; dairies that produce fresh, natural milks and cheeses; and nationally recognized restaurants that make these mouthwatering ingredients into edible art. Pioneering chefs across the prairie have taken an old-meets-new approach to their cuisine, sourcing traditional staples from local sustainable farms, and incorporating them into recipes in new and thrilling ways.
Beautiful full-color photography and terrific storytelling will lead readers through a wonderful diversity of cooking styles and recipes sure to appeal to any palate. New Prairie Kitchen
will reveal a fresh take on farm-to-table cooking and inspire Americans from coast to coast to try everything the prairie has to offer.
"A passionate . . . plea for the Plains states' inclusion in the American culinary lexicon, with great recipes to boot." --Epicurious
"The recipes and producers here are indeed treasures, and the book is the treasure map." --Omaha Magazine