By Summer Miller, Dana Damewood

New Prairie Kitchen profiles 25 of the main interesting and groundbreaking cooks, farmers, and manufacturers of artisanal items from Nebraska, Iowa, and South Dakota. Their own tales are interspersed with greater than 50 chef-contributed recipes that diversity from refreshingly easy to exquisitely gourmand. equipped by way of season, New Prairie Kitchen will delivery readers to a revitalized Midwestern heartland the place conventional favorites interweave with inspiring new flavors and techniques.

Author summer time Miller introduces readers to the exceptional expertise rising from America's breadbasket: farms that develop asparagus thick as your thumb and gentle as a strawberry; dairies that produce clean, usual milks and cheeses; and nationally well-known eating places that make those mouthwatering materials into safe to eat artwork. Pioneering cooks around the prairie have taken an old-meets-new method of their delicacies, sourcing conventional staples from neighborhood sustainable farms, and incorporating them into recipes in new and exciting ways.

Beautiful full-color images and tremendous storytelling will lead readers via an excellent range of cooking kinds and recipes certain to attract any palate. New Prairie Kitchen will show a clean tackle farm-to-table cooking and encourage american citizens from coast to coast to attempt every little thing the prairie has to provide.

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Additional info for New Prairie Kitchen: Stories and Seasonal Recipes from Chefs, Farmers, and Artisans of the Great Plains

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This reflects the moment, which some have described as one of postmodern ambiguity, where traditional belief systems and experts have lost their authority in a period of uncertainty. It Andrews 01 chap01 27 29/7/08 16:35:36 28 T H E S L O W FO O D S T O RY is not surprising that Slow Food grew in this era when the BSE crisis and the rise of GM crops forced many issues onto the agenda. Slow Food has put its faith in traditional knowledge, the artisan skills and wisdom of the producer, and the taste buds of the self-taught gastronome.

With a presence in the Scottish Highlands and mid Wales, perhaps ‘Middle Britain’ would be a more accurate term, but the heart of Slow Food in the UK is the rural shires. The Six British Presidia products, those deemed to be of exceptional quality and derived from artisan wisdom, knowledge and experience learned over generations, are located deep in the navel of middle England. They include ‘Three Counties Perry’, a drink made from fermented juice of bitter perry pears and produced in Herefordshire, Worcestershire and Gloucestershire; Old Gloucester beef, made from ancient and endangered traditional breeds; Artisan Somerset Cheddar, made from fresh local raw milk; Single and Double Gloucester cheese; Cornish pilchards and sardines produced since 1555 and mainly exported to Italy, but now down to its last single producer; and Fal River oysters from Truro.

Despite the absence of the British Left from Slow Food, it is not difficult to find a radical edge to the movement in Britain. This radicalism, found in growing numbers of discerning consumers, can be understood to some degree as the critical voice of Middle England. This is not the Middle England immortalised by New Labour spin doctors, a rather static homogeneous entity, assumed to be Daily Mail reading, illiberal and intolerant. 22 In his BBC Radio 4 series, ‘Looking for Middle England’, Ian Hislop visited Ludlow in Shropshire where he found the Ludlow Civic Society opposing housing development on green spaces and much evidence of a slower pace of life.

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