The New Midwestern Table

The New Midwestern Table

200 Heartland Recipes

Book - 2013
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Random House, Inc.
Minnesota native Amy Thielen, host of Heartland Table on Food Network, presents 200 recipes that herald a revival in heartland cuisine in this James Beard Award-winning cookbook.

Amy Thielen grew up in rural northern Minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle’s meat market and in the company of women who could put up jelly without a recipe. She spent years cooking in some of New York City’s best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention.

The New Midwestern Table
reveals all that she’s come to love—and learn—about the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region’s most passionate food producers. With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland.

Baker & Taylor
"Thielen applies her professionally honed cooking skills to the classic Midwestern dishes she grew up with in northern Minnesota while also unearthing local gems across the region. In a warm, impassioned voice, she reveals how the Midwest is responsible for much of what we consider our American food heritage. The cuisine is generous, thrifty, intuitive, seasonal, and intimate: "Each cook here is a pioneer of sorts, hitched to a food history of plain talk and salted butter. "Living here tastes pretty good," says Thielen, and by following her sure and steady lead home cooks can fall in love with America's captivating, local flavors"--

& Taylor

Applies the author's professional expertise as gleaned from work under such chefs as David Bouley and Shea Gallante to classic Midwestern dishes from her childhood, demonstrating how to best enjoy simple heritage fare that is plentiful, affordable and seasonal.
Applies the author's professional expertise as gleaned from work under such chefs as David Bouley and Shea Gallante to classic Midwestern dishes from her childhood, demonstrating how to best enjoy heritage fare that is plentiful, affordable, and seasonal.

Publisher: New York : Clarkson Potter/Publishers, [2013]
Edition: First edition
ISBN: 9780307954879
Branch Call Number: 641.5977 T346n
Characteristics: 399 pages : color illustrations ; 24 cm


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Sarah_CT Nov 21, 2015

The New Midwestern Table was a nostalgic food travelogue of recipes, stories and tips thoroughly covers the tastes of the Midwest. Recipes and stories make you want to head to the Northwoods and dine at the nearest supper club. Chapters cover a wide variety of topics including Midwest staples of brunch, potatoes and onions and early-day baking with cocktail recipes sprinkled throughout. Ingredients aren’t always the easiest to find and these recipes aren’t for the novice cook but helpful hints and sidebars do enrichen the recipes. Full color photos include beautiful settings as well as food. We found this book to be worthwhile for the experienced cook but even better for a great cookbook read.

Feb 12, 2014

A beautifully illustrated book that celebrates the seasonal bounty of the American heartland. Amy Thielen emphasizes seasonal ingredients and items that are readily available in small town grocery stores. She includes Nebraska runzas and The Boiler Room in Omaha for serving a pig's head. This is a book that celebrates Midwestern cuisine that is as iconic as Southern or New England cuisines.


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