Recipes and Cookbooks: Food, Stories, Histories

"A Recipe for Success: Lizzie Kander and her Cookbook celebrates the life of Milwaukee's early twentieth-century culinary wonder. . . Kander originally created The Settlement Cookbook to assist young Jewish immigrant girls in cooking nutritious "American-style" meals for their families. Since its publication, several generations of household cooks have been raised on the delicious recipes of the cookbook. Proceeds from the sale of the original cookbook helped build Milwaukee's first settlement house and later the city's Jewish Community Center. The century-old cookbook is still in print today. This is a delightful biography, filled with humorous asides, wonderful period illustrations, and of course recipes!" - excerpt from publisher description

Note: there are digitized resources from the papers of Lizzie Black Kander via the Historic and Primary Source Resources section of this guide

"Local foods have garnered much attention in recent years, but the concept is hardly new: indigenous peoples have always made the most of nature's gifts. Their menus were truly the "original local," celebrated here in sixty home-tested recipes paired with profiles of tribal activists, food researchers, families, and chefs. . . The innovative recipes collected here--from Ramp Kimchi to Three Sisters Salsa, from Manoomin Lasagna to Venison Mole Chili--will inspire home cooks not only to make better use of the foods all around them but also to honor the storied heritage they represent." - excerpt from publisher description

" In 2007, Mary Dougherty and her family moved from St. Paul to the tiny Bayfield Peninsula, surrounded by the waters of Lake Superior and Chequamegon Bay in far northwestern Wisconsin. There they set out to live their lives against a backdrop of waterfalls, beaches, farm stands, and a quintessential small town of 487 people. Through recipes, stories, and photos, this book explores what it means to nourish a family and a community." - excerpt from publisher description

"Step into the garden with writer and rural historian Jerry Apps. In this treasure trove of tips, recollections, and recipes, Jerry combines his hard-earned advice for garden success with a discussion of how tending a garden leads to a deeper understanding of nature and the land." - excerpt from publisher description

"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." - excerpt from publisher description

"An intimate and engaging Native food memoir In these coming-of-age tales set on the Menominee Indian Reservation of the 1980s and 1990s, Thomas Pecore Weso explores the interrelated nature of meals and memories. As he puts it, "I cannot separate foods from the moments in my life when I first tasted them." Weso''s stories recall the foods that influenced his youth in northern Wisconsin: subsistence meals from hunted, fished, and gathered sources; the culinary traditions of the German, Polish, and Swedish settler descendants in the area; and the commodity foods distributed by the government--like canned pork, dried beans, and powdered eggs--that made up the bulk of his family''s pantry. His mom called this "survival food." These stories from the author''s teen and tween years--some serious, some laugh-out-loud funny--will take readers from Catholic schoolyards to Native foot trails to North Woods bowling alleys, while providing Weso''s perspective on the political currents of the era. The book also contains dozens of recipes, from turtle soup and gray squirrel stew to twice-baked cheesy potatoes. . . " - excerpt from publisher description

"Manoomin is a sacred spirit food grain given to the Ojibwe people from the Creator. It is important to daily life, ceremonies, celebrations and Thanksgiving feasts." - excerpt from publisher description

"Glen Jackson, Jr., an eleven-year-old Ojibway Indian in northern Minnesota, goes with his father to harvest wild rice, the sacred food of his people." - Description via Publisher

Also available in hard copy (2nd floor): Call NO. E99.C6 R297 1992

"Locally sourced, seasonal, "clean" ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef's Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.  " - excerpt from published description

Physical copy also available: Call No. E98.F7 S54 2017

"The Gunflint Lodge, with its pristine wilderness location, warm hospitality, and access to some of the finest fishing in the world, is nationally recognized for the tantalizing food served in its rustic lodge. This collection of recipes is a OC reader's cookbookOCO organized by season . . ." - excerpt from publisher description

"Personal and simple, earthy and warm--recipes and stories from the Steger Wilderness Center in Minnesota's north woods " - excerpt from publisher description

"Beatrice Ojakangas, the oldest of ten children, came by it naturally--the cooking but also the pluck and perseverance that she's served up with her renowned Scandinavian dishes over the years. . . " - excerpt from publisher description

"What do you get when you mix Tater Tots, ground beef, and cream of mushroom soup? Tater Tot Hot Dish, of course! Retired Minneapolis Star Tribune Taste section editor--the delightful auntie every discerning foodie wants to call their own--Ann Burckhardt brings back the comfy casseroles of the fifties and sixties with modern updates for busy families, swingin' singles, and twenty-first-century potluckers in Hot Dish Heaven." - excerpt from publisher description

"Old Farm Country Cookbook recalls a time when electricity had not yet found its way to the farm, when making sauerkraut was a family endeavor, and when homemade ice cream tasted better than anything you could buy at the store." - excerpt from publisher description

""Contents ""; ""Preface ""; ""Acknowledgments ""; ""One: Breakfast ""; ""Two: Baked Goods ""; ""Three: Soups ""; ""Four: Salads ""; ""Five: Daily Specials ""; ""Six: Sandwiches and Burgers""; ""Seven: Side Dishes and Extras ""; ""Eight: Pies and Other Desserts ""; ""Further Reading""; ""Index "" - from print version of record via catalog

"What are some food favorites in Wisconsin, and why are they special to us? How have our landscape and the people who have inhabited it contributed to our food heritage? This unique blend of history book and cookbook gives kids a real taste for hands-on history by showing them how to create and sample foods that link us to the resources found in our state and the heritage of those who produce them. " - excerpt from publisher description

Also available in hard copy: Call NO: TX715 .A44275 2012