The Minnesota Table: Recipes for Savoring Local Food throughout the Year - Softcover

"This is one of those cookbooks, if it is accurate to call it such, that is as enjoyable and interesting to read as it is to cook...For the growing population of folks concerned with supporting local food economies by eating vegetables, meat, and dairy produced close to home, Holl's essays will likely feel highly relevant, providing new insight, resources, and perhaps some fun road trips. For her part, Carpenter, a culinary instructor and former restaurateur, provides seasonal recipes that are relatively simple in their elements (letting all those locally produced meats and veggies sing) yet sophisticated and delicious."

"It's a lovely book, one which proves that "Minnesota food" doesn't have to mean endless recipes for hotdish and bars. The authors, Shelley N.C. Holl and B.J. Carpenter, have done a splendid job of demonstrating that locally grown food can be prepared in ways that respect the beauty of the ingredients while still managing to be accessible. Truly, I love this book. The more I dig through it, the more I find that I didn't know. If you are at all interested in locally-grown foods, this book is worth having on your shelf, whether or not "local" for you means Minnesota."

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The Minnesota Table: Recipes for Savoring Local Food Throughout the Year is a collection of travel stories, recipes, and menu ideas that follow Minnesota’s growing seasons. Travel along in spring, summer, fall, and winter to hunt morels, pick blueberries, winnow wild rice, and come nose-to-nose with yaks, elk, and bison. Meet gardening nuns and artisan farmers who breathe color and warmth into the argument for sustainable agriculture; try new twists on classic and regional recipes that take the pure flavors of fresh, local ingredients to new heights. Recipes include Grilled Rainbow Trout with Chive-Lemon Pepper Butter, Wild Rice Dried Cranberry Salad with Clementine Vinaigrette, and Maple Sugar Crème Brûlée.