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The American Dream in Vietnamese - Nhi T. Lieu - Bog - University of Minnesota Press - Plusbog.dk

Fantasy, desire, and community in Vietnamese American popular culture.

The American Dream in Vietnamese - Nhi T. Lieu - Bog - University of Minnesota Press - Plusbog.dk

Fantasy, desire, and community in Vietnamese American popular culture.

Spoonriver Cookbook - Margaret Stuart - Bog - University of Minnesota Press - Plusbog.dk

For nearly forty years, Brenda Langton has been one of the most recognizable guiding lights of Twin Cities organic dining, from the earliest days at the Commonplace Cooperative Restaurant to her award-winning establishments Cafe Kardamena and the beloved Cafe Brenda. Always ahead of the curve when it comes to serving local, organic, and vegetarian cuisine, in 2006 she opened the acclaimed Spoonriver restaurant in downtown Minneapolis while at the same time founding the Mill City Farmers Market, a unique urban market offering local, sustainable, and organic produce along with pasture-raised meats, eggs, and farmstead cheeses. Spoonriver and the Mill City Farmers Market have from the very beginning been entwined—Brenda and her restaurants have always relied on the finest, freshest local produce as the foundation for her seasonal menus. The Spoonriver Cookbook is a tribute to these two landmark institutions as well as a presentation of the vision and philosophy behind Spoonriver’s delicious creations and their remarkable chef. With her longtime friend and coauthor Margaret Stuart, Brenda has compiled a flavorful variety of Spoonriver’s offerings from quick-cooking one-pot dishes to simple and scrumptious vegetable sides, legume recipes, and whole-grain preparations. Spoonriver appeals to a broad palate, and its cookbook includes tantalizing recipes for grass-fed beef, lamb, and naturally raised pork from area farms along with fresh seafood and organic free-range chicken. Connecting the table back to the market and ultimately to the land itself, The Spoonriver Cookbook provides unique recipes and fascinating short stories and profiles from the market’s farmers and vendors. Brenda Langton’s philosophy is built on the simple premise that a healthy diet is one of the best paths toward a long and happy life. It just so happens that Brenda’s recipes are for some of the most delectable food that people in the Twin Cities have enjoyed for decades, and T he Spoonriver Cookbook is a celebration of her rich legacy that is at once local, healthy, and yes, supremely delicious.

The Best Casserole Cookbook Ever - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

500 casseroles for every occasion—sweet and savory, hearty and light, homey and festive—from beloved James Beard Cookbook Hall of Famer Beatrice Ojakangas A good cook once said that a casserole is a blend of inspiration and what’s on hand. Add to that a generous helping of know-how, and you’ve got The Best Casserole Cookbook Ever. Call it a hotdish, covered dish, or casserole—in these pages, you’ll find one-dish meals for every season and any occasion, put together with James Beard Cookbook Hall of Famer Beatrice Ojakangas’s customary common sense and uncommon culinary flair. For breakfast, there are make-ahead strata and quiches or last-minute offerings like baked omelets and Eggs Florentine; for lunches and brunches, light fare or full-on midday meals; and for dinner a dizzying array of dishes, meaty or vegetarian, made with fresh ingredients or pantry staples—from Pork Chops with Apple Stuffing to Baked Spaghetti, Southwestern Beans, or Autumn Vegetable Stew. Leave room for dessert, because Ojakangas includes sweet casseroles like Mocha Fudge Pudding and Strawberry Rhubarb Crisp. And for appetizers and snacks there are dips, spreads, and slathers; mini quiches and omelet squares; and mushrooms au gratin, curried, or stuffed. You’ll even find bread here in casserole form, from sweet Cinnamon Bubble Bread to savory Cornmeal Spoon Bread and tender Sally Lunn. With an ever-reliable and inspired sense of how to create a delicious meal, Ojakangas has advice for both expert and novice about ingredients, equipment, and meals. Combine that with whatever you have in the pantry and fridge, and this cookbook is the perfect guide to everything that a casserole might be.

Karin Aguilar-San Juan examines the contradictions of Vietnamese American community and identity in two emblematic yet different locales: Little Saigon in suburban Orange County, California (widely described as the capital of Vietnamese America) and the urban "Vietnamese town" of Fields Corner in Boston, Massachusetts. Their distinctive qualities challenge assumptions about identity and space, growth amid globalization, and processes of Americanization. With a comparative and race-cognizant approach, Aguilar-San Juan shows how places like Little Saigon and Fields Corner are sites for the simultaneous preservation and redefinition of Vietnamese identity. Intervening in debates about race, ethnicity, multiculturalism, and suburbanization as a form of assimilation, this work elaborates on the significance of place as an integral element of community building and its role in defining Vietnamese American-ness. Staying Vietnamese, according to Aguilar-San Juan, is not about replicating life in Viet Nam. Rather, it involves moving toward a state of equilibrium that, though always in flux, allows refugees, immigrants, and their U.S.-born offspring to recalibrate their sense of self in order to become Vietnamese anew in places far from their presumed geographic home.

Little Saigons - Karin Aguilar San Juan - Bog - University of Minnesota Press - Plusbog.dk

Karin Aguilar-San Juan examines the contradictions of Vietnamese American community and identity in two emblematic yet different locales: Little Saigon in suburban Orange County, California (widely described as the capital of Vietnamese America) and the urban "Vietnamese town" of Fields Corner in Boston, Massachusetts. Their distinctive qualities challenge assumptions about identity and space, growth amid globalization, and processes of Americanization. With a comparative and race-cognizant approach, Aguilar-San Juan shows how places like Little Saigon and Fields Corner are sites for the simultaneous preservation and redefinition of Vietnamese identity. Intervening in debates about race, ethnicity, multiculturalism, and suburbanization as a form of assimilation, this work elaborates on the significance of place as an integral element of community building and its role in defining Vietnamese American-ness. Staying Vietnamese, according to Aguilar-San Juan, is not about replicating life in Viet Nam. Rather, it involves moving toward a state of equilibrium that, though always in flux, allows refugees, immigrants, and their U.S.-born offspring to recalibrate their sense of self in order to become Vietnamese anew in places far from their presumed geographic home.

The Soup and Bread Cookbook - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

James Beard Cookbook Hall of Famer Beatrice Ojakangas takes us along on her “soup travels,” giving us delicious tastes from throughout the world and teaching us how to make them at home. These soups, stews, and chowders—each with a bread to go along—take their inspiration from farmers’ markets and local organic grocery stores: real ingredients, always, and irresistible flavors.

Sweet Nature - Mette Nielsen - Bog - University of Minnesota Press - Plusbog.dk

SweetNature invites us to fully enjoy two iconic ingredients from nature's pantry: honeyand maple syrup. James Beard Awardwinning cookbook author Beth Dooley andphotographer Mette Nielsen make the most of these flavors in foods both savoryand sweet, from rosemary honey butter to savory maple black pepper biscotti tocurry marinated herring.

Breakfast with Beatrice - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

With the help of James Beard Cookbook Hall ofFamer Beatrice Ojakangas, breakfast will be not only the most important meal ofthe day, but the best tasting. With recipes drawn from her storied career andhoned in her home kitchen, Breakfast with Beatrice preparesthe cook-seasoned veteran or novice-to make breakfast the perfect start toevery day.

Cafe Brenda Cookbook - Brenda Langton - Bog - University of Minnesota Press - Plusbog.dk

For more than twenty-five years, Brenda Langton has been serving her customers in the Twin Cities a delicious blend of American and international cuisines. This book brings you the tastiest secrets of one of Minneapolis's best-loved restaurants.

Homemade - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

This memoir-cum-cookbook from celebrated cook Beatrice Ojakangas is chock-full of recipes, anecdotes, and a kind humor that bring to vivid life the Finnish culture of northern Minnesota as well as the wider culinary world. Homemade delivers the savory and the sweet in equal measures and casts a warm light on a rich slice of the country’s cooking heritage.

The Birchwood Cafe Cookbook - Marshall Paulsen - Bog - University of Minnesota Press - Plusbog.dk

Creating a better world starts at home--in the kitchen--and for twenty years the Birchwood Cafe has guided diners to live and eat sustainably and joyfully. Now you can sample Birchwood's recipes--adapted for home cooks--and fill your own table with some of the irresistible fare that has made the cafe one of the region's best-loved restaurants. In

Great Scandinavian Baking Book - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

Recipes for savory and authentic morsels from the north country, now in paperback!Food is the heart of a Scandinavian home: scrumptious pies, delicate pastries, millions of cookies, and, of course, savory breads. Each country—Denmark, Norway, Sweden, Finland, and Iceland—has its specialty and no one goes hungry. In this mouthwatering collection, Beatrice Ojakangas calls on her own Scandinavian heritage and wide-ranging knowledge of baking to produce the definitive cookbook for this rich cultural heritage.Because Ojakangas stresses ease of preparation, even novice bakers will be able to make filled Danish pastries, Christmas buttermilk rye bread, or a few dozen pepparkakor, better known as gingersnaps. This handy reference highlights Scandinavian traditions too. There are recipes for sweet breads to be served with morning, afternoon, and evening coffee; for trays upon trays of cookies to serve as holiday or everyday treats; and for savory meat-and-vegetable pies.The Great Scandinavian Baking Book will warm your heart and fill your stomach.Beatrice Ojakangas is the author of more than a dozen cookbooks, including Great Whole Grain Breads (1993) and The Finnish Cookbook (1989). Her articles have appeared in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television’s Baking with Julia Child. She lives in Duluth, Minnesota.

Cooking from the Heart - Sheng Yang - Bog - University of Minnesota Press - Plusbog.dk

The first cookbook of Hmong-American cuisine, filled with unique recipes and stories Simple, earthy, fiery, and fresh, Hmong food is an exciting but still little-known South Asian cuisine. In traditional Hmong culture, dishes are created and replicated not by exact measurements but by taste and experimentation-for every Hmong recipe, there are as many variations as there are Hmong cooks-and often served to large, communal groups. Sami Scripter and Sheng Yang have gathered more than 100 recipes from Hmong-American kitchens, illustrated them with color photos of completed dishes, and provided descriptions of unusual ingredients and cooking techniques. Cooking from the Heart is the first cookbook to clearly set out the culinary traditions of the Hmong people as well as the cultural significance such traditions hold. The recipes are accompanied by anecdotes, aphorisms, and poems that demonstrate the importance of food and cooking in Hmong culture and offer a dramatic perspective on the immigrant experience. Scripter and Yang outline diet restrictions and taboos as well as how herbs and foods are traditionally used for healing purposes. The dishes featured in Cooking from the Heart range from well-known items such as egg rolls and green papaya salad to more unfamiliar dishes such as Nqaij Qaib Hau Xyaw Tshuaj (Chicken Soup for New Mothers) and Dib Iab Ntim Nqaij Hau Ua Kua (Stuffed Bitter Melon Soup). The oral tradition by which these recipes have been passed down has meant that Hmong cooking has not yet reached a wide audience in the United States. While designed for an American kitchen, Cooking from the Heart encourages readers to seek out Hmong herbs and vegetables only recently introduced in the United States. After all, the authors say, the essence of Hmong cuisine is cooking with an adventurous and creative spirit-from the heart.

Quick Breads - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

Scrumptious breads perfect for today’s busy cook Easy and delicious quick breads are perfect for adding that special something to an otherwise dull meal. Renowned baker Beatrice Ojakangas presents more than sixty tasty and inventive recipes, including hearty Cheddar Apple Bread, Sour Cream Cinnamon Coffee Cake, and Hot Pepper and Bacon Corn Bread. She also serves up quick versions of such classics as aromatic Herbed Irish Soda Bread, German Stollen, Scandinavian Julekage, and the sweetly perfumed Italian Panettone. Quick breads require no kneading or rising, and most can be assembled in ten to fifteen minutes. Ojakangas provides recipes for tea breads, fruit and nut breads, sticks and rolls, coffee cakes, and holiday breads. An added bonus is her selection of recipes for spreads—flavored butters and cream cheeses—to enhance the taste of quick breads. With easy-to-follow directions and helpful hints, this is a cookbook for novice and expert bakers alike.

Germanic Accentology - Anatoly Liberman - Bog - University of Minnesota Press - Plusbog.dk

Germanic Accentology was first published in 1982. Minnesota Archive Editions uses digital technology to make long-unavailable books once again accessible, and are published unaltered from the original University of Minnesota Press editions. The Scandinavian languages are among the few living Indo-European languages that possess a ramified system of special tones or accents. Such accents are widespread in the languages of Africa and Asia (creating, for example, the singsong character of Chinese and Vietnamese), but in the vast territory occupied by the Indo-European family only the Scandinavian languages, some German dialects, Lithuanian, Latvian, and Serbo- Croatian have similar accetologies. The function and origin of the Scandinavian accents are central problems facing linguists and are the issues that Anatoly Liberman confronts in this book. Liberman uses the methods of synchronic and diachronic phonology to explore the current status of Scandinavian accentology and to reconstruct its historical development. In the first, synchronic, group of chapters he analyzes the accents and accent-like phenomena in all the modern Scandinavian languages, comparing the literary languages with spoken dialects, and drawing from all of the published descriptions of and theories about Scandinavian prosody. In the final, diachronic, chapter he presents a new hypothesis on the origins of Scandinavian accentology based upon his descriptive material. Throughout, his theoretical approach is that of a functionalist.

Antidiets of the Avant-Garde - Cecilia Novero - Bog - University of Minnesota Press - Plusbog.dk

Discussing an aspect of the European avant-garde that has often been neglected-its relationship to the embodied experience of food, its sensation, and its consumption-Cecilia Novero exposes the surprisingly key roles that food plays in the theoretical foundations and material aesthetics of a broad stratum of works ranging from the Italian Futurist Cookbook to the magazine Dada, Walter Benjamin's writings on eating and cooking, Daniel Spoerri's Eat Art, and the French New Realists. Starting from the premise that avant-garde art involves the questioning of bourgeois aesthetics, Novero demonstrates that avant-garde artists, writers, and performers have produced an oppositional aesthetics of indigestible art. Through the rhetoric of incorporation and consumption and the use of material ingredients in their work, she shows, avant-garde artists active in the 1920s and 1930s as well as the neo-avant-garde movements engaged critically with consumer culture, memory, and history. Attention to food in avant-garde aesthetics, Novero asserts, reveals how these works are rooted in a complex temporality that associates memory and consumption with dynamics of change.

Great Holiday Baking Book - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

An expert on traditional holidays and the special baked treats that mark them, veteran chef and cookbook writer Beatrice Ojakangas presents recipes for twenty-one seasonal occasions and cultural holidays. She takes you from spring to winter with recipes like heart-shaped coffee cake for Valentine’s Day, Austrian carnival doughnuts or spicy rabbit cookies for Easter, and cinnamon-walnut kamish bread or challah for Rosh Hashanah. For Christmas, the biggest baking season of the year, Ojakangas offers enticing recipes for thirty-eight classic and fancy cookies, eighteen yeast breads, thirteen quick breads, nine cakes, ten bar cookies and brownies, and many more. With these recipes, every holiday is sure to be memorable. In addition to its array of delectable foods, The Great Holiday Baking Book is brimming with holiday lore from cultures around the world. Ojakangas also provides helpful tips and practical information about hosting a cookie-swap party, organizing your bustling holiday kitchen, involving the kids in baking fun, and more. With its variety of specialties and treats for almost every gala occasion, The Great Holiday Baking Book is sure to become an indispensable part of your feasts and celebrations. Beatrice Ojakangas is the author of more than a dozen cookbooks, including The Great Scandinavian Baking Book (1999) and Scandinavian Feasts (2001), both published by the University of Minnesota Press. Her articles have been published in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television’s Baking with Julia Child and Martha Stewart’s Living. She lives in Duluth, Minnesota.

Looking for Asian America - Wing Young Huie - Bog - University of Minnesota Press - Plusbog.dk

“Looking for Asian America shows real people engaged in the full range of human activity. This is no small accomplishment for the photographer or his subjects. For Asian Americans it is extraordinary to be merely ordinary. To others, even if not to themselves, Asian Americans appear to be contradictions of identity—a Chinese-Yankee is a knockoff.” —Frank H. Wu, from the Foreword In search of contemporary Asian America, celebrated photographer Wing Young Huie—the only member of his family not born in China—traveled with his wife Tara through nearly forty states to explore and document the funny, touching, and sometimes strange intersection of Asian American and American cultures. Looking for Asian America illustrates their rich and surprising journey across the United States. Through Huie’s eyes, keenly aware of his own Midwestern roots and perspective, we witness such images as a Vietnamese Elvis, Miss Congeniality on her cell phone in San Francisco’s Chinatown, a Hmong street sign in rural North Carolina, a meditating Falun Gong protestor in Washington, D.C., a bubble tea Valley Girl, and a Chinese theme park in Orlando. Huie’s camera captures ABCs (American-born Chinese), FOAs (Fresh Off the Airplane), and a self-described “redneck” Chinese restaurant owner near the Okefenokee Swamp. Taken together the photographs reveal a complex portrait of the U.S. cultural landscape, and their dignified elegance invites a closer, deeper look. Accompanied by the personal reflections of both Wing and Tara Huie, the nearly one hundred spectacular photos tell a story that both mirrors and contradicts stereotypes of Asian Americans, ultimately questioning what it means to be ethnic and American in the twenty-first century. Wing Young Huie has received widespread acclaim for his works, including Lake Street USA, documenting the cultural landscape of his native Minnesota. He is a recipient of a Bush Artist Fellowship and two-time recipient of the McKnight Photography Fellowship. He lives in Minneapolis. Frank H. Wu is dean of Wayne State University Law School and the author of Yellow: Race in America Beyond Black and White. Anita Gonzalez teaches in the Master of Liberal Studies Program at the University of Minnesota.

We Are Meant to Rise - - Bog - University of Minnesota Press - Plusbog.dk

A brilliant and rich gathering of voices on the American experience of this past year and beyond, from Indigenous writers and writers of color from Minnesota In this significant collection, Indigenous writers and writers of color bear witness to one of the most unsettling years in the history of the United States. Essays and poems vividly reflect and comment on the traumas we endured in 2020, beginning with the arrival of the COVID-19 pandemic crisis, deepened by the blatant murder of George Floyd by Minneapolis police officers and the uprisings that immersed our city into the epicenter of passionate, worldwide demands for justice. In inspired and incisive writing these contributors speak unvarnished truths not only to the original and pernicious racism threaded through the American experience but also to the deeply personal, in essays about family, loss, food culture, economic security, and mental health. Their call and response is united here to rise and be heard. We Are Meant to Rise lifts up the astonishing variety of BIPOC writers in Minnesota. From authors with international reputations to newly emerging voices, it features people from many cultures, including Indigenous Dakota and Anishinaabe, African American, Hmong, Somali, Afghani, Lebanese, Korean, Vietnamese, Japanese, Puerto Rican, Colombian, Mexican, transracial adoptees, mixed race, and LGBTQ+ perspectives. Most of the contributors have participated in More Than a Single Story, a popular and insightful conversation series in Minneapolis that features Indigenous and people of color speaking on what most concerns their communities. We Are Meant to Rise meets the events of the day, the year, the centuries before, again and again, with powerful testament to the intrinsic and unique value of the human voice. Contributors: Suleiman Adan, Mary Moore Easter, Louise Erdrich, Anika Fajardo, Safy-Hallan Farah, Said Farah, Sherrie Fernandez-Williams, Pamela R. Fletcher Bush, Shannon Gibney, Kathryn Haddad, Tish Jones, Ezekiel Joubert III, Douglas Kearney, Ed Bok Lee, Ricardo Levins Morales, Arleta Little, Resmaa Menakem, Tess Montgomery, Ahmad Qais Munhazim, Melissa Olson, Alexs Pate, Bao Phi, Mona Susan Power, Samantha Sencer-Mura, Said Shaiye, Erin Sharkey, Sun Yung Shin, Michael Torres, Diane Wilson, Kao Kalia Yang, and Kevin Yang.

Black Hunger - Doris Witt - Bog - University of Minnesota Press - Plusbog.dk

Explores the complex relationship between food and African American history In 1889, the owners of a pancake mix witnessed the vaudeville performance of a white man in blackface and drag playing a character called Aunt Jemima. This character went on to become one of the most pervasive stereotypes of black women in the United States, embodying not only the pancakes she was appropriated to market but also post–Civil War race and gender hierarchies—including the subordination of African American women as servants and white fantasies of the nurturing mammy. Using the history of Aunt Jemima as a springboard for exploring the relationship between food and African Americans, Black Hunger focuses on debates over soul food since the 1960s to illuminate a complex web of political, economic, religious, sexual, and racial tensions between whites and blacks and within the black community itself. Celebrated by many African Americans as a sacramental emblem of slavery and protest, soul food was simultaneously rejected by others as a manifestation of middle-class black “slumming.”Highlighting the importance of food for men as well as women, Doris Witt traces the promotion of soul food by New York Times food writer Craig Claiborne and its prohibition by Nation of Islam leader Elijah Muhammad and comedian-turned-diet guru Dick Gregory. A discussion of cookbook author Vertamae Grosvenor, who distanced herself from the myth of plantation mammy by reimagining soul food as "vibration cooking," sets the stage for Witt's concluding argument that the bodies and appetites of African American women should be viewed as central to contemporary conversations about eating disorders and reproductive rights. Witt draws on vaudeville, literature, film, visual art, and cookbooks to explore how food has been used both to perpetuate and to challenge racial stereotypes. Raising her fist in a Black Power salute, wielding her spatula like a sword, Aunt Jemima steps off the pancake box in a righteous fury.

Scandinavian Feasts - Beatrice Ojakangas - Bog - University of Minnesota Press - Plusbog.dk

The definitive word on sumptuous Scandinavian cooking, now in paperback!Drawing upon her rich knowledge of Scandinavian cuisine and culture, expert chef and veteran writer Beatrice Ojakangas presents a multitude of delicious yet remarkably simple recipes in this cookbook classic, available in paperback for the first time. Scandinavian Feasts features the cuisine of Denmark, Norway, Sweden, and Finland, and it includes menus made up of a bounty of appetizers, drinks, smorgasbord, meats, fish, soups, vegetables, desserts, and breads. Easily as engaging as the dishes themselves, each recipe comes with an introduction that explains the cultural importance of the feast and details its seasonal significance. During the long, dark Scandinavian winter, the meals tend to be hearty and substantial. In Sweden and western Finland, a traditional Thursday lunch consists of pea soup and pancakes. A typical winter dinner might include Danish crackling roast pork with sugar-browned potatoes topped off with an irresistible ice cream cake. Christmastime gatherings, in particular, are often a chance to celebrate with a cup of hot glogg or Swedish punch. When the winter is finally over, the seemingly endless summer days are savored along with the fresh fruits and vegetables that are hard to find after the short growing season. During the white nights of Sweden and Norway, it is customary to serve a midnight supper after a concert or the theater, while a special occasion such as a baptism or anniversary might call for a feast of dill-stuffed whole salmon followed by kransekake, a beautiful towering ring cake of ground almonds. No matter what your level of expertise as a cook, the recipes are easy to use. The ingredients are commonly found in most grocery stores. Scandinavian Feasts is sure to delight enthusiasts of Scandinavian culture and lovers of fine food everywhere. Beatrice Ojakangas is the author of two dozen cookbooks, including The Great Scandinavian Baking Book (1999), also published by the University of Minnesota Press. Her articles have been published in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television’s Baking with Julia Child and Martha Stewart’s Living. She lives in Duluth, Minnesota.

The Perennial Kitchen - Beth Dooley - Bog - University of Minnesota Press - Plusbog.dk

Recipes and resources connect thoughtfully grown, gathered, and prepared ingredients to a healthy future—for food, farming, and humankind Knowing how and where food is grown can add depth and richness to a dish, whether a meal of slow-roasted short ribs on creamy polenta, a steaming bowl of spicy Hmong soup, or a triple ginger rye cake, kissed with maple sugar, honey, and sorghum. Here James Beard Award–winning author Beth Dooley provides the context of food’s origins, along with delicious recipes, nutrition information, and tips for smart sourcing. More than a farm-to-table cookbook, The Perennial Kitchen expands the definition of “local food” to embrace regenerative agriculture, the method of growing small and large crops with ecological services. These farming methods, grounded in a land ethic, remediate the environmental damage caused by the monocropping of corn and soybeans. In this thoughtful collection the home cook will find both recipes and insights into artisan grains, nuts, fruits, and vegetables that are delicious and healthy—and also help retain topsoil, sequester carbon, and return nutrients to the soil. Here are crops that enhance our soil, nurture pollinators and song birds, rebuild rural economies, protect our water, and grow plentifully without toxic chemicals. These ingredients are as good for the planet as they are on our plates. Dooley explains how to stock the pantry with artisan grains, heritage dry beans, fresh flour, healthy oils, and natural sweeteners. She offers pointers on working with grass-fed beef and pastured pork and describes how to turn leftovers into tempting soups and stews. She makes the most of each season’s bounty, from fresh garlic scape pesto to roasted root vegetable hummus. Here we learn how best to use nature’s “fast foods,” the quick-cooking egg and ever-reliable chicken; how to work with alternative flours, as in gingerbread with rye or focaccia with Kernza®; and how to make plant-forward, nutritious vegan and vegetarian fare. Among other sweet pleasures, Dooley shares the closely held secret recipe from the University of Minnesota’s student association for the best apple pie. Woven throughout the recipes is the most recent research on nutrition, along with a guide to sources and information that cuts through the noise and confusion of today’s food labels and trends. Beth Dooley looks back into ingredients’ healthy beginnings and forward to the healthy future they promise. At the center of it all is the cook, linking into the regenerative and resilient food chain with every carefully sourced, thoughtfully prepared, and delectable dish.