New Prairie Kitchen - by Summer Miller (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"Profiles of 25 chefs, farmers, and artisans in Nebraska, Iowa, and South Dakota. Featuring more than 50 seasonal recipes and color photography throughout"--<p/><br></br><p><b> Book Synopsis </b></p></br></br><i>New Prairie Kitchen</i> profiles 25 of the most exciting and groundbreaking chefs, farmers, and producers of artisanal goods from Nebraska, Iowa, and South Dakota. Their personal stories are interspersed with more than 50 chef-contributed recipes that range from refreshingly simple to exquisitely gourmet. Organized by season, <i>New Prairie Kitchen</i> will transport readers to a revitalized Midwestern heartland where traditional favorites interweave with inspiring new flavors and techniques. <p/>Author Summer Miller introduces readers to the phenomenal talent emerging from America's breadbasket: farms that grow asparagus thick as your thumb and tender as a strawberry; dairies that produce fresh, natural milks and cheeses; and nationally recognized restaurants that make these mouthwatering ingredients into edible art. Pioneering chefs across the prairie have taken an old-meets-new approach to their cuisine, sourcing traditional staples from local sustainable farms, and incorporating them into recipes in new and thrilling ways. <p/>Beautiful full-color photography and terrific storytelling will lead readers through a wonderful diversity of cooking styles and recipes sure to appeal to any palate. <i>New Prairie Kitchen</i> will reveal a fresh take on farm-to-table cooking and inspire Americans from coast to coast to try everything the prairie has to offer.<p/><br></br><p><b> Review Quotes </b></p></br></br><br><b>Praise for Summer Miller's <i>New Prairie Kitchen</i></b>: <p/>A passionate . . . plea for the Plains states' inclusion in the American culinary lexicon, with great recipes to boot. --<b><i>Epicurious</b></i> <p/>A testament to the taste of place in all the best ways possible--these recipes, stories, and profiles of chefs, farmers, and artisans are all abundantly steeped in the particular character of our country's prairie region. This beautifully written and photographed book hits all the perfect notes for anyone interested in regional cuisines, no matter where they live. --<b>Tracey Ryder, Co-Founder of Edible Communities, Inc.</b> <p/>This is just a delightful book with so many delicious recipes. As I was looking through them, my mouth was just watering. --<b>Meghna Chakrabarti, <i>Here and Now, NPR</i></b> <p/>Sophisticated images of farmers, chefs, bakers, artisans and cheesemakers fill the pages . . . <i>New Prairie Kitchen</i> is much more than a book with recipes, pictures and resources reflecting its local and sustainable food focus. It was, Miller says, 'a community effort.' --<b><i>Chicago Tribune</i></b> <p/>The recipes and producers here are indeed treasures, and the book is the treasure map. --<b><i>Omaha Magazine</i></b> <p/><i>New Prairie Kitchen</i> is a gift. Its beautiful prose, touching stories of the Great Plains, and incredible photography are reward enough. Then come the recipes. Mouthwatering, interesting, soul quenching dishes that are sure to become favorites in every kitchen. <b>This is more than a cookbook--it's a love letter to the heartland. --Taryn Huebner, private chef for Oprah Winfrey</b> <p/>The book itself is gorgeous, and the features heartfelt. --<b><i>Argus Leader</i></b> <p/>While <i>New Prairie Kitchen</i> is absolutely a cookbook, it's also a story--about how the 'flyover' states are bringing an essence of their land and culture and communities to life in the kitchen. --<b><i>The Des Moines Register</i></b> <p/>What a revelation! Delicious recipes, amazing photographs, and a downright wonderful celebration of all things food. If you read this and don't immediately fire up the grill and dash out to hug a farmer, you should turn in your knives. --<b>Jonathan Segura, executive editor, <i>Publishers Weekly</i></b> <p/>Beautiful full-color photography and terrific storytelling will lead readers through a wonderful diversity of cooking styles and recipes sure to appeal to any palate. --<b><i>Midwest Independent Booksellers Association</i></b> <p/>Be prepared for spectacular photos that leap off the page, interesting profiles of people who grow, cook, and prepare local foods, and four seasons of wondrous recipes created to entice your taste buds. --<b>Jean Teller, <i>GRIT magazine</i></b> <p/>A visual, literary, and culinary adventure! --<b><i>The Omaha Reader</i></b> <p/>Shining a spotlight on Nebraska, Iowa, and South Dakota, Miller includes profiles of hardworking producers who are dedicated to their crafts, be it cheesemaking, baking, or butchering, and that's the biggest draw of this book; it reads like an extended Edible Communities issue in all of the best ways. --<b><i>Paste Magazine</i></b> <p/>This isn't a book focused on casseroles or hot dishes of Nebraska's past. Rather, it's focused on the 'now' of Midwestern food. It's the story of chefs working in modern Midwestern cities and farmers producing handmade cheese and heirloom crops in the Plains countryside. --<b><i>Omaha World-Herald</i></b> <p/>This book will take you on a captivating journey across the oft-overlooked Great Plains and leave you inspired. By pairing intimate glimpses into the lives of small local farmers, chefs and artisans with their treasured recipes, Summer Miller has captured the spirit of local food and the essence of good food. --<b>Amy S. Brown, copublisher and editor of <i>Edible Omaha</i></b> <p/>In this beautiful book, Summer Miller introduces readers to the food artisans, chefs, and farmers who make the Great Plains great. Full of seasonal, modern recipes, this is the book to tuck under your arm on every visit to the farmer's market. --<b>Ivy Manning, author of <i>The Farm To Table Cookbook</i>, and <i>Williams Sonoma Weeknight</i></b> <p/><i>New Prairie Kitchen</i> shows just how inspiring farm-to-table cooking in the Midwest can be. --<b><i>Omaha Family Magazine</i></b> <p/><i>New Prairie Kitchen</i> will transport readers to a revitalized Midwestern heartland where traditional favorites interweave with inspiring new flavors and techniques. --<b><i>The Midwest Book Review</b></i><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Summer Miller</b> is a freelance writer based just outside the urban fringes of Omaha, Nebraska. Her writing has appeared in <i>Saveur</i>, <i>Every Day with Rachael Ray</i>, <i>Edible Omaha</i>, <i>Edible Feast</i>, <i>Nebraska Life</i>, <i>Omaha Magazine</i>, and the <i>Reader</i>. She blogs at scaldedmilk.com. <p/><b>Dana Damewood</b> received her Bachelor of Fine Art in Photography from the Savannah College of Art and Design in 2003. Her nationally recognized work in fine art portraiture has been displayed in many gallery exhibitions. She also owns a portrait and wedding business. She lives in Omaha, NE.
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