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Amy Thielen


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Background Information

Web References (6 Total References)

By Amy ... [cached]

By Amy Thielen

Amy Thielen grew up in the Midwest, trained as a professional cook, did a "culinary tour of duty" working under some of New York's greatest chefs, then moved back to her beloved roots on the edge of the Plains. Now she's distilled her deep appreciation for the food of the Midwest into The New Midwestern Table. Believing that the best, most iconic dishes are passed down hand to hand, generation to generation, she's collected 200 recipes that celebrate the regional traditions that waves of immigrants have brought, and still bring, to the American heartland. Though a few recipes are from restaurant chefs, most of them come from Amy's own experience of Midwestern home cooking, tweaked to fit modern tastes, and she sets every one in a fascinating, often personal, context. She's dubbed this food "regular, no-nonsense eating," but you'll find tempting new treasures here-Smoked Whitefish Brandade, a fabulous fusion called Booya-Pozole Community Stew, Classic Duck in Wild Rice, Milk Cooked Vegetables and warm Persimmon Pudding topped with clouds of whipped cream.

Editor's note: Amy Thielen's ... [cached]

Editor's note: Amy Thielen's new weekly column on food and cooking, "recipe-phile," is now online. Thielen will share cooking tips and recipes. Some of these recipes will come from her extensive collection of cookbooks, others from her experience cooking in restaurants in New York, and still others from hot-off-the-stove experiments in her own kitchen.

By Amy Thielen , August 05, 2009

By AMY THIELEN, Special to ... [cached]

By AMY THIELEN, Special to the

Amy Thielen, formerly of Minnesota, now lives in New York City.
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The Rake: Features : Rake Appeal { Home: The Hulk in the Kitchen [cached]

by Amy Thielen - August 2006

The Rake: The Rakish Angle : Gastronomer >> Ugly, Expensive, and Very, Very Tasty [cached]

by Amy Thielen - December 2005

And we will pay good money for that.,Amy Thielen

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