By 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.
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.
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.