Forthcoming cookbooks that focus on the Midwest showcase a diversity that some readers may find surprising. Due out in
October from Minnesota Historical Society Press,
Come, You Taste: Family Recipes from the Iron Range
by B.J. Carpenter, collects recipes from
Minnesota’s Iron Range, which is home to people
whose families were drawn to the iron-ore–rich
area in the early 20th century.
“Their descendants are now interested in the
kinds of foods their grandparents and great-
grandparents ate,” says Shannon Pennefeather,
Also out from MHS Press, Astonishing Apples by Joan
Donatelle (Aug.) is the sixth book in the Northern Plate
series, which celebrates the bounty of the Upper Midwest by
focusing on a single ingredient. The book offers a guide to
the various types of apples the Minnesota Landscape
An October release from Amistad, Sweetie Pie’s Cookbook: Soulful
Southern Recipes, from My Family to Yours by Robbie Montgomery
and Tim Norman, her son, features the soul food Montgomery
serves at her two St. Louis restaurants, the first of which opened
in 1996. Montgomery, who lived in Mississippi as a child before
her family moved to Missouri, worked as a backup singer for Ike
and Tina Turner in the 1960s and later did session work for Stevie
Wonder, the Rolling Stones, and others.
Today, her audience may be even wider: she and her family
star in the reality show Welcome to Sweetie Pie’s, on Oprah
Winfrey’s OWN network. But that’s not the only reason, according to Amistad
editorial director Tracy Sherrod, that tourists arrive at Sweetie Pie’s by the busload
every weekend. They come for the food: “Macaroni and cheese and fried chicken are
Plant-based titles from
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More Midwest Cookbooks for Fall
Wisconsin Supper Club Cookbook: Iconic Fare and Nostalgia from Landmark Eateries by Mary Bergin (Globe
Pequot, Sept.). Supper clubs are an Upper Midwest tradition, and this book collects more than 60 recipes from
40 clubs in Wisconsin, Minnesota, Ohio, Michigan, Illinois, and Iowa.
The Birchwood Cafe Cookbook: Good Real Food by Tracy Singleton and Marshall Paulsen with Beth Dooley
(Univ. of Minnesota Press, Nov.). For 20 years, the Minneapolis cafe has cooked only with ingredients sourced
from organic and sustainable practicing farms in Minnesota, Wisconsin, and Iowa.
Mennonite Men Can Cook, Too: Celebrating Hospitality with 170 Delicious Recipes by Willard Roth (Good
Books, Nov.). Church leader Roth, who grew up in an Iowa farm family, shares recipes he learned from his
Mennonite mother and grandmothers, as well as on his travels.
Eli’s Cheesecake Cookbook: Remarkable Recipes from a Chicago Legend by Maureen Schulman, Tara Lane,
Diana Moles, Jolene Worthington (Agate, Dec.). Recipes for 40 varieties of cheesecake, among them Hawaiian
and cinnamon raisin, from this 35-year-old offshoot of Eli’s the Place for Steak.