Minnesota Hand-harvested Wild Rice
Author | : Cynthia Anderson |
Publisher | : |
Total Pages | : 24 |
Release | : 197? |
Genre | : Cooking |
ISBN | : |
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Author | : Cynthia Anderson |
Publisher | : |
Total Pages | : 24 |
Release | : 197? |
Genre | : Cooking |
ISBN | : |
Author | : Cynthia Anderson |
Publisher | : |
Total Pages | : 24 |
Release | : 197? |
Genre | : Cooking |
ISBN | : |
Author | : Susan Carol Hauser |
Publisher | : Simon and Schuster |
Total Pages | : 332 |
Release | : 2014-11-18 |
Genre | : Cooking |
ISBN | : 1632201917 |
The Ojibwe people call wild rice “mahnomen,” the good berry. Wild Rice elaborates on the many elements of that tradition, and brings it forward in fresh, delectable recipes. This comprehensive guide to Zizania palustris tells the story of North America’s only native grain, from its emergence in the western Great Lakes area to its use in today’s kitchens. The book demystifies the purchasing of wild rice—black or brown, long grain or short grain, lake rice or river rice, US rice or Canadian rice—clarifies cooking options, and proposes wild rice as a fast food (cook a full pound and freeze in small packets). The recipes range from simple soups to gourmet entrées and food for a crowd. Traditionally, wild rice was harvested from canoes and parched in iron kettles over open fires. Although these old ways are still practiced, much of today’s wild rice is cultivated in flooded fields—rice paddies—in the Upper Midwest and in California, and is harvested with combines and processed with machinery. The question arises: Which is better-tasting and more nutritious—naturally occurring wild rice or cultivated wild rice? Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Author | : Amy Freeman |
Publisher | : |
Total Pages | : 320 |
Release | : 2017 |
Genre | : Boundary Waters Canoe Area (Minn.) |
ISBN | : 9781571313669 |
Since its establishment as a federally protected wilderness in 1964, the Boundary Waters has become one of our nation's most valuable--and most frequently visited--natural treasures. When Amy and Dave Freeman learned of toxic mining proposed within the area's watershed, they decided to take action--by spending a year in the wilderness, and sharing their experience through video, photos, and blogs with an audience of hundreds of thousands of concerned citizens. This book tells thedeeper story of their adventure in northern Minnesota: of loons whistling under a moonrise, of ice booming as it forms and cracks, of a moose and her calf swimming across a misty lake. With the magic--and urgent--message that has rallied an international audience to the campaign to save the Boundary Waters, A Year in the Wilderness is a rousing cry of witness activism, and a stunning tribute to this singularly beautiful region.
Author | : Thomas Vennum |
Publisher | : Minnesota Historical Society Press |
Total Pages | : 372 |
Release | : 1988 |
Genre | : Indians of North America |
ISBN | : 9780873512268 |
Explores in detail the technology of harvesting and processing the grain, the important place of wild rice in Ojibway ceremony and legend, including the rich social life of the traditional rice camps, and the volatile issues of treaty rights. Wild rice has always been essential to life in the Upper Midwest and neighboring Canada. In this far-reaching book, Thomas Vennum Jr. uses travelers' narratives, historical and ethnological accounts, scientific data, historical and contemporary photographs and sketches, his own field work, and the words of Native people to examine the importance of this wild food to the Ojibway people. He details the technology of harvesting and processing, from seventeenth-century reports though modern mechanization. He explains the important place of wild rice in Ojibway ceremony and legend and depicts the rich social life of the traditional rice camps. And he reviews the volatile issues of treaty rights and litigations involving Indian problems in maintaining this traditional resource. A staple of the Ojibway diet and economy for centuries, wild rice has now become a gourmet food. With twentieth-century agricultural technology and paddy cultivation, white growers have virtually removed this important source of income from Indigenous hands. Nevertheless, the Ojibway continue to harvest and process rice each year. It remains a vital part of their social, cultural, and religious life.
Author | : F. Robert Edman |
Publisher | : |
Total Pages | : 142 |
Release | : 1969 |
Genre | : Indians of North America |
ISBN | : |
Author | : Alan Bergo |
Publisher | : Chelsea Green Publishing |
Total Pages | : 290 |
Release | : 2021-06-24 |
Genre | : Cooking |
ISBN | : 1603589481 |
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Author | : Heid Ellen Erdrich |
Publisher | : |
Total Pages | : 0 |
Release | : 2013 |
Genre | : Cooking |
ISBN | : 9780873518949 |
A celebration of intensely local foods on a spectrum spanning traditional American Indian treatments and creative contemporary fusion.
Author | : |
Publisher | : |
Total Pages | : 122 |
Release | : 2008 |
Genre | : Wild rice |
ISBN | : |
Author | : Susan Carol Hauser |
Publisher | : Globe Pequot |
Total Pages | : 0 |
Release | : 2004-11 |
Genre | : Cooking |
ISBN | : 9781592285358 |
A complete guide to harvesting and cooking wild rice--with eighty recipes and a fascinating history of the plant. Winner of the Minnesota Book Award.