Books

Cooking, Wisconsin – Stocking stuffer. Recipes from The Badger State include dairyland dipper, cherry bounce, apple cider stew, wild rice soup, lo-cal yogurt potato salad, Tillie’s blueberry muffins, beer-batter fried chicken, Parmesan potato sticks, and Wisconsin cheese fudge, among many others.
Spiral bound, 5-1/2 x 3-1/2″, 160 pages. ISBN 1-57216-027-6

Cooking, Ukrainian – By Joanne Asala.
Features authentic recipes plus illustrations of egg designs from Luba Perchyshyn of the Ukrainian Gift Shop, Inc., located in Minneapolis, Minnesota. Recipes include hot punch, vanilla babka, fresh tomato and melon soup, braised carrots with scallions, meat pies with butter and onion sauce, and sour cream cheesecake.
Also included are menus for Christmas and weddings.
Spiral bound, 5-1/2 x 3-1/2″, 160 pages. ISBN 1-57216-019-5

Cooking, Texas – By Carol Blakely
With historic Texas postcards and drawings by Diane Heusinkveld.
The latest addition to our popular stocking stuffer format cookbook.
This collection of the all-time best Texas recipes was compiled by Carol Blakely, one of the leading authorities on Southwestern cooking. The classic recipes include such favorites as Pico de Gallo, Easy Skillet Fajitas, Prairie Fire, and Cheese Wafers from Lady Bird Johnson. Armadillo Eggs, Perfact Guacamole, Poo Poos, and Pioneer Jailhouse Chili are just a few of the other great recipes in this volume.
TEXAS COOKOFF contains a selection of recipes from the book STEWING IN TEXAS, the exciting tale of a landmark copyright case in 2001-2002. Carol Blakely contributed famous Texas recipes to this earlier Penfield book that tells the hilarious story of a lawsuit involving eighteen recipes and huge legal costs. The research and resourcefulness of Carol helped conclude the case, proving once again that Carol Blakely is one of the US topmost experts on Texas and Southwestern cuisine.
These popular recipes pack a mighty punch with many popular entries for everything Texan, from Sugar-fried Chicken to Stage Coach Inn Hush Puppies. Capturing the spirit of an authentic Texas cookoff, this volume will help you create some of the best American cooking ever. Be sure to look for Easy Frozen Margaritas from Carol!.
With a handy guide to many fun cookoff events held throughout Texas each year, TEXAS COOKOFF will bring the delicious taste of Texas right into your kitchen.
Spiral bound, 164 pages. ISBN: 1-932043-39-X

Cooking, Texas – An unusual terrain of climate and cultures resulted in one of the most complex and delicious mixtures of foods in the world. This book tells about the roots of Texas cooking. It includes recipes from old Texas cookbooks and unrecorded recipes passed down from one generation of Texans to another. Recipes include dill pickles, tea cakes, kolaches, German potato salad, poke salad, jumbo soup, chicken-fried steak, calabacitas, and chocolate fudge cake.
Spiral-bound, 5-1/2 x 3-1/2″, 168 pages. ISBN 1-932043-13-6

Cooking, Texas – Revised, Expanded.
This book celebrates the many cultures that contribute to the variety of flavors and tastes in the art of food and cooking, along with historical sites to see. Recipes include frosty Texas citrus refresher, poppers, bleeding armadillo bread, campfire chili, Tex-Mex enchiladas, rum marinated rib eye steaks, shrimp fajitas, Texas sheet cake, and caramel custard.
Spiral bound, 5-1/2 x 3-1/2″, 176 pages. ISBN 0-9717025-0-0

Cooking, Sweden – By Kerstin Olsson Van Gilder.
Kerstin Olsson Van Gilder came to America from Sweden in 1961. Kerstin refers to Swedish foods as “cooking the naturally delicious way.” Recipes include glogg, black soup, ham rolls, crayfish, Swedish meatballs, potato dumplings, Swedish pastry, and cocoa balls.
Spiral bound, 5-1/2 x 3-1/2″, 160 pages. ISBN 0-941016-52-8

Cooking, Slavic – This book is the result of Slavic peoples from all over the United States sharing their own colorful heritage. Included are recipes from Polish, Slovak, Croatian, Slovenian, Bohemian, Russian, Bulgarian, Serbian, Czech, Bosnian, and Ukrainian Americans. Food categories cover beverages, soups and stews, breads and rolls, noodles and dumplings, vegetables, poultry and eggs, meats, fish and seafood, and desserts and pastries.
Spiral bound, 5-1/2 x 3-1/2″, 160 pages. ISBN 1-572160-25-X

Cooking, Scottish – Though Julie Jensen McDonald is of pure Danish lineage, she is married to a Scot, and therefore well qualified to compile this stocking-stuffer format cookbook. Internationally respected for much of its fare, Scotland is famous for its smoked salmon, herring, Dundee cake, Keiller marmalades, and heather honey. Recipes include Prince Charlie’s Pancakes, Dunlop Rarebit, Cock-A-Leekie Soup, Drop Scones, Dundee Marmalade, Scottish Shortbread, Haggis, Newhaven Cream,Game Pie, Scots Triffle, Dundee Cake, and Edinburgh Rock Candy. A fresh look at the excellence of Scottish cuisine. A Wee Glossary (to help make your cooking experience more enjoyable, easier, and educational), quick facts about poet Robert Burns’ country, and a touch of Celtic history are also included.
Spiral-bound, 5-1/2 x 3-1/2″, 154 pages. ISBN 1-932043-28-4

Cooking, Scandinavian – Extraordinary collection of recipes in this handy book. Favorites include German baked apple pancake, peanut butter pancakes, belgian waffles, lemon crepes, and blueberry sauce. A must-have for any breakfast lover!
Spiral bound, 5-1/2 x 3-1/2″, 124 pages.
ISBN 1-932043-03-9 and ISBN: 978-1-932-04303-7

Cooking, Scandinavian – By Karen Berg Douglas.
Features artwork by the great Swedish master, Carl Larsson.
Attractive color cover of traditional Scandinavian treats. Recipes include Swedish coffee bread, chocolate balls, Norwegian fried cookies, Swedish cheese cakes, butterscotch dessert, Finnish fruit soup, and Swedish nuts.
Spiral bound, 5-1/2 x 3-1/2″, 120 pages. ISBN 0-941016-88-9

Cooking, Scandinavian – Compiled by Melinda Bradnan.
This colection includes a variety of recipes for the smallest or largest catch with Scandinavian expertise for using the bounty of the sea.
Spiral bound, 5-1/2 x 3-1/2″, 155 pages. ISBN 1-932043-14-4

Cooking, Scandinavian – By Karen Berg Douglas, Lansing, Michigan.
Rosemaling in color on the cover. Features traditional foods of all five Scandinavian countries. Recipes include nutty cheese crispies, Danish wine cooler, sourdough pumpernickel, Norwegian crispbread delight, Swedish brown beans, Finnish meatballs, Icelandic pancakes, and rice pudding.
Spiral bound, 5-1/2 x 3-1/2″, 160 pages. ISBN 0-941016-85-4

Cooking, Scandinavian – By Michelle Nagle Spencer.
Recipes and reflections on the traditions, sites, and events associated with the holidays observed by Danish, Finnish, Icelandic, Norwegian, and Swedish Americans.
Spiral bound, 5-1/2 x 3- 1/2″, 160 pages. ISBN 0-941016-60-9

Cooking, Polish – Edited by Jacek and Malgorzata Nowakowski.
Features a great variety of flavorful regional foods, such as hot beer, vegetable soup, leek salad, graham bread, Polish hunter’s stew, stuffed baked turkey, potato pancakes, dill pickles, nut roll, gingerbread, and royal mazurkas.
This book also includes information on dyeing traditional brown Easter eggs and a table grace.
Spiral bound, 5-1/2 x 3-1/2″, 160 pages. ISBN 0-941016-63-3

Cooking, Norwegian – This is an edited reprint of a book released at the time of the Minnesota State Fair celebrating 100 years of Norwegian immigration to America. Norma Wangness, a gold medal winner of rosemaling competition, designed the front cover. Her beautiful painting of a plate is on the back cover.
Spiral bound, 5-1/2 x 3-1/2″, approx. 170 pages. Available late spring 2008
ISBN 1-932043-45-4

Cooking, Norwegian – A mini version of our wildly successful 1974 Vesterheim cookbook, this title features more than 65 recipes from the original, plus exquisite photos of silver pieces from Vesterheim Norwegian American Museum in Decorah, Iowa. Recipes include cauliflower soup, fish and shrimp in pastry shells, pork tenderloin, glazed carrots, rye bread, sour cream waffles, duchess cake, stacked cookies, red berry pudding with cream, and apple pie.
Spiral-bound, 5-1/2 x 3-1/2″, 142 pages. ISBN 1-932043-27-6

Cooking, Norwegian – Norwegian-American cooks are known for their use of almond and dill for delicate and flavorful seasonings. This handy book features a variety of tastes, including the old favorites of delicious cookies, light cakes, sweet breads, and lefse, and the traditional root vegetables. Try fruit juice glogg, cheese soup, strawberry nut bread, baked trout, potato balls, almond cake, caramel ice, and much more.
Spiral bound, 5-1/2 x 3-1/2″, 170 pages. ISBN 1-932043-04-7

Cooking, New Mexico – Revised and Expanded
Compiled and illustrated by Esther Feske, graphic artist who lives in Albuquerque, NM.
Introduces spicy cooking of the Southwest with traditional dishes. Fast and easy recipes. New creations using traditional ingredients, plus, highlights of “The Land of Enchantment.” Recipes were collected by members of the New Mexico Federation of Business and Professional Women.
Spiral bound, 5-1/2 x 3-1/2″, 164 pages. ISBN 1-932043-05-5