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Item Details
| Title:
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PRAIRIE COOKS
GLORIFIED RICE, THREE-DAY BUNS, AND OTHER REMINISCENCES |
| By: |
Carrie Young, Felicia Young |
| Format: |
Hardback |
| List price:
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£11.95 |
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We currently do not stock this item, please contact the publisher directly for
further information.
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| ISBN 10: |
0877454361 |
| ISBN 13: |
9780877454366 |
| Publisher: |
UNIVERSITY OF IOWA PRESS |
| Series: |
A Bur Oak Original |
| Pages: |
134 |
| Description: |
Having grown up in a Norwegian American community imbued with the customs and foods of the Old Country, Young recalls how her mother and neighbors skillfully blended Scandinavian with what they called the American style of cooking, as she celebrates the food of her childhood in 72 unique recipes. Photos. |
| Synopsis: |
Growing up in a Norwegian American community imbued with the customs and foods of the Old Country, Carrie Young recalls - how her mother and her neighbors skillfully blended Scandinavian with what they always called the American style of cooking. Young recounts how her mother, Carrine Gafkjen - after homesteading as a single woman in 1904 - cooked for a large threshing crew during harvest season. Living and cooking around the clock in a cook car the size of a Pullman kitchen, she delighted the crew with her soda pancakes and her sour cream doughnuts, her fattigman (Poor Man's Cookies) and her fabulous North Dakota Lemon Meringue Pie. During holidays lutefisk and lefse reigned supreme, but when the Glorified Rice fad swept the country in the thirties women broke new ground with inventive variations. And the short-lived but intensely experienced Three-Day Bun Era (when the buns became so ethereal they were in danger of floating off the plate) kept the Ladies Aid luncheons competitive. Whatever the times, in good years or bad, there was always the solace of Kaffe Tid, the forenoon and afternoon coffee time, when the table was set with smor og brod (butter and bread) and something sweet, like a Whipped Cream Cake or Devil's Food Cake with Rhubarb Sauce. This book will appeal to those who feel nostalgia for a parent's or grandparent's cooking, to those who have a longing for the heartier fare of times past. The author's daughter, Felicia Young, who has "cooked Scandinavian since she was old enough to hold a lefse stick, " has compiled and tested the seventy-two, recipes accompanying this joyful memoir. |
| Illustrations: |
portraits |
| Publication: |
US |
| Imprint: |
University of Iowa Press |
| Returns: |
Non-returnable |
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