Bøger af Beth Dooley

Explore mouth-watering recipes from the most vibrant and diverse culinary traditions of the hottest and driest places on earth--including the aromatic dishes and arid-adapted traditions from Central Asia, the Middle East, North Africa, and the deserts shared by the US and Mexico--compiled by two James Beard Award-winning writers. Chile, Clove, and Cardamom is a celebration of the fragrances and flavors of sun-drenched cuisines. Throughout this book, coauthors Beth Dooley and Gary Paul Nabhan reveal surprising patterns and principles among varied recipes of traditional desert cultures, bringing to life the places, dishes, and recipes that have been shaped by heat and drought and infused with bold flavors. Gary Paul Nabhan, world-renowned ethnobotanist, desert ecologist, and literary naturalist, has written extensively about foods from the Middle East to the desert Southwest and is the winner of the 2024 James Beard Media Award for his recent book Agave Spirit. Joined by fellow James Beard Award-winner (The Sioux Chef, 2018) and food writer Beth Dooley, who has explored both Indigenous and perennial foods, the two have created a unique, stunning collection of over 90 recipes that honor the tastiness of cuisines that have influenced how all of humanity eats today. Steeped in history and memory, Chile, Clove, and Cardamom is also a beautifully photographed, in-depth guide to the essential spice blends that will help you build your own aromatic pantry, drawing on a variety of easy-to-follow cooking methods for planning your own desert meals. Inside, you'll find: Main Dishes Sticky Lamb Ribs, Spicy Orange Chicken, Roast Chicken with Tarragon and Capers, Stuffed Mexican Peppers in Yogurt Walnut Sauce, and Lamb Kebabs with Moroccan Spices and Pomegranate Molasses Glaze. Light Fare and Small Plates Squash Blossom Fritters, Sonoran Flat Enchiladas, and Eggplant Fries with Desert Syrup. Dips and Sauces Sonoran Tepary Dip, Fire Roasted Eggplant Tahini Dip, Aromatic Red Pepper Sauce, and Fig and Pomegranate Jam. Breads Pocket Flat Breads, Pan de Semita, and Blue Corn Bread. Soups and Stews Tunisian Chickpea Stew, White Bean Chili, and Watermelon and Cactus Fruit Gazpacho. Salads Desert Succotash, Za'atar-Roasted Cauliflower, and Tangerine and Radish Salad. Drinks and Desserts Pineapple Sotol Margarita, Canary Islands Pastries, and Phyllo Nut Pinwheels. As hotter and drier conditions become more familiar to people beyond the places where these Indigenous and Nomadic cultural cuisines originated, these water-conserving dishes and energy-saving techniques become timely for many of us. Each recipe, in turn, introduces us to the gastronomic legacies that connect these cuisines, offering tips for understanding and sourcing high-quality, delicious ingredients--and how to use them--in a changing world. "If all the world's most delicious foods had a reunion, this would be their family album."--Lawrence Downes, writer; former member of the New York Times editorial board

Recipes and resources connect thoughtfully grown, gathered, and prepared ingredients to a healthy future—for food, farming, and humankind Knowing how and where food is grown can add depth and richness to a dish, whether a meal of slow-roasted short ribs on creamy polenta, a steaming bowl of spicy Hmong soup, or a triple ginger rye cake, kissed with maple sugar, honey, and sorghum. Here James Beard Award–winning author Beth Dooley provides the context of food’s origins, along with delicious recipes, nutrition information, and tips for smart sourcing. More than a farm-to-table cookbook, The Perennial Kitchen expands the definition of “local food” to embrace regenerative agriculture, the method of growing small and large crops with ecological services. These farming methods, grounded in a land ethic, remediate the environmental damage caused by the monocropping of corn and soybeans. In this thoughtful collection the home cook will find both recipes and insights into artisan grains, nuts, fruits, and vegetables that are delicious and healthy—and also help retain topsoil, sequester carbon, and return nutrients to the soil. Here are crops that enhance our soil, nurture pollinators and song birds, rebuild rural economies, protect our water, and grow plentifully without toxic chemicals. These ingredients are as good for the planet as they are on our plates. Dooley explains how to stock the pantry with artisan grains, heritage dry beans, fresh flour, healthy oils, and natural sweeteners. She offers pointers on working with grass-fed beef and pastured pork and describes how to turn leftovers into tempting soups and stews. She makes the most of each season’s bounty, from fresh garlic scape pesto to roasted root vegetable hummus. Here we learn how best to use nature’s “fast foods,” the quick-cooking egg and ever-reliable chicken; how to work with alternative flours, as in gingerbread with rye or focaccia with Kernza®; and how to make plant-forward, nutritious vegan and vegetarian fare. Among other sweet pleasures, Dooley shares the closely held secret recipe from the University of Minnesota’s student association for the best apple pie. Woven throughout the recipes is the most recent research on nutrition, along with a guide to sources and information that cuts through the noise and confusion of today’s food labels and trends. Beth Dooley looks back into ingredients’ healthy beginnings and forward to the healthy future they promise. At the center of it all is the cook, linking into the regenerative and resilient food chain with every carefully sourced, thoughtfully prepared, and delectable dish.

The first architectural history of post-1967 Jerusalem, revealing the ways architectural modernism and Zionism have intertwined to imagine and reshape the city

Beth Dooley is a James Beard Award–winning author and coauthor of several cookbooks, including Savoring the Seasons of the Northern Heartland, The Northern Heartland Kitchen, Minnesota’s Bounty, The Birchwood Cafe Cookbook, Savory Sweet, and The Sioux Chef’s Indigenous Kitchen (Best American Cookbook, James Beard Award, 2018), all from Minnesota. In Winter’s Kitchen is her memoir about finding her place in the Midwestern food scene. She lives in Minneapolis.¿Mette Nielsen’s photographs have illustrated numerous books, newspapers, and magazines. A talented master gardener, she created the edible garden for the Birchwood Cafe in Minneapolis, collaborated on The Birchwood Cafe Cookbook and Minnesota’s Bounty, and coauthored Savory Sweet.

The explosive growth of the local food movement is hardly news: Michael Pollans books sell millions and the spread of farm-to-table restaurants is practically viral. But calls for a food revolution come most often from a region where the temperature rarely varies more than a few degrees. In the national conversation about developing a sustainable and equitable food tradition, the huge portion of our population who live where the soil freezes hard for months of the year feel like they're left out in the cold.In Winters Kitchen reveals how a food movement with deep roots in the Heartlandour first food co-ops, most productive farmland, and the most storied agricultural scientists hail from the regionisn't only thriving, it's presenting solutions that could feed a country, rather than just a smattering of neighborhoods and restaurants. Using the story of one thanksgiving meal, Dooley discovers that a locally-sourced winter diet is more than a possibility: it can be delicious.

Minnesota’s Bounty is a user’s guide to shopping and cooking from your local farmers market, and it applies a practical, easy approach to creating a truly seasonal kitchen. Beth Dooley has suggestions and recipes that inspire simple, modern, and healthy meals following an ingredients-first philosophy, helping readers to be more confident and spontaneous both at the market and in the kitchen.

More than two hundred recipes to satisfy seasonal appetites

Embracing traditional cooking of the diverse people of the Upper Midwest - from Ojibwe and Dakota to the immigrant communities of Norwegians, Swedes, Germans, Italians, and Hmong - Beth Dooley and Lucia Watson present more than two hundred recipes for the modern kitchen.