{"title":"Beth Dooley","description":"\u003cp\u003e0\u003c\/p\u003e","products":[{"product_id":"minnesota-s-bounty-book-beth-dooley-9780816673155","title":"Minnesota's Bounty","description":"The moment you step into a farmers market you are enveloped in a swirl of colors, aromas, and sounds-brilliant orange squash, vibrant green beans, glossy eggplant, crimson crab apples, the spicy bouquet of hot and sweet peppers, ripe muskmelons. Tables are bursting with sunflowers, honey, and eggs. To your right, freshly fried doughnuts and steaming coffee; to your left, acoustic guitar and beautiful flowers. But the local market is not just a place to immerse the senses-it is where communities come together and engage in an exchange as old as civilization.   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. Organized alphabetically by type of food, it encourages readers to scrap predetermined recipes and forget the long lists. Instead, shop with an eye for what looks best and what you are hungry for. With more than twenty-five years of firsthand experience and a deep knowledge of Minnesota farmers markets, seasoned cook and food writer 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.   Including a fascinating history of Minnesota farmers markets-with particular focus on the downtown St. Paul and Minneapolis markets-Dooley presents an extraordinary introduction to our markets and the region’s sustainably grown fresh foods. From a warming Coconut Curry Winter Squash Soup and Heartland Brisket to a summer’s meal of Minted Double Pea Soup, Lamb Burgers with Tzatziki, and Blueberry Lemon Ginger Sorbet, the guiding tenet of Minnesota’s Bounty is splendidly uncomplicated: take this book to the market, buy the market’s best offerings that day, then come home, cook, and enjoy.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49515704713489,"sku":"GOR012200609","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50917479153937,"sku":"CIN0816673152VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51621252595985,"sku":"NIN9780816673155","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":52549636489489,"sku":"CIN0816673152G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0816673152.jpg?v=1764844412"},{"product_id":"savoring-the-seasons-of-the-northern-heartland-book-beth-dooley-9780816645749","title":"Savoring the Seasons of the Northern Heartland","description":"200 recipes blending bold, new flavors with the traditional foods of the Upper Midwest-now in paperback!   Embracing the traditional cooking of the diverse peoples of the Upper Midwest-from the 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, many with seasonal variations to take advantage of the freshest fruits and vegetables available.  With this inspiring array of recipes, you can start with Radish and Cucumber Salad, feast on Grilled Coho Salmon with Lemon-Ginger Marinade, and then top it off with the Best Sugar Cookies. Along the way, Savoring the Seasons of the Northern Heartland is sprinkled with historical photographs and the lively stories behind recipes handed down for generations.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49606804078865,"sku":"GOR004706206","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50412614025489,"sku":"CIN0816645744VG","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":51416484610321,"sku":"CIN0816645744G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0816645744.jpg?v=1764842095"},{"product_id":"sweet-nature-book-beth-dooley-9781517904708","title":"Sweet Nature","description":"A beautiful, delicious celebration of two natural sweeteners in irresistible recipes  Honey and maple syrup might be better for you than sugar. They might be better for the environment. But even better, and sweet as anything, is how these natural ingredients taste and the wonders they do for a dish. James Beard Award–winning cookbook author Beth Dooley and gifted photographer Mette Nielsen make the most of these flavors in this celebration of honey and maple syrup in traditional kitchens as well as cutting-edge food culture.   Full of easy ideas that include honey and maple syrup in foods both savory and sweet, this book features a wide range of irresistible recipes for breakfast, lunch, and dinner, for snacks and salads, condiments and vegetables, entrÉes and desserts, syrups, cocktails, and elixirs. Sweeten your table with rosemary honey butter, green tomato chutney, curry marinated herring, brown butter honey popcorn, savory maple black pepper biscotti, oven-roasted chicken thighs with pomegranate molasses, honey-glazed salmon salad, maple vanilla half-pound cake, elderberry throat coat, bourbon maple smash, and more.   With its innovative recipes, practical tips, conversion charts, historical and scientific facts, information on nutritional value, suggestions for storage and sourcing, and above all Mette Nielsen’s remarkable photographs, Sweet Nature invites us to fully enjoy these two iconic ingredients from nature’s pantry.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":49781348565265,"sku":"CIN1517904706G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":51326787944721,"sku":"CIN1517904706VG","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1517904706.jpg?v=1764845331"},{"product_id":"perennial-kitchen-book-beth-dooley-9781517909499","title":"The Perennial Kitchen","description":"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.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49783863214353,"sku":"GOR012025818","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50117460394257,"sku":"CIN151790949XVG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":50138419069201,"sku":"CIN151790949XG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":52520637301009,"sku":"NIN9781517909499","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/151790949X.jpg?v=1764842778"},{"product_id":"savoring-the-seasons-of-the-northern-heartland-book-beth-dooley-9780679411758","title":"Savoring the Seasons of the Northern Heartland","description":"Here are more than 200 delicious seasonal recipes from the upper Midwest -- from the lakes, the forest, and farmlands, as well as from the small towns and cities of Minnesota, Wisconsin in, Iowa, Michigan, and North Dakota. \u003cbr\u003eThe wonderful variety of dishes tells the story of the Scandinavian, German, East European, Scottish, and Welsh farmers who first settled here, cultivating the rich farmlands and developing the milling industry and the dairy cooperatives. At threshing time, barn raisings, and hog killings, robust dishes satisfied the appetite, and miners and loggers (from Finland to Slovenia) relished the hearty foods of boardinghouses and cook shacks. \u003cbr\u003eBeth Dooley and Lucia Watson have brought together all the strands of this colorful Northern Heartland history by giving us the foods that tell the story. They have tempered the recipes for today's appetites and developed new creations that make the most of the indigenous produce -- the kinds of fresh and flavorful dishes that devotees of Lucia's popular restaurant in Minneapolis have been enjoying since it first opened in 1985. \u003cbr\u003eHere is a sampling: \u003cbr\u003e-- From their Milling and Baking chapter -- Finnish Cardamom Coffee Bread, Lussekatter Buns, Swedish Limpa Rye, German Oven Pancake\u003cbr\u003e-- From The Communal Pot -- Roasted Vegetable Strudel, Thresher's Beef Stew, Sarma (Stuffed Cabbage Rolls), and Pasties (a delectable version of what is known as the boardinghouse meal under a crust)\u003cbr\u003e-- From North Woods and Prairies -- Holiday Roast Wild Turkey, Grouse with Cranberry-Sage Butter, Woodcock with Wild Mushrooms\u003cbr\u003e-- From Deep Lakes and Swift Streams -- Baked Walleye with Asparagus and Fiddlehead Ferns, Pan-Fried Trout withSmoky Bacon and Hazelnuts, Spring Crappies with Morels\u003cbr\u003e-- From Backyard Gardens and Sacred Paddies -- Summer Tomato, Potato, and Eggplant Bake, winter Gratin of Pumpkin and Leeks, Wild Rice Pilaf with Dried Cherries and Walnuts \u003cbr\u003eIn this part of America where people are separated by long distances, hospitality means good food. And Beth Dooley and Lucia Watson share the bounty by showing us how to prepare all the good things that make this region so special.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":49796681662737,"sku":"CIN0679411755G","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ WELL_READ \/ INTERNAL","offer_id":50180298703121,"sku":"GOR013882272","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50682130825489,"sku":"CIN0679411755VG","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ WELL_READ \/ SBYB","offer_id":50762567844113,"sku":"CIN0679411755A","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":51775687229713,"sku":"GOR003416998","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0679411755.jpg?v=1751074235"},{"product_id":"northern-heartland-kitchen-book-beth-dooley-9780816667352","title":"The Northern Heartland Kitchen","description":"More than two hundred recipes to satisfy seasonal appetites","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49956271784209,"sku":"GOR013823017","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":51197107699985,"sku":"CIN0816667357VG","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":53633305248017,"sku":"CIN0816667357G","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0816667357.jpg?v=1764845576"},{"product_id":"peppers-book-beth-dooley-9780882666211","title":"Peppers","description":null,"brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":50125005652241,"sku":"CIN0882666215G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0882666215.jpg?v=1751044724"},{"product_id":"in-winter-s-kitchen-book-beth-dooley-9781571313614","title":"In Winter's Kitchen","description":"Beth Dooley arrived in Minnesota from her native New Jersey with preconceptions about the Midwestern food scene. Having learned to cook in her grandmother's kitchen, shopping at farm stands, and making preserves, she couldn't help but wonder, \"Do people here really eat swampy broccoli, iceberg lettuce, and fried chicken for lunch everyday?\"  These assumptions quickly faded as she began to explore farmers markets and the burgeoning co-op scene in the Twin Cities and eventually discovered a local food movement strong enough to survive the toughest winter. From the husband and wife who run one of the largest organic farms in the region to Native Americans harvesting wild rice, and from award-winning cheesemakers to Hmong immigrant farmers growing the best sweet potatoes in the country, a rich ecosystem of farmers, artisanal producers, and restaurateurs comes richly to life in this fascinating book, demonstrating that even in a place with a short growing season, food grown locally and organically can be healthy, community-based, environmentally conscious, and -- most of all -- delicious.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":50232779931921,"sku":"CIN1571313613G","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51037830709521,"sku":"NIN9781571313614","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":51766606922001,"sku":"CIN1571313613VG","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52670571348241,"sku":"NLS9781571313614","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1571313613.jpg?v=1751244881"},{"product_id":"in-winter-s-kitchen-book-beth-dooley-9781571313416","title":"In Winter's Kitchen","description":"The explosive growth of the local food movement is hardly news: Michael Pollan's 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 Winter's Kitchen reveals how a food movement with deep roots in the Heartland--our first food co-ops, most productive farmland, and the most storied agricultural scientists hail from the region--isn'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.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":50392898076945,"sku":"CIN1571313419G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":51732404535569,"sku":"CIN1571313419VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52820621328657,"sku":"NLS9781571313416","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1571313419.jpg?v=1750894381"},{"product_id":"heartland-book-beth-dooley-9780737020465","title":"The Heartland","description":null,"brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":50480116269329,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":50480117547281,"sku":"CIN0737020466G","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":51684934582545,"sku":"CIN0737020466VG","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0737020466.jpg?v=1751074395"},{"product_id":"appetite-for-change-book-beth-dooley-9781517909819","title":"Appetite for Change","description":"The delicious recipes and community spirit that have made Appetite for Change a force for good in North Minneapolis   Feed someone a delicious meal, and you've satisfied a moment’s hunger. Show someone how to cultivate, cook, and share good food, and you satisfy the hungry soul of a whole community. Feeding the soul is what Appetite for Change does, working to improve the foodscape in its Northside community through youth-led urban gardens and farmers markets, cooking workshops and a meal box delivery service, and the Breaking Bread Cafe. Sharing both enticing recipes and heartfelt stories of sustenance, Appetite for Change is filled with soul food classics that feature light twists and local touches and show how multiple cultures can commingle within one cookbook—and even one plate.         There are recipes here for everyone: side dishes like Caribbean Coleslaw, Okra Succotash, and Curried Potato Bites; salads, including Purple Rain Salad and Beet It Salad, both created by AFC youth members to sell at Twins baseball games; small plates, from Jackfruit Nachos to Fried Green Tomatoes; and family-favorite soups and stews, like Lentil Sweet Potato Stew and Jambalaya. There are even breakfast options—including Jerk Shrimp and Cheese Grits, Banana Pecan Bread, and a Big, Beautiful Frittata—and desserts ranging from Flourless Chocolate Cake to Cranberry Cream Cheese Bars. And when it’s time to feed a crowd, look no further than the “Community Feasts” chapter, chock-full of recipes as familiar as Fried Chicken and as singular as Delicata Black Bean Tacos.         Healthy, affordable, easy, and delicious, all of the recipes shared here connect with stories of how the people and purpose behind Appetite for Change have brought nourishing hope and new life to an entire community.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":50925480509713,"sku":"CIN1517909813G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51033240371473,"sku":"NIN9781517909819","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1517909813.jpg?v=1763124727"},{"product_id":"chile-clove-and-cardamom-book-beth-dooley-9781645022459","title":"Chile, Clove, and Cardamom","description":"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.    Chile, Clove, and Cardamom is a celebration of the fragrances and flavours of sun-drenched cuisines. Throughout this book, coauthors Beth Dooley and Gary Paul Nabhan reveal surprising patterns and principles among varied foods of traditional desert cultures, bringing to life the places, dishes and recipes that have been shaped by heat and drought and infused with bold flavours.    Gary Paul Nabhan, world-renowned ethnobotanist, desert ecologist and literary naturalist, has written extensively about foods from the Middle East to the American Southwest. Joined by James Beard Award–winning food writer Beth Dooley, who has explored both Indigenous and perennial foods, the two have created a unique, stunning collection of over 90 recipes to honour the amazing 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 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 introduces us to the gastronomic legacies that connect these cuisines, offering tips for understanding and sourcing high-quality ingredients as well as how to use them in a changing world.","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":51043891675409,"sku":"NIN9781645022459","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ GARDNERS","offer_id":51216124772625,"sku":"NGR9781645022459","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52717165314321,"sku":"NLS9781645022459","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":52817419665681,"sku":"CIN1645022455G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1645022455.jpg?v=1751023912"}],"url":"https:\/\/www.worldofbooks.com\/collections\/author-books-by-beth-dooley.oembed","provider":"World of Books ","version":"1.0","type":"link"}