The Northwoods Table: Natural Cuisine Featuring Native Foods

By Henry Sinkus

The northwoods spreads from coast to coast (Maine to Washington) featuring indigenous ingredients from mussels to mushrooms, venison to salmon. Encouraging you to be creative in your culinary endeavors, The Northwoods Table is a recipe book like no other. The recipes consist of many foods found in the northern tier of the United States, some wild and some cultivated, which when combined with classic cooking techniques and new, exotic, imported ingredients, give birth to what we call Northwoods Cuisine. Recipes include Cream of Wild Mushroom Soup; Stewed Pumpkin and Apples; Mousseline of Morels, Yellow Squash, Fiddlehead Fern & Roasted Red Pepper; Spicy Roast Duckling with Raspberry Sauce; Grouse with Morels & Wild Rice; Lake Trout en Croute; Oven Roasted Lake Perch; Salmon Roulade and many more. The ingredients and combinations should enable any cook to create the ambiance of a log cabin with a fire crackling in a pot-bellied stove.

• Format: Hardcover
• Language: English
• ISBN: 1572232919
• ISBN13: 9781572232914
• Release Date: January 2000
• Publisher: Willow Creek Press
• Length: 96 Pages
• Weight: 1.25 lbs.
• Dimensions: 0.5" x 10.3" x 8.3"

Customer Reviews

A little let down

For some reason I was expecting more native northwoods type dishes to be features but it turned out to be a smathering of different recipes the author has picked up in the US and abroad. Don't get me wrong, the recipes all look good and I plan to use them. Nice pictures. When talking of native foods, nearly any food can be native to the US.