Holiday Cooking

The Belt Cookie Table Cookbook celebrates the Rust Belt tradition of the cookie table with forty-one classic recipes from authentic Mahoning Valley cooks.

What's a cookie table? Funny you should ask! The cookie table is a tradition beloved by residents of Youngstown, Pittsburgh, and parts in between. It has its roots in a time when wedding cakes were far too dear for newly arrived immigrants to purchase. Instead, family and friends showed their love for a bride and groom by baking from scratch hundreds (sometimes thousands) of cookies and other small sweet treats to be shared at the reception.

The Belt Cookie Table Cookbook includes cookies from different cultures, cookies with different textures, spices, shapes, and a trove of interesting backstories. Simple cookies, ridiculously indulgent cookies, experimental cookies―they're all here. And most of all, this cookbook shares the tradition of the cookie table, a heartfelt way of building community that has endured through generations. In the tradition of the community cookbook. Author Bonnie Tawse, a former Atlas Obscura Field Agent, collects 41 recipes that include everything from pizzelles to potato chip cookies. Buy it with Belt's Car Bombs to Cookie Tables: The Youngstown Anthology for the full experience!

A wonderful testament to a local baking tradition of the Midwest and a must for any kitchen large or small.

A historical tour of midwestern pies that recalls when recipes were shared through faded note cards and junior league cookbooks.

New England may say it's the Great American Pie Belt, but pie has a rich and varied history in the American Midwest too. Stop by any church or community event in the heartland today and you're likely to see as many types of pie on the dessert table as there are people who made them. Midwest Pie highlights the treats, both sweet and savory, that have come to define this region. Here, you'll learn about bean pie's origins in the Nation of Islam, the popularity of desperation pies during the Depression, how Michigan miners ate lunch pasties in the mines, and much more. Full of accessible instructions and helpful sidebars, you'll learn the stories behind a variety of pies, including: Hoosier Pie

• Schnitz Pie
• Sawdust Pie
• Ohio Buckeye Pie
• Runza

Midwest Pie is the perfect collection for any home chef looking to learn more about the diversity and deliciousness of one of the region's most enduring culinary contributions.

Compiling more than 100 family recipes, founder of the Akron Recipe Project Judy Orr James serves up a history of home cooking in the Rubber City.

From the city's founding in 1825 through the years following World War II, numerous ethnic and cultural groups made Akron home. With each new arrival, the city's food changed and deepened to delicious effect. Polish immigrants brought pierogi to the area, and Jews introduced Old World favorites like kugel and hamantaschen. African Americans seeking a better life in the North enriched the Akron palate with the unique and southern-inspired dishes of their ancestors. Last but not least, there is the sauerkraut ball, Akron's official food and favorite snack served at local restaurants, cocktail parties, holiday celebrations, and game day gatherings.

Old World recipes, where delicious flavor is the goal and a dollop of love is the most important ingredient. This cookbook contains no calorie counts, carbohydrate statistics, or other nutritional guidelines. Wholly dedicated to good old-fashioned taste, these family recipes'many from the author's grandparents' delicatessen'include everything from knishes to blintzes, with some borscht and kugel thrown in. There are also recipes from celebrities such as Richard Simmons and Dr. Ruth Westheimer, and crowd-pleasers like brisket, chicken wings, and much more.

Les Dames d' Escoffier New York, the most influential and accomplished women in the food world, present their favorite recipes for everything from simple weekday meals to spectacular party dishes.

Authors Silvia Baldini and Sharon Franke showcase seventy-six family recipes and pairings by Pascaline Lepeltier, MOF, and including a dedication by Lidia Bastianich to LDNY founder Carol Brock and a foreword by Carla Hall.

From Lidia's "Cavatappi with Asparagus and Spinach Pesto" or Ellie Krieger's recipe "Family Favorite Minestrone," to a stunning "Radicchio Salad with Radish, Basil, and Roasted Garlic Vinaigrette" by two-Michelin star Chef Melissa Rodriguez, these recipes are for every occasion and for every level of skill.

Discover the dishes and recipes that some of the most heralded women in the food business, in the greatest city in the world for food, cook when they are in their own home kitchens.

Discover how the Midwest refined the nation's sweet tooth through a delicious mix of immigrant traditions and American ingenuity.

Chef Jenny Lewis dips a spoon into generations of homemade desserts and examines the inner workings of some of the biggest brands of the baking industry. Learn how to make Pumpkin Whoopie Pies, witness the rise of Red Star Yeast, and plumb the secrets of the Kraft Oil Method, before sitting down to consume an engaging history in which Midwest beet sugar, vanilla cream and evaporated milk are mixed into a narrative of wars, social shifts, and politics. Encounter a rich medley of true stories and irresistible recipes from Wisconsin, Illinois, Indiana and Michigan in this delightful collection.