Note: This message is displayed if (1) your browser is not standards-compliant or (2) you have you disabled CSS. Read our Policies for more information.
Joanne Raetz Stuttgen and Jolene Ketzenberger
Joanne Raetz Stuttgen’s cafe guides showcase popular regional diner traditions. In her companion book Cafe Indiana she introduces travelers to the state’s top mom-and-pop restaurants. Now, Cafe Indiana Cookbook allows you to whip up local cafe classics yourself. Breakfast dishes range from Swiss Mennonite eier datch (egg pancakes) to biscuits and gravy; entree highlights include chicken with noodles (or with dumplings) and the iconic Hoosier breaded pork tenderloin sandwich. For dessert, try such Indiana favorites as apple dapple cake or rhubarb, coconut cream, or sugar cream pie . All 130 recipes have been kitchen-tested by Jolene Ketzenberger, food writer for the Indianapolis Star. Cafe Indiana Cookbook reveals the favorite recipes of Indiana’s Main Street eateries, including some rescued for publication before a diner’s sad closure, and documents old-fashioned delicacies now fading from the culinary landscape—like southern Indiana’s fried brain sandwiches.
paper 169pp / 2010 / 9780299249939 / $24.95
Order no. 2999
Floyd County Historical Society
A collection of 200 recipes plus historical data to celebrate New Albany's 200 years.
hardcover 91 pp / 2012 / $20.00
Order no. 2966
Steven J. and Carrie Schmidt
Despite what you may have seen or heard, not all Germans wear lederhosen and dine exclusively on wurst, sauerkraut, and dumplings. Admittedly, these foods are still mainstays in many Gasthauser and traditional restaurants, but modern Germans as well as their modern Hoosier descendants have also embraced new foods from other cultures. The latest publication of IGHS features over a hundred recipes, both traditional and modern.
paper 144 pp / 2011 / 9781880788059 / $20.00
Order No. 2888
The American Women in Blockaded Berlin
Cookbook produced by military wives during the Berlin Airlift. Recipes signed with their facsimile signatures. Originally published by Deutscher Verlag in January 1949, reprinted by the Indiana German Heritage Society.
paper 100 pp / 2011 / 978-1-880788-07-3 / $10.00
Order No. 2889
Chef Daniel Orr spent years working in high-stress Manhattan kitchens before shifting gears and heading to the calm, turquoise waters of Anguilla in the British West Indies. Ever the student of world cuisine and an expert in combining the best of his local environment and global training, Orr unleashes the flavours of the island with his inspired dishes in Paradise Kitchen. Tales of island culture, local traditions, and personal discoveries add flavour to the chef's recipes for morning, midday, and evening meals, including tapas. Orr's innovative drink recipes using local fruits, spices, and herbs carry you through the day -- from morning smoothies to sunset cocktails, after-dinner teas and flavoured rums. Cookbook, memoir, and travel guide, this delightful book invites home cooks to savour the culinary joys of the Caribbean.
paper 300 pp / 2011 / 9780253356086 / $21.99
Order No. 2839
Marian K. Towne
This marvelous cookbook, the product of 50 years of cookery according to seasonal principles, contains hundreds of recipes for more than 90 different fruits, vegetables, and herbs (including such wild crops as mulberries, pawpaws, and violets), locally grown and used at their peak of flavor and freshness. Take it with you as you stroll through the local farmer’s market, or consult it after bringing in the harvest from your own garden.
paper 294 pp. / 1996 / ISBN 978-0-253-21056-2 / $24.95
Order No. 998
For renowned chef Daniel Orr, simplicity is beauty. In his latest book, FARMfood, Orr features recipes influenced by his Midwestern roots as well as a culinary career which has spanned the globe. European-style dishes—inspired by his time in France, Belgium, Italy, and other locales—are paired with big city flavors culled from years spent as an executive chef in New York City. Add a dash of Caribbean, Indian, Japanese, or Brazilian flavor and you have yourself a plate of “real food.” Orr includes recipes for breakfast, soups, burgers, sandwiches, snacks, appetizers, suppers, and sweets; sections devoted to sauces and seasonings; beverages and FARMpies, his gourmet pizzas. He advocates the use of honest, wholesome ingredients that are locally and sustainably grown, when possible, and offers tips on wild greens, mushrooms, edible flowers, and create-your-own spice blends. Honor yourself, your community, and your table with FARMfood and take simple pleasure in the true essence and flavor of great food.
paper 258 pp. / 2009 / ISBN 978-0-253-22103-2 / $29.95
Order No. 995
Christine Barbour and Scott Feickert
Indiana Cooks! is much more than a cookbook. It is a tantalizing feast for the eyes as well as the tastebuds as it celebrates top restaurants and great Indiana chefs and their philosophies of contemporary cuisine. Christine Barbour, who writes a food column for Bloomington’s Herald-Times, chose 15 restaurants throughout Indiana, interviewed the chefs, and procured four recipes from each chef that have been adapted for the home kitchen. Scott Feickert home-tested the recipes. The beautiful color photographs by Tom Stio will make you want to run to the store to obtain the ingredients (a helpful list of sources for some of the less common items is provided) and start cooking. Contact information for each restaurant and a convenient map are included. Indiana Cooks! is a must-have volume for the gourmet, the talented cook, and the cookbook collector.
cloth 160 pp. / 2005 / ISBN 978-0-253-34664-3 / $29.95
Order No. 2542
Jennifer Meta Robinson and J.A. Hartenfeld
The Farmers' Marker Book examines the growing national phenomenon of local farmers' markets through the story of the market in Bloomington, Indiana, and considers the social, ecological, and economic power of farmers' markets generally.
paper 271 pp. 271 2007 / ISBN978-253-21916-9 / $19.95
Order No. 2643