"With this book Beth Dooley has squelched that old, out-of-touch snobbery that claimed, 'There's no Food there.' Food is alive and thriving here in the upper Midwest in more ways than most of us can count, and Beth has captured it all on these pages. So if you want to revel in the seasons and in the ingenuity and brilliance of local artisanship, sit back and start reading--then head for the kitchen."--Lynne Rossetto Kasper, host of public radio's national food show The Splendid Table® from American Public Media " The Northern Heartland Kitchen is a truly impressive book--thorough, smart, and enticing on so many levels. Beth Dooley has convinced me that there is indeed a delicious regional cuisine in the Northern Heartland, one informed by those farmers and crafters who fuel the new culinary world everywhere."--Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' Markets "Beth Dooley just wrote the book I wish I had written. The Northern Heartland Kitchen is more than just a cookbook. It is a food literacy manual that guides the reader through the diversity of the seasons with well chosen and easy to follow recipes that draw on the very best our region has to offer.

While doing so, she also educates us in many of today's most vital issues as they relate to food, nutrition, the environment, the economy and our future as omnivores in a shrinking world dominated by industrial agriculture. This book doesn't just reflect the deep seated pride of place that all of us in the Northern Heartland feel; it revels in it."--Lenny Russo, Executive Chef, Heartland "Happily, what Northern Heartland Kitchen does best is provide many tasty answers to the question, What to do with all these vegetables--or as winter would have it--the lack thereof? Organized by the seasons, the book takes locavores from autumn's cabbage, apples, and greens to winter's hearty squash and potatoes, spring's bright sorrel and herbs, and Finally, as Dooley says, summer's 'conspiracy of ripeness.' Along the way, it makes ample use of local meat and dairy and replaces imported olive oil and other ingredients with goods produced closer to home."-- The Heavy Table "Her recipes are well-written and easy to follow."-- Milwaukee Journal Sentinel "Fast food? Definitely. Affordable? Absolutely. Delicious? Of course.

"-- Star Tribune "Dooley proves that good food comes in seasonal packages, in a book organized by the rhythms of the year, with recipes that broaden the sense of what is traditionally meant by 'Midwestern.'"-- Inforum "With the holidays soon upon us, and many of us short on time, Dooley has more great tips to help us breeze through the season."-- The Mix "This has proven to be a very useful cookbook for a whole range of food lovers, whether you want to learn a bit, find some inspiration, or dive in and cook."-- Simple, Good and Tasty "The recipes in this book feel good; they made me want to cook more. Whether I'll ever have a meal on my table that looks just like one prepared by Beth Dooley or not, her cookbook has a place in my kitchen."--Emily Pearson Ryan , Twin Cities Daily Planet "It's a smart tribute to a part of the country that's often overlooked and undercooked."-- St. Paul Pioneer Press "You can truly bring fine dining with fresh ingredients of the season onto your own dinner table- with all the upper Midwest ingredients.

There's something for every chef."-- South-West Review "Dooley weaves in useful and intriguing information about the foods and their makers. These tidbits add heart to the cookbook, reflecting Dooley's passion and commitment to local food and farmers."-- Redoux Home.