The Northwoods Table
(Willow Creek Press, 2000)
by Chef Henry Sinkus (with M.B. Roberts, photos by Ronald C. Modra)
The Northwoods spreads from Coast to Coast, featuring indigenous
ingredients from mussels to mushrooms, venison to raspberries.
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 and much of
Canada, some wild and some cultivated, which when combined with classic
cooking techniques and new, exotic, imported ingredients, give birth to
what the author calls “Northwoods Cuisine.” 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.
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Excerpts from The Northwoods Table:
In the Northwoods, one can disappear, wrapped into a blanket of trees
and lakes. It holds the beauty of a soothing sunset or the quiet of a
fresh snowfall. It includes the warmth of getting dry after a storm and
coming inside to the most satisfying source of comfort “Up North” has
to offer—its food.
By definition, Northwoods meals are comfort food—hot, hearty and
filling. The climate demands it. “Up North” we want it warm and
satisfying.
And what could
be more satisfying than preparing the food that nature
offers right outside your door? Food such as wild rice, cranberries,
wild mushrooms and fiddlehead ferns, along with venison and fresh fish…
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