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C O O K I N G | |
Best
of the Best from Michigan by Gwen McKee (Editor), Barbara Moseley
(Editor)From maple-syrup springs to wild berry summers, pumpkin-squash falls to steamy-soup winters, the bounty and beauty of the Michigan seasons are enjoyed from both sides of the kitchen window. With the second largest variety of agricultural products of any state in the nation, Michigan just naturally cooks up an abundance of good recipes. |
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| Walnut
Pickles and Watermelon Cake: A Century of Michigan Cooking by Larry B.
Massie, Priscilla Massie For those who remember their grandma's incomparable chicken and dumplings or long for the aroma of freshly baked bread and sumptuous bubbling stew, the recipes assembled by Larry and Priscilla Massie from vintage Michigan cookbooks provide a sampling of the state's rich culinary heritage. |
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A-Maize-Ing
Tailgating: Wolverine Cuisine by Suzanne Wangler (Editor)This unique cookbook is a collector's item in the making. It's filled with the favorite tailgate recipes of famous University of Michigan players and coaches. Adding spice to the collection is a heaping helping of U of M trivia, and profiles of the people who helped make this renowned university a football powerhouse. How can you go wrong? |
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