{"product_id":"homemade-finnish-rye-feed-sack-fashion-and-other-simple-ingredients-from-my-life-in-food-paperback-softback-9781517904470","title":"Homemade; Finnish Rye, Feed Sack Fashion, and Other Simple Ingredients from My Life in Food (Paperback \/ softback) 9781517904470","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eHomemade\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eFinnish Rye, Feed Sack Fashion, and Other Simple Ingredients from My Life in Food\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eBeatrice Ojakangas (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781517904470\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 13 March 2018\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e216 pages, 40\u003cbr\u003e21 x 14 x 2.5 cm, 0.272 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\u003cdiv\u003e\n\u003cp\u003e\"Beatrice Ojakangas has long been my personal cookbook hero. Her life story, told with candor and dry wit, describes what could be nine lives in the world of food and cooking-all of them riveting. From her mother’s cardamom-scented rural kitchen, to the editorial offices of the famed \u003ci\u003eSunset\u003c\/i\u003e magazine, to her rightful place cooking alongside Julia Child, to her Minnesota kitchen where she authored twenty-nine (\u003ci\u003enow thirty!\u003c\/i\u003e) cookbooks, this book proves that Beatrice Ojakangas is not only one of this country’s most important food writers, but a national treasure. As I read, I laughed, got very hungry, picked my rhubarb, wept with fondness, and then I did what she’d want me to do: I pulled myself together, tied on an apron, and preheated my oven.\"-Amy Thielen, author of \u003ci\u003eThe New Midwestern Table\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"Beatrice Ojakangas makes her compelling family stories rich for all senses: we smell the cardamom in the bread cooling on the counter, savor the cream of morel soup, and long for chiffon cake. Best of all, we experience the joy of recreating these flavors ourselves with the recipes she provides. This book is a public service to history as well as to our stomachs.\"-Lucie Amundsen, co-owner of Locally Laid Egg Company and author of \u003ci\u003eLocally Laid: How We Built a Plucky, Industry-changing Egg Farm-from Scratch\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e \u003cdiv\u003e\n\u003cp\u003e\"Even if you've never visited Minnesota or taken a sauna, the warm, conversational tone makes for an engaging read. \"-\u003ci\u003eTangled Up in Food\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"Foodies everywhere, especially those who have an interest in the actual cooks behind the recipes will thoroughly enjoy this well-written book. Ojakangas is a wonderful, down-to-earth person; regular people can relate to her, and this cookbook will provide not only good recipes, but a good reading experience.\"-\u003ci\u003eBellaOnline\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"I highly recommend \u003ci\u003eHomemade\u003c\/i\u003e for any kitchen. The recipes are easy to follow and Beatrice's story is a wonderful accompaniment. \"-\u003ci\u003eHeavree Reviews\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"Ojakangas, who lives in Duluth, has published “Homemade,” a look back at growing up in a Finnish-American community in northern Minnesota, and her travels through the world of cookbooks (she has written 29), gourmet cooking and bake-off prizes--all salted with plenty of recipes, especially for Finnish favorites.\"-\u003ci\u003eRochester Post-Bulletin\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"If it seems surprising that a farm kid looking for something new could end up taking pictures with Ronald Reagan and baking with Julia Child, pick up a copy of the book.\"-\u003ci\u003eMpls. St. Paul Magazine\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"Beatrice Okajangas has gifted her loyal readers and new fans with a most beautiful and heartfelt memoir of her life in food–a well-told tale of family origins, inborn talent, opportunities seized, and hard work–flavored throughout by her own irresistible spirit.\"-\u003ci\u003eNorthern Lights Reading Project\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"A great pick for those interested in cooking-based memoirs.\"-\u003ci\u003eTara’s Multicultural Table\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"From growing up as the oldest of 10 children in Minnesota to establishing a career as one of the leading authorities on Nordic food in the U.S., Ojakangas writes a book that is full of stories that anyone with an interest in Scandinavian cooking or the Scandinavian-American experience will enjoy.\"-\u003ci\u003eThe Norwegian American\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"This memoir from James Beard Cookbook Hall of Fame author Beatrice Ojakangas is chock-full of recipes, anecdotes, and a kind humor that bring to vivid life the Finnish culture of Northern Minnesota as well as the wider culinary world.\"-\u003ci\u003eThe Heavy Table\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"The legendary cookbook author delivers her memoir (including recipes) in this lovely title that celebrates her recipes and reflections on growing up in a big Finnish family in northern Minnesota.\"-\u003ci\u003eEat Your Books\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cdiv\u003e\n\u003cp\u003eBeatrice Ojakangas, the oldest of ten children, came by it naturally-the cooking but also the pluck and perseverance that she's served up with her renowned Scandinavian dishes over the years. In the wake of the Moose Lake fires and famine of 1918, Ojakangas tells us in this delightful memoir-cum-cookbook, her grandfather sent for a Finnish mail-order bride-and got one who’d trained as a chef. \u003c\/p\u003e\n\u003cp\u003eOjakangas’s stories, are, unsurprisingly, steeped in food lore: tales of cardamom and rye, baking salt cake at the age of five on a wood-burning stove, growing up on venison, making egg rolls for Chun King, and sending off a Pillsbury Bake Off–winning recipe without ever making it. And from here, how those early roots flourished through hard work and dedication to a successful (but never easy) career in food writing and a much wider world, from working for pizza roll king Jeno Paulucci to researching food traditions in Finland and appearing with Julia Child and Martha Stewart-all without ever leaving behind the lessons learned on the farm. As she says, “first you have to start with good ingredients and a good idea.”\u003c\/p\u003e\n\u003cp\u003eChock-full of recipes, anecdotes, and a kind humor that bring to vivid life the Finnish culture of northern Minnesota as well as the wider culinary world, \u003ci\u003eHomemade delivers the savory and the sweet in equal measures and casts a warm light on a rich slice of the country’s cooking heritage.\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cdiv\u003e\u003cp\u003eContents\u003cbr\u003eAcknowledgments \u003cbr\u003ePrologue: Any Questions? \u003cbr\u003ePart I \u003cbr\u003eMy Paternal Grandparents: A Story of Commitment and Perseverance\u003cbr\u003e\u003ci\u003eFinnish Cardamom Coffee Bread (Pulla)\u003cbr\u003eKorppu\u003cbr\u003e\u003c\/i\u003eMy Maternal Grandparents: A Story of Famine, Fire, and Fear\u003cbr\u003e\u003ci\u003eGrandmother’s Sugar Cookies\u003cbr\u003e\u003c\/i\u003eFirst Names First\u003cbr\u003e\u003ci\u003eFinnish-Style Mojakka\u003cbr\u003e\u003c\/i\u003eGrowing Up on a Farm in Northern Minnesota\u003cbr\u003eSalt Cake\u003cbr\u003e\u003ci\u003eMummy’s Simple White Cake\u003cbr\u003e\u003c\/i\u003eThere Were Ten of Us\u003cbr\u003eBeing Finnish\u003cbr\u003e\u003ci\u003eThin Finnish Pancakes (Lattyja)\u003cbr\u003e\u003c\/i\u003eSunday Services at Uncle Frank’s\u003cbr\u003eSummers on the Farm\u003cbr\u003e\u003ci\u003eWild Berry Jam\u003cbr\u003e\u003c\/i\u003eSwimming\u003cbr\u003eCows in Wintertime\u003cbr\u003e\u003ci\u003eFinnish Baked Cheese (LeipÄjuusto)\u003cbr\u003e\u003c\/i\u003eVenison\u003cbr\u003e\u003ci\u003eThe Best Venison Liver and Onions\u003cbr\u003e\u003c\/i\u003eVisits from Aunts and Uncles\u003cbr\u003e\u003ci\u003eOrange Date-Nut Cake\u003cbr\u003e\u003c\/i\u003eMy Twelfth Birthday\u003cbr\u003eNo Recipe Needed\u003cbr\u003e\u003ci\u003eMummy’s “Juicy” Cinnamon Rolls\u003cbr\u003e\u003c\/i\u003eFeed Sack Fashion\u003cbr\u003eHired Men\u003cbr\u003e\u003ci\u003eMrs. Long’s Graham Rieska\u003cbr\u003e\u003c\/i\u003eChristmas Trees\u003cbr\u003e\u003ci\u003ePulla People\u003cbr\u003e\u003c\/i\u003eSome Stories Are Hard to Tell\u003cbr\u003eVesala\u003cbr\u003eFloodwood, My Hometown\u003cbr\u003e\u003ci\u003eSam’s Socklat Cake\u003cbr\u003e\u003c\/i\u003eLincoln School in Floodwood\u003cbr\u003eAnne Brown’s Beauty Parlor\u003cbr\u003eTown Kids versus Country Kids\u003cbr\u003e\u003ci\u003eCountry Carrot Meatloaf\u003cbr\u003e\u003c\/i\u003eSeeds for a Bible\u003cbr\u003eHeaven and How to Get There\u003cbr\u003eConfirmation in the Finnish Lutheran Church\u003cbr\u003eTill the Cows Come Home\u003cbr\u003eThe End-of-Summer Prize\u003cbr\u003e\u003ci\u003eLemon or Orange Chiffon Cake\u003cbr\u003e\u003c\/i\u003eBack to the State Fair\u003cbr\u003e\u003ci\u003eCheese SoufflÉ\u003cbr\u003eFinnish Rye Bread\u003cbr\u003e\u003c\/i\u003ePart II\u003cbr\u003eBecoming a Home Economist\u003cbr\u003eA Turn in the Road\u003cbr\u003eMy First Taste of Gourmet Food\u003cbr\u003e\u003ci\u003eHot Cheese Puffs\u003cbr\u003eBurnt Sugar Ice Cream\u003cbr\u003e\u003c\/i\u003eMy “Toast in the Morning Man”\u003cbr\u003e\u003ci\u003eAlmond Cardamom Scones\u003cbr\u003e\u003c\/i\u003eThe Pillsbury Bake-Off\u003cbr\u003e\u003ci\u003eCheesy Picnic Bread (Chunk o’ Cheese Bread)\u003cbr\u003e\u003c\/i\u003eA Year in Finland\u003cbr\u003e\u003ci\u003eLanttulaatikko (Rutabaga Casserole)\u003cbr\u003eSwedish Prince’s (Princess) Cake\u003cbr\u003e\u003c\/i\u003eStories from Finland\u003cbr\u003e\u003ci\u003eFinnish Blueberry Bars (Mustikkapiirakka)\u003cbr\u003eSunset\u003c\/i\u003e Magazine\u003cbr\u003eA Marriage Encounter with Moussaka\u003cbr\u003e\u003ci\u003eMoussaka\u003cbr\u003e\u003c\/i\u003eA Food Writer and a Mom\u003cbr\u003e\u003ci\u003eJumbo Sugar Jumbles\u003cbr\u003e\u003c\/i\u003eWelcome Back to Duluth\u003cbr\u003eSomebody’s House\u003cbr\u003e\u003ci\u003eRabbitburger\u003cbr\u003eStroganoff Burger\u003cbr\u003eSwiss Fondue\u003cbr\u003e\u003c\/i\u003eJeno and the Big Idea\u003cbr\u003eTwo Years at Vocational School\u003cbr\u003e\u003ci\u003eKarjalan Paisti (Karelian Three-Meat Stew)\u003cbr\u003e\u003c\/i\u003eCooking School in the South of France with Simca\u003cbr\u003e\u003ci\u003eTarte de Nancy\u003cbr\u003ePÂtÉ SucrÉe\u003cbr\u003e\u003c\/i\u003eNice Is Nice\u003cbr\u003e\u003ci\u003eA Totally Untraditional Bouillabaisse\u003cbr\u003e\u003c\/i\u003eThe Seven-Course Morel Festival Meal\u003cbr\u003e\u003ci\u003eCream of Morel Soup\u003cbr\u003e\u003c\/i\u003eIn the Kitchen with Julia Child\u003cbr\u003e\u003ci\u003eQuick Method Danish Pastry\u003cbr\u003eDanish Pastry Braid\u003cbr\u003e\u003c\/i\u003eOn TV with Martha Stewart\u003cbr\u003e\u003ci\u003eKatja’s Birthday Sponge Cake\u003cbr\u003e\u003c\/i\u003ePeachie, the Butter Spokesperson\u003cbr\u003eCookie Questions\u003cbr\u003e\u003ci\u003eChocolate Chip Cookies\u003cbr\u003e\u003c\/i\u003eThe Great River Road\u003cbr\u003e\u003ci\u003eNauvoo Wheat-Nut Coffeecake\u003cbr\u003eShrimp À la Creole\u003cbr\u003e\u003c\/i\u003eThe Butter Churn and My Beloved Mom\u003cbr\u003eTwenty-Nine Cookbooks and Counting-All of Them “Pot Boilers”\u003cbr\u003eCooking in a Church Kitchen (Bring Sharp Knives!)\u003cbr\u003e\u003ci\u003eThree-Grain Wild Rice Sunflower Seed Bread\u003cbr\u003e\u003c\/i\u003eSumming It Up\u003cbr\u003e\u003c\/p\u003e\u003c\/div\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003c\/font\u003e","brand":"Univ Of Minnesota Press","offers":[{"title":"Brand New","offer_id":52619243389208,"sku":"9781517904470","price":13.29,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/freshlyprintedbooks.co.uk\/products\/homemade-finnish-rye-feed-sack-fashion-and-other-simple-ingredients-from-my-life-in-food-paperback-softback-9781517904470","provider":"Freshly Printed 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