Tasting Ohio
Favorite Recipes from the Buckeye State

by Sara Bir

photography by Melanie Tienter

foreword by Bryn Mooth

published by Farcountry Press

  • Uncover Ohio's scrumptious culinary secrets in 100 recipes from the Buckeye State's best chefs, from summer succotash, savory goetta, and cracker-crusted walleye to butternut squash bisque, hazelnut brownies, and buckeye pie. Clear, easy-to-follow recipes are complemented by mouthwatering color photographs of every dish. Sample Ohio's finest foods in your home kitchen!



176 pages, 10 1/2'' x 8 1/2", 146 color photos, index

hardcover
ISBN 10: 1560376902
ISBN 13: 9781560376903
$29.95

RELEASE DATE
MARCH 2018

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Tasting Ohio
Favorite Recipes from the Buckeye State

Of all the chili styles in the United States, the Queen City's might be the most storied. Thick and unusually spiced, Cincinnati chili - created by bothers John and Tom Kiradjieff in 1922 at Empress Chili - occupies its own galaxy in the chili universe. It sauces hot dogs and goes solo in steaming bowls. Most commonly, it tops cooked spaghetti (think of it as Cincinnati Bolognese). It's also incredibly easy to make, since the authentic method is to dump everything in the pot at once and let it simmer. While not light fare by any means, its wholesomeness may surprise you when you make it at home with good ingredients.

-from chapter 5: Main Courses



Sara Bir align= Uncover Ohio's scrumptious culinary secrets in 100 recipes from the Buckeye State's best chefs, from summer succotash, savory goetta, and cracker-crusted walleye to butternut squash bisque, hazelnut brownies, and buckeye pie. Clear, easy-to-follow recipes are complemented by mouthwatering color photographs of every dish. Sample Ohio's finest foods in your home kitchen!
 align= Melanie Tienter is a commercial photographer based in southeast Ohio. She enjoys oil painting, hanging with her family and her cats, and eating delicious food.


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