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(More customer reviews)Cafe Indiana Cookbook is a wonderful collection of 130 kitchen-tested recipes from professional cafes across the great state of Indiana. From "Banana Caramel Nut French Toast" to "Fried Bologna Sandwich", "Marinated Vegetable Bowl", "Old-Fashioned Cream Pie" and much more, Cafe Indiana Cookbook is a gustatory tour de force of quality home-town eating. Sidebars with helpful tips round out this excellent addition to any cookbook collection. "For best results, cook fresh or refrigerated hash browns in a nonstick skillet or on a griddle with a bit of cooking oil over fairly high heat. Resist the temptation to stir them around too much; allow hash browns to begin to crisp up on the bottom before carefully flipping them over."
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Joanne Raetz Stuttgen's cafe guides showcase popular regional diner traditions. In her companion book Cafe Indiana she introduces travelers to the state's top mom-and-pop restaurants. Now, Cafe Indiana Cookbook allows you to whip up local cafe classics yourself. Breakfast dishes range from Swiss Mennonite eier datch (egg pancakes) to biscuits and gravy; entree highlights include chicken with noodles (or with dumplings) and the iconic Hoosier breaded pork tenderloin sandwich. For dessert, try such Indiana favorites as apple dapple cake or rhubarb, coconut cream, or sugar cream pie . All 130 recipes have been kitchen-tested by Jolene Ketzenberger, food writer for the Indianapolis Star. Cafe Indiana Cookbook reveals the favorite recipes of Indiana's Main Street eateries, including some rescued for publication before a diner's sad closure, and documents old-fashioned delicacies now fading from the culinary landscape—like southern Indiana's fried brain sandwiches.
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