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The Lake Michigan Cottage Cookbook

Door County Cherry Pie, Sheboygan Bratwurst, Traverse City Trout, and 115 More Regional Favorites

The Lake Michigan Cottage Cookbook Open the full-size image

Contributors

By Amelia Levin

Formats and Prices

Price

$11.99

Price

$15.99 CAD

Format

Format:

  1. ebook $11.99 $15.99 CAD
  2. Trade Paperback $19.95 $26.95 CAD

Also available from:

This collection of 118 recipes captures the evocative food experiences of the Lake Michigan region, an ultimate vacation destination with hundreds of miles of shoreline and rich food traditions reflecting the bounty of the area’s farms and the lake’s daily catch. Recipes include Helen Suchy’s Apple Cake from Door County, Homemade Sheboygan-Style Bratwurst, Chicago’s HBFC Original Fried Chicken Sandwich, Beach House Cheesy Potatoes from Northwest Indiana, and The Cook’s House Crispy Skinned Lake Trout from Traverse City. Delightful photographs of cottage life and classic destinations, along with profiles of favorite food purveyors, bring the lakeshore’s flavors and charm to you year-round, wherever you are.

This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
 

Genre:

  • “Captures the magical world of Lake Michigan cottage life with seasonal recipes inspired by the fresh, delicious food of our fertile local farms and cool crystal waters.” — Maureen Abood, author of Rose Water Orange Blossoms

    “Part cookbook and part culinary travel guide, this book unearths the simple charms and gustatory delights that grace the oft-overlooked shores of America’s Third Coast.” — Lori Fredrich, food writer and author of Milwaukee Food
     

On Sale
Apr 3, 2018
Page Count
288 pages
Publisher
Storey
ISBN-13
9781612127330

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Amelia Levin

Amelia Levin

About the Author

Amelia Levin is a Chicago-based food writer, chef, cookbook author, and passionate Midwesterner. She grew up in the Chicago area, vacationed for 30 years in Wisconsin, went to college in Michigan, and has since traveled throughout the entire northern Midwest for both fun and business. She contributes to Edible Chicago magazine and is the food editor at FSR, a trade magazine for full-service restaurants. She is the author of Chicago Chef’s Table: Extraordinary Recipes from the Windy City. 

Learn more about this author