“Foodways & Iconic Plats of the Show-Me State” is the subtitle of a new book published on October 10 by West Newsmagazine food writer Suzanne Corbett and Deborah Reinhardt, author of “Delectable Destinations: A Chocolate Lover’s Guide to Missouri.” “
Corbett and Reinhardt have decades of experience as award-winning travel and food writers, cookbook authors and educators in all areas of cooking.
Corbett is the author of “The Gilded Table: Recipes and Table History from the Campbell House”, as well as “Pushcarts & Stalls: The Soulard Market History Cookbook” and “Unique Eats and Eateries of St. Louis”. She is also the producer and screenwriter of the Telly Award-winning short documentary âVintage Missouri: 200 Years of Missouri Wineâ. Reinhardt recently published âThree Women in the Kitchen: Recipes and Stories from Growing Up in St. Louisâ.
In other words, these ladies know their stuff. So when they were introduced to a journey through the culinary history of Missouri, they delved into the research, recipes, legends and traditions.
The book digs deep – to the roots of the state’s Native Americans and Europeans – and debunks a few well-held beliefs about the origin of local foods. We may never think of the Louisiana Purchase Exposition the same way we did before “A Culinary History of Missouri.” But to catch up with all the broken notions, the book offers a tasty collection of recipes, tested and updated for the cook of the 21st century.
Ever wanted to try your hand at The Blue Owl Bakery and Restaurant’s famous Levee-High Apple Pie? Now you can with the blessing of Mary Hostetter, Founder of The Blue Owl. You will also discover the story of its inspiration.
Are you a Missouri State University graduate craving Leong’s Asian Diner’s famous Cashew Chicken? Longer. Instead, open the book and start cooking.
With a little help from Corbett and Reinhardt, you can also make toast rolls and Lambert’s fried okra with the famous onion rings at Parkmoor Drive-In.
Part a trip down memory lane, part history book, part recipe treasure, part travel guide (if you’re planning on baking a Levee-High apple pie, a trip to Kimmswick to taste the original is probably de setting), “A Culinary History of Missouri” is a must read.
The book is available on AcadiaPublishing.com or Amazon.com.
MAPLE SWEET WILD PECANES
Makes 6-8 servings
â¢ 1 pound wild Missouri pecans or other shelled pecans, halved
â¢ Â½ cup of real maple syrup
â¢ Coarse salt
1. Place a heavy cast iron skillet over medium heat.
2. Combine the pecans and maple syrup, then add them to the pan over medium heat.
3. Add pecans and stir to promote even frosting and prevent burns. Stir the pecans until the maple syrup caramelizes and the pecans are lightly toasted.
4. Remove the pecans from the pan and lay them out on a sheet of parchment paper to cool. Salt lightly to taste.