The Gunflint Lodge Cookbook
The Gunflint Lodge Cookbook captures the magic of this historic Grand Marais, Minnesota lodge and resort through its recipes which you can now prepare at home. Here is elegant Northwoods dining at its best.
Format: Softcover, 161 pages.
Publisher: University Of Minnesota Press
Author: Ron Berg and Sue Kerfoot
Description: The Gunflint Lodge is Minnesota's premier resort because of its pristine wilderness location, warm hospitality, and access to some of the finest fishing in the world.
Whether it's Opening Day Walleye Fillets with Morel Mushroom Cream Sauce, or Roast Breast of Chicken Pistache with Blackberry Sauce, the Gunflint's elegant menu, featured in Bon Appetit, Men's Journal, and Midwest Living, has won acclaim for inventiveness and sense of northwoods style.
The Gunflint Lodge Cookbook is a "reader's cookbook," organized by season with introductory essays by chef Ron Berg. Berg delights in adding fresh Minnesota ingredients to his Gunflint Blueberry Pie and his Wild Rice and Smoked Chicken Soup. There is an extensive section on fish cookery, including tips on frying, sauteing, and grilling and recipes for a selection of breads, batters, and sauces for fish.
The Gunflint Lodge Cookbook is more than just recipes, however. Resort owner Sue Kerfoot writes about life at the lodge, feeding hungry visitors, and running a gourmet kitchen far from civilization. Justine Kerfoot, author of Woman of the Boundary Waters, wrote the introduction that looks at lodge history stretching back to 1927, including filling the icehouse, securing ingredients, and pinch-hitting when the chef quits mid-season.
Condition: Good condition.
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