Storey Publishing Spring 18 Catalog
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SPRING 20<strong>18</strong><br />
NEW RELEASES<br />
17<br />
A delicious ode to the Lake Michigan<br />
vacationland brings its unique<br />
food traditions home for everyone<br />
••<br />
A large and popular vacationland extending across<br />
four states: Illinois, Wisconsin, Indiana, and Michigan<br />
••<br />
1<strong>18</strong> recipes celebrating the best of the region,<br />
including the daily catch, fresh farm produce and<br />
meat, and homestyle cooking<br />
••<br />
A perfect souvenir for the thousands of vacationers<br />
who visit the area year-round for beach time, fall<br />
foliage, winter festivals, and sporting events<br />
The Lake Michigan<br />
Cottage Cookbook<br />
Amelia Levin<br />
For Midwesterners, Lake Michigan is the ultimate vacation destination, with<br />
hundreds of miles of beach to explore and outdoor sports year-round. Cottages<br />
dot the shore from Traverse City to the outskirts of Chicago, and the food<br />
traditions reflect the bounty of the area’s farms and the lake’s daily catch.<br />
The Lake Michigan Cottage Cookbook captures the region’s most evocative food<br />
experiences with 1<strong>18</strong> recipes, including Helen Suchy’s Apple Cake from Door<br />
County, Homemade Sheboygan-Style Bratwurst, Chicago’s HBFC Original Fried<br />
Chicken Sandwich, Beach House Cheesy Potatoes from Northwest Indiana, and<br />
The Cook’s House Crispy Skinned Lake Trout from Traverse City. Delightful<br />
photographs of cottage life and classic destinations, along with profiles of favorite<br />
food purveyors, mean everyone can enjoy the lakeshore’s flavors and charm.<br />
6-copy<br />
counter display<br />
$119.70 US | $179.70 CAN<br />
ISBN 978-1-63586-060-3<br />
No. 626060<br />
Display<br />
MARCH 20<strong>18</strong><br />
288 pages; 73/8 x 9¼<br />
Full-color<br />
Paper<br />
$19.95 US / $29.95 CAN / UK: NA<br />
ISBN 978-1-61212-732-3; No. 622732<br />
Paperback<br />
Amelia Levin is a Chicago-based food writer, chef, cookbook author, and<br />
passionate Midwesterner. She’s a contributing editor to Edible Chicago<br />
magazine and the food editor at FSR, a trade magazine for full-service<br />
restaurants. She is the author of Chicago Chef’s Table: Extraordinary Recipes<br />
from the Windy City.<br />
BACKLIST HIGHLIGHT<br />
The New England Clam Shack<br />
Cookbook, 2nd Edition<br />
ISBN 978-1-60342-026-6<br />
No. 62026<br />
See page 48
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