Allow two weeks for delivery.
No expedited orders.
"This is more than a cookbook. It's a big, sweet slice of genuine Midwest Americana."—Jane and Michael Stern, authors of Roadfood and Eat Your Way Across America
"The secret ingredients in Helen's pie crust— which must be the best pie crust anywhere—are here revealed, at last!"—Michael Feldman, author and radio host of Whaddya Know?
"This book makes me feel like a member of the Myhre family. Helen pulls out a dining room chair, inviting me to sit for a spell. Over melt-in-the-mouth pot roast and pie, we catch up on the kids and the locals who give Osseo its Lake Wobegon qualities. I'm back home again."—Joanne Stuttgen, author of Café Wisconsin
"Helen Myhre says two things are important for good farm cooking: your hands ('you have to dig in . . . to know how things should look and feel') and butter ('lots of butter'). I'll add one more thing: this cookbook. Helen makes me listen, laugh, and learn."—Terese Allen, author of Hometown Flavor and Fresh Market Wisconsin