About the book:

“This is a book of excellent dishes Mrs. Sundberg has made, and they reflect the values of Midwestern cooking, including Lake Wobegon.”
— Garrison Keillor

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Good Food from
Mrs. Sundberg’s Kitchen

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From Holly Harden:

Well, it’s here at last, the Cookbook, years in the making, and Mrs. Sundberg couldn’t be happier. Last I saw her, she was napping by a window, the Cookbook open on her lap, her apron askew, cheeks pink, and a smile on her face. I didn’t wake her. Naps, I am told, are one of the most civilizing things we can manage, and never wake a napping person unless an emergency arises. As for the book, you’ll find it full of good and simple recipes for the kinds of food your mom makes, or your grandma back in the day, and most of it feels familiar. You ought to have all you need, or close to it, in the kitchen for just about any recipe, and if you cook the way I do, you can have a decent amount of fun making each recipe your own by adding something here or taking away something there. When you make something that gets a thumbs up from everyone at the table, consider a double batch next time — one for you, one for the neighbors. They’ll have been wondering what you’re up to, all those glorious smells, and where I come from, there’s always enough to go ’round.

From Adventure Publications:

A book like this doesn’t get written in a day. Over the years, Mrs. Sundberg has gathered the best recipes this side of Lake Wobegon. It was a Saturday in the spring when she got to thinking about all the people who have requested recipes along the way and how she just might have enough recipes for a cookbook. Sure enough, she did. When it comes to good food, there’s always room for recipes tried and true. This book is a return to simple food, lovingly prepared, sure to please. Menus are planned around shared life events, from holidays to funerals to vacations to Saturday night suppers, featuring more than 160 basic recipes with common ingredients already in your pantry. And on top of it all, read a few of Mrs. Sundberg’s stories and thoughts on ordinary life.

Sample recipe:

The Sugar Cookie

1 cup butter
1 cup sugar
3 eggs
1½ tsp vanilla
3½ cups flour
2 tsp baking powder
½ tsp salt

Cream butter and sugar. Add eggs and vanilla; mix. Add remaining ingredients. Mix well. Chill dough for 3 hours or so. Roll out, as thin or thick as you wish; cut with festive cookie cutters. Bake on ungreased cookie sheets at 350-375 for ten minutes. Frost with powdered sugar frosting.