Midwestern food : a chef's guide to the surprising history of a great American cuisine, with more than 100 tasty recipes / Paul Fehribach.

By:

Fehribach, Paul

Publisher: Chicago : The University of Chicago Press, 2023Description: 349 pages : illustrations, maps ; 27 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9780226819495

Subject(s):

DDC classification:

641.5977 23/eng/20230127

LOC classification:

TX715.2 .M53 F44 2023

Summary: "Acclaimed Chicago chef Paul Fehribach surveys the tremendous diversity of localist food practices across the Midwest. Fehribach focuses not only on present trends but on a cultural migration from the Ohio River Valley north- and westward. The book will feature many remarkable recipes-e.g., bacon fat-fried Turkey Red Wheat pancakes; delicata squash stuffed with hominy, dried blueberries, and chilies; roast duck with whiskey sauce, sour red cabbage, and turnips; strawberry pretzel gelatin salad; and many more-as well as profiles and descriptions of some of the chefs, purveyors, and farmers who make up the food networks of the greater Chicago region"-- Provided by publisher.

List(s) this item appears in: Holiday Foods Through The Nations

Holdings ( 1 )
Title notes ( 2 )

Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Book	NMC Library	Stacks	TX715.2 .M53 F44 2023	1	Available		33039001526762

Includes bibliographical references (pages 317-331) and index.

"Acclaimed Chicago chef Paul Fehribach surveys the tremendous diversity of localist food practices across the Midwest. Fehribach focuses not only on present trends but on a cultural migration from the Ohio River Valley north- and westward. The book will feature many remarkable recipes-e.g., bacon fat-fried Turkey Red Wheat pancakes; delicata squash stuffed with hominy, dried blueberries, and chilies; roast duck with whiskey sauce, sour red cabbage, and turnips; strawberry pretzel gelatin salad; and many more-as well as profiles and descriptions of some of the chefs, purveyors, and farmers who make up the food networks of the greater Chicago region"-- Provided by publisher.