000			01818cam a2200313 i 4500
001			22937889
005			20240910140750.0
008			230123s2023 iluab b 001 0 eng
010			_a 2023002876
020			_a9780226819495 _q(cloth)
020			_z9780226819525 _q(ebook)
040			_aICU/DLC _beng _erda _cDLC _dDLC _dMiTN
042			_apcc
043			_an-usc--
050	0	0	_aTX715.2 .M53 _bF44 2023
082	0	0	_a641.5977 _223/eng/20230127
100	1		_aFehribach, Paul,
245	1	0	_aMidwestern food : _ba chef's guide to the surprising history of a great American cuisine, with more than 100 tasty recipes / _cPaul Fehribach.
264		1	_aChicago : _bThe University of Chicago Press, _c2023.
300			_a349 pages : _billustrations, maps ; _c27 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 317-331) and index.
520			_a"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"-- _cProvided by publisher.
650		0	_aCooking, American _xMidwestern style.
650		0	_aCooking, American _xMidwestern style _xHistory.
650		0	_aFood habits _zMiddle West.
999			_c524448 _d524448