| Description |
349 pages ; 27 cm |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
On relishes, sweets, and sours: pickles and preserves. Meet the locals: Justin Dean -- A country well lit: cocktails. Meet the locals: Andy Hazzard -- Baker's delight: breads. Meet the locals: Titus Ruscitti -- Of state fairs, tailgates, and main street cafés: sandwiches and handheld food -- Please pass the corn: vegetables and sides. Meet the locals: Rob Connoley -- Pull up a chair: meat and potatoes. Meet the locals: Marty and Will Travis -- Burgerlandia -- Midwestern barbecue -- A pizza tour. Meet the locals: Stephanie Hart -- Sweets: pies, cakes, cookies, and confections. Meet the locals: Erika Allen -- What next, heartland? |
| Summary |
"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. |
| Subject(S) |
Cooking, American -- Midwestern style.
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Cooking, American -- Midwestern style -- History.
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Food habits -- Middle West.
|
| ISBN |
9780226819495 (hc) |
|
0226819493 (hc) |
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