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
Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
New Book	NMC Library	New Book Shelf	TX715.2 .M53 F44 2023 (Browse shelf(Opens below))	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.

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