Midwestern Food: A Chef’S Guide To The Surprising History Of A Great American Cuisine, With More Than 100 Tasty Recipes

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--

• | Author: Paul Fehribach
• | Publisher: University Of Chicago Press
• | Publication Date: Sep 20, 2023
• | Number of Pages: 280 pages
• | Language: English
• | Binding: Hardcover
• | ISBN-10: 0226819493
• | ISBN-13: 9780226819495