Midwestern food : a chef's guide to the surprising history of a great American cuisine, with more than 100 tasty recipes /
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| Author / Creator: | Fehribach, Paul, author. |
|---|---|
| Imprint: | Chicago, IL : The University of Chicago Press, 2023. ©2023 |
| Description: | 349 pages : illustrations, maps ; 27 cm |
| Language: | English |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/13286895 |
MARC
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| 001 | 13286895 | ||
| 008 | 230123t20232023iluab b 001 0 eng | ||
| 005 | 20231109214722.7 | ||
| 010 | |a 2023002876 | ||
| 035 | |a (OCoLC)on1366126021 | ||
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| 020 | |a 9780226819495 |q hardcover | ||
| 020 | |a 0226819493 |q hardcover | ||
| 020 | |z 9780226819525 |q electronic book | ||
| 035 | |a (OCoLC)1366126021 | ||
| 042 | |a pcc | ||
| 043 | |a n-usc-- | ||
| 050 | 0 | 0 | |a TX715.2.M53 |b F44 2023 |
| 049 | |a CGUA | ||
| 100 | 1 | |a Fehribach, Paul, |e author. | |
| 245 | 1 | 0 | |a Midwestern food : |b a chef's guide to the surprising history of a great American cuisine, with more than 100 tasty recipes / |c Paul Fehribach. |
| 246 | 3 | |a Chef's guide to the surprising history of a great American cuisine, with more than one hundred tasty recipes | |
| 246 | 3 | |a Chef's guide to the surprising history of a great American cuisine, with more than a hundred tasty recipes | |
| 264 | 1 | |a Chicago, IL : |b The University of Chicago Press, |c 2023. | |
| 264 | 4 | |c ©2023 | |
| 300 | |a 349 pages : |b illustrations, maps ; |c 27 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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? | |
| 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"-- |c Provided by publisher. | ||
| 563 | |a Binding: Includes dust jacket. |5 ICU | ||
| 650 | 0 | |a Cooking, American |x Midwestern style. | |
| 650 | 0 | |a Cooking, American |x Midwestern style |x History. | |
| 650 | 0 | |a Food habits |z Middle West. | |
| 650 | 7 | |a Cooking, American |x Midwestern style |2 fast |0 (OCoLC)fst01753229 | |
| 650 | 7 | |a Food habits |2 fast |0 (OCoLC)fst00930807 | |
| 651 | 7 | |a Middle West |2 fast |0 (OCoLC)fst01240052 | |
| 655 | 7 | |a History |2 fast |0 (OCoLC)fst01411628 | |
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| 928 | |t Library of Congress classification |a TX715.2.M53 F44 2023 |l ASR |c SPCLASR-UCPress |i 13426435 | ||
| 927 | |t Library of Congress classification |a TX715.2.M53 F44 2023 |l ASR |c SPCLASR-UCPress |b 120145520 |i 10658015 | ||