Review by Booklist Review
Chicago chef and restaurateur Fehribach (Big Jones Cookbook, 2015) presents a master class in a cuisine that has a far-reaching popularity for its salt-of-the-earth origins and deep history. At first glance, readers may see this title as an academic work--and it certainly could be used for that purpose--but Fehribach's voice is friendly and welcoming, sharing engaging personal stories and extensive research. The included recipes have been around for three generations, and have been tasted and tested. Nostalgic dishes like chowchow and chili sauce will transport readers back to their grandparents' kitchen, while others, like toasted ravioli and Italian beef, explain the origins of culinary legends. Interesting vignettes about "locals" who are supporting midwestern foodways are dotted throughout, as are vintage advertisements that serve as primary source illustrations. Any midwesterner past or present will enjoy reading about the history of their food and discovering recipes for old favorites and lost gems; all will revel in the detail and nostalgia of Fehribach's tribute to midwestern food.
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Booklist Review
