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. |
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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 |
Varying Form of Title: | Chef's guide to the surprising history of a great American cuisine, with more than one hundred tasty recipes Chef's guide to the surprising history of a great American cuisine, with more than a hundred tasty recipes |
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ISBN: | 9780226819495 0226819493 9780226819525 |
Provenance: | Binding: Includes dust jacket. |
Notes: | Includes bibliographical references and index. |
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"-- |
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