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 |
Table of Contents:
- 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?