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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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Firm sale: non returnable item
SKU 9780226819495 Categories ,
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An acclaimed chef offers a historically informed cookbook that will change how you think about Midwestern cuisine. Celebrated chef Paul Fehribach has made his name serving up some of the most thoughtful and authentic regional southern cooking—not in the South, but in Chic...

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Description

Product ID:9780226819495
Product Form:Hardback
Country of Manufacture:GB
Title:Midwestern Food
Subtitle:A Chef’s Guide to the Surprising History of a Great American Cuisine, with More Than 100 Tasty Recipes
Authors:Author: Paul Fehribach
Page Count:280
Subjects:History of the Americas, History of the Americas, National and regional cuisine, National & regional cuisine, North Central & Mid-West states
Description:Select Guide Rating
An acclaimed chef offers a historically informed cookbook that will change how you think about Midwestern cuisine. Celebrated chef Paul Fehribach has made his name serving up some of the most thoughtful and authentic regional southern cooking—not in the South, but in Chicago at Big Jones. But over the last several years, he has been looking to his Indiana roots in the kitchen, while digging deep into the archives to document and record the history and changing foodways of the Midwest. Fehribach is as painstaking with his historical research as he is with his culinary execution. In Midwestern Food, he focuses not only on the past and present of Midwestern foodways but on the diverse cultural migrations from the Ohio River Valley north- and westward that have informed them. Drawing on a range of little-explored sources, he traces the influence of several heritages, especially German, and debunks many culinary myths along the way. The book is also full of Fehribach’s delicious recipes informed by history and family alike, such as his grandfather's favorite watermelon rind pickles; sorghum-pecan sticky rolls; Detroit-style coney sauce; Duck and manoomin hotdish;  pawpaw chiffon pie; strawberry pretzel gelatin salad (!); and he breaks the code to the most famous Midwestern pizza and BBQ styles you can easily reproduce at home. But it is more than just a cookbook, weaving together historical analysis and personal memoir with profiles of the chefs, purveyors, and farmers who make up the food networks of the region. The result is a mouth-watering and surprising Midwestern feast from farm to plate. Flyover this!  
Imprint Name:University of Chicago Press
Publisher Name:The University of Chicago Press
Country of Publication:GB
Publishing Date:2023-09-20