The Best Midwest Restaurant Cooking
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The Best Midwest Restaurant Cooking
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Author : Margaret E. Guthrie
language : en
Publisher: Iowa State Press
Release Date : 1989
The Best Midwest Restaurant Cooking written by Margaret E. Guthrie and has been published by Iowa State Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Cooking categories.
The Best Midwest Restaurant Cooking
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Author : Margaret E. Guthrie
language : en
Publisher:
Release Date : 1998-09
The Best Midwest Restaurant Cooking written by Margaret E. Guthrie and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-09 with categories.
The author traveled thousands of miles visiting restaurants, talking to chefs, and enjoying everything from a piece of pie to five-course meals throughout the region to find out what Midwestern cuisine is. She presents premier recipes by master chefs and cooks at 78 restaurants from the entire Midwest. The region1s cooking is not restricted to a distinctive culture, such as Mexican or Creole; it abounds in fine restaurants, expert cooks, and superb ingredients. You1ll find: Apple Cider Soup with Cinnamon Dumplings, Minnesota Wild Rice Waffles, Lasagna of Quail, Foie Gras, Wild Mushrooms, Ginger and Persimmon Muffins, and much much more!
Best Food In Town
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Author : Dawn Simonds
language : en
Publisher: Emmis Books
Release Date : 2004
Best Food In Town written by Dawn Simonds and has been published by Emmis Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Cooking categories.
Nobody does comfort food like Midwesterners. Whether it’s coconut cream pie or savory cheese soup, spare ribs or cornbread, there’s a restaurant in the Heartland that makes it best. Dawn Simonds compiled this essential guidebook to more than 230 unique restaurants, where home cooking is an art. All of these restaurants share a dedication to cooking from scratch with fresh ingredients and serving delicious food in a relaxed, welcoming atmosphere. Simonds offers colorful descriptions of the restaurants and their owners, assessments of the food, price guides, directions for getting there, and other important details. With Best Food in Town as a guide, readers are certain to find restaurants to satisfy any comfort food craving.
The Best Of The Midwest
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Author : Linda Griffith
language : en
Publisher: Viking Press
Release Date : 1990
The Best Of The Midwest written by Linda Griffith and has been published by Viking Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Cooking categories.
Offers recipes from thirty-two Midwestern restaurants, with complete menus and informative descriptions of the restaurant's origins
Midwestern Food
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Author : Paul Fehribach
language : en
Publisher: University of Chicago Press
Release Date : 2023-09-20
Midwestern Food written by Paul Fehribach and has been published by University of Chicago Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-20 with Cooking categories.
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!
Kitchens Of The Great Midwest
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Author : J. Ryan Stradal
language : en
Publisher: Hachette UK
Release Date : 2015-07-28
Kitchens Of The Great Midwest written by J. Ryan Stradal and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-07-28 with Fiction categories.
'A tremendous novel that combines powerfully moving moments with hilarious satire' Daily Mail 'Eva Thorvald is the new Olive Kitteridge' Elisabeth Egan 'Kitchens of the Great Midwest is terrific' Jane Smiley, Guardian Have you met Eva Thorvald? To her father, a chef, she's a pint-sized recipe tester and the love of his life. To the chilli chowdown contestants of Cook County, Illinois, she's a fire-eating demon. To the fashionable foodie goddess of supper clubs, she's a wanton threat. She's an enigma, a secret ingredient that no one can figure out. Someday, Eva will surprise everyone. One by one, they tell their story; together, they tell Eva's. Joyful, quirky and heartwarming, this is a novel about the family you lose, the friends you make and the chance connections that make a life. On the day before her eleventh birthday, she's cultivating chilli peppers in her wardrobe like a pro. Abandoned by her mother, gangly and poor, Eva arms herself with the weapons of her unknown heritage: a kick-ass palate and a passion bordering on obsession. Over the years, her tastes grow, and so do her ambitions. One day Eva will be the greatest chef in the world. But along the way, the people she meets will shape her - and she, them - in ways unforgettable, riotous and profound. So she - for one - knows exactly who she is by the time her mother returns. Special paperback edition with questions for reading groups, interview, guide to the Midwest, recipes and more!
The Chicago Homegrown Cookbook
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Author : Heather Lalley
language : en
Publisher: Voyageur Press
Release Date : 2011-06-15
The Chicago Homegrown Cookbook written by Heather Lalley and has been published by Voyageur Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-06-15 with Cooking categories.
The Chicago Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes celebrates the best homegrown food in and around the windy city, profiling 30 chefs who work together with local farms to bring the freshest, locally grown, sustainable foods to their menus. The book is organized by season and presents 100 delicious recipes. Featured chefs include Rick Bayless, Rick Gresh (Primehouse), Rob Levitt (MADO), and Mindy Segal (Hot Chocolate). Exquisite color photography illustrates the recipes and profiles.
The New Midwestern Table
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Author : Amy Thielen
language : en
Publisher: National Geographic Books
Release Date : 2013-09-24
The New Midwestern Table written by Amy Thielen and has been published by National Geographic Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-24 with Cooking categories.
Minnesota native Amy Thielen, host of Heartland Table on Food Network, presents 200 recipes that herald a revival in heartland cuisine in this James Beard Award-winning cookbook. Amy Thielen grew up in rural northern Minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle’s meat market and in the company of women who could put up jelly without a recipe. She spent years cooking in some of New York City’s best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention. The New Midwestern Table reveals all that she’s come to love—and learn—about the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region’s most passionate food producers. With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland.
Best Recipes Of Michigan Inns And Restaurants
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Author : Margaret E. Guthrie
language : en
Publisher:
Release Date : 1987
Best Recipes Of Michigan Inns And Restaurants written by Margaret E. Guthrie and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Cooking categories.
Fried Walleye And Cherry Pie
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Author : Peggy Wolff
language : en
Publisher: U of Nebraska Press
Release Date : 2020-03-01
Fried Walleye And Cherry Pie written by Peggy Wolff and has been published by U of Nebraska Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-01 with Cooking categories.
With its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac n' Cheese, the Midwest eats pretty well and feeds the nation on the side. But there's more to the midwestern kitchen and palate than the farm food and sizable portions the region is best known for beyond its borders. It is to these heartland specialties, from the heartwarming to the downright weird, that Fried Walleye and Cherry Pie invites the reader. The volume brings to the table an illustrious gathering of thirty midwestern writers with something to say about the gustatory pleasures and peculiarities of the region. In a meditation on comfort food, Elizabeth Berg recalls her aunt's meatloaf. Stuart Dybek takes us on a school field trip to a slaughtering house, while Peter Sagal grapples with the ethics of paté. Parsing Cincinnati five-way chili, Robert Olmstead digresses into questions of Aztec culture. Harry Mark Petrakis reflects on owning a South Side Chicago lunchroom, while Bonnie Jo Campbell nurses a sweet tooth through a fudge recipe in the Joy of Cooking and Lorna Landvik nibbles her way through the Minnesota State Fair. These are just a sampling of what makes Fried Walleye and Cherry Pie--with its generous helpings of laughter, culinary confession, and information--an irresistible literary feast.