Fried walleye and cherry pie : midwestern writers on food / edited and with an introduction by Peggy Wolff.

Format:

Book

Contributor:

Wolff, Peggy.

Series:

At table series.

At table

Language:

English

Subjects (All):

Cooking, American--Midwestern style.

Cooking, American.

Cooking--Middle West.

Cooking.

International cooking--Anecdotes.

International cooking.

Food habits--Middle West--Anecdotes.

Food habits.

Authors, American--Middle West--Miscellanea.

Authors, American.

Middle West--Social life and customs--Anecdotes.

Middle West.

Physical Description:

1 online resource (281 p.)

Edition:

1st ed.

Other Title:

Midwestern writers on food

Place of Publication:

Lincoln [Neb.] : University of Nebraska Press, 2013.

Language Note:

English

Summary:

"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 pate;. 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. "-- Provided by publisher.

Contents:

Cover ; Title Page ; Copyright Page ; Contents ; Acknowledgments; Introduction; Midwestern Staples; In the Midwest, It's Meatloaf; Field Trips; Easter Island Almondine; The Sandwich That Is Chicago; Cincinnati Five-Way Chili: Still Legal; Corn in Heaven; Let Them Eat Pâté; High on the Hog; The Chef and the Farmer; Recipe: Goat Cheese Panna Cotta with Caramelized Figs; Distant Cultures; Art's Lunch; A Tale of Two Tamales; Recipe: Beef Brisket, Savory Cherry Compote,and Jalapeño Cheese Tamales; Le Dog, Ann Arbor, Michigan; The Night of the Rhubarb Kuchen; Recipes: Rhubarb Kram

Rhubarb Kuchenwith Almond MeringueThe Black Migration; Eat Now; The Door County Fish Boil; Recipes: White Gull Inn Door County Cherry Pie; White Gull Inn Fish Boil Recipe for Home Cooks; Holidays, Fairs, and Events; Thrill Food; Under the Checkered Flag; Bicentennial Pie; So You'll Diet Tomorrow; Thanksgiving Dinner; Recipe: Thanksgiving Stuffi ngwith Cast-Iron Skillet Corn Bread; A Full Belly; The Tam-O-Shanter, Lincoln, Nebraska; What Was Served; Tomorrowland; I'll Eat Columbus; On Cider, Cornmeal, and Comfort; Recipe: Buttermilk Doughnuts with Cider Glaze; The Midwestern Sweet Tooth

The Great American Pie ExpeditionThe Old Sweetness; Recipe: Fudge; The Little Cake Pan That Could; Recipes: Chocolate Pistachio Cake; Ella Helfrich'sTunnel of Fudge Cake; When a Pie Is More Than a Pie; Recipe: Mildred Jackson's Lemon-y Cream Pie; Source Acknowledgments

Notes:

Description based upon print version of record.

Includes bibliographical references.

ISBN:

9781496209221

1496209222

9780803248557

0803248555

OCLC:

857365251