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Fried Walleye & Cherry Pie

Midwestern Writers on Food
(Book - 2013 )
Fried Walleye & Cherry Pie
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"A collection of essays exploring the foods and food culture of the American Midwest"-- "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. "--
Title: Fried walleye & cherry pie
midwestern writers on food
Publisher: Lincoln :, University of Nebraska Press,, 2013.
Characteristics: xvii, 258 pages :,illustrations ;,22 cm
Content Type: text
Media Type: unmediated
Carrier Type: volume
Contents: Midwestern Staples. In the Midwest, It's Meatloaf / Elizabeth Berg
Field Trips / Stuart Dybek
Easter Island Almondine / Thom Jones
Sandwich That Is Chicago / Michael Stern
Cincinnati Five-Way Chili : Still Legal / Robert Olmstead
Corn in Heaven / Jacquelyn Mitchard
Let Them Eat Pâté / Peter Sagal
High on the Hog / Jon Yates
Chef and the Farmer / Gale Gand
Recipe : Goat Cheese Panna Cotta with Caramelized Figs
Distant Cultures. Art's Lunch / Harry Mark Petrakis
Tale of Two Tamales / Carol Mighton Haddix
Recipe: Beef Brisket, Savory Cherry Compote,and Jalapeño Cheese Tamales
Le Dog, Ann Arbor, Michigan / Jules Van Dyck-Dobos
Night of the Rhubarb Kuchen / Anne Dimock
Recipes: Rhubarb Kram
Rhubarb Kuchen with Almond Meringue
Black Migration / Donna Pierce
Eat Now / Phyllis Florin
Door County Fish Boil / Peggy Wolff
Recipes: White Gull Inn Door County Cherry Pie
White Gull Inn Fish Boil Recipe for Home Cooks
Holidays, Fairs, and Events. Thrill Food / John Markus
Under the Checkered Flag / Melanie Benjamin
Bicentennial Pie / Timothy Bascom
So You'll Diet Tomorrow / Lorna Landvik
Thanksgiving Dinner / Mary Kay Shanley
Recipe: Thanksgiving Stuffing with Cast-Iron Skillet Corn Bread
Full Belly. Tam-O-Shanter, Lincoln, Nebraska / Sherrie Flick
What Was Served / Douglas Bauer
Tomorrowland / Peter Meehan
I'll Eat Columbus / Molly O'Neill
On Cider, Cornmeal, and Comfort / Robin Mather
Recipe: Buttermilk Doughnuts with Cider Glaze
Midwestern Sweet Tooth. The Great American Pie Expedition / Sue Hubbell
Old sweetness / Bonnie Jo Campbell
Recipe: Fudge
Little Cake Pan That Could / Bonny Wolf
Recipes: Chocolate Pistachio Cake
Ella Helfrich'sTunnel of Fudge Cake
When a Pie Is More Than a Pie / Jeremy Jackson
Recipe: Mildred Jackson's Lemon-y Cream Pie.
Summary: "A collection of essays exploring the foods and food culture of the American Midwest"--
"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. "--
Local Note: 15 53 118 133 198 210 211 226
Additional Contributors: Wolff, Peggy
ISBN: 080323645X
9780803236455
Statement of Responsibility: edited and with an introduction by Peggy Wolff
Subject Headings: Middle West Social life and customs Anecdotes. Authors, American Middle West Miscellanea. Food habits Middle West Anecdotes. International cooking Anecdotes. Cooking Middle West. Cooking, American Midwestern style.
Genre/Form: Cookbooks.
Topical Term: Authors, American
Food habits
International cooking
Cooking
Cooking, American
LCCN: 2013022747
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Version pocillo (pocillo) Last updated 2014/08/26 17:01