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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.
・ISBN 978-0-226-81949-5 hard US$ 27.50
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お気に入り
★★★
| 著者・編者 | Fehribach, Paul, |
|---|---|
| 出版社 | (University of Chicago Press, US) |
| 出版年月 | 2023 |
| ページ数 | 280 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A04-21724＞ |
解説
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!
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!