Midwestern Food: A Chef's Guide to the Surprising History of a Great American Cuisine, with More Than 100 Tasty Recipes - Hardcover
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Language:EnglishPublisher:University of Chicago PressISBN-13:9780226819495ISBN-10:226819493UPC:9780226819495Book Category:Cooking, HistoryBook Subcategory:Regional & Ethnic, United States, HistoryBook Topic:American, State & LocalSize:10.46 x 7.32 x 1.01 inchesWeight:1.8519Product ID:SCYK56J0XH
Midwestern Food: A Chef's Guide to the Surprising History of a Great American Cuisine, with More Than 100 Tasty Recipes
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...
Language:EnglishPublisher:University of Chicago PressISBN-13:9780226819495ISBN-10:226819493UPC:9780226819495Book Category:Cooking, HistoryBook Subcategory:Regional & Ethnic, United States, HistoryBook Topic:American, State & LocalSize:10.46 x 7.32 x 1.01 inchesWeight:1.8519Product ID:SCYK56J0XH
Paul Fehribach is a seven-time James Beard Award semifinalist for Best Chef: Great Lakes; and owner of the critically acclaimed Chicago restaurant, Big Jones. He is the author of The Big Jones Cookbook: Recipes for Savoring the Heritage of Regional Southern Cooking, also published by the University of Chicago Press.
Publisher: University of Chicago Press
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