Peggy Wolff, Elizabeth Berg & Phyllis Florin - Fried Walleye & Cherry Pie

Thursday, March 6, 2014 - 6:00pm

Transplanted Midwesterners – what’s your favorite food memory?  Chili five ways?  Fried biscuits? Ohio Swiss cheese?  Reminisce with editor Peggy Wolff and two of the 30 contributors to this collection of nostalgic essays served with regional pride.  Even California natives will savor the stories and tips on how to recreate the delicacies in your own kitchens.
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: Midwestern Writers on Food ($19.95) invites the reader.  

This 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. Stuart Dybek takes us on a school field trip to a slaughtering house, while Peter Sagal grapples with the ethics of paté. 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 this work—with its generous helpings of laughter, culinary confession, and information—an irresistible literary feast.

Peggy Wolff has written on food and food culture for publications including the Chicago Tribune, Los Angeles Times, Hartford Courant, and Orlando Sentinel. She is the food editor for Realize Magazine.

 

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By Peggy Wolff (Editor)
$19.95
ISBN: 9780803236455
Availability: Usually Ships in 1-5 Days
Published: University of Nebraska Press - November 2013

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.