Fried Walleye and Cherry Pie: Midwestern Writers on Food

Fried Walleye and Cherry Pie: Midwestern Writers on Food

by Peggy Wolff (Editor)

Paperback

$19.95
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Product Details

ISBN-13: 9780803236455
Publisher: UNP - Nebraska Paperback
Publication date: 11/01/2013
Series: At Table Series
Pages: 280
Sales rank: 1,266,174
Product dimensions: 5.50(w) x 8.40(h) x 0.90(d)

About the Author

 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.
 

Table of Contents

Acknowledgments xi

Introduction xiii

Midwestern Staples

In the Midwest, It's Meatloaf Elizabeth Berg 3

Field Trips Stuart Dybek 9

Easter Island Almondine Thom Jones 15

The Sandwich That Is Chicago Michael Stern 23

Cincinnati Five-Way Chili: Still Legal Robert Olmstead 33

Corn in Heaven Jacquelyn Mitchard 39

Let Them Eat Pâté Peter Sagal 45

High on the Hog Jon Yates 49

The Chef and the Farmer Gale Gand 57

Recipe: Goat Cheese Panna Cotta with Caramelized Figs 62

Distant Cultures

Art's Lunch Harry Mark Petrakis 65

A Tale of Two Tamales Carol Mighton Haddix 77

Recipe: Beef Brisket, Savory Cherry Compote, and Jalapeño Cheese Tamales 83

Le Dog, Ann Arbor, Michigan Jules Van Dyck-Dobos 87

The Night of the Rhubarb Kuchen Anne Dimock 93

Recipes: Rhubarb Kram; Rhubarb Kuchen with Almond Meringue 98

The Black Migration Donna Pierce 103

Eat Now Phyllis Florin 111

The Door County Fish Boil Peggy Wolff 119

Recipes: White Gull Inn Door County Cherry Pie; White Gull Inn Fish Boil Recipe for Home Cooks 128

Holidays, Fairs, and Events

Thrill Food John Markus 133

Under the Checkered Flag Melanie Benjamin 137

Bicentennial Pie Timothy Bascom 147

So You'll Diet Tomorrow Lorna Landvik 155

Thanksgiving Dinner Mary Kay Shanley 163

Recipe: Thanksgiving Stuffing with Cast-Iron Skillet Corn Bread 173

A Full Belly

The Tam-O-Shanter, Lincoln, Nebraska Sherrie Flick 177

What Was Served Douglas Bauer 185

Tomorrowland Peter Meehan 195

I'll Eat Columbus Molly O'Neill 201

On Cider, Cornmeal, and Comfort Robin Mather 209

Recipe: Buttermilk Doughnuts with Cider Glaze 217

The Midwestern Sweet Tooth

The Great American Pie Expedition Sue Hubbell 221

The Old Sweetness Bonnie Jo Campbell 227

Recipe: Fudge 231

The Little Cake Pan That Could Bonny Wolf 239

Recipes: Chocolate Pistachio Cake; Ella Helfrich's Tunnel of Fudge Cake 243

When a Pie Is More Than a Pie Jeremy Jackson 247

Recipe: Mildred Jackson's Lemon-y Cream Pie 255

Source Acknowledgments 257

What People are Saying About This

Deborah Madison


Fried Walleye and Cherry Pie—what an eyeful! I so enjoyed reading these personal accounts of midwestern foods and the stories they tell, which is food plus people, place, and history. As Peggy Wolff says at the start, food is not just food; it’s the experience that counts—where you are and who you are with. And that is just what these stories are about: the bigger picture of food that makes its memory poignant and worth telling.”—Deborah Madison, author of Vegetable Literacy

Laura Shapiro


“Fried biscuits, Creole-style spaghetti, carrot shavings in Jell-O, and perfect peach cobbler—this is the food that haunts midwesterners throughout their lives, and it’s inspired a collection of evocative essays by some of the region's most appealing writers.”—Laura Shapiro, author of Something from the Oven: Reinventing Dinner in 1950s America

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