Midwestern Food: A Chef's Guide to the Surprising History of a Great American Cuisine, with More Than 100 Tasty Recipes

"A bird's eye view of the cooking and diversity of the region . . . a call for the food world to recognize the Midwest as a powerhouse culinary region." —Food & Wine, "The Best Books of 2023 on the History and People Behind How We Eat"

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 kitc...