This collection of 118 recipes captures the evocative food experiences of the Lake Michigan region, an ultimate vacation destination with hundreds of miles of shoreline and rich food traditions reflecting the bounty of the area’s farms and the lake’s daily catch. Recipes include Helen Suchy’s Apple Cake from Door County, Homemade Sheboygan-Style Bratwurst, Chicago’s HBFC Original Fried Chicken Sandwich, Beach House Cheesy Potatoes from Northwest Indiana, and The Cook’s House Crispy Skinned Lake Trout from Traverse City. Delightful photographs of cottage life and classic destinations, along with profiles of favorite food purveyors, bring the lakeshore’s flavors and charm to you year-round, wherever you are.
|Product dimensions:||7.30(w) x 9.20(h) x 0.90(d)|
About the Author
Amelia Levin is a Chicago-based food writer, chef, cookbook author, and passionate Midwesterner. She grew up in the Chicago area, vacationed for 30 years in Wisconsin, went to college in Michigan, and has since traveled throughout the entire northern Midwest for both fun and business. She contributes to Edible Chicago magazine and is the food editor at FSR, a trade magazine for full-service restaurants. She is the author of Chicago Chef’s Table: Extraordinary Recipes from the Windy City.
Table of Contents
Introduction How to Use This BookWisconsin Chapter 1: Door County Chapter 2: Sheboygan and Kohler Chapter 3: MilwaukeeIllinois and Indiana Chapter 4: Chicago and Northwest IndianaMichigan Chapter 5: Harbor Country Chapter 6: Southwest Michigan Chapter 7: Saugatuck, Douglas, and Fennville Chapter 8: Traverse City and the Peninsulas Recipes by Type Acknowledgments Resources Metric Conversion Charts Index