Bøker av Paul Fehribach

A cookbook of Southern cuisine as featured at Big Jones Restaurant in Chicago, Illinois.

"Acclaimed Chicago chef Paul Fehribach surveys the tremendous diversity of localist food practices across the Midwest. Fehribach focuses not only on present trends but on a cultural migration from the Ohio River Valley north- and westward. The book will feature many remarkable recipes-e.g., bacon fat-fried Turkey Red Wheat pancakes; delicata squash stuffed with hominy, dried blueberries, and chilies; roast duck with whiskey sauce, sour red cabbage, and turnips; strawberry pretzel gelatin salad; and many more-as well as profiles and descriptions of some of the chefs, purveyors, and farmers who make up the food networks of the greater Chicago region"--

You expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisine. But who would guess that one of the most innovative chefs cooking heirloom, regional southern food is based not in the heart of biscuit country, but in the grain-fed Midwest - in Chicago, no less?