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Cooking --- American --- Midwestern style

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Joanne Raetz Stuttgen's cafe guides showcase popular regional diner traditions. In her companion book Cafe Indiana she introduces travelers to the state's top mom-and-pop restaurants. Now, Cafe Indiana Cookbook allows you to whip up local cafe classics yourself. Breakfast dishes range from Swiss Mennonite eier datch (egg pancakes) to biscuits and gravy; entree highlights include chicken with noodles (or with dumplings) and the iconic Hoosier breaded pork tenderloin sandwich. For dessert, try such Indiana favorites as apple dapple cake or rhubarb, coconut cream, or sugar cream pie . All 130 recipes have been kitchen-tested by Jolene Ketzenberger, food writer for the Indianapolis Star. Cafe Indiana Cookbook reveals the favorite recipes of Indiana's Main Street eateries, including some rescued for publication before a diner's sad closure, and documents old-fashioned delicacies now fading from the culinary landscape--like southern Indiana's fried brain sandwiches.

Cooking, American --- Cooking --- Restaurants --- Midwestern style.

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Cooking, American --- Farm life --- Rural life --- Country life --- Cooking, Midwestern --- Midwestern cooking --- Midwestern style. --- History --- Middle Western style

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Cooking, American --- Cooking (Frankfurters) --- Cooking, Midwestern --- Midwestern cooking --- Cookery (Frankfurters) --- Cooking (Hot dogs) --- Cooking with frankfurters --- Frankfurters --- Cooking (Sausages) --- Midwestern style. --- Middle Western style --- Use in cooking

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"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 invites the reader. The 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. In a meditation on comfort food, Elizabeth Berg recalls her aunt's meatloaf. Stuart Dybek takes us on a school field trip to a slaughtering house, while Peter Sagal grapples with the ethics of pate;. Parsing Cincinnati five-way chili, Robert Olmstead digresses into questions of Aztec culture. 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 Fried Walleye and Cherry Pie--with its generous helpings of laughter, culinary confession, and information--an irresistible literary feast. "--

Cooking, American --- Cooking --- International cooking --- Food habits --- Authors, American --- American authors --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Nutrition --- Oral habits --- Cookery, International --- Cooking, International --- Cookery --- Cuisine --- Food preparation --- Food science --- Home economics --- Cookbooks --- Dinners and dining --- Food --- Gastronomy --- Table --- Cooking, Midwestern --- Midwestern cooking --- Midwestern style. --- Middle Western style --- Middle West --- American Midwest --- Central States --- Central States Region --- Midwest --- Midwest States --- Midwestern States --- North Central Region --- North Central States --- Mississippi River Valley --- Northwest, Old --- Social life and customs