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Fried Walleye and Cherry Pie, Fried Walleye and Cherry Pie, 080323645X, 0-8032-3645-X, 978-0-8032-3645-5, 9780803236455, Edited and with an introduction by Peggy Wolff, At Table, Fried Walleye and Cherry Pie, 0803248555, 0-8032-4855-5, 978-0-8032-4855-7, 9780803248557, Edited and with an introduction by Peggy Wolff, At Tabl

Fried Walleye and Cherry Pie
Midwestern Writers on Food
Edited and with an introduction by Peggy Wolff

paperback
2013. 280 pp.
978-0-8032-3645-5
$19.95 t
 

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 paté. 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.

 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.
 

"Heartland natives will embrace the recipes, if not the remembrances of State Fair corn dogs and Lake Michigan fish boils, German kuchen and tamales eaten on Chicago’s Maxwell Street, a.k.a. "the Ellis Island of the Midwest.""—Jenny Rosenstrach, New York Times

"A brilliant collection of Heartland food stories."—Publishers Weekly

"This anthology of essays on the Midwest's best and most unpretentious foods should go a long way toward regaining the respect the heartland's cuisine ought to enjoy."—Mark Knoblauch, Booklist

"Fried Walleye and Cherry Pie reads like a feast and roundtrip combined taking in Iowa . . . and skirting the "tan landscape" of the "Corn Belt". The books ends in a selection of desserts, allowing Peggy Woolf to reminisce about pie, stuffed with fruits of Wisconsin . . . plucked from the tops of sunbathed trees."—Times Literary Supplement

"A delectable read, sprinkled with recipes and generous helpings of fun and plenty of food for thought."—Graciela Monday, Library Journal

"Thoughtful, addicting."—Christopher Borrelli, Chicago Tribune


GOLD Winner for Anthologies, 2013 IndieFab Book of the Year Awards from Foreword Reviews

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