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Made in Chicago: Stories Behind 30 Great Hometown Bites
University of Illinois Press, 2023 Paper: 978-0-252-08705-9 | eISBN: 978-0-252-05406-8 Library of Congress Classification TX715 Dewey Decimal Classification 641.5977311
ABOUT THIS BOOK | AUTHOR BIOGRAPHY | REVIEWS | TOC
ABOUT THIS BOOK
Italian beef and hot dogs get the headlines. Cutting-edge cuisine and big-name chefs get the Michelin stars. But Chicago food shows its true depth in classic dishes conceived in the kitchens of immigrant innovators, neighborhood entrepreneurs, and mom-and-pop visionaries. Monica Eng and David Hammond draw on decades of exploring the city’s food landscape to serve up thirty can’t-miss eats found in all corners of Chicago. From Mild Sauce to the Jibarito and from Taffy Grapes to Steak and Lemonade, Eng and Hammond present stories of the people and places behind each dish while illuminating how these local favorites reflect the multifaceted history of the city and the people who live there. Each entry provides all the information you need to track down whatever sounds good and selected recipes even let you prepare your own Flaming Saganaki or Akutagawa. Generously illustrated with full-color photos, Made in Chicago provides locals and visitors alike with loving profiles of a great food city’s defining dishes. See other books on: Courses & Dishes | Guidebooks | Middle Western States | Regional & Ethnic | Restaurants See other titles from University of Illinois Press |
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Nearby on shelf for Home economics / Cooking:
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Made in Chicago: Stories Behind 30 Great Hometown Bites
ABOUT THIS BOOK | AUTHOR BIOGRAPHY | REVIEWS | TOC
University of Illinois Press, 2023
Paper: 978-0-252-08705-9
eISBN: 978-0-252-05406-8
Paper: 978-0-252-08705-9
eISBN: 978-0-252-05406-8
Italian beef and hot dogs get the headlines. Cutting-edge cuisine and big-name chefs get the Michelin stars. But Chicago food shows its true depth in classic dishes conceived in the kitchens of immigrant innovators, neighborhood entrepreneurs, and mom-and-pop visionaries.
Monica Eng and David Hammond draw on decades of exploring the city’s food landscape to serve up thirty can’t-miss eats found in all corners of Chicago. From Mild Sauce to the Jibarito and from Taffy Grapes to Steak and Lemonade, Eng and Hammond present stories of the people and places behind each dish while illuminating how these local favorites reflect the multifaceted history of the city and the people who live there. Each entry provides all the information you need to track down whatever sounds good and selected recipes even let you prepare your own Flaming Saganaki or Akutagawa.
Generously illustrated with full-color photos, Made in Chicago provides locals and visitors alike with loving profiles of a great food city’s defining dishes.
ABOUT THIS BOOK | AUTHOR BIOGRAPHY | REVIEWS | TOC
