{"product_id":"fried-walleye-cherry-pie-midwestern-writers-on-food-paperback","title":"Fried Walleye \u0026 Cherry Pie: Midwestern Writers on Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePeggy Wolff\u003c\/b\u003e (Editor), \u003cb\u003ePeggy Wolff\u003c\/b\u003e (Introduction by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWith 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 \u003ci\u003eFried Walleye and Cherry Pie\u003c\/i\u003e invites the reader. \u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThe 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\u003ci\u003e Joy of Cooking\u003c\/i\u003e and Lorna Landvik nibbles her way through the Minnesota State Fair. These are just a sampling of what makes \u003ci\u003eFried Walleye and Cherry Pie\u003c\/i\u003e--with its generous helpings of laughter, culinary confession, and information--an irresistible literary feast.\u003cbr\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003ePeggy Wolff has written on food and food culture for publications including the \u003ci\u003eChicago Tribune\u003c\/i\u003e, \u003ci\u003eLos Angeles Times\u003c\/i\u003e, \u003ci\u003eHartford Courant\u003c\/i\u003e, and \u003ci\u003eOrlando Sentinel\u003c\/i\u003e. She is the food editor for \u003ci\u003eREALIZE Magazine\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 280\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.66 x 8.49 x 5.61 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 01, 2013\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IndieFab awards (2013)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52495551922483,"sku":"9780803236455","price":28.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/am1XaFdZWEtmRytBY2lUZ25WajMxZz09.webp?v=1760007512","url":"https:\/\/www.vysn.com\/products\/fried-walleye-cherry-pie-midwestern-writers-on-food-paperback","provider":"VYSN","version":"1.0","type":"link"}