Ebook: Fried walleye & cherry pie: midwestern writers on food

Part I. Midwestern staples. In the midwest, it's meatloaf / Elizabeth Berg -- Field trips / Stuart Dybek -- Easter Island almondine / Thom Jones -- The sandwich that is Chicago / Michael Stern -- Cincinnati five-way chili: Still legal / Robert Olmstead -- Corn in heaven / Jacquelyn Mitchard -- Let them eat pâté / Peter Sagal -- High on the hog / Jon Yates -- The chef and the farmer / Gale Gand -- Recipe: Goat cheese panna cotta with caramelized figs -- Part II. Distant cultures. Art's lunch / Harry Mark Petrakis -- A tale of two tamales / Carol Mighton Haddix -- Recipe: Beef brisket, savory cherry compote, and jalapeño cheese tamales -- Le Dog, Ann Arbor, Michigan / Jules Van Dyck-Dobos -- The night of the rhubarb kuchen / Anne Dimock -- Recipes: Rhubarb kram, Rhubarb kuchen with almond meringue -- The black migration / Donna Pierce -- Eat now / Phyllis Florin -- The Door County fish boil / Peggy Wolff -- Recipes: White Gull Inn Door County cherry pie, White Gull Inn fish boil recipe for home cooks -- Part III. Holidays, fairs, and events. Thrill food / John Markus -- Under the checkered flag / Melanie Benjamin -- Bicentennial pie / Timothy Bascom -- So you'll diet tomorrow / Lorna Landvik -- Thanksgiving dinner / Mary Kay Shanley -- Recipe: Thanksgiving stuffing with cast-iron skillet corn bread -- Part IV. A full belly. The Tam-O-Shanter, Lincoln, Nebraska / Sherrie Flick -- What was served / Douglas Bauer -- Tomorrowland / Peter Meehan -- I'll eat Columbus / Molly O'Neill -- On cider, cornmeal, and comfort / Robin Mather -- Recipe: Buttermilk doughnuts with cider glaze -- Part V. Midwestern sweet tooth. The great American pie expedition / Sue Hubbell -- The old sweetness / Bonnie Jo Campbell -- Recipe: Fudge -- The little cake pan that could / Bonny Wolf -- Recipes: Chocolate pistachio cake, Ella Helfrich's tunnel of fudge cake -- When a pie is more than a pie / Jeremy Jackson -- Recipe: Mildred Jackson's lemon-y cream pie.;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.