Think of Nelson Algren, and many images come to mind—Chicago's unappreciated genius, champion of the poor and disenfranchised, lover of Simone de Beauvoir, author ofThe Man with the Golden Arm and A Walk on the Wild Side—but the author of a cookbook? Here it is: the never-before-published America Eats, a delightful, thoroughly entertaining look at who we are and what we love to eat.

The origins of America Eats are as fascinating as the book itself. In the late 1930s Nelson Algren joined such writers as Saul Bellow, Richard Wright, Margaret Alexander, and Arna Bontemps in the employ of the Illinois Writers Project, a branch of the federal Works Progress Administration. Algren's assignment: to collect information for the national "America Eats" program, a pioneering enterprise whose members hoped to produce a series of regional guides describing types of immigration, settlement, and customs as these factors related to the universal language of food. Algren completed his project, a look at the foodways of the Midwest, but by the early 1940s the fruits of "America Eats" had been filed away as the government mobilized for war.

Now at long last Algren's America Eats is published as one of the inaugural volumes in the Iowa Szathmáry Culinary Arts Series. This cookbook, part anecdotal history, part culinary commentary, is an engaging romp through the attitudes and activities surrounding food in the Midwest. An enticing and useful feature of the book is an all-new recipe section tested in the kitchens of the Culinary Arts Division of Johnson &Wales University under the watchful eye of Chef Laureate Louis Szathmáry.

Those same interviewing skills that led to Algren's successful depiction of Chicago's inner-city residents served him well as he spoke with a variety of cooks, casual and accomplished, and gathered all kinds of recipes, tried and traditional. Algren recorded it all in his inimitable style, and modern readers are richer for his efforts. From descriptions of the rituals at an Indiana family reunion ("When a slacking off in the first rush of eating is indicated by the gradual resumption of conversation, the servers start a second attack, urging everyone to have another helping of everything") to the holiday specialty on a Minnesota immigrant's table, lutefisk ("Any newcomer present will be assured, 'You won't like it, nobody likes lutefisk at first'"), America Eats offers all readers a true feast.

Compiled by four sisters and based on their recollections of their childhood in Oshkosh, Wisconsin, Apple Betty & Sloppy Joe captures the glow of memories formed while growing up in a midwestern kitchen. From Lemon Meringue Pie to Tomato Soup Cake, from Mom's Chicken Pie to Grandma Noffke's Sliced Cucumber Pickles, this charming book features hundreds of recipes (some classic, some quirky), plus dozens of food and cooking-related anecdotes, memories, humorous asides, and period photos that transport readers back to Mom's or Grandma's kitchen, circa 1950.

The Sanvidges share a legacy of beloved dishes and food memories that resonate not just for their family, but for readers everywhere who grew up in a small midwestern town - or wish they had. Nostalgic, funny, and warmhearted, Apple Betty & Sloppy Joe celebrates the ways food and food memories link us to our past, and to each other. A delightful gift for food lovers of any generation.

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.

Finalist, Cookbook, Midwest Book Awards
 

“In the fifties, sleek Mixmasters were replacing rusty eggbeaters, and new pressure-cookers blew their tops in kitchens all over town. There were kids everywhere, and new ‘ranch-style’ houses filled vacant lots. . . . Turquoise Studebakers and dusty-rose Chevy BelAirs with flamboyant fins and lots of chrome replaced dark pre-war cars. Cameras took color snapshots instead of black-and-white. We wore red canvas tennis shoes and lemon yellow shorts, and bright blue popsicles melted down our chins.” —from the Introduction

Personal and simple, earthy and warm—recipes and stories from the Steger Wilderness Center in Minnesota’s north woods
 

The Steger Homestead Kitchen is an inspiring and down-to-earth collection of meals and memories gathered at the Homestead, the home of the Arctic explorer and environmental activist Will Steger, located in the north woods near Ely, Minnesota. Founded in 1988, the Steger Wilderness Center was established to model viable carbon-neutral solutions, teach ecological stewardship, and address climate change. In her role as the Homestead’s chef, Will’s niece Rita Mae creates delicious and hearty meals that become a cornerstone experience for visitors from all over the world, nourishing them as they learn and share their visions for a healthy and abundant future. 

Now, with this new book, home chefs can make Rita Mae’s simple, hearty meals to share around their own homestead tables. Interwoven with dozens of mouth-watering recipes—for generous breakfasts (Almond Berry Griddlecakes), warming lunches (Northwoods Mushroom Wild Rice Soup), elegant dinners (Spatchcock Chicken with Blueberry Maple Glaze), desserts (Very Carrot Cake), and snacks (Steger Wilderness Bars)—are Will Steger’s exhilarating stories of epic adventures exploring the Earth’s most remote and endangered regions.

The Steger Homestead Kitchen opens up the Wilderness Center’s hospitality, its heart and hearth, providing the practical advice and inspiration to cook up a good life in harmony with nature.

What can Evelyn Birkby possibly do to follow up the success of Neighboring on the Air: Cooking with the KMA Radio Homemakers? She can do what she has done in writing Up a Country Lane Cookbook. For forty-three years she has written a column entitled "Up a Country Lane" for the Shenandoah Evening Sentinel. Now she has chosen the best recipes from her column and interspersed them with a wealth of stories of rural life in the 1940s and 1950s, supplemented by a generous offering of vintage photographs. She has created a book that encompasses lost time.

With chapters on "The Garden," "Grocery Stores and Lockers," "Planting," and "Saturday Night in Town," to name a few, Up a Country Lane Cookbook recalls the noble simplicity of a life that has all but vanished. This is not to say that farm life in the forties and fifties was idyllic. As Birkby writes, "Underneath the pastoral exterior were threats of storms, droughts, ruined crops, low prices, sickness, and accidents."

Following the Second World War, many soldiers returned to mid-America and a life of farming. From her vantage point as a farm wife living in Mill Creek Valley in southwestern Iowa, Birkby observed the changes that accompanied improved roads, telephone service, and the easy availability of electricity. Her observations have been carefully recorded in her newspaper column, read by thousands of rural Iowans.

Up a Country Lane Cookbook is, then, much more than a cookbook. It is an evocation of a time in all its wonder and complexity which should be read by everyone from Evelyn Birkby's nearest neighbor in Mill Creek Valley to the city slicker seeking an education. Cook a meal of Plum-Glazed Baked Chicken, Elegant Peas, Creamed Cabbage, and Seven-Grain Bread, then finish it off with Frosted Ginger Creams with Fluffy Frosting. While the chicken is baking, read Evelyn's stories and think about the world the way it was.