A Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites & More

Nonfiction, Travel, Lodging & Restaurant Guides, Restaurants, Art & Architecture, Photography, Pictorials, History, Food & Drink, Food Writing
Cover of the book A Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites & More by Darcy Dougherty Maulsby, Arcadia Publishing Inc.
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Author: Darcy Dougherty Maulsby ISBN: 9781439656990
Publisher: Arcadia Publishing Inc. Publication: August 1, 2016
Imprint: The History Press Language: English
Author: Darcy Dougherty Maulsby
ISBN: 9781439656990
Publisher: Arcadia Publishing Inc.
Publication: August 1, 2016
Imprint: The History Press
Language: English
Iowa's delectable cuisine is quintessentially midwestern, grounded in its rich farming heritage and spiced with diverse ethnic influences. Classics like fresh sweet corn and breaded pork tenderloins are found on menus and in home kitchens across the state. At the world-famous Iowa State Fair, a dizzying array of food on a stick commands a nationwide cult following. From Maid-Rites to the moveable feast known as RAGBRAI, discover the remarkable stories behind Iowa originals. Find recipes for favorites ranging from classic Iowa ham balls and Steak de Burgo to homemade cinnamon rolls'served with chili, of course! Author Darcy Dougherty Maulsby serves up a bountiful history of tasty tradition.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Iowa's delectable cuisine is quintessentially midwestern, grounded in its rich farming heritage and spiced with diverse ethnic influences. Classics like fresh sweet corn and breaded pork tenderloins are found on menus and in home kitchens across the state. At the world-famous Iowa State Fair, a dizzying array of food on a stick commands a nationwide cult following. From Maid-Rites to the moveable feast known as RAGBRAI, discover the remarkable stories behind Iowa originals. Find recipes for favorites ranging from classic Iowa ham balls and Steak de Burgo to homemade cinnamon rolls'served with chili, of course! Author Darcy Dougherty Maulsby serves up a bountiful history of tasty tradition.

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