Midwest Pie
Recipes That Shaped a Region
$40.16
- Paperback
142 pages
- Release Date
23 May 2023
Summary
A historical tour of midwestern pies that recalls when recipes were shared through faded note cards and junior league cookbooks.
New England may say it’s the Great American Pie Belt, but pie has a rich and varied history in the American Midwest too. Stop by any church or community event in the heartland today and you’re likely to see as many types of pie on the dessert table as there are people who made them. Midwest Pie highlights the treats, both sweet and …
Book Details
| ISBN-13: | 9781953368522 |
|---|---|
| ISBN-10: | 1953368522 |
| Author: | Meredith Pangrace, Phoebe Mogharei |
| Publisher: | Belt Publishing |
| Imprint: | Belt Publishing |
| Format: | Paperback |
| Number of Pages: | 142 |
| Release Date: | 23 May 2023 |
| Weight: | 136g |
| Dimensions: | 175mm x 130mm x 10mm |
| Series: | Cookbooks |
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What They're Saying
Critics Review
On the heels of 2021’s Rust Belt Vegan Kitchen, Belt’s creative director tackles a more ubiquitous and crowd-pleasing subject, with recipes spanning old classic pies such as funeral and sawdust; regional originals like the Nation of Islam’s bean pie and Indiana’s sugar cream Hoosier pie; desperation pies that relied on pantry staples when times were tough (chess, shoofly, mock apple); midwestern produce pies (persimmon chiffon); and retro relics (cottage cheese, chocolate rum). -Mike Sula, Chicago Reader
Midwest Pie is mostly a recipe book beginning with gentle instructions for pie dough (don’t expect a perfect crust on your first try) followed by a profusion of delicious-sounding pie fillings. -David Luhrssen, Shepherd Express
About The Author
Meredith Pangrace
Meredith Pangrace is a designer and food enthusiast from Cleveland, Ohio. She is the editor of Rust Belt Vegan Kitchen and has designed books for Belt Publishing since 2013.
Phoebe Mogharei is Belt Publishing’s publicity and marketing director. When she moved away from home, her midwestern mother set her up with a multipage document explaining how to make a pie crust in painful detail. Her writing has appeared in the Chicago Reader, Electric Literature, Chicago Review of Books, and Chicago magazine.
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