On relishes, sweets, and sours: pickles and preserves. Meet the locals: Justin Dean -- A country well lit: cocktails. Meet the locals: Andy Hazzard -- Baker's delight: breads. Meet the locals: Titus Ruscitti -- Of state fairs, tailgates, and main street cafés: sandwiches and handheld food -- Please pass the corn: vegetables and sides. Meet the locals: Rob Connoley -- Pull up a chair: meat and potatoes. Meet the locals: Marty and Will Travis -- Burgerlandia -- Midwestern barbecue -- A pizza tour. Meet the locals: Stephanie Hart -- Sweets: pies, cakes, cookies, and confections. Meet the locals: Erika Allen -- What next, heartland?

"Acclaimed Chicago chef Paul Fehribach surveys the tremendous diversity of localist food practices across the Midwest. Fehribach focuses not only on present trends but on a cultural migration from the Ohio River Valley north- and westward. The book will feature many remarkable recipes-e.g., bacon fat-fried Turkey Red Wheat pancakes; delicata squash stuffed with hominy, dried blueberries, and chilies; roast duck with whiskey sauce, sour red cabbage, and turnips; strawberry pretzel gelatin salad; and many more-as well as profiles and descriptions of some of the chefs, purveyors, and farmers who make up the food networks of the greater Chicago region"--