A Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites & More
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About this ebook
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, A Culinary History of Iowa reveals 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!
Darcy Dougherty Maulsby
Darcy earned her journalism/communication degree and master's degree in business administration (with a marketing emphasis) from Iowa State University. After working for several companies in the Des Moines area, including the Iowa Farm Bureau Federation and AgWeb.com, she became an entrepreneur and opened her own business; she has run her own marketing/communications company, Darcy Maulsby & Company, full time since 2002. Darcy has written several books, including the Culinary History of Iowa; Calhoun County; Classic Restaurants of Des Moines and Their Recipes; Dallas County, Iowa Agriculture: A History of Farming, Family and Food; and Madison County.
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