Kitchens of the Great Midwest

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9781784291938: Kitchens of the Great Midwest
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“A sweet and savory treat.” —People

“An impressive feat of narrative jujitsu . . . that keeps readers turning the pages too fast to realize just how ingenious they are.”—The New York Times Book Review, Editor’s Pick

Kitchens of the Great Midwest is a novel about a young woman with a once-in-a-generation palate who becomes the iconic chef behind the country’s most coveted dinner reservation. It was selected as a best book of the year by Amazon, BookPage, LibraryReads, and NPR. 
 
When Lars Thorvald’s wife, Cynthia, falls in love with wine—and a dashing sommelier—he’s left to raise their baby, Eva, on his own. He’s determined to pass on his love of food to his daughter—starting with puréed pork shoulder. As Eva grows, she finds her solace and salvation in the flavors of her native Minnesota. From Scandinavian lutefisk to hydroponic chocolate habaneros, each ingredient represents one part of Eva’s journey as she becomes the star chef behind a legendary and secretive pop-up supper club, culminating in an opulent and emotional feast that’s a testament to her spirit and resilience.
 
Each chapter in J. Ryan Stradal’s startlingly original debut tells the story of a single dish and character, at once capturing the zeitgeist of the Midwest, the rise of foodie culture, and delving into the ways food creates community and a sense of identity. By turns quirky, hilarious, and vividly sensory, Kitchens of the Great Midwest is an unexpected mother-daughter story about the bittersweet nature of life—its missed opportunities and its joyful surprises. It marks the entry of a brilliant new talent.

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Review:

An Amazon Best Book of August 2015: Get ready for the jokes. I’d wager you’ll be hearing that J. Ryan Stradal’s Kitchens of the Great Midwest is “delicious” and that he has “cooked up” a great story about food and foodies, a story that will leave you “satisfied, not hungry for more.” I would try not to make such lame jokes here, but what can I say? This debut novel is as tempting as a piece of Key Lime pie, so perfect is its ratio of tart-to-sweet. The ingredients: a misfit Midwestern girl whose special gift happens to be a golden palate; single-parented by a large and lovable father/chef, she can taste a spice in a trice, and manage the hottest sauces west of the Mississippi. Never mind that Eva is shy and sort of weird looking, she knows she’s got the secret sauce and she grows more confident by the day, thanks to such concoctions as the simplest pan sautéed Walleye and original, perfect Caesar salad (which, if you don’t know – and I didn’t – was not an invention of Julius Caesar but rather that of one Italian-born chef named Caesar Cardini). No one, least of all, Eva, is surprised when she becomes a superstar chef in our food-obsessed culture. Eva knows that people do not live by even home baked bread alone – and her quest in this novel is for sustenance of the emotional kind. Whether and where and how she finds it is the book’s special treat. And yes, you will devour it. – Sara Nelson

About the Author:

J. Ryan Stradal edits the fiction section of The Nervous Breakdown. His writing has appeared in The Rumpus, the Los Angeles Review of Books, and McSweeney’s: The Goods, among other places. Born and raised in Minnesota, he now lives in Los Angeles and has worked as a TV producer, notably for the History Channel’s Ice Road Truckers and Discovery Channel’s Deadliest Catch.

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Other Popular Editions of the Same Title

9780143109419: Kitchens of the Great Midwest: A Novel

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