The University of Wisconsin Press
Cookbooks / Travel / Midwest
Cafe Indiana Cookbook
Joanne Raetz Stuttgen and Jolene Ketzenberger
Order up! Hoosier cafe eats?—now served in your own kitchen!
•Finalist, Cookbook, Midwest Book Awards
Joanne Raetz Stuttgen’s cafe guides showcase popular regional diner traditions. In her companion book Cafe Indiana she introduces travelers to the state’s top mom-and-pop restaurants. Now, Cafe Indiana Cookbook allows you to whip up local cafe classics yourself. Breakfast dishes range from Swiss Mennonite eier datch (egg pancakes) to biscuits and gravy; entree highlights include chicken with noodles (or with dumplings) and the iconic Hoosier breaded pork tenderloin sandwich. For dessert, try such Indiana favorites as apple dapple cake or rhubarb, coconut cream, or sugar cream pie. All 130 recipes have been kitchen-tested by Jolene Ketzenberger, food writer for the Indianapolis Star.
Cafe Indiana Cookbook reveals the favorite recipes of Indiana’s Main Street eateries, including some rescued for publication before a diner’s sad closure, and documents old-fashioned delicacies now fading from the culinary landscape—like southern Indiana’s fried brain sandwiches.
Joanne Raetz Stuttgen is a folklorist and writer. She grew up in Minnesota, lived five years in Wisconsin, and now resides in Martinsville, Indiana. She is author of Cafe Indiana, Cafe Wisconsin, and Cafe Wisconsin Cookbook (with Terese Allen), all published by the University of Wisconsin Press. Jolene Ketzenberger is food writer for the Indianapolis Star and coauthor of The Insider’s Guide to Greater Indianapolis.
To schedule an interview with the author or to request a review copy of the book, contact our publicity manager, phone: (608) 263-0734, email: email@example.com.
LC: 2010013126 TX
224 pp. 7 1/4 x 9 1/4
Paper $24.95 t
e-book $14.95 t
Adobe Digital Edition
About our e-books
“Filled with recipes for real hometown cooking, just like grandma used to make . . . that is if she owned a cafe that fed everyone in town. It also [highlights] some of the most common and distinctive foods that Indiana folks like to eat.”—John Kay, Traditional Arts Indiana
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Updated July 1, 2010© 2010, The Board of Regents of the University of Wisconsin System