Joanne Raetz Stuttgens cafe guides showcase popular regional diner traditions. In her companion book Cafe Indiana she introduces travelers to the states 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 Indianas Main Street eateries, including some rescued for publication before a diners sad closure, and documents old-fashioned delicacies now fading from the culinary landscapelike southern Indianas fried brain sandwiches.
Finalist, Cookbook, Midwest Book Awards
