Whether he is in search of a foolproof formula for sourdough bread (made from wild yeast, of course) or the most sublime French fries (the secret.
“What’s for dinner.” seemed like a simple question—until journalist and supermarket detective Michael Pollan delved behind the scenes.
“A sweet and savory treat.”
“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 terrific reminder of what can be wrested from suffering and struggle—not only success, but also considerable irony, a fair amount of wisdom and a decent meal.