Kitchens of the Great Midwest

Eva's journey from Minnesota child to culinary star forms the heart of Kitchens of the Great Midwest. Born with an extraordinary sense of taste and raised by her chef father, she begins experimenting with rare peppers and bold flavors at a young age. The novel tracks Eva's rise in the food world through the perspectives of people who cross her path - relatives, friends, rivals, and admirers. Each chapter centers on a different character and a significant dish or ingredient, from Lutheran church suppers to high-end restaurant kitchens. The story spans several decades and moves through various Midwestern locations, exploring the region's evolving food culture. Traditional comfort foods share space with emerging culinary trends, while family recipes carry forward through generations. This novel examines how food connects to identity, memory, and human relationships. Through interconnected stories and characters, it considers what makes a meal meaningful beyond its ingredients.

Readers praise the unique structure of interconnected stories that follow Eva Thorvald's life through different perspectives and time periods. Many note the authentic Midwestern culture, food descriptions, and character development. A common highlight is the emotional depth beneath the humor. Positives: - Fresh take on food culture without clichés - Strong sense of place and regional details - Complex female protagonist - Memorable secondary characters Negatives: - Some found the story structure disjointed - Eva's character becomes less prominent in middle chapters - Several readers wanted more resolution with certain characters - A few felt the ending was rushed Ratings: Goodreads: 3.82/5 (41,000+ ratings) Amazon: 4.3/5 (1,100+ reviews) LibraryThing: 3.9/5 (500+ ratings) Reader quote: "Like a perfectly planned menu, each story builds on the last until you're full but still wanting just a little more." - Goodreads reviewer

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🍽️ The author grew up in Minnesota and worked various food industry jobs, including dishwasher and busboy, which helped shape his authentic portrayal of restaurant life. 🌽 The novel's structure was inspired by interconnected short story collections like "Olive Kitteridge," with each chapter focusing on a different ingredient or dish central to Midwestern cuisine. 🥘 Lutefisk, featured prominently in the book, is a traditional Scandinavian dish made from dried whitefish treated with lye - a preparation method dating back to the Viking era. 📚 Published in 2015, the book was Stradal's debut novel and became a New York Times bestseller, earning praise for its unique approach to food writing and regional storytelling. 🏆 The novel received the American Booksellers Association Indie's Choice Award for Adult Debut Book of the Year and the Midwest Booksellers Choice Award for Fiction.