I'll Have What They're Having: Legendary Local Cuisine

Rating:
Summary: Pass the bialys and lutefisk, please
Review: Foodies who travel a lot are always on the look-out for local or regional specialties when they visit a new area. Like Ropa Vieja or a Cuban Sandwich in Miami, or Cincinnati-style chili (always "five-way"), or a Garbage Plate in Rochester, or a Beef on Weck in Buffalo, Hot Brown in Louisville. I think I would argue that some of what the author considers "local cuisine," though, is too widely available to qualify -- like Chicken-Fried Steak (which originated in south Texas but you can get it anywhere in the western half of the country), or breakfast tacos (now ubiquitous, even in supermarkets). She organizes dishes by courses, but there's a regional index in the back. Each recipe is introduced by a sometimes lengthy sociological essay. I have to say those for gumbo, muffulettas, and king cakes were pretty good renditions (though, naturally, everyone has their own "best" version). I believe I'll pass on the "prairie oysters" and the Hangtown Fry, though.