![]() Nora Pouillon of The Washington Post wrote that Kitchens of the Great Midwest invokes the "strong interplay among food, family and our most cherished memories." Ĭritic Dawn Drzal of The New York Times writes, that as the novel's name would suggest, Kitchens of the Great Midwest ultimately is a "gastronomic portrait" of the American Midwest, "from the rock bottom realities of microwave burritos and Subway 'sandwich artists' through the smelly artisanal tradition of lutefisk, the Scripture-based Resurrection rolls at county fair baking contests and the self-righteous antics of food purists." Literary reception ![]() Later, after Eva goes on to be a celebrity chef, she is heard from less, and other characters emerge to "miss her, love her, obsess about her" while they recount their own stories. Though growing up in poverty and facing numerous challenges, by age 10 Eva is growing chocolate habanero peppers in her room and selling them to local restaurants. ![]() The novel centers around Eva, a culinary prodigy born with a “once-in-a-generation palate” to a chef father and a sommelier mother. ![]() 19 on The New York Times Best Seller list for August 23, 2015. Ryan Stradal, published in July 2015 by Viking Press. ![]() Kitchens of the Great Midwest is the debut novel of American author and producer J. ![]()
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