The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive—and still expanding—food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.| Cover Title page Copyright page Contents Foreword Preface Acknowledgments Introduction Encyclopedia Entries Color illustrations Appendix A: Period Kitchen, Dining Room, Pantry, and Recipes Resources Appendix B: Price Comparisons Selected Bibliography Contributors Index | "A truly balanced look at Chicago's food history."—Chicago Tribune

"This sumptuous volume demonstrates why Chicago is widely regarded as one of the world's major food destinations. . . . An outstanding resource for those traveling to the Windy City or anyone who just relishes food."—Library Journal
"All the indispensably important information is here to be savored."—Booklist

|Carol Mighton Haddix is the former food editor of the Chicago Tribune. She is editor of Ethnic Chicago Cookbook: Ethnic-Inspired Recipes from the Pages of the Chicago Tribune. Bruce Kraig is professor emeritus in history and the humanities at Roosevelt University. He is the author of Hot Dog: A Global History, and coauthor (with Colleen Taylor Sen) of Street Food: Everything You Need to Know about Open-Air Stands, Carts, and Food Trucks across the Globe. Colleen Taylor Sen is a food and travel journalist and food historian and the author of Curry: A Global History and Feasts and Fasts: History of Food in India.