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Polish Chicago: Our History, Our Recipes, Joseph W. Zurawski (G. Bradley, $37.50) This is the latest in a historical series on ethnic enclaves in midwestern cities (including our own Greektown and German Milwaukee). Dense with profiles and recipes by restaurateurs and home cooks from several generations of immigrants, the collection reflects many styles of the cuisine, from solid workingman’s fare (sauerkraut-rib soup, Kasia’s pierogies) to Old Polish Royal (venison tenderloin) to Nouveauski (hare with sour cream-caramel sauce).
Chicago Cooks: 25 Years of Food History With Menus, Recipes, and Tips From Les Dames d’Escoffier Chicago (Agate, $30) This volume, put out by the local branch of the international association for female food professionals, is valuable not so much for its recipes but for a running history of the Chicago food scene. There’s a somewhat inordinate emphasis on contributions of members, but I guess that’s the point. Trib food section chief Carol Mighton Haddix edited.
