You can rag on our region for Crock Pot meals loaded with cream of mushroom soup, or salads mostly made of marshmallows and Cool Whip. But one Chicago chef says the culinary depth and national influence the Midwest has had on America’s taste is underestimated.

James Beard semifinalist Paul Fehribach, executive chef of Andersonville's Big Jones restaurant, joins Chicago Tonight to discuss the recipes and history in his new Southern cookbook.