Home Cooked Culture: Wisconsin through Recipes (Paperback)
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From Cranberry Pie to Point Bock Beer Cake, from Roast Mallard to Friday Fish Fry, from Latvian peppercakes to Wild Rice with Italian Sausage, this cookbook is bursting with the flavor of Wisconsin's varied cultures and communities. These nearly 100 recipes were demonstrated during the 1998 Smithsonian Folklife Festival in Washington, D.C. and the Wisconsin Folklife Festival in Madison, Wisconsin. Reflecting the enormously varied ethnic groups in the state—from Ojibwe to German to Hmong—the recipes are accompanied by notes about their origins and special place in family and ethnic traditions. This cookbook also reveals the importance in Wisconsin's regional cuisine of specialty bakeries, breweries, cheese and sausage factories, commercial fisheries, cranberry marshes, dairy farms, home gardeners, hunters and anglers, and harvesters of honey, maple syrup, and wild rice.
About the Author
Terese Allen is a well-known Wisconsin cookbook author, food columnist, and former restaurant cook. Her most recent book is Hometown Flavor: A Cook's Tour of Wisconsin's Butcher Shops, Bakeries, Cheese Factories, and Other Specialty Markets. Her other books include The Ovens of Brittany Cookbook, Fresh Market Wisconsin, and Wisconsin Food Festivals. Choua Ly is a staff member at the Wisconsin Folklife Festival, a program of the Wisconsin Arts Board.