Compiled by four sisters and based on their recollections of their childhood in Oshkosh, Wisconsin, Apple Betty & Sloppy Joe captures the glow of memories formed while growing up in a midwestern kitchen. From Lemon Meringue Pie to Tomato Soup Cake, from Mom's Chicken Pie to Grandma Noffke's Sliced Cucumber Pickles, this charming book features hundreds of recipes (some classic, some quirky), plus dozens of food and cooking-related anecdotes, memories, humorous asides, and period photos that transport readers back to Mom's or Grandma's kitchen, circa 1950.
The Sanvidges share a legacy of beloved dishes and food memories that resonate not just for their family, but for readers everywhere who grew up in a small midwestern town - or wish they had. Nostalgic, funny, and warmhearted, Apple Betty & Sloppy Joe celebrates the ways food and food memories link us to our past, and to each other. A delightful gift for food lovers of any generation.
Cafe Indiana is both a guide to Indiana’s hometown mom-and-pop restaurants and a reclamation and celebration of small-town Midwest culture. The hungry diner looking for adventure and authenticity can use Cafe Indiana simply as a guide to the state’s quintessential eats: the best fiddlers, macaroni and cheese, soup beans, and beef Manhattan. But Stuttgen also captures the spirit of the locals, bringing to life the people whose stories give the book—and the food—its soul.
Over plates of chicken and noodles, fried bologna sandwiches, and sugar cream pie, folks are crafting community at the Main Street eatery. In Cafe Indiana, Hoosiers and out-of-staters alike are invited to pull out a chair and sit a spell.
Cafe Indiana Cookbook
Joanne Raetz Stuttgen University of Wisconsin Press, 2010 Library of Congress TX715.2.M53S775 2010 | Dewey Decimal 641.5977
Joanne Raetz Stuttgen’s cafe guides showcase popular regional diner traditions. In her companion book Cafe Indiana she introduces travelers to the state’s top mom-and-pop restaurants. Now, Cafe Indiana Cookbook allows you to whip up local cafe classics yourself. Breakfast dishes range from Swiss Mennonite eier datch (egg pancakes) to biscuits and gravy; entree highlights include chicken with noodles (or with dumplings) and the iconic Hoosier breaded pork tenderloin sandwich. For dessert, try such Indiana favorites as apple dapple cake or rhubarb, coconut cream, or sugar cream pie . All 130 recipes have been kitchen-tested by Jolene Ketzenberger, food writer for the Indianapolis Star. Cafe Indiana Cookbook reveals the favorite recipes of Indiana’s Main Street eateries, including some rescued for publication before a diner’s sad closure, and documents old-fashioned delicacies now fading from the culinary landscape—like southern Indiana’s fried brain sandwiches.
Cafe Wisconsin returns in a new, updated version that provides a sure-bet guide to Wisconsin’s best small town, home-cooking cafes. For this second edition, author Joanne Raetz Stuttgen traveled more than 12,000 miles in six months, revisiting old business districts and main streets in search of the ultimate cafe, the perfect slice of homemade pie, and the meaning of life in Wisconsin’s down-home cafes.
Featuring 133 cafes, with another 101 Next Best Bets alternatives, Cafe Wisconsin is every hungry traveler’s guide to real mashed potatoes, melt-in-your-mouth hot beef, from-scratch baked goods, and colorful coffee klatches. At the counter of aptly named cafes like the Coffee Cup, Main Street, and Chatterbox, you’ll laugh with owners, shake dice with customers, and find the authentic taste and flavor of Wisconsin.
Come on. Let’s go out to eat!
Cafe Wisconsin Cookbook
Joanne Raetz Stuttgen and Terese Allen University of Wisconsin Press, 2007 Library of Congress TX715.2.M53S78 2007 | Dewey Decimal 641.59775
Joanne Stuttgen's popular book Cafe Wisconsin guides travelers to Wisconsin's best home-style cafes. Now, continue the journey with the Cafe Wisconsin Cookbook, a compilation of more than one hundred cherished recipes that showcase the distinct culinary and cultural traditions of Wisconsin. From classic pot roasts and country-style pies to long-simmering soups and heritage specialties, the whole soul-satisfying spectrum of Wisconsin cafe fare is here.
Stuttgen tracked down Wisconsin's best small town cafes, from Boscobel to Sturgeon Bay, chatted with owners and customers, took notes, and recorded the history, anecdotes, and recipes behind the food. Tested and fine-tuned by Wisconsin food writer and former chef Terese Allen, these favorite recipes will bring an authentic slice of Wisconsin into your home kitchen.
Wisconsin has not always been the dairy state, but cheese is a notable part of its heritage. Capturing the voices of farmers, milk haulers, makers, and graders, Jerry Apps provides a rich view into the history of cheese in the state, beginning with its humble origins in farmhouse kitchens. As he explores the extraordinary diversity of cheese products, he peppers his lively narrative with obscure lore.
In this updated edition of a classic, Apps examines tumultuous changes in the business over the past twenty years, including the impacts of corporate megafarms and the rise of artisanal producers. Vivid historical photographs and striking portraits of modern family-operated factories reveal the delicate balance between art and science that goes into the process of turning ordinary milk into a wide variety of flavors, from the ubiquitous cheddar to sublime delicacies. Through these stories, we can come to better appreciate the remarkable farmers and producers that shaped cheesemaking into the thriving industry it is today.
The Chicago Food Encyclopedia
Edited by Carol Mighton Haddix, Bruce Kraig, and Colleen Taylor Sen: Foreword by Russell Lewis University of Illinois Press, 2017 Library of Congress TX360.U63C4534 2017 | Dewey Decimal 664.0097311
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.
Cooking Plain, Illinois Country Style by Helen Walker Linsenmeyer presents a collection of family recipes created prior to 1900 and perfected from generation to generation, mirroring the delicious and distinctive kind of cookery produced by the mix of people who settled the Illinois Country during this period. Some recipes reflect a certain New England or Southern influence, while others echo a European heritage. All hark back to a simpler style of living, when cooking was plain yet flavorful.
The recipes specify the use of natural ingredients (including butter, lard, and suet) rather than synthetic or ready-mixed foods, which were unavailable in the 1800s. Cooking at the time was pure and unadulterated, and portions were large. Strength-giving food was essential to health and endurance; thus fare was pure, hearty, flavorful, and wholesome.
The many treasures of Cooking Plain, Illinois Country Style include
• basic recipes for mead, originally served to the militiamen of Jackson County; sumac lemonade, made the Indian way; root beer, as it was originally made;
• soups of many kinds—from wholesome vegetable to savory sorrel leaf, enjoyed by the Kaskaskia French;
• old-fashioned fried beefsteak, classic American pot roast and gravy, as well as secret marinades to tenderize the tougher but more flavorful cuts of meat;
• methods for preparing and cooking rabbit, squirrel, wild turkey, venison, pheasant, rattlesnake, raccoon, buffalo, and fish;
• over one hundred recipes for wheat breads, sweet breads, corn breads, and pancakes;
• an array of delectable desserts and confections, including puddings, ice cream, taffy, and feathery-light cakes and pies;
• sections on the uses of herbs, spices, roots, and weeds; instructions for making sausage, jerky, and smoked fish and for drying one’s own fruits and vegetables; and household hints on everything from making lye soap to cooking for the sick.
And there are extra-special nuggets, too, for Mrs. Linsenmeyer laces her cookbook with interesting biographical notes on a number of the settlers and the origin of many of the foods they used. There is also a wealth of historical information on lifestyles and cooking before 1900, plus helpful tips on the use of old-fashioned cooking utensils.
A working cookbook complete in its coverage of every area of food preparation, Cooking Plain, Illinois Country Style will be used and treasured as much today as its recipes were by families of an earlier century. The recipes are not gourmet, but they are certain to please today’s cooks, especially those interested in using local ingredients and getting back to a more natural way of cooking and eating.
A Cook's Tour of Iowa
Susan Puckett University of Iowa Press, 1990 Library of Congress TX715.P9525 1988 | Dewey Decimal 641.5973
No other cookbook provides such a vivid portrait of our state while satisfying even the most discerning tastebuds. Putting to rest the myth that Iowa's cuisine is bland and boring, Puckett reveals its distinctly delicious foodways—as mouth watering and unexpected as they are wholesome.
When a small-town cafe in Osseo, Wisconsin, was praised for "some of the world’s best pies" in the best-selling guidebook Roadfood, Helen Myhre and the Norske Nook became famous! The same home-cooking tips Helen shared on "Late Night with David Letterman" she now shares with you. From breads to gravies, meats to jellies, and of course, that celebrated sour cream raisin pie, Myhre shows you how to bring a rich, thick slice of Midwest cooking into your kitchen.
Every craft beer has a story, and part of the fun is learning where the liquid gold in your glass comes from. In Fifty Must-Try Craft Beers of Ohio, veteran beer writer Rick Armon picks the can’t-miss brews in a roundup that will handily guide everyone from the newest beer aficionado to those with the most seasoned palates. Some are crowd pleasers, some are award winners, some are just plain unusual—the knockout beers included here are a tiny sample of what Ohio has to offer.
In the midst of the ongoing nationwide renaissance in local beer culture, Ohio has become a major center for the creation of quality craft brews, and Armon goes behind the scenes to figure out what accounts for the state’s beer alchemy. He asked the brewers themselves about the great idea or the happy accident that made each beer what it is. The book includes brewer profiles, quintessentially Ohio food pairings (sauerkraut balls and Cincinnati chili!), and more.
The Wisconsin Historical Society published Harva Hachten's The Flavor of Wisconsin in 1981. It immediately became an invaluable resource on Wisconsin foods and foodways. This updated and expanded edition explores the multitude of changes in the food culture since the 1980s. It will find new audiences while continuing to delight the book’s many fans. And it will stand as a legacy to author Harva Hachten, who was at work on the revised edition at the time of her death in April 2006.
While in many ways the first edition of The Flavor of Wisconsin has stood the test of time very well, food-related culture and business have changed immensely in the twenty-five years since its publication. Well-known regional food expert and author Terese Allen examines aspects of food, cooking, and eating that have changed or emerged since the first edition, including the explosion of farmers' markets; organic farming and sustainability; the "slow food" movement; artisanal breads, dairy, herb growers, and the like; and how relatively recent immigrants have contributed to Wisconsin's remarkably rich food scene.
Eighty delicious, imaginative recipes from the Star Tribune’s beloved annual cookie contest, with mouth-watering pictures and bakers’ stories
It’s cold in Minnesota, especially around the holidays, and there’s nothing like baking a batch of cookies to warm the kitchen and the heart. A celebration of the rich traditions, creativity, and taste of the region, The Great Minnesota Cookie Book collects the best-loved recipes and baking lore from fifteen years of the Star Tribune’s popular holiday cookie contest.
Drop cookies and cutouts, refrigerator cookies and bars; Swedish shortbread, Viennese wafers, and French–Swiss butter cookies; almond palmiers; chai crescents and taffy treats; snowball clippers, cherry pinwheels, lime coolers, and chocolate-drizzled churros: a dizzying array and all delightful, the recipes in this book recall memories of holidays past and inspire the promise of happy gatherings to come.
These are winning cookies in every sense, the best of the best chosen by the contest’s judges, accompanied by beautiful photographs as instructive as they are enticing. A treat for any occasion, whether party, bake sale, or after-school snack, each time- and taste-tested recipe is perfect for starting a tradition of one’s own.
"Generations of men and women have stood on these beaches, listened to water rushing over these basalt rocks, and picked wild blueberries here well before I sailed into the Bayfield harbor. The families of those men and women are still here, tethered to a place where they can slip behind their ancestor’s eyes and take in essentially the same view."
—from the Introduction
In 2007, Mary Dougherty and her family moved from St. Paul to the tiny Bayfield Peninsula, surrounded by the waters of Lake Superior and Chequamegon Bay in far northwestern Wisconsin. There they set out to live their lives against a backdrop of waterfalls, beaches, farm stands, and a quintessential small town of 487 people. Through recipes, stories, and photos, this book explores what it means to nourish a family and a community. As Mary Dougherty incorporates what is grown and raised in northern Wisconsin into her family’s favorite dishes, she continues a cultural tradition begun by immigrants hundreds of years ago. The result is a one-of-a-kind collection of globally and regionally inspired recipes featuring local cheeses, meats, and produce from the farmers in and around Bayfield—pho made with beef bones from a farm in Mellen, Indian meatballs with curry powder made in Washburn, chowder with corn and potatoes from a farm stand in Ashland. As she knits herself into the Bayfield community, Dougherty comes to more fully grasp the intricate relationship between food and community.
This book—beautifully photographed and engagingly written—introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. Wisconsin produces more than 600 varieties of cheese, from massive wheels of cheddar and swiss to bricks of brick and limburger, to such specialties as crescenza-stracchino and juustoleipa. These masters combine tradition, technology, artistry, and years of dedicated learning—in a profession that depends on fickle, living ingredients—to create the rich tastes and beautiful presentation of their skillfully crafted products.
Certification as a Master Cheesemaker typically takes almost fifteen years. An applicant must hold a cheesemaking license for at least ten years, create one or two chosen varieties of cheese for at least five years, take more than two years of university courses, consent to constant testing of their cheese and evaluation of their plant, and pass grueling oral and written exams to be awarded the prestigious title.
James Norton and Becca Dilley interviewed these dairy artisans, listened to their stories, tasted their cheeses, and explored the plants where they work. They offer here profiles of forty-three active Master Cheesemakers of Wisconsin, as well as a glossary of cheesemaking terms, suggestions of operations that welcome visitors for tours, tasting notes and suggested food pairings, and tasty nuggets (shall we say curds?) of information on everything to do with cheese.
Winner, Best Midwest Regional Interest Book, Midwest Book Awards
Michigan Herb Cookbook
Suzanne Breckenridge and Marjorie Snyder University of Michigan Press, 2001 Library of Congress TX819.H4B695 2001 | Dewey Decimal 641.657
If you're interested in cooking with herbs and want to use the best of Michigan and the Midwest's seasonal foods, then this is the cookbook for you.
The recipe section is written for both the novice and the more experienced cook. Each recipe has helpful information about serving suggestions and menu ideas. Scattered throughout the book are handy tips related to foods, herbs, and cooking. In addition, Michigan Herb Cookbook includes a section on herb growing and designing in which planting, growing, freezing, drying, and storage tips for over thirty herbs are explained in detail.
You will find over 150 recipes in the book's seven chapters. More than half are low-fat, and there are many vegetarian favorites. Also, a chapter devoted to condiments and "little extras" contains various herb blend, vinegar, chutney, pesto, and sauce recipes, such as Sun-Dried-Tomato Pesto and Roasted Red Pepper Sage Sauce.
Suzanne Breckenridge, formerly a ceramics and cooking instructor, is now a food stylist and caterer. Marjorie Snyder is a freelance food writer, a cooking teacher at a junior college, and cofounder and president of the Madison Wisconsin Herb Society.
The Norske Nook, founded as a small-town café in 1973, is now a foursome of revered pie shrines in Osseo, Rice Lake, Eau Claire, and Hayward, Wisconsin. The Nook’s international fame grew from a tradition of Midwest home baking, informed by Scandinavian roots and enriched by the luscious ripe fruit and sumptuous sour creams and cream cheeses of America’s dairyland.
This cookbook features the restaurants’ award-winning baking: Scandinavian specialties, cheesecakes, tortes, cookies, muffins, and more than seventy recipes (and variations) for pie. More than fifty new pie recipes have been created by the Nook bakers since 1990, when Jerry Bechard purchased the Osseo café from founder Helen Myhre. The Norske Nook has won thirty-six blue ribbons at the National Pie Championships in Florida—including three in 2014, for Lemon Cream Cheese, Peaches and Cream, and Jamberry.
Gold Medal Winner, Cookbook, Foreword Reviews IndieFab Book of the Year Awards
Runner-up, Cookbooks/Crafts/Hobbies, Midwest Book Awards
“Outstanding” books for public & secondary school libraries from university presses, American Library Association
“Best of the Best” books for public libraries from university presses, American Library Association
There are few things that Chicagoans feel more passionately about than pizza. Most have strong opinions about whether thin crust or deep-dish takes the crown, which ingredients are essential, and who makes the best pie in town.
And in Chicago, there are as many destinations for pizza as there are individual preferences. Each of the city's seventy-seven neighborhoods is home to numerous go-to spots, featuring many styles and specialties. With so many pizzerias, it would seem impossible to determine the best of the best.
Enter renowned Chicago-based food journalist Steve Dolinsky! In Pizza City, USA: 101 Reasons Why Chicago Is America's Greatest Pizza Town, Dolinsky embarks on a pizza quest, methodically testing more than a hundred different pizzas in Chicagoland. Zestfully written and thoroughly researched, Pizza City, USA is a hunger–inducing testament to Dolinsky's passion for great, unpretentious food.
This user-friendly guide is smartly organized by location, and by the varieties served by the city's proud pizzaioli–including thin, artisan, Neapolitan, deep-dish and pan, stuffed, Sicilian, Roman, and Detroit-style, as well as by-the-slice. Pizza City also includes Dolinsky's "Top 5 Pizzas" in several categories, a glossary of Chicago pizza terms, and maps and photos to steer devoted foodies and newcomers alike.
When is a cookbook more than just a cookbook? When it’s a gateway to our culinary heritage. For well over a hundred years, Missouri’s cookbooks have helped readers serve up tasty dishes to the state’s tables, but these publications also document the evolution of our kitchens and households.
Pot Roast,Politics, and Ants in the Pantry, a treasure trove of anecdotes and nuggets of historical information about cookery in the Show-Me State, draws from more than 150 publications to reveal Missouri’s cookbook heritage and to deliver a generous sampling of recipes. Carol Fisher and John Fisher look back to manuscript cookbooks from 1821 St. Louis, then progress through the years and around Missouri before arriving at today’s online recipes. Along the way, they dish out servings of kitchen medicine, household hints, and cookbook literature gleaned from the state’s cache of culinary gems.
From handwritten family recipe collections and mimeographed publications to glossy color editions, the texts the Fishers have obtained from libraries and historical societies as well as their own extensive cookbook collection include such curiosities as the Julia Clark Household Memoranda Book from the William Clark papers, an 1880 production by the Ladies of St. Louis called My Mother’s Cookbook, Mary Foote Henderson’s Practical Cooking and Dinner Giving, and Albert E. Brumley’s All-Day Singin’ and Dinner on the Ground. They tell how various ethnic communities raised money by creating cookbooks, how the state’s Beef Council and Pork Association put recipes on the Internet, and how restaurants like the Blue Owl in Kimmswick and Stephenson’s Apple Farm Restaurant near Kansas City enhanced their reputations with their own cookbooks. Festival cookbooks, company cookbooks, even cookbooks tied to world events—they’re all here in one delightful book.
In this vastly entertaining review, readers will learn where to find recipes for dandelion wine, mock turtle soup (requiring a large calf’s head split open by the butcher), and vinegar pie—as well as the curative properties of potato water, tips for raising chickens in the basement, and even “how to cook a husband.” An extensive bibliography includes information to help readers track down the books discussed and also those on their own wish lists.
Pot Roast, Politics, and Ants in the Pantry: Missouri’s Cookbook Heritage shows how, instead of being just collections of recipes, cookbooks provide history lessons, document changing food ways, and demonstrate the cultural diversity of the state. From Julia Clark’s simple frontier recipes for puddings and preserves to Irma Rombauer’s encyclopedic Joy of Cooking—originally self-published in Missouri—Carol Fisher and John Fisher have laid out a smorgasbord of reading pleasure for cookbook collectors, nostalgia buffs, and gourmands alike.
Growing up in a Norwegian American community imbued with the customs and foods of the Old Country, Carrie Young recalls how her mother and her neighbors skillfully blended Scandinavian with what they always called the American style of cooking. Young recounts how her mother, Carrine Gafkjen—after homesteading as a single woman in 1904—cooked for a large threshing crew during harvest season. Living and cooking around the clock in a cook car the size of a Pullman kitchen, she delighted the crew with her soda pancakes and her sour cream doughnuts, her fattigman (Poor Man's Cookies) and her fabulous North Dakota Lemon Meringue Pie.
During holidays lutefisk and lefse reigned supreme, but when the Glorified Rice fad swept the country in the thirties women broke new ground with inventive variations. And the short-lived but intensely experienced Three-Day Bun Era (when the buns became so ethereal they were in danger of floating off the plate) kept the Ladies Aid luncheons competitive. Whatever the times, in good years or bad, there was always the solace ofKaffe Tid, the forenoon and afternoon coffee time, when the table was set with smor og brod (butter and bread) and something sweet, like a Whipped Cream Cake or Devil's Food Cake with Rhubarb Sauce.
This book will appeal to those who feel nostalgia for a parent's or grandparent's cooking, to those who have a longing for the heartier fare of times past. The author's daughter, Felicia Young, who has "cooked Scandinavian since she was old enough to hold a lefse stick," has compiled and tested the seventy-two recipes accompanying this joyful memoir.
Culture and history can be passed from one generation to the next through the food we eat, the vegetables and fruits we plant and harvest, and the fragrant flowers and herbs that enliven our gardens. The plants our ancestors grew tell stories about their way of life.
Wisconsin’s nineteenth-century settlers arrived in the New World in search of new opportunities and the chance to create a new life. These European immigrants and Yankee settlers brought their traditional foodways with them—their family recipes and the seeds, roots, and slips of cherished plants—to serve as comfort food, in the truest sense.
This part of our collective history comes alive at Old World Wisconsin’s re-created nineteenth-century heirloom gardens. In Putting Down Roots, historical gardener Marcia C. Carmichael guides us through these gardens, sharing insights on why the owners of the original houses—be they Yankee settlers, German, Norwegian, Irish, Danish, Polish, or Finnish immigrants—planted and harvested what they did. She shares timeless lessons with today’s gardeners and cooks about planting trends and practices, garden tools used by early settlers, popular plant varieties, and favorite flavors of Wisconsin’s early settlers, including recipes for such classics as Irish soda bread, pierogi, and Norwegian rhubarb custard.
Putting Down Roots celebrates the diversity and rich ethnic settlement of Wisconsin. It’s also a story of holding fast to one’s traditions and adapting to new ways that nourished one’s family so they could flourish in their new surroundings.
Seasons of Plenty provides colorful descriptions, folk stories, appealing photgraphs and illustrations, excerpts from journals and ledgers, recipes for good food like savory dumpling soup, mashed potatoes with browned bread crumbs, Sauerbraten, and feather light apple fritters.
Up a Country Lane Cookbook
Evelyn Birkby University of Iowa Press, 1993 Library of Congress TX715.2.M53B57 1993 | Dewey Decimal 641.5977
What can Evelyn Birkby possibly do to follow up the success of Neighboring on the Air: Cooking with the KMA Radio Homemakers? She can do what she has done in writing Up a Country Lane Cookbook. For forty-three years she has written a column entitled "Up a Country Lane" for the Shenandoah Evening Sentinel. Now she has chosen the best recipes from her column and interspersed them with a wealth of stories of rural life in the 1940s and 1950s, supplemented by a generous offering of vintage photographs. She has created a book that encompasses lost time.
With chapters on "The Garden," "Grocery Stores and Lockers," "Planting," and "Saturday Night in Town," to name a few, Up a Country Lane Cookbook recalls the noble simplicity of a life that has all but vanished. This is not to say that farm life in the forties and fifties was idyllic. As Birkby writes, "Underneath the pastoral exterior were threats of storms, droughts, ruined crops, low prices, sickness, and accidents."
Following the Second World War, many soldiers returned to mid-America and a life of farming. From her vantage point as a farm wife living in Mill Creek Valley in southwestern Iowa, Birkby observed the changes that accompanied improved roads, telephone service, and the easy availability of electricity. Her observations have been carefully recorded in her newspaper column, read by thousands of rural Iowans.
Up a Country Lane Cookbook is, then, much more than a cookbook. It is an evocation of a time in all its wonder and complexity which should be read by everyone from Evelyn Birkby's nearest neighbor in Mill Creek Valley to the city slicker seeking an education. Cook a meal of Plum-Glazed Baked Chicken, Elegant Peas, Creamed Cabbage, and Seven-Grain Bread, then finish it off with Frosted Ginger Creams with Fluffy Frosting. While the chicken is baking, read Evelyn's stories and think about the world the way it was.
This is your guide to cooking wildfoods that you can hunt, fish, or forage—or buy from a growing number of wildfoods vendors—in the Upper Midwest. You’ll savor treasured recipes like Rabbit Pie, Venison Stew, Orange Pheasant, Morel Mushroom Scramble, and Cathy’s Plum Lake Bluegill. You’ll also discover a wealth of dishes reflecting the region’s ethnic riches—from Hassenpfeffer to savory Pierogies with Oyster Mushrooms, from flaky-crusted Goose Tortiere to Catfish Curry. Wild Rice Goose also revives overlooked dishes popular in times past. If you have carp, redhorse, smelt, or turtle, dandelion greens or mulberries, you can turn these humble finds into tasty treats with tips from experienced fishermen and foragers. Cooks will appreciate the clear, kitchen-tested recipes, and fans of sporting literature will enjoy the lyrical writing.
You’ll find here:
• more than 100 recipes for wildfoods from asparagus to venison
• sidebars on regional foods, specialty preparations, and folk history
• tips on finding and cleaning game, fish, and wild edibles
• advice on freezing and drying
• a list of Upper Midwest wildfoods vendors.
Best Regional Special Interest Books, selected by the American Association of School Librarians
Best Regional General Interest Books, selected by the Public Library Reviewers
Jeanette Hurt University of Wisconsin Press, 2020 Library of Congress TX951.H874 2020 | Dewey Decimal 641.87409775
Cocktails have always had a stronghold in America’s Dairyland. This highly illustrated volume uncovers the true stories behind the state’s obsession with brandy, ice cream drinks, and a smorgasbord of garnishes.
Beyond delving into mythic origins of several classic creations, Jeanette Hurt introduces a new generation of cocktails that offer a spin on standard concoctions. She explores the state’s unique farm-to-table ethos influenced by an abundance of locally sourced ingredients. Also included are a wealth of interviews with notable mixologists, sharing numerous favorite recipes for specialty pick-me-ups that connoisseurs and home bartenders alike will be clamoring to try. A definitive account of the beverages we love, Wisconsin Cocktails insists we order our Old Fashioneds the right way—with brandy.