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Home Cooked Culture: Wisconsin through Recipes

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Home Cooked Culture: Wisconsin through Recipes
Description:

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. Drawn from the 1998 Smithsonian Folklife Festival and the Wisconsin Folklife Festival, these nearly 100 recipes are accompanied by notes about their origins and special place in family and ethnic traditions. "Nothing makes me feel more Belgian than a 'boonoh' during the holidays. My family bakes these small waffle-like cookies one at a time in the blackened, turn-of-the-century iron one of my paternal grandparents 'brought over ' long ago."-Terese Allen, food writer, Madison "This is the recipe for Pijani Saran (Drunken Carp). Don't drive after enjoying this meal!"-Stephanie Lemke, Croatian egg decorator, Mazomanie "I created [this mushroom tart because] we needed additional recipes for our award-winning Gouda and Sweet Swiss."-Michelle Krahenbuhl, cheesemaker, Monticello "I was hunting in my duck skiff on the bay of Green Bay when a DNR officer said, 'What do you do with all your wild game?' And I said, 'Make chili out of it,' as a joke. Then I came home and made it. It's good."-Patrick Farrell, skiff builder & decoy carver, Green Bay 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. "Nothing makes me feel more Belgian than a 'boonoh' during the holidays. My family bakes these small waffle-like cookies one at a time in the blackened, turn-of-the-century iron one of my paternal grandparents 'brought over ' long ago. My clan, who originated in the French-speaking part of Belgium (Wallonia), uses a nickname that was probably based on a French or Flemish word for 'good.' . . . When we'd had our fill of eating the 'straight,' we'd make ice cream sandwiches out of them."-Terese Allen

Details:
DetailValue
BindingPaperback
Dewey Decimal Number641
EAN9780966701203
ISBN0966701208
LabelUniversity of Wisconsin Press
LanguagesEnglish
List Price$14.95
ManufacturerUniversity of Wisconsin Press
Number Of Items1
Number Of Pages116
Product GroupBook
Product Type NameABIS_BOOK
Publication Date1998-09-03
PublisherUniversity of Wisconsin Press
StudioUniversity of Wisconsin Press
TitleHome Cooked Culture: Wisconsin through Recipes
CreatorTerese Allen
Models:
Model Name/TypeMPNEAN/UPC
ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cookbooks › Regional & International › U.S. Regional › Midwest › Home Cooked Culture: Wisconsin through Recipes