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Author: Victoria Shearer Publisher: ISBN: 9781493070848 Category : Cooking Languages : en Pages : 0
Book Description
Way Up North Wisconsin is said to be a "state of mind and geography, less about geography and more about what you do when you get there." Generally considered to be any area north of Highway 8, Up North was once a remote primeval forest settled by iron and copper miners and then lumberjacks. Now an extremely popular vacation destination, drawing vacationers year-round from Illinois, Iowa, Minnesota, Michigan, and parts beyond, Up North showcases more than 7,500 lakes, rivers, and, streams, and more than a million acres of public forest. More than just a cookbook, Way Up North Wisconsin celebrates the history, the people, and the cultures that so influenced the area for centuries with a compilation of recipes presenting a fresh take on traditional foods alongside interesting features on the quintessential uniqueness that makes Up North Wisconsin.
Author: Victoria Shearer Publisher: ISBN: 9781493070848 Category : Cooking Languages : en Pages : 0
Book Description
Way Up North Wisconsin is said to be a "state of mind and geography, less about geography and more about what you do when you get there." Generally considered to be any area north of Highway 8, Up North was once a remote primeval forest settled by iron and copper miners and then lumberjacks. Now an extremely popular vacation destination, drawing vacationers year-round from Illinois, Iowa, Minnesota, Michigan, and parts beyond, Up North showcases more than 7,500 lakes, rivers, and, streams, and more than a million acres of public forest. More than just a cookbook, Way Up North Wisconsin celebrates the history, the people, and the cultures that so influenced the area for centuries with a compilation of recipes presenting a fresh take on traditional foods alongside interesting features on the quintessential uniqueness that makes Up North Wisconsin.
Author: Victoria Shearer Publisher: Fox Chapel Publishing ISBN: 1637413750 Category : Cooking Languages : en Pages : 475
Book Description
·Family-friendly recipes! Parents can introduce new flavors to children in a fun and subtle way. ·Includes information on the history of slow cooking, the basics of slow cooking and braising and how they both came into play for today's contemporary home chefs. ·Recipes are from all over the world including, but not limited to Iran, Russia, China, Cuba, South Africa, Indonesia, USA, Mexico, and India. ·Even 50 years after the crock pot's first debut, over 12 million are sold each year. ·Author Victoria Shearer has been a travel and food writer for 28 years. She has published articles in many national magazines and newspapers and has written over 16 books. ·Features 85 mouthwatering recipes including Beef and Onion Potpie from Africa, Russian Beef Stew, Stuffed Grape Leaves with Lemon Sauce from Greece, Black-eyed Peas with Tomatoes, Mushrooms, and Onions from India, and more!
Author: Joanne Raetz Stuttgen Publisher: Univ of Wisconsin Press ISBN: 029922273X Category : Cooking Languages : en Pages : 224
Book Description
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.
Author: Don Holm Publisher: Caxton Press ISBN: 9780870045295 Category : Cooking Languages : en Pages : 140
Book Description
Distributed by the University of Nebraska Press for Caxton Press From the right "starter" to delicious sourdough goodies, this book offers one of the most significant collections of sourdough recipes to be tested.
Author: Sheila Lukins Publisher: Workman Publishing Company ISBN: 0761178899 Category : Cooking Languages : en Pages : 624
Book Description
After traveling across the country for three years, Sheila Lukins, the co-author of The Silver Palate cookbooks and The New Basics Cookbook and author of All Around the World Cookbook, set to work tasting, interpreting, and making magic in over 600 recipes. Here are Mashed Yukon Golds, a Stovetop Clambake, Vegetable Jambalaya, Bing Cherry Chutney, Peachy Keen Pie. Quesadillas with duck and caramelized onions, a burger stuffed with Maytag blue cheese, gazpacho made with both fresh and roasted vegetables, crab cakes sumptuous with lobster meat, orange zest, and mace. It's a star-spangled celebration.
Author: Dan Seering Publisher: Lulu.com ISBN: 1329984331 Category : Cooking Languages : en Pages : 508
Book Description
"This book begins by telling the story of a great Supper Club, the River Inn, which was located in Wisconsin Dells, Wisconsin and about my tenure there"--Page 2.
Author: Heather Lalley Publisher: Voyageur Press (MN) ISBN: 0760338205 Category : Cooking Languages : en Pages : 162
Book Description
This book celebrates the best homegrown food in and around the windy city, profiling 30 chefs who work together with local farms to bring the freshest, locally grown, sustainable foods to their menus.
Author: Kristine Hansen Publisher: Rowman & Littlefield ISBN: 1493037927 Category : Cooking Languages : en Pages : 225
Book Description
Grating, Slicing, Baking and Sprinkling Wisconsin’s Best Cheeses. Wisconsin’s artisan cheese scene is steeped in tradition and bursting with innovations. Local cheesemakers attract visitors from all over the world. Cheese is a huge part of the state’s tourist draw and homegrown character. Everyone who calls Wisconsin home or visits for a day will love this book of the best recipes to cook with cheese. Stunning photos and 60 recipes from the 28 creameries featured will include comfort-food staples like pizza, mac ‘n cheese and grilled-cheese sandwiches, as well as wow-worthy dinner-party favorites such as mascarpone cheesecake, plus picnic-friendly salads and delicious breakfasts. Noteworthy creameries covered include Carr Valley Cheese and Emmi Roth in Southwest Wisconsin; BelGioioso Cheese and Sartori in Northeast Wisconsin; Holland’s Family Cheese in Northwest Wisconsin; and Clock Shadow Creamery in Southeast Wisconsin.
Author: Harva Hachten Publisher: Wisconsin Historical Society ISBN: 0870205536 Category : Cooking Languages : en Pages : 417
Book Description
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.
Author: Victoria Shearer
Author: Victoria Shearer
Author: Victoria Shearer
Author: Joanne Raetz Stuttgen
Author: Don Holm
Author: Sheila Lukins
Author: Dan Seering
Author: Heather Lalley
Author: Kristine Hansen
Author: 
Author: Harva Hachten