2015 Midwest Book Award Finalist: Cookbooks
Wisconsin is certainly the sauerkraut-simmering, bratwurst-grilling, cheese-sprinkling capital of the United States. But did you know that Wisconsin also leads the nation in the production of cranberries and produces an abundance of wild rice, maple syrup, and cherries — and a lot more?
Drawing heavily from the state’s rich agricultural heritage, Richard Baumann provides 150 practical and delightful recipes. Some are naturals: Beer-Cheese soup, Sauerkraut Potato Casserole, and Cream Puffs. Others are less obvious: Apple and Butternut Squash Soup, Welsh Pasties, and Cherry Torte.
All the recipes call for Wisconsin’s best foods and provide delicious dishes for people with discriminating tastes. Recipes are organized according to six regions of the state. An overview of each region and a brief introduction to each group of recipes provide a light-hearted look at why and how each food made Wisconsin famous.
Whether you’re a cook looking for new ideas or just want to know more about Wisconsin foods, this book has something for you.
Here’s what Tommy G. Thompson, former US Secretary of Health, Education, and Welfare and former Governor of Wisconsin before that, had to say about this book:
“FOODS THAT MADE WISCONSIN FAMOUS” is not just another cookbook—it is a true celebration of good Wisconsin food and how to prepare it. I recommend it to anyone who enjoys the simple pleasures of food, from good cooking to good eating!”