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Foods that Made Wisconsin Famous - Book
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Foods that Made Wisconsin Famous - Book

 

Foods that Made Wisconsin Famous is a collection of authentic Wisconsin recipes organized according to ethnic and agricultural regions of the state and types of food. In this second edition, author Richard J. Baumann includes humorous comments, cartoons, family photos, an overview of each region of the state, and an ample serving of Wisconsin trivia to provide a light-hearted look at how and why each food made Wisconsin famous. Everyone knows that Wisconsin is the sauerkraut-simmering, bratwurst-grilling, cheese-sprinkling capital of the United States. But the Badger state also boasts its production of cranberries, wild rice, maple syrup, cherries and more. Foods that Made Wisconsin Famous provides 150 practical and delightful recipes, everything from cheese soup and cream puffs to Welsh pastries and cherry torte. All the recipes call for Wisconsin's best foods. Whether you're a cook looking for new ideas or just want to know more about Wisconsin foods, this book has something for you.

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Author: Richard J. Baumann
Second Edition
Softcover - 6 in. x 9 in.
291 pages, 150 recipes
ISBN: 9780964039629
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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! - Tommy G. Thompson, former US Secretary of Health, Education, and Welfare and former Governor of Wisconsin

Baumann's breezy book -- the recipes seem clear enough -- they are a diverse collection covering the normal, the unusual, the questionably appetizing (full of bologna casserole), the puzzling and the amusing (Sex Muffins, containing the alleged aphrodisiac Ginseng).- Milwaukee Journal-Sentinel
Richard J. Baumann is a food columnist for Wisconsin Home Gallery Magazine and the author of several cookbooks. He has written, produced, and hosted two TV series: The Foods That Made Wisconsin Famous and Cooking Conversations with Richard. Richard conducts cooking classes, lectures on food topics, and is the founder and executive directory of the Wisconsin School of Cookery.

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