Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State by Harva Hachten and Terese Allen is much more than a cookbook. This updated and expanded edition provides delightful morsels of information about the history of food and eating in Wisconsin. Combined with 460 authentic recipes to whet the appetite of all who love good food, this book is an indispensable resource for anyone interested in Wisconsin's culinary history, past and present.
Includes 416 pages, 460 recipes, illustrations, and 130 b/w photos. Hardcover.
By: Harva Hachten and Terese Allen
130 b/w photos
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Book Author Bio
Harva Hachten earned a master's degree in journalism from Columbia University before joining the Wisconsin Historical Society as supervisor of publications in 1973. Along with The Flavor of Wisconsin, Hachten wrote many articles for Madison Magazine and the Milwaukee Journal and was the author of Kitchen Safari, an African cookbook, re-released in 1998 as Best of African Regional Cooking. Hachten lived in Madison; she died in April 2006.
Wisconsin native and former chef Terese Allen writes about the pleasures and benefits of regional foods, seasonal cooking, and culinary folklore. Along with a plethora of articles, Allen has written numerous books on Wisconsin's food traditions, including Wisconsin's Hometown Flavors, Fresh Market Wisconsin, Wisconsin Food Festivals, Cafe Wisconsin Cookbook, and The Ovens of Brittany Cookbook. A food columnist for Madison's Isthmus newspaper and a former contributing editor of Wisconsin Trails magazine, Terese is food editor for Organic Valley, the country's largest organic farmers' cooperative. She chairs southern Wisconsin's REAP Food Group and is a founding member and past-president of the Culinary History Enthusiasts of Wisconsin (CHEW).