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Search - Home Cooked Culture: Wisconsin Through Recipes

Home Cooked Culture Wisconsin Through Recipes

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 re... more »cipes 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

ISBN-13: 9780966701203
ISBN-10: 0966701208
Pages: 116
Rating:

0 stars, based on 0 rating

Publisher: Wisconsin Arts Board
Book Type: Paperback
Members Wishing: 2
Reviews: Amazon | Write a Review

Genres:

Cookbooks, Food & Wine >> Cooking Education & Reference >> Essays
Cookbooks, Food & Wine >> Regional & International >> U.S. Regional >> Midwestern
History >> Americas >> United States >> State & Local
Nonfiction >> Social Sciences >> Specific Demographics >> Ethnic Studies

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Search - Home Cooked Culture: Wisconsin Through Recipes

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