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Wisconsin Field to Fork: Farm-Fresh Recipes from the Dairy State

Name: Wisconsin Field to Fork: Farm-Fresh Recipes from the Dairy State
Brand: Globe Pequot Press
SKU: 9781493067695
Price: 21.99 USD
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Availability: In Stock

Contributors:

Lori Fredrich

Publisher:

Globe Pequot Press

Binding:

Hardcover

Book Category:

Cooking

Book Subcategory:

Regional & Ethnic, Specific Ingredients

Book Topic:

American, Natural Foods

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

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Specifications +

Release Date:

2023-10-01

ISBN 13:

9781493067695

Weight:

1.57 lbs

Size:

9.31 x 7.11 x 0.49 inches

Pages:

264

Mint Condition +

product description

Description

Farm-to-table dining has become best practice in restaurants across the nation, connecting consumers with those who make and grow their food. While farmers have diversified their crops to meet the needs of both creative chefs and increasingly adventurous home cooks, chefs have played a crucial role in bridging the gap between the field and the fork. Although states with longer growing seasons tend to take the credit for their ability to heed the call for locally grown food, Wisconsin has earned its place at the forefront of the movement. Local chefs have capitalized on the state's bounty, offering increasingly localized seasonal menus and extending the harvest through active preservation.

Wisconsin Field to Fork tells the tale of Wisconsin agriculture, not only through stories about the farmers who provide the wealth of vegetables, dairy, and livestock needed to sustain local restaurants but also through the seventy chef-driven recipes that take those products and weave magic into them. Recipes from drinks and appetizers to dessert include the summery Watermelon Cocktail Punch, Wild Mushroom and Mascarpone Tortelli, and Strawberry-Rhubarb Tres Leches Cake.

About the Author
Lori Fredrich is the Senior Food Writer and Dining Editor for OnMilwaukee. She is also the author of Milwaukee Food: A History of Cream City Cuisine (History Press) and the co-host of FoodCrush, a podcast "for people who eat." Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. Over the years, her recipes and writing have also been featured in a variety of publications including Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel.

Wisconsin Field to Fork: Farm-Fresh Recipes from the Dairy State

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