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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.
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ABOUT
More than a cookbook, Way Up North Wisconsin celebrates the region’s history, people, and cultures with recipes that offer a fresh take on tradition, plus features highlighting what makes Up North Wisconsin unique. Farm-to-table dining connects consumers with food producers, with chefs bridging field to fork. While warmer states get credit, Wisconsin leads as local chefs embrace its bounty, craft seasonal menus, and preserve harvests year-round. Frank Lloyd Wright, born in 1867 in Richland Center, Wisconsin, shaped organic architecture. Despite global fame, his roots remain in the state. This guide covers his public sites, lost works, and must-see spots for architecture and history fans. Good things come in small packages, and these Wisconsin towns prove it. This guide highlights hidden rural gems under 5,000 people, offering unique escapes from city life. Visit for an hour or longer and discover their beauty and charm. Meet the artisan cheesemakers of Wisconsin and create the very best dishes with local, creamy goodness. Stunning photos and recipes from more than 25 creameries are sure to satisfy every palate. The supper club, a Midwest tradition, is making a comeback. Wisconsin Supper Club Cookbook features 60+ recipes from 40 clubs, revealing the food and drink secrets that keep guests returning for more—any time of day.
Publisher : Globe Pequot (October 1, 2023)
Language : English
Hardcover : 264 pages
ISBN-10 : 1493067699
ISBN-13 : 978-1493067695
Item Weight : 1.55 pounds
Dimensions : 7.24 x 0.74 x 9.09 inches
