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Home Cooked Culture

Terese Allen

  • $ 1500


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.

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