From Publishers Weekly
Starred Review. When journalist Hachten joined Wisconsin's State Historical Society in 1973, she inherited a regional cookbook project; after 10 years of work, Hachten produced a comprehensive cookbook attached to an important, definitive account of the immigrant pioneer experience and the evolving view of food and community in the Midwest. In this update, Wisconsin food columnist Allen expands the opus without upstaging Hatchen or muting her voice, taking the development of Wisconsin cuisine from wild gooseberry gathering and Native American gardens to current, ballooning demands for organic produce. Many engaging diversions crop up, including fascinating day-to-day accounts of pioneer life; after a tragically difficult transatlantic voyage (little fresh water, inedible food), future Wisconsin was more than welcoming, and settlers began recreating their native dishes as soon as it was economically feasible. Early settlers from Germany, Norway, the Netherlands, Poland and elsewhere gave the state iconic foods such as pasty (for meat pies) and the beloved brat, as well as community traditions like the fish fry. The 450 recipes, including traditional dishes like Bohemian Sausage and Lutefisk alongside homey favorites like Aunt Nellie's Drop Cookies, are the icing on this already-satisfying cake.
--This text refers to an alternate
Hardcover
edition.
Review
"I wish there were a law requiring each of our fifty states to have a book about its life and food—and I would offer as a model for that book The Flavor of Wisconsin. . . . an American book that should be of more than local interest." (Nach Waxman, Kitchen Arts & Letters bookstore, New York City)
"Food lovers will treasure this volume, not only as a splendid cookbook but as a rare and vivid document in real-world food studies." (Laura Shapiro, author of Perfection Salad and Julia Child)
"A wondrous array of kitchen stories, some hidden, some classic. . . . The Flavor of Wisconsin is a page turner, a book you'll want to cook." (Davia Nelson and Nikki Silva, NPR's Kitchen Sisters)
"Anyone interested in the story of heartland America's food history, the real history of a people from the field and garden, from farm and factory, from kitchen to table, this wonderful book is for you." (Bruce Kraig, Co-convener, Greater Milwaukee Foodways Alliance)
"A bright new edition. . . . And who better to accomplish the task than Terese Allen, certainly the state's foremost food historian, keeper of our culinary heritage." (Jerry Minnich, author of Eating Well in Wisconsin)
"Besides superbly chronicling the recent changes in Wisconsin's foodways, Allen has strengthened the text's culinary history throughout and at the same time revamped the book's format. Some of the original as well as new text is presented in sidebars, and subheadings have been added, which provide both a fresh look and a much more readable book. This incredible compilation ought to be in every home, library, and classroom in the state, and in the hands of culinary historians and other foodies everywhere. What would Harva Hachten think about the new edition? I'm betting she'd be proud as punch" (Joan Peterson, Gastronomica: The Journal of Food and Culture)
"Allen's latest update [to The Flavor of Wisconsin] is likely to cause swooning and shortness of breath in Madison's very active foodie community, as its additions primarily focus on sexy hot-button topics like the popularity of farmers' markets, organic farming and sustainability, and the slow-food movement." (Jason Albert, The Onion's A.V. Club – Madison)
2009 Finalist in the Cookbooks: Regional Category from USA National Best Book Awards
2010 Finalist in the Cookbook and Home/Garden Category Next Generation Indie Book Awards
2010 Silver in the Cookbooks/General Category from Living Now Book Awards
2010 Winner in the Cookbooks Category from Midwest Independent Publishers Association Book Awards
2010 Winner in the Regional Cookbooks Category from National Indie Excellence Awards
