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Home Cooked Culture
Wisconsin through Recipes
Edited by Terese Allen
Compiled by Choua Ly


A cookbook bursting with the flavor of Wisconsin's varied cultures and communities

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 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.

"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

"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

Terese Allen is a well-known Wisconsin cookbook author, food columnist, and former restaurant cook. Her most recent book is Hometown Flavor: A Cook's Tour of Wisconsin's Butcher Shops, Bakeries, Cheese Factories, and Other Specialty Markets. Her other books include The Ovens of Brittany Cookbook, Fresh Market Wisconsin, and Wisconsin Food Festivals. Choua Ly is a staff member at the Wisconsin Folklife Festival, a program of the Wisconsin Arts Board.

Inquiries regarding review copies, events, and interviews can be directed to the publicity department at publicity@uwpress.wisc.edu or (608) 263-0734.

the cover of Home Cooked Culture is black, with a color photo of a grandmotherly woman with a pan of pastries to go in the oven.

September 1998
116 pp.   10 x 7 1/2
25 b/w photos
  

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Paper $14.95 t
ISBN 978-0-9667012-0-3
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