Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Madison Chefs: Stories of Food, Farms, and People

Madison Chefs: Stories of Food, Farms, and People

Christians, Lindsay
Hynes, Chris

Hardcover

Biographies GeneralCookbooks GeneralMidwest Cooking

Currently unavailable to order

ISBN10: 029933340X
ISBN13: 9780299333409
Publisher: Univ Of Wisconsin Pr
Published: Dec 21 2021
Pages: 264
Weight: 1.85
Height: 0.70 Width: 8.00 Depth: 10.10
Language: English
Why do Salvatore's tomato pies have the sauce on the top? Where did chef Tami Lax learn to identify mushrooms in the woods? How did Morris develop its signature ramen?

Farm-to-table is a cliché, but its roots among the farmers and chefs of south-central Wisconsin are deep, vibrant, and resilient. From brats and burgers to bibimbap, Madison's food scene looks substantially different than it did just a decade ago. Though the city has always been ahead of the locavore movement, a restaurant boom in the 2010s radically changed the dining landscape. Even when individual eateries close or chefs move on, their ideas, connections, and creativity have lasting power. Much larger cities have been unable to match the culinary variety, innovation, and depth of talent found in Wisconsin's state capital.

Lindsay Christians's in-depth look at nine creative, intense, and dedicated chefs captures the reason why Madison's food culture remains a gem in America's Upper Midwest. This beautifully illustrated book will leave you salivating--or making reservations.

Also in

Biographies General

View All