Buch, Englisch, 264 Seiten, Hardback, Format (B × H): 203 mm x 257 mm, Gewicht: 839 g
Stories of Food, Farms, and People
Buch, Englisch, 264 Seiten, Hardback, Format (B × H): 203 mm x 257 mm, Gewicht: 839 g
ISBN: 978-0-299-33340-9
Verlag: University of Wisconsin Press
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.
Fachgebiete
Weitere Infos & Material
- Introduction
- THE CHEFS
Tami Lax: Less is More
Tory Miller: Star Power
Dan Fox: The Unexpected Farmer
Gilbert Altschul: The Self-starter
Francesco Mangano: The Traditionalist
Patrick DePula: Something Borrowed, Something New
Jonny Hunter: Smash the Hierarchy
Francesca Hong and Matt Morris: The Next Generation
- APPENDIX
Restaurant locations
Recipes index
Acknowledgements
Biographies
