Madison Chefs : Stories of Food, Farms, and People
Book Details
Format
Hardback or Cased Book
ISBN-10
029933340X
ISBN-13
9780299333409
Publisher
University of Wisconsin Press
Imprint
University of Wisconsin Press
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Dec 21st, 2021
Print length
264 Pages
Weight
857 grams
Dimensions
25.40 x 20.30 x 1.50 cms
Ksh 5,900.00
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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.
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.
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.
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