Title
Madison Chefs: Stories of Food, Farms, and People
Price
$34.95
Available In Store
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.
SKU
9780299333409
Madison Chefs: Stories of Food, Farms, and People
$34.95
Available In Store
Description
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.
Description
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.
ISBN
9780299333409
Publisher
Publication Date
November 9, 2021
Binding
Hardcover
Item Condition
New
Language
English
Pages
264
Keywords
Biography & Autobiography | General; Cooking | Regional & Cultural | American - Middle Western States; Cooking | Individual Chefs & Restaurants; Travel | Food, Lodging & Transportation | Restaurants
