Madison Chefs
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A01=Chris Hynes
A01=Lindsay Christians
Age Group_Uncategorized
Age Group_Uncategorized
Author_Chris Hynes
Author_Lindsay Christians
automatic-update
Category1=Non-Fiction
Category=WB
Category=WTHR
chefs
cookbook
cooking
COP=United States
culinary
Delivery_Delivery within 10-20 working days
dining
dinner
eq_bestseller
eq_food-drink
eq_isMigrated=0
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_travel
farm-to-table
farmers
farming
fine cuisine
food
Language_English
local
locavore
Madison
Midwest
Morris
PA=Available
Price_€20 to €50
PS=Active
recipes
restaurants
Salvatore
softlaunch
Upper Midwest
Wisconsin
Product details
- ISBN 9780299333409
- Weight: 857g
- Dimensions: 203 x 254mm
- Publication Date: 21 Dec 2021
- Publisher: University of Wisconsin Press
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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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.
