The Flavor of Wisconsin Cookbook

The "Flavor of Wisconsin" is an informative and educational cookbook, written by regional food expert Terese Allen. It includes essays, recipes, and insights on Wisconsin's culinary traditions, from lefse to sauerbraten. This updated edition covers modern topics like farmers' markets, slow food, and immigrant contributions to the state's cuisine. 450 recipes.

"The Flavor of Wisconsin Cookbook" by Harva Hachten, published by the Wisconsin Historical Society in 1981, has become a valuable resource on Wisconsin foods and cuisine. This updated edition explores changes in food culture since the 1980s and serves as a tribute to the late author, Harva Hachten.

"The Flavor of Wisconsin" has been updated to reflect the changes in food culture and business, including the rise of farmers' markets, organic farming, the "slow food" movement, and the impact of recent immigrants on the state's food scene.

"One of the most important books on American food ever published." Cuisine Magazine

Authors:

Harva Hachten earned a master's degree in journalism from Columbia University before joining the Wisconsin Historical Society as a supervisor of publications in 1973. She wrote a popular culinary column in Madison Magazine for many years. The revised edition of "Flavor of Wisconsin" was in progress at the time of her death, at age 84, in April of 2006.

Terese Allen writes about the history, culture, and culinary pleasures of Wisconsin foodways. She is a co-founder of the Culinary History Enthusiasts of Wisconsin (C.H.E.W.) and past president of the influential REAP Food Group.