Lori Fredrich's Books

Wisconsin Field to Fork

Farm-Fresh Recipes from the Dairy State

By: Lori Fredrich

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Wisconsin Field to Fork

Farm-Fresh Recipes from the Dairy State

By: Lori Fredrich

Farm-to-table dining has become best practice in restaurants across the nation, connecting consumers with those who make and grow their food. While farmers have diversified their crops to meet the needs of both creative chefs and increasingly adventurous home cooks, chefs have played a crucial role in bridging the gap between the field and the fork. Although states with longer growing seasons tend to take the credit for their ability to heed the call for locally grown food, Wisconsin has earned its place at the forefront of the movement. Local chefs have capitalized on the state’s bounty, offering increasingly localized seasonal menus and extending the harvest through active preservation. Wisconsin Field to Fork tells the tale of Wisconsin agriculture, not only through stories about the farmers who provide the wealth of vegetables, dairy, and livestock needed to sustain local restaurants but also through the seventy chef-driven recipes that take those products and weave magic into them. Recipes from drinks and appetizers to dessert include the summery Watermelon Cocktail Punch, Wild Mushroom and Mascarpone Tortelli, and Strawberry-Rhubarb Tres Leches Cake.

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Age

Page Count

265

Publisher

Rowman & Littlefield

Published Date

ISBN 10

1493067702

ISBN 13

9781493067701

Wisconsin Field to Fork

Farm-Fresh Recipes from the Dairy State

By: Lori Fredrich

Write a review Read reviews Take a Quiz Solve Book Puzzle

Wisconsin Field to Fork

Farm-Fresh Recipes from the Dairy State

By: Lori Fredrich

Average ratings

N/A

Write a review

Solve jigsaw puzzle

Age

Page Count

265

Publisher

Rowman & Littlefield

Published Date

ISBN 10

1493067702

ISBN 13

9781493067701

Milwaukee Food: A History of Cream City Cuisine

By: Lori Fredrich

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Milwaukee Food: A History of Cream City Cuisine

By: Lori Fredrich

Milwaukee's culinary scene boasts more than the iconic beer and bratwurst. It possesses a unique food culture as adventurous as any dining destination in the country. Sample the spreads at landmark hotels like the Pfister that established the city's hospitable reputation, as well as eateries like Mader's that cemented it. Meet the producers, chefs and entrepreneurs who helped expand Milwaukee's palate and pushed the scene to the forefront of the farm-to-fork movement. Milwaukee native and food writer Lori Fredrich serves up the story of a bustling blue-collar town that became a mecca for food lovers and a rising star in the sphere of urban farming.

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Age

Page Count

160

Publisher

Arcadia Publishing

Published Date

ISBN 10

1626196702

ISBN 13

9781626196704

Book's by Lori Fredrich

Wisconsin Field to Fork

Wisconsin Field to Fork

Wisconsin Field to Fork

Wisconsin Field to Fork

Milwaukee Food: A History of Cream City Cuisine

Milwaukee Food: A History of Cream City Cuisine

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