This book--beautifully photographed and engagingly written--introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. Wisconsin produces more than 600 varieties of cheese, from massive wheels of cheddar and swiss to bricks of brick and limburger, to such specialties as crescenza-stracchino and juustoleipa. These masters combine tradition, technology, artistry, and years of dedicated learning--in a profession that depends on fickle, living ingredients--to create the rich tastes and beautiful...
This book--beautifully photographed and engagingly written--introduces hardworking, resourceful men and women who represent an artisanal craft that ha...
From the founders of the popular food website Heavy Table comes Lake Superior Flavors, a celebration of food culture around the shores of the greatest of the Great Lakes. Author James Norton and photographer Becca Dilley take readers on a culinary tour around Lake Superior, hitting high-traffic tourist spots and cultural institutions as well as off-the-beaten-path discoveries.
Norton and Dilley also meet food producers and artisans--fishermen, cheesemakers, brewers, and more--and explore the culinary history and current food culture of four distinct regions. Along the...
From the founders of the popular food website Heavy Table comes Lake Superior Flavors, a celebration of food culture around the shores o...
