By Richard J. Baumann
ISBN-10: 0915024705
ISBN-13: 9780915024704
Wisconsin is definitely the sauerkraut-simmering, bratwurst-grilling, cheese-sprinkling capital of the USA. yet were you aware that Wisconsin additionally leads the kingdom within the creation of cranberries and produces an abundance of untamed rice, maple syrup, and cherries — and much more?
Drawing seriously from the state’s wealthy agricultural history, Richard Baumann presents a hundred and fifty sensible and pleasant recipes. a few are naturals: Beer-Cheese soup, Sauerkraut Potato Casserole, and Cream Puffs. Others are much less noticeable: Apple and Butternut Squash Soup, Welsh Pasties, and Cherry Torte.
All the recipes demand Wisconsin’s most sensible meals and supply scrumptious dishes for individuals with discriminating tastes. Recipes are geared up in keeping with six areas of the kingdom. an summary of every quarter and a quick advent to every team of recipes supply a light-hearted examine why and the way each one foodstuff made Wisconsin famous.
Whether you’re a prepare dinner searching for new rules or simply need to know extra approximately Wisconsin meals, this publication has whatever for you.
Here’s what Tommy G. Thompson, former US Secretary of overall healthiness, schooling, and Welfare and previous Governor of Wisconsin prior to that, needed to say approximately this book:
“FOODS THAT MADE WISCONSIN FAMOUS” isn't just one other cookbook—it is a real occasion of fine Wisconsin nutrition and the way to arrange it. i like to recommend it to someone who enjoys the easy pleasures of meals, from sturdy cooking to reliable eating!”
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Additional resources for Foods that Made Wisconsin Famous
Example text
Keep replacing the sugar, not the beans. SPICE MIXTURES In French recipes for pates and meat pies the mysterious ingredients set epice (spiced salt) and quatre-epices (four spices) appear time and again. There is no set formula for either of these preparations, although the base of both mixtures is similar. Every spice company in Europe has its own formula. Recently American spice firms have begun to make their own versions of quatre-epices. In the formulas that follow, the balance of salt and pepper follows the recommendation of Auguste Escoffier.
Recipes for cooked desserts (creams, mousses, souffies) do not always mention salt because it is considered customary for a cook to remember the "pinch" of salt. Another seasoning recently used to excess is monosodium glutamate, or MSG. Although this has no flavor of its own, it is a flavor intensifier. However, monosodium glutamate should never be used in Western cookery; it belongs in Oriental foods only. Also, it seems that this product may be a health hazard if too much is used. Herbs are parts of plants, especially the leaves, grown in temperate zones, while spices are parts of plants, especially the dried seeds and barks, grown in tropical zones.
SCRAMBLED EGGS Scrambled eggs are mis-scrambled by the millions every morning in America. "I can't eat wet eggs" is the culprit most of the time. Mother made dry scrambled eggs, and isn't Mother's cooking still the best? Please give yourself and your family the chance to taste a truly scrambled egg once. Your pan should be thick; cast aluminum or enameled cast iron are best. Plain cast iron is not a good choice for the taste of scrambled eggs. Use l tablespoon butter per egg. Beat the eggs well, but do not liquefy them.
Foods that Made Wisconsin Famous by Richard J. Baumann
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