Wisconsin Field to Fork: Farm-Fresh Recipes from the Dairy State by Lori Fredric

Description: Wisconsin Field to Fork by Lori Fredrich "This book aims to tell 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 recipes that take those products and weave magic into them"-- FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description Within the last two decades, much has changed in the world of food. Farm-to-table dining has become best practice in restaurants across the country. Farmers have diversified their crops to meet the needs of both creative chefs and increasingly adventurous home cooks. Consumers have an increasing interest in connecting with those who make and grow their food. Meanwhile, 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 local, Wisconsin has actually been at the forefront of the movement. And a great deal of credit for that goes to the states agricultural prowess. According to the Wisconsin Department of Agriculture, Trade and Consumer Protection, the state is the number-one producer of cranberries, ginseng roots, whey and snap beans for processing. Its also the countrys largest producer of cheese (and fourth-largest in the world), with nearly 1,200 licensed cheese makers who produce more than six hundred types, styles and varieties of cheese, nearly double that of any other state. Wisconsin ranks second in organic production and boasts a plethora of both cherry and apple orchards. And farms here harvest potatoes from sixty-three thousand acres of land, ranking the state third in potato production.Despite the shortcomings of a relatively brief growing season, the chefs in Wisconsin have capitalized on the states bounty, offering increasingly localized seasonal menus and extending the harvest through active preservation. The book aims to tell 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 recipes that take those products and weave magic into them. Author Biography Lori Fredrich is the Senior Food Writer and Dining Editor for OnMilwaukee. She is also the author of Milwaukee Food: A History of Cream City Cuisine (History Press) and the co-host of FoodCrush, a podcast "for people who eat."Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish.Over the years, her recipes and writing have also been featured in a variety of publications including Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel. Long Description Within the last two decades, much has changed in the world of food. Farm-to-table dining has become best practice in restaurants across the country. Farmers have diversified their crops to meet the needs of both creative chefs and increasingly adventurous home cooks. Consumers have an increasing interest in connecting with those who make and grow their food. Meanwhile, 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 local, Wisconsin has actually been at the forefront of the movement. And a great deal of credit for that goes to the states agricultural prowess. According to the Wisconsin Department of Agriculture, Trade and Consumer Protection, the state is the number-one producer of cranberries, ginseng roots, whey and snap beans for processing. Its also the countrys largest producer of cheese (and fourth-largest in the world), with nearly 1,200 licensed cheese makers who produce more than six hundred types, styles and varieties of cheese, nearly double that of any other state. Wisconsin ranks second in organic production and boasts a plethora of both cherry and apple orchards. And farms here harvest potatoes from sixty-three thousand acres of land, ranking the state third in potato production. Despite the shortcomings of a relatively brief growing season, the chefs in Wisconsin have capitalized on the states bounty, offering increasingly localized seasonal menus and extending the harvest through active preservation. The book aims to tell 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 recipes that take those products and weave magic into them. Details ISBN1493067699 Author Lori Fredrich Short Title Wisconsin Field to Fork Language English Year 2023 ISBN-10 1493067699 ISBN-13 9781493067695 Format Hardcover Publisher Rowman & Littlefield Imprint Globe Pequot Press Place of Publication Old Saybrook Country of Publication United States NZ Release Date 2023-10-01 UK Release Date 2023-10-01 Illustrations Recipes; Illustrations, unspecified; Halftones, Color including Color Photographs Pages 264 Subtitle Farm-Fresh Recipes from the Dairy State DEWEY 641.59775 Audience General AU Release Date 2023-09-30 Publication Date 2023-10-01 US Release Date 2023-10-01 We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:137151546;

Price: 80.09 AUD

Location: Melbourne

End Time: 2024-12-29T06:01:56.000Z

Shipping Cost: 0 AUD