cover of book

Madison Chefs: Stories of Food, Farms, and People
by Lindsay Christians
photographs by Chris Hynes
University of Wisconsin Press, 2021
Cloth: 978-0-299-33340-9
Library of Congress Classification TX649.A1C525 2021
Dewey Decimal Classification 647.950922

Why do Salvatore’s tomato pies have the sauce on the top? Where did chef Tami Lax learn to identify mushrooms in the woods? How did Morris develop its signature ramen?
Farm-to-table is a cliché, but its roots among the farmers and chefs of south-central Wisconsin are deep, vibrant, and resilient. From brats and burgers to bibimbap, Madison’s food scene looks substantially different than it did just a decade ago. Though the city has always been ahead of the locavore movement, a restaurant boom in the 2010s radically changed the dining landscape. Even when individual eateries close or chefs move on, their ideas, connections, and creativity have lasting power. Much larger cities have been unable to match the culinary variety, innovation, and depth of talent found in Wisconsin’s state capital.
Lindsay Christians’s in-depth look at nine creative, intense, and dedicated chefs captures the reason why Madison’s food culture remains a gem in America’s Upper Midwest. This beautifully illustrated book will leave you salivating—or making reservations.

See other books on: Food | Middle Western States | People | Regional & Ethnic | Restaurants
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