From Green Bay to Grantsburg, Bayfield to Burlington, Cudahy to Cassville, ninety five of the leading cookbooks from the Badger State have contributed a delicious variety of recipes to create this remarkable collection. These favorite recipes from cooks all over Wisconsin will entice you to put on your apron, get out your pots and pans, and relish in the home-cooked good taste of Wisconsin cooking.
Included in the more than 400 recipes are delightful dishes such as Football Stew, Wisconsin Beer Cheese Soup, Almond Kringle, Brownie Swirl Cheesecake, Beer Batter Fish, and Mom's Toasted Oatmeal Cookies. They are certain to become your family favorites, too.
Best of the Best from Wisconsin is one of 50 volumes in Quail Ridge Press acclaimed Best of the Best State Cookbook Series continuing the tradition of Preserving America's Food Heritage.
Editors: Gwen McKee and Barbara Moseley Plastic Comb: 288 pages Publisher: Quail Ridge Press (September 1997) ISBN: 9780937552803