Wisconsin takes its food seriously and does not feel the need to explain itself about it.In this ninth book of the 50 States Gathering Table series, Waverly Finch moves through the full breadth of the Dairy State - from the bratwurst grills of Milwaukee's German community to the Norwegian church suppers of Vernon County, from the Belgian booyah kettles of Door County to the Danish kringle bakeries of Racine, from the supper clubs of the rural highways to the tavern fish fries that fill Wisconsin dining rooms every Friday night without fail. These 50 recipes are a portrait of a state that knows exactly what it is and cooks accordingly.Fire up the grill for Wisconsin beer brats simmered in lager and finished with sauerkraut and spicy brown mustard. Fry a basket of golden cheese curds the way every Wisconsin county fair and tavern has been doing it for generations. Pull up a stool at the supper club and order the prime rib with au jus and horseradish cream. Make the Racine kringle - the official state pastry, a laminated Danish almond paste pastry that the city's Danish community has been baking since the 1880s. And finish with a Door County cherry pie made with the sweet cherries that grow on the peninsula every June, which are a different fruit and a different pie from any cherry pie you have made before.With 50 recipes rooted in Wisconsin's immigrant communities and gathering table traditions, this book brings the Dairy State's most beloved dishes home to your kitchen.50 recipes. One extraordinary state. Pull up a chair.
