Milwaukee Food: A History of Cream City Cuisine

Milwaukee Food: A History of Cream City Cuisine

Author: Lori Fredrich

Publisher: Arcadia Publishing

Published: 2015

Total Pages: 160

ISBN-13: 1626196702

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Milwaukee's culinary scene boasts more than the iconic beer and bratwurst. It possesses a unique food culture as adventurous as any dining destination in the country. Sample the spreads at landmark hotels like the Pfister that established the city's hospitable reputation, as well as eateries like Mader's that cemented it. Meet the producers, chefs and entrepreneurs who helped expand Milwaukee's palate and pushed the scene to the forefront of the farm-to-fork movement. Milwaukee native and food writer Lori Fredrich serves up the story of a bustling blue-collar town that became a mecca for food lovers and a rising star in the sphere of urban farming.


Milwaukee Food

Milwaukee Food

Author: Lori Fredrich

Publisher: History Press Library Editions

Published: 2015-09-21

Total Pages: 162

ISBN-13: 9781540211408

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Milwaukee's culinary scene boasts more than the iconic beer and bratwurst. It possesses a unique food culture as adventurous as any dining destination in the country. Sample the spreads at landmark hotels like the Pfister that established the city's hospitable reputation, as well as eateries like Mader's that cemented it. Meet the producers, chefs and entrepreneurs who helped expand Milwaukee's palate and pushed the scene to the forefront of the farm-to-fork movement. Milwaukee native and food writer Lori Fredrich serves up the story of a bustling blue-collar town that became a mecca for food lovers and a rising star in the sphere of urban farming.


Classic Restaurants of Milwaukee

Classic Restaurants of Milwaukee

Author: Jennifer Billock

Publisher: Arcadia Publishing

Published: 2020-11-02

Total Pages: 192

ISBN-13: 1439671664

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Milwaukee may be known for beer, brats and custard, but the city's food history is even richer and tastier. At the Public Natatorium, diners supped at an old public pool and watched a dolphin show at the same time. Solly's, Oriental Drugs and others nurtured a thriving lunch counter culture that all ages enjoyed. Supper clubs and steakhouses like Five O'Clock reigned supreme. And we can't forget about the more illicit side of Milwaukee meals, like the mafia hangouts and a local fast-food chain with a mysterious resemblance to a national brand. Pairing the history of classic restaurants with recipes of favorite dishes, author Jennifer Billock explores both the well-known and the quirkier sides of Milwaukee's dining past.


Wisconsin Field to Fork

Wisconsin Field to Fork

Author: Lori Fredrich

Publisher: Rowman & Littlefield

Published: 2023-10-01

Total Pages: 265

ISBN-13: 1493067702

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Farm-to-table dining has become best practice in restaurants across the nation, connecting consumers with those who make and grow their food. While farmers have diversified their crops to meet the needs of both creative chefs and increasingly adventurous home cooks, 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 locally grown food, Wisconsin has earned its place at the forefront of the movement. Local chefs have capitalized on the state’s bounty, offering increasingly localized seasonal menus and extending the harvest through active preservation. Wisconsin Field to Fork tells 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 seventy chef-driven recipes that take those products and weave magic into them. Recipes from drinks and appetizers to dessert include the summery Watermelon Cocktail Punch, Wild Mushroom and Mascarpone Tortelli, and Strawberry-Rhubarb Tres Leches Cake.


Milwaukee Frozen Custard

Milwaukee Frozen Custard

Author: Bobby Tanzillo

Publisher: History Press Library Editions

Published: 2016-10-31

Total Pages: 194

ISBN-13: 9781540200808

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Frozen custard is more than a dessert in Milwaukee. It s a culture, a lifestyle and a passion. From the stand that inspired television s Happy Days to the big three Gilles, Leon s and Kopp s take a tour through the history of this guilty pleasure. Learn about its humble origins as an unexpected rival to ice cream and its phenomenal success as a concession at the Chicago World s Fair in 1933 that made the snack famous. Find the stories behind your favorite flavor at local festivals and homegrown neighborhood stands. Milwaukee authors and editors Kathleen McCann and Robert Tanzilo launch a celebration of custard lore, featuring a stand guide and much more. Dig into what makes Milwaukee the Frozen Custard Capital of the World."


Milwaukee Then and Now

Milwaukee Then and Now

Author: Sandra Ackerman

Publisher:

Published: 2004

Total Pages: 152

ISBN-13:

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As part of the popular Then and Now series, the city of Milwaukee is celebrated with archival photographs shown alongside specially commissioned contemporary images of the same scene. This visual account features over 100 photographs. It shows us how Milwaukee has evolved into the city it is today - a diverse range of architectural styles, where the massive arches of the old Federal Building, sleek lines of late 20th century high-rise offices, and the imposing mansions of Lake Drive all present one fascinating landscape.


Voices of Milwaukee Bronzeville

Voices of Milwaukee Bronzeville

Author: Dr. Sandra E. Jones

Publisher: Arcadia Publishing

Published: 2021

Total Pages: 128

ISBN-13: 1467148881

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Some people don't have to imagine what Milwaukee's Bronzeville was like. They have only to remember. They recall Walnut Street alive with businesses serving a hardworking Black population making something out of the meager resources available to them. They describe religious establishments such as St. Mark's Methodist Episcopal, St. Benedict the Moor, Calvary Baptist and St. Matthew CME attending to the spiritual life and remember the Flame, the Metropole and Satin Doll nightclubs taking care of entertainment and secular needs. Above all, they recollect a people looking out for the well-being of all within its realm. Gathering interviews with residents of the now-vanished neighborhood, Dr. Sandra E. Jones reimagines Bronzeville not just as a place, but as a spirit engendered by a people determined to make a way out of no way.


Wisconsin Cheese Cookbook

Wisconsin Cheese Cookbook

Author: Kristine Hansen

Publisher: Rowman & Littlefield

Published: 2019-03-01

Total Pages: 225

ISBN-13: 1493037927

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Grating, Slicing, Baking and Sprinkling Wisconsin’s Best Cheeses. Wisconsin’s artisan cheese scene is steeped in tradition and bursting with innovations. Local cheesemakers attract visitors from all over the world. Cheese is a huge part of the state’s tourist draw and homegrown character. Everyone who calls Wisconsin home or visits for a day will love this book of the best recipes to cook with cheese. Stunning photos and 60 recipes from the 28 creameries featured will include comfort-food staples like pizza, mac ‘n cheese and grilled-cheese sandwiches, as well as wow-worthy dinner-party favorites such as mascarpone cheesecake, plus picnic-friendly salads and delicious breakfasts. Noteworthy creameries covered include Carr Valley Cheese and Emmi Roth in Southwest Wisconsin; BelGioioso Cheese and Sartori in Northeast Wisconsin; Holland’s Family Cheese in Northwest Wisconsin; and Clock Shadow Creamery in Southeast Wisconsin.


Historic Chicago Bakeries

Historic Chicago Bakeries

Author: Jennifer Billock

Publisher: Arcadia Publishing

Published: 2021-09-27

Total Pages: 160

ISBN-13: 1467150118

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As immigrants came from outside the United States and settled in pockets around Chicago, each neighborhood had its own bakery--and sometimes several. At one time, more than seven thousand bakeries dotted the city streets. Stalwarts like Dinkel's, Roeser's, Weber's, Pticek and Ferrara continue a legacy that shaped Chicago's food traditions: an atomic cake for family celebrations, bacon buns in the morning or a poppy seed bun for hot dogs and pączki and zeppole for holidays. Even the never-ending debate over seeded or unseeded rye. From pioneering bakers to today's cake makers, author Jennifer Billock puts the sweet and doughy history of Chicago on display.


Cuisine and Culture

Cuisine and Culture

Author: Linda Civitello

Publisher: John Wiley & Sons

Published: 2011-03-29

Total Pages: 448

ISBN-13: 0470403713

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Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.