Synopses & Reviews
Joanne Raetz Stuttgen’s cafe guides showcase popular regional diner traditions. In her companion book Cafe Indiana she introduces travelers to the state’s top mom-and-pop restaurants. Now, Cafe Indiana Cookbook allows you to whip up local cafe classics yourself. Breakfast dishes range from Swiss Mennonite eier datch (egg pancakes) to biscuits and gravy; entree highlights include chicken with noodles (or with dumplings) and the iconic Hoosier breaded pork tenderloin sandwich. For dessert, try such Indiana favorites as apple dapple cake or rhubarb, coconut cream, or sugar cream pie . All 130 recipes have been kitchen-tested by Jolene Ketzenberger, food writer for the Indianapolis Star.
Cafe Indiana Cookbook reveals the favorite recipes of Indiana’s Main Street eateries, including some rescued for publication before a diner’s sad closure, and documents old-fashioned delicacies now fading from the culinary landscape—like southern Indiana’s fried brain sandwiches.
Review
“Recipes of the people, by the people, and for the people fill the Cafe Wisconsin Cookbook with good things to eat, along with a generous—and equally delicious—portion of heartland character. In a time of overbearing celebrity chefs, such culinary democracy is food for the soul.”—Jane and Michael Stern, Roadfood.com
Review
"Along with good recipes, this cookbook captures the unique role of the small town cafe in Wisconsin. During the years I operated the Norske Nook in Osseo, Wisconsin, many folks came to the Nook for hearty, homemade soup and a piece of pie. I look forward trying recipes in this cookbook; the old favorites as well as some new ones.”—Helen Myhre, Farm Recipes and Secrets from the Norske Nook
Review
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“Filled with recipes for real hometown cooking, just like grandma used to make . . . that is if she owned a cafe that fed everyone in town. It also [highlights] some of the most common and distinctive foods that Indiana folks like to eat.”—John Kay, Traditional Arts Indiana'
Synopsis
Joanne Stuttgen's popular book
Cafe Wisconsin guides travelers to Wisconsin's best home-style cafes. Now, continue the journey with the
Cafe Wisconsin Cookbook, a compilation of more than one hundred cherished recipes that showcase the distinct culinary and cultural traditions of Wisconsin. From classic pot roasts and country-style pies to long-simmering soups and heritage specialties, the whole soul-satisfying spectrum of Wisconsin cafe fare is here.
Stuttgen tracked down Wisconsin's best small town cafes, from Boscobel to Sturgeon Bay, chatted with owners and customers, took notes, and recorded the history, anecdotes, and recipes behind the food. Tested and fine-tuned by Wisconsin food writer and former chef Terese Allen, these favorite recipes will bring an authentic slice of Wisconsin into your home kitchen.
About the Author
Joanne Raetz Stuttgen is a professional folklorist who has lived in Minnesota and Wisconsin and now makes her home in Indiana. She is the author of Cafe Wisconsin, also published by the University of Wisconsin Press. Terese Allen is food editor for Organic Valley, food columnist for Madison’s Isthmus newspaper, and author of Wisconsin’s Hometown Flavors and The Ovens of Brittany Cookbook.
Table of Contents
Preface
Acknowledgments
1 Breakfast
2 Daily Specials
3 Soups and Sandwiches
4 Salads and Dressings
5 Sides and Extras
6 Pies
7 Desserts
Further Reading
Index