Bibliograph

Madison chefs, stories of food, farms, and people, Lindsay Christians ; photography by Chris Hynes

Type

Label

Madison chefs, stories of food, farms, and people, Lindsay Christians ; photography by Chris Hynes

Language

eng

resource.biographical

collective biography

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Madison chefs

Oclc number

1243908976

Responsibility statement

Lindsay Christians ; photography by Chris Hynes

Sub title

stories of food, farms, and people

Summary

"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."--Publisher's website

Table Of Contents

Introduction -- Tami Lax: less is more -- Tory Miller: star power -- Dan Fox: the unexpected farmer -- Gilbert Altschul: the self-starter -- Francesco Mangano: the traditionalist -- Patrick DePula: something sorrowed, something new -- Jonny Hunter: smash the hierarchy -- Francesca Hong and Matt Morris: the next generation

Classification