Junior League Milwaukee Wisconsin Cookbook Be Milwaukee's Guest

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The flavors of Wisconsin's favorite dishes fill the pages of the Junior League Milwaukee Wisconsin Cookbook Be Milwaukee's Guest. Members of the League contributed their top recipes to populate this memorable community cookbook. 

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Format: Paperback spiral bound, 218 pages 

Copyright: 1970. Fourth Printing 

Publisher: The Junior League of Milwaukee, Inc. 

Author: Members of The Junior League of Milwaukee, Wisconsin 

$12.00

Additional Details

Description: I suspect the best food we know is the remembered food of our childhood. Since Wisconsin is my state and Milwaukee my town, I would place, beside any Dover sole, a Lake Michigan perch (properly prepared, seasoned and flour-dusted, not cemented in cornmeal, and swiftly pan-fried in an ocean of sizzling butter). I would also attest that no Paris confiseur's shop window was ever adorned with a sugared trifle to out-savor my Aunt Minnie's blitz torte. Nor would it surprise me should an emperor turn away from his woodcock in wine were a Watertown goose, roasted to an agonizing crispness, to float by. 

The memories of one's youth are stubborn and can, I suppose, produce an insular chauvinism of great magnitude, is the roast, beef at the Savoy a glory of pink, marbled tenderness? I'll take my mother's sauerbraten mit kartoffel-kloese. Any Muscovite flaunting his blinis, I would taunt with pancakes fluffy with eggs from a Wisconsin hen-coop. Let a Roman prattle over his Il Pecorim cheese, made idiotically from the milk of ewes, any one of our lyrically-lowing New Holstein cows, knowine where her milk is destined, will answer him well enough. And let the vendors of Les Haller hawk their fraises des bois; I'll search my hills for the first wild blackberry. 

Along our fence rows in May wild asparagus spears skyward, and at the edges of our southern woodlands, after spring's first warm rain, wait the pyramidal, honeycombed miracles of morels. Our summer fields are wanton in proffering the grains for our breads, our November skies prodigal with mallards. In our northern marshes hang the autumn fire of cranberries, and do hickory nuts ripen other than to flavor our tortes? Even winter is beneficent, when bucks leave their trail in the snow. 

The flavors and fragrances of Wisconsin's kitchens are myriad and wonderful, the sweet corn rushed from field to pot to table, the rabbits of our hushed forests, the muskellunge of our pine-rimmed lakes. These are joys to cherish in a teetering age of hydrogen bombs and packaged mixes, and it is heartwarming to find them remembered and recorded here. 

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Condition: Good condition. 



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