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This authoritative history of Wisconsin's culinary traditions is a remarkable exploration of "the taste of place," pairing fascinating essays on state food history with recipes from Wisconsin kitchens past and present. In the long-awaited second edition, regional food specialist Terese Allen widens the lens of Harva Hachten's classic, introducing new topics, expanding on others, and connecting the historical dots of the state's magnificently rich food history.


Allen weaves the story to the present and sheds light on newer aspects of food and cooking, including the explosion of farmers' markets; organic farming and sustainability; artisanal cheeses and other fare; and how relatively recent immigrants have contributed to Wisconsin's food scene. Along with the book's original recipes, new recipes reflect the continually evolving nature of the our food culture, offering an intriguing guide to "how Wisonsin eats," from lefse to free-range chickenss, wild rice to heirloom tomatoes, and Cornish pasties to microbrewed beer. 

Published by the Wisconsin Historical Society, and with a forward by James Beard award winner Odessa Piper, the book received a starred review by Publishers Weekly and was lauded in Gastronomica magazine as and "incredible compilation [that] ought to be in every home, library, and classroom in the state, and in the hands of culinary historians and other foodies everywhere."

"I wish there were a law requiring each of our fifty states to have a book about its life and food--and I would offer as a model The Flavor of Wisconsin. . . an American book that should be of more than local interest."

  -NACH WAXMAN, Kitchen Arts and Letters, New York

"A wondrous array of kitchen stories, some hidden, some classic....A page turner, a book you'll want to cook."


    NPR's Kitchen Sisters

"I have long trusted Terese Allen's observations about what defines, stimulates and sustains Wisconsin's cuisine. . . .This delicious documentation celebrates who we were, who we are and why we shouldn't forget."

  -MARY BERGIN, Author and columnist



Winner of the Midwest Independent Publishers Association

Midwest Books Awards


What are some food favorites in Wisconsin, and why are they special to us? How have our landscape and the people who have inhabited it contributed to our food heritage? This unique blend of history book and cookbook gives kids a real taste for hands-on history by showing them how to create and sample foods that link us Wisconsin resources and the heritage of those who produce them.


Designed for kids and adults to use together, "The Flavor of Wisconsin for Kids" is a fascinating and authoritative document of the history and traditions of food in our state, presented in a colorful, kid-friendly format that's both instructional and fun. Each chapter examines a different food source -- forests; waters; meat and dairy farms; orchards and fields; gardens; and communities -- and includes recipes that are written for modern kitchens but use many traditional ingredients and techniques. The book is richly illustrated with both historical and contemporary photos.

"Kids love food. Kids love stories. They'll find an ample diet of both in this charming, informative book.

   -NANCY J. STOH, Milwaukee Journal Sentinel



Crispy corned beef hash. Roast pork and a mound of mashed potatoes smothered in homemade gravy. Puckery-sweet lemon pie with a crown of foamy meringue. Sound good to you? Of course it does. This combination cookbook-travel guide is your ticket to the heartwarming home-style cooking of Wisconsin's best small-town cafes and diners. More than one hundred cherished recipes 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.


"Recipes of the people, by the people, and for the people fill 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."


"As this cookbook proves, delicious recipes can come from the most unexpected places."


Also By Terese Allen

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