Traveling Library Collection

Our collection totals over 85 titles – ranging from the esteemed Ovens of Brittany Cookbook to  Midwest Maize: How Corn Shaped the U.S. Heartland, to Six Spices: A Simple Concept of Indian Cooking. We have copies of the books written by virtually every guest speaker we have had in the last ten years, e.g., Putting Down Roots: Gardening Insights from Wisconsin’s Settlers by Marcia Carmichael, chief gardener at Old World Wisconsin; Wisconsin Supper Clubs by Ron Faiola and Madison Food: A History of Capital Cuisine by Nichole Fromm and J. Rasmus.

You can peruse all the titles in the library in the list below. To place an “order” for a specific book, email and the book will be brought to the next meeting, if it hasn’t already been checked out. Several titles will also be featured at each meeting–you’ll hear a short review of each one and will have the opportunity to check one of the featured titles out for a month. We encourage you to explore this list and let us know if there is something that interests you.

Culinary History Enthusiasts of Wisconsin (CHEW) Library Collection

January 2018

Allen, Terese   BOUNTIFUL WISCONSIN: 110 Favorite Recipes.  Trails Books, 2000

Allen, Terese    FRESH MARKET WISCONSIN: Recipes, Resources and Stories Celebrating Wisconsin Farm Markets and Roadside Stands.    Amherst Press, 1993

Allen, Terese    HOMETOWN FLAVOR: A Cook’s Tour of Wisconsin’s Butcher Shops, Bakeries, Cheese  Factories, and Other Specialty Markets.   Prairie Oak Press, 1998

Allen, Terese    OVENS OF BRITTANY COOKBOOK.   Amherst Press, 1991

Allen, Terese and Bobbie Malone  THE FLAVOR OF WISCONSIN FOR KIDS.   Wi. Historical Society Press, 2012

Ammer, Christine   FRUITCAKES AND COUCH POTATOES and Other Delicious Expressions.  Penguins Books, 1995

Anderson, Jean    RECIPES FROM AMERICA’S RESTORED VILLAGES.   Doubleday and Co., 1975

Apps, Jerry    IN A PICKLE: A Family Farm Story.  Terrace Books, 2007

Arnold, Shannon Jackson      EVERYBODY LOVES ICE CREAM.    Emmis Books, 2004

Bayne, Martha   SOUP AND BREAD COOKBOOK: Building Community One Pot at a Time.  Agate/Surrey Books, 2011

Bergin, Mary    WISCONSIN SUPPER CLUB COOKBOOK: Iconic Fare and Nostalgia from Landmark Eateries. Globe Pequot Press, 2015

Bottinelli, Sylvia and Margherita D’Ayala Valva, Editors   THE TASTE OF ART: Cooking, Food and Counterculture in Contemporary Practices. University of Arkansas Press, 2

Bourdain, Anthony   KITCHEN CONFIDENTIAL: Adventure in the Culinary Underbelly. Ecco Press, 2000

Carmichael, Marcia C.    PUTTING DOWN ROOTS: Gardening insights from Wisconsin’s Early Settlers.Wisconsin Historical Society Press, 2011

Carpenter, Mary   THE DANE COUNTY FARMERS’ MARKET: A Personal History.  UW Press, 2003

Clampitt, Cynthia.  MIDWEST MAIZE: HOW CORN SHAPED THE U.S. HEARTLAND. University of Illinois Press, 2015

Culinary Historians of Ann Arbor   REPAST, Vol. XXVII, #3, Summer 2011.  Dealing with Deprivation: Responses to Foodstuff Scarcities in the Civil War

Culinary Historians of Ann Arbor   REPAST, Vol. XXVII, #4, Fall 2011.   The Home Front: Domestic Food  Customs of the Civil War Era

Culinary Historians of Ann Arbor   REPAST, Vol. XXVIII, #1, Winter, 2012.  Food Customs of India: Part 1

Culinary Historians of Ann Arbor   REPAST, Vol. XXIX, #3, Summer 2013.  One Century Ago: The Growing Diversity of American Cooking

Culinary Historians of Ann Arbor   REPAST, Vol. XXX, #1, Winter 2014.  Adventures in Jewish Baking

Culinary Historians of Ann Arbor   REPAST, Vol. XXX, #3, Summer 2014.  Quadricentennial of Dutch-American Food: Part 2: The Great Lakes Region

Culinary Historians of Ann Arbor   REPAST, Vol. XXX, #4, Fall, 2014.  Cookbooks of the World 1925-1975

Culinary Historians of Ann Arbor   REPAST, Vol. XXXI, #1, Winter 2015. Topics in Early American Cooking: Middle Atlantic States

Culinary Historians of Ann Arbor   REPAST, Vol. XXXI, #2, Spring 2015.  Traditional and Exotic: Florida Foodways

Culinary Historians of Ann Arbor   REPAST, Vol. XXXI, #3, Summer 2015. At the Corner of Creole and Cajun

Culinary Historians of Ann Arbor   REPAST, Vol. XXXI, #4, Fall 2015.  Dining Out in America: From Lunch Wagons to Grand Restaurants, Part 1

Denker, Joel    WORLD ON A PLATE, THE: A tour through the History of America’s Ethnic Cuisine.   Westview, 2003

Dirks, Robert   FOOD IN THE GILDED AGE: What Ordinary Americans Age.  Rowman and Littlefield, 2016

Dooley, Beth and Lucia Watson    SAVORING THE SEASONS OF THE NORTHERN HEARTLANDS.  Knopf, 1994

Draeger, Jim and Mark Speltz   BOTTOMS UP: A Toast to Wiscconsin’s Historic Bars and Breweries. Wisconsin Historical Society Press, 2012.

Driver, Elizabeth, Compiler     EDITH ADAMS OMNIBUS. Whitecap Books, 2005

Edwards, Ellen    ALL ABOUT SAUSAGE.     Oscar Mayer, 1973

Ernst, Kathleen   A SETTLER’S YEAR: Pioneer Life Through the Seasons. Wisconsin Historical Society Press, 2015

Faiola, Ron   WISCONSIN SUPPER CLUBS: An Old-Fashioned Experience. Agate Publishing, 2013

Feldman, Sarah M.   A COOK’S JOURNEY TO JAPAN: Fish Tales and Rice Paddies.    Tuttle Publishing, 2010

Fernandez-Armesto, Felipe    NEAR A THOUSAND TABLES: A History of Food.   The Free Press, 2003

Fischer, Al and Mildred  ARIZONA COKBOOK: A Collection of More Than 350 Authentic Arizona Recipes. Golden West Cookbooks, 2010.

Fischer, Mildred   CHILI-LOVERS’ COOKBOOK: Chile Recipes and Recipes with Chilies.  Golden West, 1984

Food Patriots (DVD).  Spitz, Jeff and Jennifer Spitz, Director and Coproducers,   Groundswell Edu. Films, 2014

Freeman, Sarah   MUTTON AND OYSTERS: The Victorians and Their Food. Victor Gollancz Ltd., 1989

Friese, Chef Kurt Michael.   SLOW FOOD IN THE HEARTLAND: A Cook’s Journey.  Ice Cube Press, 2008

Fromm, Nichole and J. Rasmus.  MADISON FOOD: A History of Capital Cuisine.  American Palate, 2015

Glessner, Jim    THE SWISS COLONY (Images of America)    Arcadia, 2006

Gomoll, Inez   HOME COOKING. Union Street Design, LLC, 2007.

Gunderson, Mary   THE FOOD JOURNAL OF LEWIS AND CLARK: Recipes for an Expedition. History Cooks, 2003

Hachten, Harva    FLAVOR OF WISCONSIN: An Informal History of Food and Eating in the Badger State. State Historical Society of Wisconsin, 1986

Hachten, Harva and Terese Allen    FLAVOR OF WISCONSIN: An Informal History of Food and Eating in the Badger State.     State Historical Society of Wisconsin, 2009

Haley, Andrew P.   TURNING THE TABLES: Restaurants and the Rise of the American Middle Class,1880-1920. University of North Carolina Press, 2011

Harris, Nancy    WHAT’S COOKING WITH THE ELVES? Recipes Featuring Usinger’s Sausages. Usingser’s, 1992

Hatchett, Louis   DUNCAN HINES: How a Traveling Salesman Became the Most Trusted Name in Food. University Press of Kentucky, 2014

Hoekstra, Dave   THE PEOPLE’S PLACE: Soul Food Restaurants and Reminiscences from the Civil Rights EraTo Today. Chicago Review Press, 2015

Hurt, Jeannette   DRINK LIKE A WOMAN: Shake. Stir. Conquer. Repeat.  Seal Press,  2016

Janik, Erika    APPLE: A Global History. (Edible Series)   Reaktion Books, 2011

Jordan, Jennifer A.   EDIBLE MEMORY: The Lure of Heirloom Tomatoes and Other Forgotten Foods.University of Chicago Press, 2015

Kalafa, Amy    LUNCH WARS: How to Start a School Food Revolution and Win the Battle for our  Children’s Health.   Penquin Books, 2011

Kann, Bob    A RECIPE FOR SUCCESS: Lizzie Kander and Her Cook Book (Badger Biography Series).UW Press, 2007

Kivirist, Lisa and John D. Ivanko   HOMEMADE FOR SALE: How to Set Up and Market a Food Business From  Your Home.  New Society Publishers, 2015

Kivirist, Lisa   SOIL SISTERS: A Toolkit for Women Farmers. New Society Publishers, 2016

Kleiber, Shannon Henry    ON MY HONOR: Real Life Lessons from America’s First Girl Scout. Sourcebooks,Inc.,  2012

Kline, Kathleen Schmittt      PEOPLE OF THE STURGEON: Wisconsin’s Love Affair with an Ancient Fish. Wisconsin Historical Press, 2009

Lukins, Sheila    ALL AROUND THE WORLD COOKBOOK.   Workman Publishing,   1994

Marcoux, Paula     COOKING WITH FIRE: From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking. Storey Publishing, 201.

Miller, Adrian   THE PRESIDENTS’ KITCHEN CABINET: The Story of African Americans Who Have Fed Our First Families from the Washingtons to the Obamas. University of North Carolina Press, 2017

Miller, Adrian   SOUL FOOD: The Surprising Story of an American Cuisine One Plate at a Time. University of North Carolina Press, 2013

Mintz, Sidney W.    TASTING FOOD, TASTING FREEDOM: Excursions into Eating, Culture and the Past. Beacon Press, 1996

Motoviloff, John    WISCONSIN WILD FOODS: 100 Recipes for Badger State Bounties.  Trails Books, 2005

Odyssey Project Graduates   MEALS AND MEMORIES: A Cookbook/Memoir.   Odyssey Project, 2009

OLD FASHIONED: The Story of the Wisconsin Supper Club (DVD). De Ruyter, Holly, Director/ Producer, 2015

Paradis, Trudy and E. J. Brumder    GERMAN MILWAUKEE: Its History, Its Recipes.   Bradley, 2007

Peterson, Joan    EAT SMART IN NORWAY: A Travel Guide for Food Lovers.   Ginkgo Press, 2011

Peterson, Joan and Indu Menon    EAT SMART IN INDIA: A Travel Guide for Food Lovers.  Ginkgo Press, 2004

Pillsbury, Ann, Adapter    100 PRIZE WINNING RECIPES-1st Grand National Contest.  Pillsbury Mills,   1949

Pillsbury, Ann, Adapter    100 PRIZE WINNING RECIPES-4th Grand National Contest.  Pillsbury Mills,   1953

Pringle, Laurence     ICE! The Amazing History of the Ice Business.   Calkins Creek, 2012

Rozin, Elisabeth   ETHNIC CUISINE: The Flavor Principle Cookbook. Stephen Greene Press, 1983

Saluja, Neeta   SIX SPICES: A Simple Concept of Indian Cooking.   Jones Books, 2007

Scheele, Charel     OLD WORLD BREADS.   Crossing Press,   1997

Schafer, Yvonne, Editor    A LITERARY FEAST: Recipes and Writings by American Women Authors from History. Jones Books, 2003

Scherb, Madeline    A TASTE OF HEAVEN: a Guide to Food and Drink Made by Nuns & Monks.  Penguin, 2009

Sereni, Clara    KEEPING HOUSE: A Novel in Recipes.  (translated from Italian by Giovana M. Jeffries) SUNY Press, 2005

Shepard, Robin    WISCONSIN’S BEST BREWERIES AND BREWPUBS: Searching for the Perfect Pint.  University of Wisconsin Press, 2001

Sherman, Sandra    FRESH FROM THE PAST: Recipes and Revelations from Moll Flanders’ Kitchen. Taylor Trade Publishing, 2004

Siddiqui, Huma     JASMINE IN HER HAIR: Culture and Cuisine from Pakistan.  White Jasmine Press, 2003

Sokolov, Raymond    FADING FEAST: A Compendium of Disappearing American Regional Foods. Farrar, Straus, Giroux, 1981

Stern, Jane and Michael    CHILI NATION: The Ultimate Chili Cookbook.   Broadway Books,   1998

Streckert, Toni Brandeis    POTLUCK!  Home Cooking from Wisconsin’s Community Cookbooks. Trail Books, 2007

Stuttgen, Joanne Raetz      CAFE INDIANA: A Guide to Indiana’s Down-Home Cafes.  UW Press, 2007

Stuttgen, Joanne Raetz     CAFE WISCONSIN: A Guide to Wisconsin’s Down-Home Cafes. UW Press, 2004

Stuttgen, Joanne Raetz and Terese Allen    CAFE WISCONSIN COOKBOOK.  UW Press, 2007

Troller, Susan      CLUCK: From Jungle Fowl to Chicks.    Itchy Cat Press, 2011

Webber, Helen      WILD AND WONDERFUL GOOSE AND GAME.   Blueberries & Polar Bears, 1998

Wolff, Peggy,  Editor     FRIED WALLEYE AND CHERRY PIE: Midwestern Writers on Food. University of Nebraska Press, 2013