Consuming Words: Food Book Round-up

Wild Rice Goose and Other Dishes of the Upper Midwest

by John G. Motoviloff (University of Wisconsin Press)

Passion and knowledge come through on every page of this cookbook and in-the-field guide to regional wild foods. Motoviloff is companionable, detailed and trustworthy, whether he is telling you how to “think like a fish” or explaining why celery pairs so well with canvasback ducks. Give this fine book to hunters, foragers and the partners who cook for them, to locavores and wild food lovers, and really, to Heartlanders of all stripes. And tell them not to miss the introduction to the waterfowl chapter, which takes you from cornfield—and river slough and Great Lake island—to kitchen both vividly and joyfully.

Blaze Orange: Whitetail Deer Hunting in Wisconsin

by Travis Dewitz (Wisconsin Historical Society Press)

A “diarist-photographer’s” take on deer hunting in Wisconsin, this is a lyrical, moving rendering of place, practice and meaning. Travis Dewitz gives us not just glimpses, but keen observations of every aspect of the season—from icy dawns and bounding bucks to craggy faces and country bars. I found his close-ups—meat grinder, salted hides, snow-smudged highway sign— particularly revelatory. I am not a deer hunter, but I value its deeply rooted, honorable place in our culture. And thanks to Dewitz, I understand it more intimately now, too.

Eat Smart in Denmark

by Carol “Orange” Schroeder and Katrina Schroeder (Ginkgo Press)

I’ve officially lost count of the number of countries publisher Joan Peterson and her author cohorts have covered so thoroughly and winningly in this food travel series. Orange Schroeder’s academic work in Scandinavian studies, her frequent travel to Denmark and her 40 years as coowner of Madison’s culinary supply emporium, Orange Tree Imports, make her the ideal person to take us on a historical, cultural and tasting tour. The book explores both traditional Danish and New Nordic cuisines and gets us better acquainted with beloved Danish foodways in our own neck of the woods. Her co-author is also her daughter, Katrina Schroeder, a nutrition counselor and former book editor.

Food Lovers' Guide to Wisconsin

by Martin Hintz with Pam Percy (Globe Pequot Press)

The state’s two largest burgs get the bulk of the coverage on area restaurants, markets and food destinations in this guidebook to good eats in Dairyland. Keep it tucked beneath the driver’s seat to access when you’re out of Yelp range or want the skinny from two seasoned Wisconsin foodies.

The Little French Bakery Cookbook

by Susan M. Holding (Skyhorse Publishing)

Susan Holding‘s Little French Bakery, set amid the scenic bluffs of the Baraboo Hills, has been a destination for pastry lovers and aspiring bakers since 1999—and no wonder: her mousse cakes, pain au chocolat and petit fours are exquisite. She weaves her personal story between 100 recipes, both sweet and savory.

A Perfect Pint's Beer Guide to the Heartland

by Michael Agnew (University of Illinois Press)

Do you like beer? Of course you do; you live in the Midwest, which beer writer Michael Agnew describes as the next great beer region. He also describes himself as a soldier for the cause, and a mighty warrior he is in this dense, thirst-quenching tour of breweries and brewpubs. For each location, Agnew shares history and brewing philosophy; tour, tasting and dining info; a list of brands (including flagship beers, seasonal brews and special releases); and his own marvelously quirky descriptions of his favorite picks.

Dinner in the Beer Garden

by Lucy Saunders (F & B Communications)

Dig into more than 100 recipes that pair vegetable- and fruit-focused dishes with ales, stouts, IPAs, lagers, saisons and more. Saunders intersperses profiles of beer gardens around the country with culinary notes and photos.

Lake Superior Flavors: A Field Guide to Food and Drink along the Circle Tour

by James Norton; photography by Becca Dilley (University of Minnesota Press)

My ears perked up when I heard that this writer-photographer team had a new book out because their last book, The Master Cheesemakers of Wisconsin, and their website Heavy Table are so richly written and photographed. They’ve done it again with this collection of essays about culinary hot spots around the greatest Great Lake. Use it as a guide for good eating (and drinking) or read it as a travel journal that tells a broader story about regional food and culture.