From the bounty of early spring crops to late autumn harvest, Wisconsin is bursting with good things to eat. It is this great variety and abundance of locally grown fresh food that inspires the cooking of authors Marge Snyder and Suzanne Breckenridge. Originally published in 1988, Wisconsin Country Gourmet became the cookbook for all seasons, filled with recipes, menus, and ideas that celebrate the bounty of this great state. Back by popular demand, this new edition of a Wisconsin classic features the same great recipes and ...
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From the bounty of early spring crops to late autumn harvest, Wisconsin is bursting with good things to eat. It is this great variety and abundance of locally grown fresh food that inspires the cooking of authors Marge Snyder and Suzanne Breckenridge. Originally published in 1988, Wisconsin Country Gourmet became the cookbook for all seasons, filled with recipes, menus, and ideas that celebrate the bounty of this great state. Back by popular demand, this new edition of a Wisconsin classic features the same great recipes and stunning photographs that are sure to tantalize the taste buds. Full-color photographs.
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