New food books celebrate the fish, fowl, and flavors of the Upper Midwest
Just as Wisconsin produce is coming into its prime, several new cookbooks by Midwestern authors are offering preparations for summer squash cakes, lake trout and spicy dill carrots.
A sampling of four recent titles shows a range of food writing from the northern Midwest. "Lake Superior Flavors" by a husband and wife writer/photographer team is a travelogue, documenting the food ways of Lake Superior's Canadian and U.S. borders.
Flipping through "Lake Superior Flavors" (University of Minnesota Press) by author James Norton and photographer Becca Dilley — both Madison West High and University of Wisconsin-Madison graduates — could easily inspire an impromptu late summer vacation.