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.

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