In a new cookbook, Milwaukee-based food writer Lori Fredrich pulls together a state-centered collection of stories from the farmers who provide ingredients and the chefs who cook with them. Wisconsin Field to Fork features seventy chef-driven recipes from chefs and farm-to-table restaurants located across the state.

Lori joins A Public Affair host Esty Dinur to talk about the recipes in the book, the process of creating a cookbook, and some of the unique ingredients found in Wisconsin.

Lori Fredrich is the Senior Food & Dining Writer for OnMilwaukee and the co-host of FoodCrush, a podcast “for people who eat.” Her previous book is Milwaukee Food: A History of Cream City Cuisine (History Press).

Image by 12019 from Pixabay

Did you enjoy this story? Your funding makes great, local journalism like this possible. Donate here