Our collection totals over 90 titles ranging from the esteemed Ovens of Brittany Cookbook to Midwest Maize: How Corn Shaped the U.S. Heartland, to Six Spices: A Simple Concept of Indian Cooking. We have copies of the books written by virtually every guest speaker we have had in the last ten years, e.g., Putting Down Roots: Gardening Insights from Wisconsin’s Settlers by Marcia Carmichael, chief gardener at Old World Wisconsin; Wisconsin Supper Clubs by Ron Faiola and Madison Food: A History of Capital Cuisine by Nichole Fromm and J. Rasmus.
You can peruse all the titles in the library in the list below. To place an order for a specific book, email chewwisconsin@gmail.com and you can pick up the book at the next CHEW meeting (see home page for meeting info), if it hasn’t already been checked out.
Culinary History Enthusiasts of Wisconsin (CHEW) Library Collection
As of January, 2020
Allen, Terese. BOUNTIFUL WISCONSIN: 110 Favorite Recipes. Trails Books, 2000
Allen, Terese. FRESH MARKET WISCONSIN: Recipes, Resources and Stories Celebrating Wisconsin Farm Markets and Roadside Stands. Amherst Press, 1993
Allen, Terese. HOMETOWN FLAVOR: A Cook’s Tour of Wisconsin’s Butcher Shops, Bakeries, Cheese Factories, and Other Specialty Markets. Prairie Oak Press, 1998
Allen, Terese. OVENS OF BRITTANY COOKBOOK. Amherst Press, 1991
Allen, Terese and Bobbie Malone. THE FLAVOR OF WISCONSIN FOR KIDS. Wi. Historical Society Press, 2012
Ammer, Christine. FRUITCAKES AND COUCH POTATOES and Other Delicious Expressions. Penguins Books, 1995
Anderson, Jean. RECIPES FROM AMERICA’S RESTORED VILLAGES. Doubleday and Co., 1975
Apps, Jerry. IN A PICKLE: A Family Farm Story. Terrace Books, 2007
Arnold, Shannon Jackson. EVERYBODY LOVES ICE CREAM. Emmis Books, 2004
Bayne, Martha SOUP AND BREAD COOKBOOK: Building Community One Pot at a Time. Agate/Surrey Books, 2011
Bergin, Mary WISCONSIN SUPPER CLUB COOKBOOK: Iconic Fare and Nostalgia from Landmark Eateries. Globe Pequot Press, 2015
Berlow, Ali THE FOOD ACTIVISTS HANDBOOK: Big & Small Things You Can Do to Help Provide Fresh Food for Your Community. Storey Publishing, 2015
Bottinelli, Sylvia and Margherita D’Ayala Valva, Editors THE TASTE OF ART: Cooking, Food and Counterculture in Contemporary Practices. University of Arkansas Press, 2
Bourdain, Anthony KITCHEN CONFIDENTIAL: Adventure in the Culinary Underbelly. Ecco Press, 2000
Carmichael, Marcia C. PUTTING DOWN ROOTS: Gardening insights from Wisconsin’s Early Settlers.Wisconsin Historical Society Press, 2011
Carpenter, Mary THE DANE COUNTY FARMERS’ MARKET: A Personal History. UW Press, 2003
Clampitt, Cynthia. MIDWEST MAIZE: HOW CORN SHAPED THE U.S. HEARTLAND. University of Illinois Press, 2015
Clampitt, Cynthia PIGS, PORK and HEARTLAND HOGS: From Wild Boar to Baconfest. Rowman & Littlefield, 2018
Culinary Historians of Ann Arbor REPAST, Vol. XXVII, #3, Summer 2011. Dealing with Deprivation: Responses to Foodstuff Scarcities in the Civil War
Culinary Historians of Ann Arbor REPAST, Vol. XXVII, #4, Fall 2011. The Home Front: Domestic Food Customs of the Civil War Era
Culinary Historians of Ann Arbor REPAST, Vol. XXVIII, #1, Winter, 2012. Food Customs of India: Part 1
Culinary Historians of Ann Arbor REPAST, Vol. XXIX, #3, Summer 2013. One Century Ago: The Growing Diversity of American Cooking
Culinary Historians of Ann Arbor REPAST, Vol. XXX, #1, Winter 2014. Adventures in Jewish Baking
Culinary Historians of Ann Arbor REPAST, Vol. XXX, #3, Summer 2014. Quadricentennial of Dutch-American Food: Part 2: The Great Lakes Region
Culinary Historians of Ann Arbor REPAST, Vol. XXX, #4, Fall, 2014. Cookbooks of the World 1925-1975
Culinary Historians of Ann Arbor REPAST, Vol. XXXI, #1, Winter 2015. Topics in Early American Cooking: Middle Atlantic States
Culinary Historians of Ann Arbor REPAST, Vol. XXXI, #2, Spring 2015. Traditional and Exotic: Florida Foodways
Culinary Historians of Ann Arbor REPAST, Vol. XXXI, #3, Summer 2015. At the Corner of Creole and Cajun
Culinary Historians of Ann Arbor REPAST, Vol. XXXI, #4, Fall 2015. Dining Out in America: From Lunch Wagons to Grand Restaurants, Part 1
Denker, Joel WORLD ON A PLATE, THE: A tour through the History of America’s Ethnic Cuisine. Westview, 2003
Dirks, Robert FOOD IN THE GILDED AGE: What Ordinary Americans Age. Rowman and Littlefield, 2016
DiSalvo, Benedict J. SICILIAN LOVES: A Story of Love, Food and Conflict. B. DiSalvo, 2017
Dooley, Beth MINNESOTA’S BOUNTY: The Farmers’ Market Cookbook. University of Minnesota 2013
Dooley, Beth and Lucia Watson SAVORING THE SEASONS OF THE NORTHERN HEARTLANDS. Knopf, 1994
Draeger, Jim and Mark Speltz BOTTOMS UP: A Toast to Wiscconsin’s Historic Bars and Breweries. Wisconsin Historical Society Press, 2012.
Driver, Elizabeth, Compiler EDITH ADAMS OMNIBUS. Whitecap Books, 2005
Edwards, Ellen ALL ABOUT SAUSAGE. Oscar Mayer, 1973
Ernst, Kathleen A SETTLER’S YEAR: Pioneer Life Through the Seasons. Wisconsin Historical Society Press, 2015
Faiola, Ron WISCONSIN SUPPER CLUBS: An Old-Fashioned Experience. Agate Publishing, 2013
Feldman, Sarah M. A COOK’S JOURNEY TO JAPAN: Fish Tales and Rice Paddies. Tuttle Publishing, 2010
Fernandez-Armesto, Felipe NEAR A THOUSAND TABLES: A History of Food. The Free Press, 2003
Fischer, Al and Mildred ARIZONA COKBOOK: A Collection of More Than 350 Authentic Arizona Recipes. Golden West Cookbooks, 2010.
Fischer, Mildred CHILI-LOVERS’ COOKBOOK: Chile Recipes and Recipes with Chilies. Golden West, 1984
Food Patriots (DVD). Spitz, Jeff and Jennifer Spitz, Director and Coproducers, Groundswell Edu. Films, 2014
Freeman, Sarah MUTTON AND OYSTERS: The Victorians and Their Food. Victor Gollancz Ltd., 1989
Friese, Chef Kurt Michael. SLOW FOOD IN THE HEARTLAND: A Cook’s Journey. Ice Cube Press, 2008
Fromm, Nichole and J. Rasmus. MADISON FOOD: A History of Capital Cuisine. American Palate, 2015
Glessner, Jim THE SWISS COLONY (Images of America) Arcadia, 2006
Gomoll, Inez HOME COOKING. Union Street Design, LLC, 2007.
Gomoll, Jeanne and Diane Martin, Eds. THE BAKERY MEN DON’T SEE COOKBOOK. SF3, 2017
Gunderson, Mary THE FOOD JOURNAL OF LEWIS AND CLARK: Recipes for an Expedition. History Cooks, 2003
Hachten, Harva FLAVOR OF WISCONSIN: An Informal History of Food and Eating in the Badger State. State Historical Society of Wisconsin, 1986
Hachten, Harva and Terese Allen FLAVOR OF WISCONSIN: An Informal History of Food and Eating in the Badger State. State Historical Society of Wisconsin, 2009
Haley, Andrew P. TURNING THE TABLES: Restaurants and the Rise of the American Middle Class,1880-1920. University of North Carolina Press, 2011
Hansen, Kristine. WISCONSIN CHEESE COOKBOOK: Creamy, Cheesy, Sweet and Savory Recipes from the State’s Best Creameries, Globe Pequot, 2019
Harris, Nancy WHAT’S COOKING WITH THE ELVES? Recipes Featuring Usinger’s Sausages. Usingser’s, 1992
Hatchett, Louis DUNCAN HINES: How a Traveling Salesman Became the Most Trusted Name in Food. University Press of Kentucky, 2014
Hoekstra, Dave THE PEOPLE’S PLACE: Soul Food Restaurants and Reminiscences from the Civil Rights EraTo Today. Chicago Review Press, 2015
Hurt, Jeannette DRINK LIKE A WOMAN: Shake. Stir. Conquer. Repeat. Seal Press, 2016
Janik, Erika APPLE: A Global History. (Edible Series) Reaktion Books, 2011
Jordan, Jennifer A. EDIBLE MEMORY: The Lure of Heirloom Tomatoes and Other Forgotten Foods.University of Chicago Press, 2015
Kalafa, Amy LUNCH WARS: How to Start a School Food Revolution and Win the Battle for our Children’s Health. Penquin Books, 2011
Kann, Bob A RECIPE FOR SUCCESS: Lizzie Kander and Her Cook Book (Badger Biography Series).UW Press, 2007
Kivirist, Lisa and John D. Ivanko HOMEMADE FOR SALE: How to Set Up and Market a Food Business From Your Home. New Society Publishers, 2015
Kivirist, Lisa SOIL SISTERS: A Toolkit for Women Farmers. New Society Publishers, 2016
Kleiber, Shannon Henry ON MY HONOR: Real Life Lessons from America’s First Girl Scout. Sourcebooks,Inc., 2012
Kline, Kathleen Schmittt PEOPLE OF THE STURGEON: Wisconsin’s Love Affair with an Ancient Fish. Wisconsin Historical Press, 2009
Long, Lucy M. ETHNIC AMERICAN COOKING: Recipes for Living in a New World. Rowan & Littlefield, 2016
Long, Lucy M. HONEY: A GLOBAL HISTORY (The Edible Series), Reaktion Books, 2017
Lukins, Sheila ALL AROUND THE WORLD COOKBOOK. Workman Publishing, 1994
Madison Curling Club FROM OUR HOUSE TO YOUR HOUSE: Madison Curling Recipes. G & R Publishing
Marcoux, Paula COOKING WITH FIRE: From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking. Storey Publishing, 201.
Miller, Adrian THE PRESIDENTS’ KITCHEN CABINET: The Story of African Americans Who Have Fed Our First Families from the Washingtons to the Obamas. University of North Carolina Press, 2017
Miller, Adrian SOUL FOOD: The Surprising Story of an American Cuisine One Plate at a Time. University of North Carolina Press, 2013
Mintz, Sidney W. TASTING FOOD, TASTING FREEDOM: Excursions into Eating, Culture and the Past. Beacon Press, 1996
Motoviloff, John WISCONSIN WILD FOODS: 100 Recipes for Badger State Bounties. Trails Books, 2005
Odyssey Project Graduates MEALS AND MEMORIES: A Cookbook/Memoir. Odyssey Project, 2009
OLD FASHIONED: The Story of the Wisconsin Supper Club (DVD). De Ruyter, Holly, Director/ Producer, 2015
Paradis, Trudy and E. J. Brumder GERMAN MILWAUKEE: Its History, Its Recipes. Bradley, 2007
Penzey Moog, Caitlin. ON SPICE: Advice, Wisdom, and History with a Grain of Saltiness, Skyhorse Publishing, 2019
Peterson, Joan EAT SMART IN NORWAY: A Travel Guide for Food Lovers. Ginkgo Press, 2011
Peterson, Joan and Indu Menon EAT SMART IN INDIA: A Travel Guide for Food Lovers. Ginkgo Press, 2004
Peterson Joan and Ronnie Hess. EAT SMART IN PORTUGAL: A Travel Guide for Food Lovers. Ginkgo Press, 2017
Pillsbury, Ann, Adapter 100 PRIZE WINNING RECIPES-1st Grand National Contest. Pillsbury Mills, 1949
Pillsbury, Ann, Adapter 100 PRIZE WINNING RECIPES-4th Grand National Contest. Pillsbury Mills, 1953
Piper, Odessa. THE MARKET KITCHEN: A Chapbook of Recipes for the Home Kitchen. Odessa Piper, 2013
Pringle, Laurence ICE! The Amazing History of the Ice Business. Calkins Creek, 2012
Rozin, Elisabeth ETHNIC CUISINE: The Flavor Principle Cookbook. Stephen Greene Press, 1983
Saluja, Neeta SIX SPICES: A Simple Concept of Indian Cooking. Jones Books, 2007
Scheele, Charel OLD WORLD BREADS. Crossing Press, 1997
Schafer, Yvonne, Editor A LITERARY FEAST: Recipes and Writings by American Women Authors from History. Jones Books, 2003
Scherb, Madeline A TASTE OF HEAVEN: a Guide to Food and Drink Made by Nuns & Monks. Penguin, 2009
Sereni, Clara KEEPING HOUSE: A Novel in Recipes. (translated from Italian by Giovana M. Jeffries) SUNY Press, 2005
Shepard, Robin WISCONSIN’S BEST BREWERIES AND BREWPUBS: Searching for the Perfect Pint. University of Wisconsin Press, 2001
Sherman, Sandra FRESH FROM THE PAST: Recipes and Revelations from Moll Flanders’ Kitchen. Taylor Trade Publishing, 2004
Sherman, Sean with Beth Dooley THE SIOUX CHEF’S INDIGENOUS KITCHEN. University of Minnesota Press, 2017
Siddiqui, Huma JASMINE IN HER HAIR: Culture and Cuisine from Pakistan. White Jasmine Press, 2003
Sokolov, Raymond FADING FEAST: A Compendium of Disappearing American Regional Foods. Farrar, Straus, Giroux, 1981
Stern, Jane and Michael CHILI NATION: The Ultimate Chili Cookbook. Broadway Books, 1998
Streckert, Toni Brandeis POTLUCK! Home Cooking from Wisconsin’s Community Cookbooks. Trail Books, 2007
Stuttgen, Joanne Raetz CAFE INDIANA: A Guide to Indiana’s Down-Home Cafes. UW Press, 2007
Stuttgen, Joanne Raetz CAFE WISCONSIN: A Guide to Wisconsin’s Down-Home Cafes. UW Press, 2004
Stuttgen, Joanne Raetz and Terese Allen. CAFE WISCONSIN COOKBOOK. UW Press, 2007
Troller, Susan. CLUCK: From Jungle Fowl to Chicks. Itchy Cat Press, 2011
Uraneck, Madeline. HOW TO MAKE A LIFE: A Tibetan Refugee Family and the Midwestern Woman They Adopted. Wisconsin Historical Society Press, 2018
Uris, A.R. EATING TO LEARN, LEARNING TO EAT: The Origins of School Lunch in the U.S. Rutgers University Press, 2017
Ward, Christina. AMERICAN ADVERTISING COOKBOOKS: How Corporations Taught Us to Love Spam, Bananas and Jello. Process Media, 2019
Ward, Christina. PRESERVATION: The Art and Science of Canning, Fermentation and Dehydration. Process Media, 2017
Webber, Helen WILD AND WONDERFUL GOOSE AND GAME. Blueberries & Polar Bears, 1998
Weso, Thomas. GOOD SEEDS: A Menominee Indian Food Memoir. Wisconsin Historical Society Press, 2016
Wolff, Peggy, Editor. FRIED WALLEYE AND CHERRY PIE: Midwestern Writers on Food. University of Nebraska Press, 2013