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Madison Chefs
Stories of Food, Farms, and People
Lindsay Christians and Chris Hynes
Why do Salvatore’s tomato pies have the sauce on the top? Where did chef Tami Lax learn to identify mushrooms in the woods? How did Morris develop its signature ramen?
Farm-to-table is a cliché, but its roots among the farmers and chefs of south-central Wisconsin are deep, vibrant, and resilient. From brats and burgers to bibimbap, Madison’s food scene looks substantially different than it did just a decade ago. Though the city has always been ahead of the locavore movement, a restaurant boom in the 2010s radically changed the dining landscape. Even when individual eateries close or chefs move on, their ideas, connections, and creativity have lasting power. Much larger cities have been unable to match the culinary variety, innovation, and depth of talent found in Wisconsin’s state capital.
Lindsay Christians’s in-depth look at nine creative, intense, and dedicated chefs captures the reason why Madison’s food culture remains a gem in America’s Upper Midwest. This beautifully illustrated book will leave you salivating—or making reservations.
Lindsay Christians is the food editor and arts writer at The Capital Times and cohost of the Corner Table, a podcast about food and drink in Madison. Her writing has appeared in Growler, Eating Well, the Chicago Tribune, and Zagat, among others.
Lindsay Christians' Website - www.lindsaychristians.com
Lindsay Christians' Twitter
Chris Hynes is an advertising and commercial product photographer specializing in lifestyle, food, fashion, and people.
Praise
“Captures the reason why Madison's food culture remains a gem in America's Upper Midwest. . . . Beautifully and profusely illustrated throughout with the full color photography of Chris Hynes, Madison Chefs: Stories of Food, Farms, and People is an exceptionally well written and informative 'armchair travelers' guide to fine cuisine -- Madison, Wisconsin style.”
—Midwest Book Review
“Christians, of The Capital Times, gives Madison’s food scene and its hard working, inventive chefs their due, and Madison photographer Chris Hynes makes all the dishes look sparkling. And yes, there are recipes!”
—Isthmus
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Larger images
October 2021
LC: 2021012974 TX
264 pp. 8 x 10
150 color illus.
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