About a Taste of Wisconsin

Terese Allen: Biography Services Autographed Books Contact her Biography Wisconsin native Terese Allen  writes about the pleasures and benefits of regional foods, seasonal cooking and culinary folklore. She went from executive chef to cookbook author when she penned The Ovens of Brittany Cookbook, a collection of recipes and remembrances from life in the food business. Her book, Fresh Market Wisconsin, celebrates the glories of the state’s farmers’ markets and roadside stands. Wisconsin Food Festivals is a cookbook and guide to crop and heritage festivals that is listed in "Significant Books in Wisconsin Folklore," by University of Wisconsin folklorist James Leary. Allen’s Wisconsin's Hometown Flavors is a cook’s tour of Wisconsin’s bakeries, butcher shops, cheese factories, and other specialty markets. She is also recipe editor of Home Cooked Culture, a collection of ethnic recipes from around the state, and author of Bountiful Wisconsin: 110 Favorite Recipes. Allen took culinary training at the Restaurant School of Philadelphia. She is contributing editor of Wisconsin Trails Magazine, food columnist for Isthmus, a popular Madison weekly, and writes for other regional publications. She does foodways presentations for the Wisconsin Humanities Council, teaches cooking classes and facilitates a cookbook discussion group. Allen is an active member of REAP, an alliance of food organizations that advocate for sustainability, and is vice-president of the Culinary History Enthusiasts of Wisconsin (CHEW). Services Terese Allen's work includes: Writing and editing Foodways research Recipe development and testing Cooking classes and demonstrations; foodways presentations Menu consulting Signed Books Signed copies of Terese's books may be purchased by contacting tallen@gdinet.com Contact: For more information, e-mail tallen@gdinet.com.

All images, copy, pictures, recipes and content of this page (except book covers) are ©1999 Terese Allen.