Twenty-five years after its publication, "The Flavor of Wisconsin" remains the authoritative history of Wisconsin's culinary traditions. Author Harva Hachten produced a truly remarkable exploration of "the taste of this place," pairing fascinating essays on our state's food history with recipes from Wisconsin kitchens past and present - from lefse to pierogi, Cornish pasties to Ojibwe wild rice, fruit soup to sauerbraten.

Now, in a long-awaited revised edition, regional food expert Terese Allen widens the lens, introducing new topics, elaborating on others, and connecting the historical dots of the state's magnificently rich food history. Allen weaves the story to the present and sheds light on newer aspects of food and cooking, including the explosion of farmers' markets; organic farming and sustainability; the slow food movement; artisanal cheeses, breads, and other foods; and how relatively recent immigrants have contributed to Wisconsin's food scene. Along with the book's original recipes, new recipes reflect the continually evolving nature of the flavor of Wisconsin.

In her foreword, Midwest food pioneer and James Beard Award winner Odessa Piper notes, "Every time we take up a good recipe and renew its story, we tap into a perennial source of good cooking for generations to come. The new 'Flavor of Wisconsin' shows that developments in Wisconsin ensure that the state's treasured recipes, old and new, will have a future."