
In 1981, Harva Hachten, authored "The Flavor of Wisconsin." Back in the day, this was a great cookbook that talked about the social life and customs of Wisconsin cookery. Well, my long-time favorite author, Terese Allen, was asked to revise this cookbook......so, she did just that (Harva Hachten died shortly after her book was published in 1981). Terese did a great job with the new edition which was just released, and today, I finally got the chance to see the cookbook and meet Ms. Allen. All I can say is, what a nice down to earth person.

What makes this special, is that Terese Allen started out at my favorite bakery/cafe called, The Ovens of Brittany, in Madison Wisconsin in the 1980's. If you have followed my blog long enough, you know that I have a fascination with bakeries and the most famous, Morning Bun! Terese Allen was taught how to make Morning Buns, but since she worked in the cafe section of the Ovens of Brittany, she never really had to master the art of making these special European treats, but she certainly watched the bakers make them everyday . After talking briefly with her this morning, she told me where to find Morning Buns made closely to the Ovens of Brittany technique. If you don't know my fascination with Morning Buns, go back to last years
post and read about what a Morning Bun really is.
I bought the newest edition of the "Flavor of Wisconsin" by Terese Allen and asked her to sign my book. What a special treat. Meeting Ms. Allen and attending her speaker session was the highlight of my library conference. The heritage of Wisconsin cooking has always interest me greatly, so I was in seventh heaven this morning.