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Rating: 
Summary: Showcases a diverse culinary wealth of recipes
Review: Collaboratively compiled by Gwen McKee and Barbara Moseley, the Best Of The Best From Wisconsin Cookbook showcases a diverse culinary wealth of recipes drawn from dozens of Wisconsin-based cooks and cookbooks. Each individual recipe is identified as to which cookbook it originates from and are arranged in the usual categories of Appetizers and Beverages; Bread and Breakfast; Soups; Salads; Pasta & Rice; Seafood; Vegetables; Poultry; Meats; Cookies and Candies; Cakes; Pies and Desserts. In addition there is a list and a catalog of contributing cookbooks (which could easily serve as a reference resource for building up a Wisconsin oriented cookbook collection), as well as a "user friendly" Index. No personal or community library collection throughout the Badger State can be considered complete without the inclusion of Gwen McKee and Barbara Mosely's Best Of The Best From Wisconsin Cookbook.
Rating: 
Summary: Recipes for cheese lovers
Review: My wife actually prefers this cookbook to the Best of the Best of Minnesota, but then she's always liked cheese.Stereotypes aside, this is another fine book in the Best of the Best series. We use the Wisconsin cookbook more than all the others. Of the recipes we have prepared, there has only been one so far that we didn't like. It features the kind of brunches, dinners, and desserts that most people will find appealing, as well as some regional favorites. Again, the book is two-color and features no photographs of the prepared items.
Rating:
Summary: Recipes for cheese lovers
Review: My wife actually prefers this cookbook to the Best of the Best of Minnesota, but then she's always liked cheese. Stereotypes aside, this is another fine book in the Best of the Best series. We use the Wisconsin cookbook more than all the others. Of the recipes we have prepared, there has only been one so far that we didn't like. It features the kind of brunches, dinners, and desserts that most people will find appealing, as well as some regional favorites. Again, the book is two-color and features no photographs of the prepared items.
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