In this book, Osteria Papavero chef and owner Francesco Mangano shares more than 40 of his favorite recipes, adapted for and tested by home cooks. From panzanella and pappa al pomodoro to carrot ginger soup and Papavero’s famous butterscotch pudding, the Osteria Papavero Cookbook invites you inside the Italian shack—and beyond.

Out now! Found anywhere books are sold or directly online at

Why do Salvatore’s tomato pies have the sauce on the top? Where did chef Tami Lax at Harvest learn to identify mushrooms in the woods? How did Morris develop its signature ramen?

Discover the food and people that inspire some of Madison, Wisconsin's top chefs, plus 28 recipes and 150 full color photos by Chris Hynes. Purchase at UW Press or

Virtual Author Visit: Lindsay Christians with Francesca Hong

A virtual author visit with Lindsay Christians and Francesca Hong. Hong is a second-generation Wisconsinite, mother, community organizer and service industry worker Madison, Wisconsin. She cooked at many local restaurants, including Brasserie V, Restaurant Magnus, La Brioche True Food and Graze, before becoming executive chef at Shinji Muramoto’s 43 North. She and Matt Morris opened Morris Ramen in downtown Madison in 2016, the same year she co-founded the Culinary Ladies Collective with Tami Lax and Laila Borokhim. In 2020, Hong was elected to the Wisconsin State Assembly to represent the 76th District, making her Wisconsin’s first Asian American representative.

'Madison Chefs' author looks at the people behind the city's thriving restaurant scene

Madison is an essential player in Wisconsin’s food culture. Home to the nation’s largest weekly farm market, it is also a launchpad and destination for chefs with a deep connection to local food.

Delving into the stories behind that food, Lindsay Christians began working on a series of chef profiles in 2017, long before a pandemic shifted the restaurant landscape indefinitely.

A portrait of "Madison Chefs"

Christians's command of both the light and the substantial is key to making the newly released "Madison Chefs" the thoroughly engaging book that it is. "Madison Chefs" is a series of rich profiles of eight of Madison's leading chefs, illustrated by the gimlet-eyed photography of Chris Hynes. It turns on big personalities ... but it also revolves around big, bright flavors and culinary leaps of imagination, and those come through equally vividly in anecdotes, photos, and recipes.

A reader of “Madison Chefs” becomes aware not just of eight individual stories, but of the complex networks of friends, family, mentors, rivals, and apprentices who support the leading players.

MBR: Wisconsin Bookwatch, December 2021

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. Informed and informative, and one that could well serve as a template for similar culinary volumes of other major American cities, "Madison Chefs" offers a unique perspective and will prove to be a welcome addition to personal, professional, and community library Culinary Arts & Travel collections.