From the Tundra to the Swamp: Tailgating Regional Specialties

This is a tailgating cookbook. The idea was to take national dishes and adapt them so they can be prepared in any setting. Whether it be at a tailgating parking lot or a backyard, From the Tundra to the Swamp: Tailgating Regional Specialties, allows the reader to cook regional recipes without breaking the bank on sophisticated equipment.

In the spirit of giving back, 20% of the profits for From the Tundra to the Swamp: Tailgating Regional Specialties, will be donated to the Greater Chicago Food Depository from November 10th through December 31, 2020. This year, I want to give back to those who have less food to eat than I use to cook. 

As the reader will see, this cookbook provides details so that people can understand the history, cultural connection, and flavors in each recipe to a particular geographic region in the United States. From the Tundra to the Swamp: Tailgating Regional Specialties, is a step-by-step guide to cooking these recipes from across the nation and lists the essential equipment needed to do so. 

Mark Hoversen is a graduate of St. Ignatius College Prep in Chicago, Illinois and a graduate of Marquette University in Milwaukee, Wisconsin. He is a licensed Certified Public Accountant in the state of Illinois. He has a Masters Degree in Accountancy from Marquette University and specializes in Governmental Accounting, more specifically Educational Finance and has a Chief School Business Official Certification. During his free time, Mark has made cooking his passion. Involving his family, friends, and coworkers, Mark brings his culinary skills to the outside world. Mark believes cooking can be done by the common man, shared with the common man.