No two books look alike; each creator took a different approach, something that Madison chocolatier Meghan Allyn Johnson enjoys about the show. “*A book is so many things,*” she says.

These books do not come off a printing press. They are one of a kind, limited editions.

These books are not made of bound paper. They are made from graham crackers, Twinkies, flour tortillas, marshmallows, Phyllo dough, spinach, cheddar cheese, matza, lefsa, roast beef, gravy, wasabi, and nori, just to name a few.

They are the exhibits at the 2nd Annual Edible Book Show at Woodland Pattern Book Center.

A champion of rare titles, and small-press publications, Woodland Pattern is just the place for an edible book show. The delectable creations fit right in with the other titles at Woodland Pattern, which includes an extensive array of poetry and Native American literature.

The books sit in the main gallery on tables that line the four walls. Each has a card that identifies the book’s name, maker and ingredient. Viewers walk around the room, studying and commenting on each one. This is a contest of sorts for the bookmakers, the winner chosen by “people’s choice,” someone remarks.

Each visitor is encouraged to vote for his or her favorite in three different categories: creativity, delectability, and difficulty. A placard by the voting cards describes the criteria of each category. Creativity is to be judged on the ingredients used, the structure and name of the book, while delectability is to be based on the book’s taste, texture, smell, etc. No two books look alike; each creator took a different approach, something that Madison chocolatier Meghan Allyn Johnson enjoys about the show. “A book is so many things, ” she says.

Johnson, who has degrees in pastry and baking, created a more traditional book, with a gingerbread cover and marzipan pages that she painted with food coloring and cocoa, entitled “From Winter to Spring.” The cover featured beautiful detail work with sugar glaze and almonds.

While others took Johnson’s approach, creating works that look like books, others made more abstract pieces. Entrants Snax and Larry, for example, created “Less Words More Gravy,” in which they made a soup label to go around a can of gravy. Another book, “Define Eatable,” by Jesse Graves, featured two sets of Twinkies with the words “Define” and “Eatable;” in each set, however, one of the Twinkies was crafted out of yellow Play-Doh.

The books also ranged in size. The Whole Foods Market Bakery Team contributed a large yellow cake book called “A is for Apple,” while eight-year old Emily Larson, who was visiting from Green Bay, created a small book from puff pastry cleverly titled “Puff book.”

Larson—in her words was “the youngest enterer here”—worked on four of the books at the show, two solo and two with her aunt Dara, including “Experimen1” made with graham crackers, multi-colored marshmallows and chocolate. “She did this part and I did this part,” Larson explains, gesturing first to the back portion of the book and then to the front.

While the books were certainly stunning to look at, the emphasis was on the “edible” Later in the day, they were cut open and offered up for all to sample. Then the winners were announced.

The Play-Doh Twinkie and a vegan book “The Fate of Leaves” by Dan Ollman tied for first place in the Creativity category. Johson’s gingerbread creation won in the Difficulty category. Whole Foods Market’s yellow cake was named the most delectable. Since Whole Foods wasn’t present to claim the prize, it was awarded to runner-up Christine Wreseiler for “Edible Words -1 Year Break Up. ”

Each of the winners was given a handcrafted metal keepsake box from Puerto Vallarta, and of course the satisfaction that comes with winning.

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