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Author : Jane Stern,Michael Stern
Publisher : Lebhar-Friedman
Page : 256 pages
File Size : 40,8 Mb
Release : 2001
Category : Cooking
ISBN : 0867308400
An amazing gastronomic journey across America's heartland, this guide stops at the coziest, friendliest, and busiest diners, cafes and roadside stands in the country. Includes recipes and 75 photos.
Author : Joanne Raetz Stuttgen,Terese Allen
Publisher : Univ of Wisconsin Press
Page : 224 pages
File Size : 42,8 Mb
Release : 2007-05-21
Category : Cooking
ISBN : 9780299222734
Joanne Stuttgen's popular book Cafe Wisconsin guides travelers to Wisconsin's best home-style cafes. Now, continue the journey with the Cafe Wisconsin Cookbook, a compilation of more than one hundred cherished recipes that showcase the distinct culinary and cultural traditions of Wisconsin. From classic pot roasts and country-style pies to long-simmering soups and heritage specialties, the whole soul-satisfying spectrum of Wisconsin cafe fare is here. Stuttgen tracked down Wisconsin's best small town cafes, from Boscobel to Sturgeon Bay, chatted with owners and customers, took notes, and recorded the history, anecdotes, and recipes behind the food. Tested and fine-tuned by Wisconsin food writer and former chef Terese Allen, these favorite recipes will bring an authentic slice of Wisconsin into your home kitchen.
Author : Andrew F. Smith
Publisher : Bloomsbury Publishing USA
Page : 2304 pages
File Size : 47,7 Mb
Release : 2013-10-28
Category : History
ISBN : 9798216085478
This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.
Author : Jane Stern,Michael Stern
Publisher : Clarkson Potter
Page : 594 pages
File Size : 53,7 Mb
Release : 2011-05-10
Category : Cooking
ISBN : 9780307591258
For road warriors and armchair epicures alike, the seventh edition of Roadfood is the key to finding some of the tastiest treasures in the United States. The indispensable companion for savvy travelers nationwide, Roadfood is now bigger and better than ever. Totally revised and updated, the seventh edition covers over 700 of the country’s best local eateries, including more than 200 brand new listings along with up-to-date descriptions of old favorites. An extended tour of the most affordable, most enjoyable dining options along America’s highways and back roads, Roadfood offers enticing, satisfying meal-time alternatives for chain restaurant–weary travelers. The Sterns provide vivid descriptions and clear regional maps that direct people to the best lobster shacks on the East Coast; the ultimate barbecue joints in the South; the most sizzling steakhouses in the Midwest; and dozens of top-notch diners, hotdog stands, ice cream parlors, and other terrific spots to stop for a bite countrywide.
Author : Jane Stern,Michael Stern
Publisher : Clarkson Potter
Page : 464 pages
File Size : 53,8 Mb
Release : 2017-03-07
Category : Travel
ISBN : 9780451496201
First published in 1977, the original Roadfood became an instant classic. James Beard said, "This is a book that you should carry with you, no matter where you are going in these United States. It's a treasure house of information." Now this indispensable guide is back, in an even bigger and better edition, covering 500 of the country's best local eateries from Maine to California. With more than 250 completely new listings and thorough updates of old favorites, the new Roadfood offers an extended tour of the most affordable, most enjoyable dining options along America's highways and back roads. Filled with enticing alternatives for chain-weary-travelers, Roadfood provides descriptions of and directions to (complete with regional maps) the best lobster shacks on the East Coast; the ultimate barbecue joints down South; the most indulgent steak houses in the Midwest; and dozens of top-notch diners, hotdog stands, ice-cream parlors, and uniquely regional finds in between. Each entry delves into the folkways of a restaurant's locale as well as the dining experience itself, and each is written in the Sterns' entertaining and colorful style. A cornucopia for road warriors and armchair epicures alike, Roadfood is a road map to some of the tastiest treasures in the United States.
Author : Paul Freedman
Publisher : Liveright Publishing
Page : 528 pages
File Size : 52,7 Mb
Release : 2019-10-15
Category : Cooking
ISBN : 9781631494635
With an ambitious sweep over two hundred years, Paul Freedman’s lavishly illustrated history shows that there actually is an American cuisine. For centuries, skeptical foreigners—and even millions of Americans—have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation’s palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a completely novel history of the United States. From the colonial period until after the Civil War, there was a patchwork of regional cooking styles that produced local standouts, such as gumbo from southern Louisiana, or clam chowder from New England. Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious “plantation hospitality,” rendering invisible the African Americans who originated much of the region’s food. As the industrial revolution produced rapid changes in every sphere of life, the American palate dramatically shifted from local to processed. A new urban class clamored for convenient, modern meals and the freshness of regional cuisine disappeared, replaced by packaged and standardized products—such as canned peas, baloney, sliced white bread, and jarred baby food. By the early twentieth century, the era of homogenized American food was in full swing. Bolstered by nutrition “experts,” marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, more importantly, was convenient and nutritious. No group was more susceptible to the blandishments of advertisers than women, who were made feel that their husbands might stray if not satisfied with the meals provided at home. On the other hand, men wanted women to be svelte, sporty companions, not kitchen drudges. The solution companies offered was time-saving recipes using modern processed helpers. Men supposedly liked hearty food, while women were portrayed as fond of fussy, “dainty,” colorful, but tasteless dishes—tuna salad sandwiches, multicolored Jell-O, or artificial crab toppings. The 1970s saw the zenith of processed-food hegemony, but also the beginning of a food revolution in California. What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown products provided. The result was a farm-to-table trend that continues to dominate. “A book to be savored” (Stephen Aron), American Cuisine is also a repository of anecdotes that will delight food lovers: how dry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only to the 1940s and was based on a recipe developed by Borden’s condensed milk. More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls. “Impeccably researched, intellectually satisfying, and hugely readable” (Simon Majumdar), American Cuisine is a landmark work that sheds astonishing light on a history most of us thought we never had.
Author : Lynne Rossetto Kasper,Sally Swift
Publisher : Clarkson Potter
Page : 352 pages
File Size : 54,5 Mb
Release : 2010-10-13
Category : Cooking
ISBN : 9780307885562
A fresh take on weeknight cooking from The Splendid Table's Lynne Rossetto Kasper and Sally Swift As loyal listeners know, Lynne and Sally share an unrelenting curiosity about everything to do with food. Their show, The Splendid Table, looks at the role food plays in our lives—inspiring us, making us laugh, nourishing us, and opening us up to the world around us. Now they have compiled all the most trenchant tips, never-fail recipes, and everyday culinary know-how from the program in How to Eat Supper, a kitchen companion unlike any other. This is no mere cookbook. Like the show, this book goes far beyond the recipe, introducing the people and stories that are shaping America’s changing sense of food. We don’ t eat, shop, or cook as we used to. Our relationship with food has intensified, become more controversial, richer, more pleasurable, and sometimes more puzzling. How to Eat Supper gives voice to rarely heard perspectives on food—from the quirky to the political, from the grassroots to the scholarly, from the highbrow to the humble—and shows the essential role breaking bread together plays in our world. How to Eat Supper takes you through a plethora of inviting recipes simple enough to ensure success even if you’ve never cooked before. And if you are experienced in the kitchen, you’ ll find challenging new concepts and dishes to spark your imagination.
Author : Joanne Raetz Stuttgen
Publisher : Univ of Wisconsin Press
Page : 330 pages
File Size : 53,5 Mb
Release : 2004
Category : Business & Economics
ISBN : 0299201147
Cafe Wisconsin returns in a new, updated version that provides a sure-bet guide to Wisconsin's best small town, home-cooking cafes. For this second edition, author Joanne Raetz Stuttgen traveled more than 12,000 miles in six months, revisiting old business districts and main streets in search of the ultimate cafe, the perfect slice of homemade pie, and the meaning of life in Wisconsin's down-home cafes. Featuring 133 cafes, with another 101 Next Best Bets alternatives, Cafe Wisconsin is every hungry traveler's guide to real mashed potatoes, melt-in-your-mouth hot beef, from-scratch baked goods, and colorful coffee klatches. At the counter of aptly named cafes like the Coffee Cup, Main Street, and Chatterbox, you'll laugh with owners, shake dice with customers, and find the authentic taste and flavor of Wisconsin. Come on. Let's go out to eat!
Author : Gourmet Magazine Editors
Publisher : Modern Library
Page : 418 pages
File Size : 47,6 Mb
Release : 2003-04-22
Category : Cooking
ISBN : 9780375759925
Contributors to endless feasts include: James Beard/Cooking with James Beard: Pasta Ray Bradbury/Dandelion Wine Robert P. Coffin/Night of Lobster Laurie Colwin/A Harried Cook’s Guide to Some Fast Food Pat Conroy/The Romance of Umbria Elizabeth David/Edouard de Pomiane M.F.K. Fisher/Three Swiss Inns Ruth Harkness/In a Tibetan Lamasery Madhur Jaffrey/An Indian Reminiscence Anita Loos/Cocktail Parties of the Twenties George Plimpton/I, Bon Vivant, Who, Me? E. Annie Proulx/The Garlic War Claudia Roden/The Arabian Picnic Jane and Michael Stern/Two for the Road: Havana, North Dakota Paul Theroux/All Aboard! Cross the Rockies in Style
Author : Bob Sehlinger
Publisher : The Unofficial Guides
Page : 552 pages
File Size : 52,6 Mb
Release : 2018-09-18
Category : Travel
ISBN : 9781628090888
Your guide on how to have fun and understand the crazy environment that is today’s Las Vegas With insightful writing, up-to-date reviews of major attractions, and a lot of “local” knowledge, The Unofficial Guide to Las Vegas 2019 has it all. Compiled and written by a team of experienced researchers whose work has been cited by such diverse sources as USA Today and Operations Research Forum, The Unofficial Guide to Las Vegas digs deeper and offers more than any single author could. This is the only guide that explains how Las Vegas works and how to use that knowledge to make every minute and every dollar of your time there count. With advice that is direct, prescriptive, and detailed, it takes out the guesswork. Eclipsing the usual list of choices, it unambiguously rates and ranks everything from hotels, restaurants, and attractions to rental car companies. With The Unofficial Guide to Las Vegas, you know what’s available in every category, from the best to the worst. The reader will also find the sections about the history of the town and the chapters on gambling fascinating. In truth, The Unofficial Guide to Las Vegas, by Bob Sehlinger, emphasizes how to have fun and understand the crazy environment that is today’s Vegas. It’s a keeper.
Author : Bob Sehlinger
Publisher : The Unofficial Guides
Page : 769 pages
File Size : 47,9 Mb
Release : 2017-09-05
Category : Travel
ISBN : 9781628090741
Your guide on how to have fun and understand the crazy environment that is today's Las Vegas With insightful writing, up-to-date reviews of major attractions, and a lot of "local" knowledge, The Unofficial Guide to Las Vegas 2018 has it all. Compiled and written by a team of experienced researchers whose work has been cited by such diverse sources as USA Today and Operations Research Forum, The Unofficial Guide to Las Vegas digs deeper and offers more than any single author could. This is the only guide that explains how Las Vegas works and how to use that knowledge to make every minute and every dollar of your time there count. With advice that is direct, prescriptive, and detailed, it takes out the guesswork. Eclipsing the usual list of choices, it unambiguously rates and ranks everything from hotels, restaurants, and attractions to rental car companies. With The Unofficial Guide to Las Vegas, you know what’s available in every category, from the best to the worst. The reader will also find the sections about the history of the town and the chapters on gambling fascinating. In truth, The Unofficial Guide to Las Vegas, by Bob Sehlinger, emphasizes how to have fun and understand the crazy environment that is today's Vegas. It's a keeper.
Author : Gooseberry Patch
Publisher : Unknown
Page : 0 pages
File Size : 47,6 Mb
Release : 2001
Category : Cooking
ISBN : 1888052945
Here's what's on the menu...stick-to-your-ribs recipes inspired by diners across the USA. Blue Plate Specials Cookbook includes regional recipe favorites like finger-lickin' chicken wings, Cape Cod chowder, jalapeno cornbread and, the diner standard, savory meatloaf. There are plenty of desserts from the pie case to round out the meal too. Our tips and quotes were also inspired by diners and the open road. You'll love 'em!
Author : Library of Congress. National Library Service for the Blind and Physically Handicapped
Publisher : Unknown
Page : 498 pages
File Size : 54,9 Mb
Release : 2005
Category : Talking books
ISBN : UOM:39015079914530
Author : Dixie Poché
Publisher : Arcadia Publishing
Page : 176 pages
File Size : 47,8 Mb
Release : 2020
Category : History
ISBN : 9781467144469
"Southwest Louisiana is famous for time-honored gatherings that celebrate its French Acadian heritage. And the culinary star of these gatherings? That's generally the pig. Whether it's a boucherie, the Cochon de Lait in Mansura or Chef John Folse's Fete des Bouchers, where an army of chefs steps back three hundred years to demonstrate how to make blood boudin and smoked sausage, ever-resourceful Cajuns use virtually every part of the pig in various savory delights. The author traverses Cajun country to dive in to the recipes and stories behind regional specialties such as boudin, cracklings, gumbo and hogs head cheese. From the Smoked Meats Festival in Ville Platte to Thibodaux's Bourgeois Meat Market, where miles of boudin have been produced since 1891, this is a mouthwatering dive into Cajun devotion to the pig."--Back cover.
Author : Anonim
Publisher : Unknown
Page : 798 pages
File Size : 40,6 Mb
Release : 2001
Category : United States
ISBN : UOM:39015053299882