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Author : Dawn O'Brien
Publisher : John F. Blair, Publisher
Page : 232 pages
File Size : 50,8 Mb
Release : 1983
Category : Cooking
ISBN : 0895870347
Author : Dawn O'Brien,Karen Mulford
Publisher : John F. Blair, Publisher
Page : 230 pages
File Size : 53,7 Mb
Release : 1992-11
Category : Cooking
ISBN : 0895870975
Each guide focuses on 50 restaurants that are housed in buildings at least 50 years old. In addition to a description of the restaurant's building, decor, and cuisine, each entry includes 2-3 recipes from that establishment.
Author : Gay N. Martin
Publisher : John F. Blair, Publisher
Page : 0 pages
File Size : 55,6 Mb
Release : 2004
Category : Cooking
ISBN : 0895873060
Old buildings have many stories to tell. On his way from his Texas home to a dairy farmers' convention in North Carolina in 1917, Paul Trowbridge passed through Florence. He liked the place so much, he returned and built Trowbridge's Creamery, where local farmers brought their milk and cream to be processed. Today, Paul's recipe for Orange-Pineapple Ice Cream is still popular, as is the homemade chili introduced by current owner Don Trowbridge's mother Martha, who ran the business when her husband went to war in 1944. Gay N. Martin heard many entertaining stories while researching Alabama's Historic Restaurants and Their Recipes for the first edition in 1998. From the mountains in the north to the beaches on the Gulf of Mexico, she dined in white-columned mansions, rustic log cabins, and former schoolhouses, banks, drugstores, and gas stations. From these, she culled a list of fifty of the state's most memorable restaurants-all places of character, where the food is as distinguished as the surroundings. In this second edition, she offers 22 new restaurants and dozens of new recipes.
Author : Dawn O'Brien
Publisher : Blair
Page : 232 pages
File Size : 47,9 Mb
Release : 1989-10
Category : Cooking
ISBN : 0895870673
Each guide focuses on 50 restaurants that are housed in buildings at least 50 years old. In addition to a description of the restaurant's building, decor, and cuisine, each entry includes 2-3 recipes from that establishment.
Author : John Egerton
Publisher : Knopf
Page : 599 pages
File Size : 42,5 Mb
Release : 2014-06-18
Category : Cooking
ISBN : 9780307834560
This lively, handsomely illustrated, first-of-its-kind book celebrates the food of the American South in all its glorious variety—yesterday, today, at home, on the road, in history. It brings us the story of Southern cooking; a guide for more than 200 restaurants in eleven Southern states; a compilation of more than 150 time-honored Southern foods; a wonderfully useful annotated bibliography of more than 250 Southern cookbooks; and a collection of more than 200 opinionated, funny, nostalgic, or mouth-watering short selections (from George Washington Carver on sweet potatoes to Flannery O’Connor on collard greens). Here, in sum, is the flavor and feel of what it has meant for Southerners, over the generations, to gather at the table—in a book that’s for reading, for cooking, for eating (in or out), for referring to, for browsing in, and, above all, for enjoying.
Author : Brett Williams
Publisher : Cornell University Press
Page : 176 pages
File Size : 48,6 Mb
Release : 2018-05-31
Category : Social Science
ISBN : 9781501711626
In Upscaling Downtown, anthropologist Brett Williams provides an ethnography of a changing urban neighborhood that she calls "Elm Valley." Located in Washington, D.C., Elm Valley was one of the first neighborhoods to draw middle-class property owners back to the inner city, but a faltering housing industry halted what might have been the rapid displacement of the poor. As a result, Elm Valley experienced several years of stalled gentrification. It was a period when very unlikely people lived side by side: black families who had migrated to the nation's capital from the Carolinas decades earlier, newly arrived refugees from Central America and Southeast Asia, and more prosperous whites. For Williams, a ten-year resident of Elm Valley, stalled gentrification offered a rare opportunity to observe how people 'with varied cultural traditions and economic resources saw and used the neighborhood in which they lived.
Author : Andrea Reusing
Publisher : Clarkson Potter
Page : 274 pages
File Size : 45,5 Mb
Release : 2011-04-05
Category : Cooking
ISBN : 9780307463890
"If there’s one thing Reusing understands, it’s the power of a remarkable ingredient." – O Magazine "[A] must-have title for both new and experienced cookes." --Publisher's Weekly (Starred Review) “Her enthusiasm is infectious, her approach, inviting.”—BookPage Top Pick and Cookbook of the Month “I love Andrea Reusing’s Lantern in Chapel Hill. And her recipes in Cooking in the Moment are so approachable and her stories so insightful that they blaze a path toward great home cooking.” —David Chang “I’ve had the pleasure of enjoying many fine meals at Lantern. Andrea Reusing’s food is always fresh, seasonal, and as local as possible. Her recipes are creative and downright delicious.” —John Grisham For Andrea Reusing—an award-winning chef, a leader in the sustainable agriculture movement, and a working mother—“cooking in the moment” simply means focusing on one meal at a time. Tender spring broccoli given a smoky char on the grill, a summer berry pudding with cold cream, or a cider-braised pork shoulder served with pan-fried apples on a frosty night—cooking and eating this way allows food in season to become the foundation of a full life. Cooking in the Moment is a rich, absorbing journey through a year in Reusing’s home kitchen as she cooks for family and friends using ingredients grown nearby. When seasonality is reimagined as a grocery list rather than a limitation, everyday meals become cause for celebration—a whole week of fresh sweet corn; a blue moon autumn asparagus harvest; a rich, spicy soup made with the last few sweet potatoes of winter. Reusing seamlessly blends down-to-earth kitchen advice with delicious, doable recipes, including childhood favorites (chicken and dumplings), simple one-pot dinners (shrimp, pea, and rice stew), as well as feasts to satisfy a crowd (roast fresh ham with cracklings). And while the action takes place in North Carolina, the kinds of producers and places that animate these pages—farmers, ranchers, cheesemakers, butchers, bakers, orchards, backyard henhouses, and fishing holes—can be found all over, producing the flavors that we crave. With gorgeous photography throughout and more than 130 recipes, Cooking in the Moment will inspire cooks everywhere to embrace the flavors and bounty of each season.
Author : Louise Lamphere,Helena Ragone,Patricia Zavella
Publisher : Routledge
Page : 502 pages
File Size : 51,7 Mb
Release : 2014-04-08
Category : Social Science
ISBN : 9781135250447
Situated Lives brings together the most important recent feminist and critical research that situates gender in relationship to the historical and material circumstances where gender, race, class and sexual orientation intersect and shape everyday interaction. Contributors include: Barbara Babcock, Jean Comaroff, Sarah Franklin, Faye Ginsburg, Matthew Gutmann, Faye V. Harrison, Louise Lamphere, Ellen Lewin, Jos^'e Lim^'on, Iris Lopez, Emily Martin, Mary Moran, Kirin Narayan, Aihwa Ong, Devon G. Pe^~na, Beatriz Pesquera, Helena Ragon^'e, Rayna Rapp, Judith Rollins, Leslie Salzinger, Denise Segura, Carol Stack, Ann Stoler, Donald D. Stull, Brett Williams, Patricia Zavella.
Author : Steve Bauer,Linda Bauer
Publisher : Taylor Trade Publications
Page : 326 pages
File Size : 48,7 Mb
Release : 2009-10-16
Category : Cooking
ISBN : 9781589794405
Recipes from Historic New England is a coffee table, cooking, and travel book designed to delight the senses and ignite your love of travel. From the famous Parker House rolls to the amazing scenery of The Mount Washington Hotel and Resort, to the solitude of the Inn at Sawmill Farm, each site was carefully selected by the authors and every one has much to offer the reader, cook, and traveler.
Author : Dawn O'Brien,Rebecca Schenck
Publisher : John F. Blair, Publisher
Page : 0 pages
File Size : 40,9 Mb
Release : 1995
Category : Cooking
ISBN : 0895871378
Each guide focuses on 50 restaurants that are housed in buildings at least 50 years old. In addition to a description of the restaurant's building, decor, and cuisine, each entry includes 2-3 recipes from that establishment.
Author : Dawn O'Brien,Rebecca Scheck
Publisher : Blair
Page : 232 pages
File Size : 51,5 Mb
Release : 1985
Category : Cooking
ISBN : 0895870487
Author : Anita Musgrove
Publisher : Back Road Restaurant Recipes
Page : 256 pages
File Size : 51,8 Mb
Release : 2019-03-13
Category : Cooking
ISBN : 1934817473
From two-lane highways and interstates to dirt roads and quaint downtowns, every road leads to delicious food when traveling the Bayou State. North Carolina Back Road Restaurant Recipes is a well-researched and charming guide to North Carolina's best locally-owned back-road restaurants plus favorite recipes from restaurant owners and chefs. This is not your usual guide to high-priced, elite restaurants. Here you will find those hidden gems that most people would never discover unless they lived in these small towns.
Author : Dawn O'Brien,Jean Spaugh
Publisher : John F. Blair, Publisher
Page : 0 pages
File Size : 43,9 Mb
Release : 1997
Category : Cookery
ISBN : 0895871572
Each guide focuses on 50 restaurants that are housed in buildings at least 50 years old. In addition to a description of the restaurant's building, decor, and cuisine, each entry includes 2-3 recipes from that establishment.
Author : John Clark,Patricia Pierce
Publisher : Rowman & Littlefield
Page : 352 pages
File Size : 43,5 Mb
Release : 2011-05-03
Category : Travel
ISBN : 9780762767809
This indispensable highway companion maps out short trips for exploring the Palmetto State's scenic byways and back roads.
Author : Will Kazary
Publisher : Gibbs Smith
Page : 202 pages
File Size : 48,5 Mb
Release : 2007
Category : Cooking
ISBN : 142360203X
The Carolina Cooking Cookbook features a delectable collection of recipes from some of the best chefs in North and South Carolina. The companion book to the internationally syndicated TV series, Carolina Cooking, The Carolina Cooking Cookbook turns every aspiring cook into a Southern gourmet and shows how to create these signature dishes in 30 minutes or less! Carolina Cooking features recipes from more than 50 of the top restaurants in the Carolinas, including: Four Square Restaurant, Durham, NC Pewter Rose Bistro, Charlotte, NC The Angus Barn, Raleigh, NC Christopher's New Global Cuisine, Winston-Salem, NC The Speedway Club, Concord, NC Villa Romana, Myrtle Beach, SC Crescent Grille, Camden, SC Solstice Kitchen and Wine Bar, Columbia, SC Carolina Cooking was launched in the fall of 2004 It broadcasts in over 51 countries to more than 126 million households. For a list of stations currently showing Carolina Cooking visit www.carolinacooking.tv Regional events and signings Co-op available Be sure to visit www.carolinacooking.tv, for more recipes, cooking tips, and wine and beer pairings! Debra Zumstein and Wil Kazary produce the syndicated cooking show, Carolina Cooking that is seen around the world in over 51 countries. A photographer and writer of children's stories, Debra is continually returning from her adventures with a full belly and stories to tell. Wil's love of culinary experimentation started in his family's fine dining restaurant when he was a child. It continues with the aid of more than 65 chefs and his new family, the production crew of Carolina Cooking.
