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Palais AméricainSéries

Cette série culinaire guide les lecteurs à travers la riche et diverse histoire de la gastronomie américaine. Elle explore comment les plats, des racines autochtones à la fusion moderne, sont devenus le reflet de l'identité et de la culture américaines. Chaque volume se penche sur des aliments emblématiques et leurs histoires, révélant les saveurs qui ont façonné le palais national. Embarquez pour un voyage régional et historique, riche en goûts et en souvenirs.

Grand Rapids Beer: An Intoxicating History of River City Brewing
Bend Food: Stories of Local Farms and Kitchens
Washington Beer: A Heady History of Evergreen State Brewing
Historic Restaurants of Tucson
Ontario Beer: A Heady History of Brewing from the Great Lakes to Hudson Bay
Akron Beer: A History of Brewing in the Rubber City

Ordre de lecture recommandé

  • Akron Beer: A History of Brewing in the Rubber City

    • 162pages
    • 6 heures de lecture

    Once known as the Rubber Capital of the World, Akron can also justifiably style itself a beer mecca. More than a century ago, brewers like Renner, Burkhardt and others vied for local supremacy. Although these forerunners disappeared, a beer renaissance blossomed in recent years, with today's craft purveyors serving up some of the nation's finest brews. Several of Thirsty Dog Brewery's beers have won awards, and Hoppin' Frog consistently ranks as one of the top one hundred breweries in the world. Rob Musson presents a chronological look at Akron beer from its origins along the Ohio & Erie Canal in 1845 to the present day, featuring one hundred vintage and contemporary images.

    Akron Beer: A History of Brewing in the Rubber City

  • Ontario Beer: A Heady History of Brewing from the Great Lakes to Hudson Bay

    • 142pages
    • 5 heures de lecture
    3,7(17)Évaluer

    Ontario boasts a potent mix of brewing traditions. Where Europeans explored, battled and settled, beer was not far behind, bringing the simple magic of brewing to Ontario in the 1670s. Early Hudson's Bay Company traders brewed in Canada's Arctic as Loyalist refugees brought the craft north in the 1780s. Early 1900s temperance activists drove the industry largely underground but couldn't dry up the quest to quench Ontarians' thirst. The heavy regulation that then replaced prohibition centralized surviving breweries. Today, independent breweries are booming and writing their own chapters in the Ontario beer story. Beer historians and writers Alan McLeod and Jordan St. John have tapped the cask of Ontario brewing to bring the complete story to light, from foam to dregs.

    Ontario Beer: A Heady History of Brewing from the Great Lakes to Hudson Bay

  • Historic Restaurants of Tucson

    • 128pages
    • 5 heures de lecture

    Tucson's culinary journey began thousands of years ago, when Native American tribes developed an agricultural base along the Santa Cruz River. In modern times, restaurants ranging from tiny taquerias to fine dining spaces all contributed to the local food culture. El Charro, serving Mexican cuisine since 1922, still attracts crowds from all over. Folks head straight to Pat's for a hot dog, Lucky Wishbone for some fried chicken or eegee's for a grinder and a cold, frosty drink. On any given night, the patio at El Corral is filled with diners anticipating their famous prime rib and tamale pie. Local food writer Rita Connelly brings to life the stories of beloved eateries that have endured for decades and continue to delight with incredible flavors.

    Historic Restaurants of Tucson

  • Washington Beer: A Heady History of Evergreen State Brewing

    "Brewing in Washington" by Michael F. Rizzo chronicles the state's rich brewing history, from early homesteaders like Colville Brewery to the first hops planted in 1865. It highlights key figures and the rise of craft breweries, culminating in nearly three hundred establishments today, showcasing Washington's pivotal role in American brewing.

    Washington Beer: A Heady History of Evergreen State Brewing

  • Bend Food: Stories of Local Farms and Kitchens

    • 192pages
    • 7 heures de lecture

    "The views surrounding Bend don't exactly conjure notions of traditional farmland. Snowy mountains frame open vistas dotted with gnarled juniper trees and sagebrush. By day, the landscape is blanketed under a blazing sun, while cold nights bring relief beneath bright stars. Despite these extremes, agriculture thrives, thanks to the hard work of dedicated farmers and ranchers. Irrigated fields support bountiful crops at Fields Farm and Mahonia Gardens. Farmers' markets, most notably at NorthWest Crossing, bustle with people buying local produce, dairy, eggs, meat and honey. Visit places like the Great American Egg to learn about the business of raising chickens and Jackson's Corner for a delicious sample of what eating local tastes like. Author Sara Rishforth goes behind the scenes to present the story of the local farm-to-table movement"--Page 4 of cover

    Bend Food: Stories of Local Farms and Kitchens

  • Grand Rapids Beer: An Intoxicating History of River City Brewing

    • 194pages
    • 7 heures de lecture

    The narrative explores the vibrant brewing history of Grand Rapids, highlighting the local breweries that thrived in the 19th century and shaped a distinctive beer culture. It details the impact of Prohibition and the subsequent rise of national brands that hindered local growth. However, the resurgence of craft brewing has revitalized the city's beer scene, reclaiming its title as Beer City, USA. Join veteran enthusiast Patrick Evans on a tour of notable breweries like Founders and HopCat, celebrating the rich heritage and contemporary scene of Grand Rapids beer.

    Grand Rapids Beer: An Intoxicating History of River City Brewing

  • Arizona Chimichangas

    • 176pages
    • 7 heures de lecture
    4,2(5)Évaluer

    Many claim to be the first to turn a plain burrito into a crispy chimichanga, but everyone agrees that it happened in Arizona. Fried to golden brown perfection at iconic restaurants like Casa Molina, El Charro and Macayo's, these crunchy wonders are favorites from Flagstaff to Bisbee, Safford to Yuma and all parts in between. Discover the disputed history of how chimichangas got their name and whether Chinese immigrants really invented them. Learn what goes into making a chimi, down to creating the perfect tortilla, as well as the variety of creative ingredients--from seafood to strawberries--that have been wrapped up in this delightful dish. Join author Rita Connelly as she presents recipes and behind-the-scenes stories from the Grand Canyon State's beloved chimichangas.

    Arizona Chimichangas

  • Twin Cities Beer: A Heady History

    • 144pages
    • 6 heures de lecture
    3,2(18)Évaluer

    The Twin Cities witnessed a recent explosion of craft beer breweries and brewpubs, but the region's beer history reaches back generations. The Minneapolis Brewing Company introduced the iconic Grain Belt beer in 1893, and it remains a local favorite. Fur trapper and bootlegger Pierre "Pig's Eye" Parrant established a St. Paul tavern along the banks of the Mississippi River in the early 1800s. The area has been home to some of the best-known beer brands in America, from Hamm's and Schmidt's to Yoerg's and Olympia. Today, microbreweries such as Bad Weather Brewing, Summit Brewing and more than fifty others are forging new avenues. Join author Scott Carlson as he offers an intriguing history and guide to Twin Cities beer.

    Twin Cities Beer: A Heady History

  • Iconic Chicago Dishes, Drinks and Desserts

    • 162pages
    • 6 heures de lecture

    The food that fuels Chicagoans needs to be hearty, portable, and inexpensive. The restaurants, bakeries, taverns and pushcarts cherished from one generation to the next offered iconic recipes that warmed us in the winter and refreshed us in the summer. Now Bizzarri examines the histories-- and shares the recipes-- of some of Chicago's homegrown culinary hits.

    Iconic Chicago Dishes, Drinks and Desserts

  • Lobster Rolls of New England:: Seeking Sweet Summer Delight

    • 192pages
    • 7 heures de lecture
    3,7(10)Évaluer

    The mighty lobster roll is best enjoyed at a picnic table under a red umbrella accompanied by the sounds and smells of the sea. The perfect roll is all in the execution, and the variations are subtle but nearly endless--from top-sliced to buttered or mayonnaise-based. Blogger extraordinaire Sally Lerman chronicles her quest for the perfect bite in Lobster Rolls of New England." Savor mouthwatering descriptions of forty coastal lobster rolls, their storied venues, luscious photos and recipes for some of the lobster roll's best complements. Discover the surprising history of the first trademarked lobster roll. Devour the very best New England has to offer, from Downeast Maine's Trenton Bridge Lobster Pound to Captain Scott's Lobster Dock in New London, Connecticut."

    Lobster Rolls of New England:: Seeking Sweet Summer Delight

  • Nashville Food Trucks

    Stories & Recipes from the Road

    Nashville's best eats have been brought to the streets! The city's booming food truck trend is part of what makes central Tennessee a culinary destination and a hub for all things food. These mobile menus have earned foodie favoritism and serve up more than just the good ol' southern comfort stuff. Folks are lining up for a wide array of gourmet grub inspired by all kinds of different cuisines and tastes. Local trucks have been featured on the Cooking Channel's "Eat Street" and "Unique Eats", and Nashville is home to major annual food truck events, like the Nashville Street Food Awards and Musician's Corner. Dig into these palatable pages with award-winning NashvilleFoodTruckJunkie.com blogger, Julie Festa, who dishes out the details about the city's rolling eateries and the chefs and inspired recipes behind them.

    Nashville Food Trucks

  • Lost Restaurants of Omaha

    • 160pages
    • 6 heures de lecture

    "Omaha is known for its beef, but the history of its most famous restaurants goes far beyond. The French Cafâe was the place to go to celebrate. Piccolo Pete's, Mister C's and Bohemian Cafâe helped shape neighborhoods in Little Italy, North Omaha and Little Bohemia. The tales of restaurateurs like the tragic Tolf Hanson; the ever-optimistic Ross Lorello; Anthony Oddo, once a resident at Boys Town; and Giuseppa Marcuzzo, a former bootlegger, also tell the story of the city. Restaurants played a prominent role as history unfolded in Omaha during prohibition, wartime rations, the fight for equal rights and westward expansion. Author Kim Reiner details the fascinating history behind Omaha's classic eateries." --Amazon.com

    Lost Restaurants of Omaha

  • Louisville Diners

    • 128pages
    • 5 heures de lecture
    3,5(2)Évaluer

    Louisville boasts many award-winning fine dining restaurants, but long before Derby City mastered upscale cuisine, it perfected the diner. Explore Louisville's tasty offerings with local food writer Ashlee Clark Thompson as she surveys the city's impressive variety of greasy spoons from the Highlands to the West End and everywhere in between. Enjoy home cooking done right at Shirley Mae's Cafe and Bar, breakfast at Barbara Lee's Kitchen, lunch to go at Ollie's Trolley and so much more. Packed with insightful interviews and helpful tips that only a local can provide, Louisville Diners is a delectable look into the best the city has to offer. "

    Louisville Diners

  • Prohibition in Kansas City, Missouri: Highballs, Spooners & Crooked Dice

    • 160pages
    • 6 heures de lecture
    3,2(20)Évaluer

    Like most cities during Prohibition, Kansas City had illegal alcohol, bootleggers, speakeasies, cops on the take, corrupt politicians and moralizing reformers. But by the time the Eighteenth Amendment was repealed, Kansas City had been singled out by one observer as one of the wettest cities, as well as the wickedest. A grocer managed a still in the basement of his store. A raid on the Tingle Oil Company found two hundred drums of oil and the largest illegal brewery ever found in the state. This seedy underworld transformed the Heart of America into the Paris of the Plains. Author John Simonson resurrects forgotten stories by revisiting places where they occurred and telling the salacious history of booze in Kansas City.

    Prohibition in Kansas City, Missouri: Highballs, Spooners & Crooked Dice

  • Lost Restaurants of Grand Rapids

    • 160pages
    • 6 heures de lecture

    Grand Rapids restaurants have served up meals and memories since the city's earliest days. At Bentham's, one of the first downtown restaurants, customers without money to eat could trade an animal pelt for supper. John Sebaitis trained his German shepherd, Spooky, to serve beer to the patrons at his tavern. And a seventeen-year-old Gerald R. Ford worked part time as a server and dish washer at Bill's Place. Join Norma Lewis as she explores the history of Grand Rapids most beloved eateries and the stories behind them. Book jacket.

    Lost Restaurants of Grand Rapids

  • Nevada Beer: An Intoxicating History

    • 192pages
    • 7 heures de lecture
    2,7(3)Évaluer

    Nevada's population boomed in the 1800s, ignited by the rush to find gold and silver. Thousands of prospectors, many German immigrants, passed through the up-and-coming mining towns, and breweries popped up in their wake. As the mining slowly wound down, whole towns disappeared, and breweries struggled to survive in the Silver State. Carson Brewing Company was closed in 1948, Reno Brewing Company shut its doors in 1957 and it would be decades before craft brewers like Great Basin, Big Dog's and Revision brought local beer back into the spotlight. Join author Pat Evans as he dives into the rough-and-tumble history of beer making in the Battle Born State and looks ahead to its bright future.

    Nevada Beer: An Intoxicating History

  • Albuquerque Beer: Duke City History on Tap

    Albuquerque's commercial brewing scene dates back to 1888, when the Southwestern Brewery & Ice Company was launched. It later churned out thirty thousand barrels of beer per year and distributed throughout the region. Nearly thirty years later, Prohibition halted brewing save for a brief comeback in the late 1930s. In 1993, the modern era emerged with a handful of breweries opening across the city. However, Marble Brewery's 2008 opening revived Albuquerque's dormant craft beer scene. Since its opening, the city has welcomed dozens of breweries, brewpubs and taprooms. Writer Chris Jackson recounts the hoppy history of brewing in the Duke City.

    Albuquerque Beer: Duke City History on Tap

  • Montana Beer

    4,1(8)Évaluer

    Explore the rich history of beer brewing in Montana and discover the vibrant current beer scene in the state. This book offers insights into local breweries and the evolution of beer culture in Montana.

    Montana Beer

  • Central New York Beer:: A History of Brewing in the Heart of the Empire State

    • 144pages
    • 6 heures de lecture
    3,5(2)Évaluer

    With so many small towns loyal to local farms, food and drink, it's no surprise that Central New York's thriving brewing community stretches back to the early 1800s. After Rome lost two breweries to fire in 1858, at least a dozen more opened in the city over the next century. A group of Oneonta gentlemen decided the town needed a brewery in 1909, and in 2012, similar thinking launched Roots Brewing Company. Coopertown is a beer destination, thanks to Brewery Ommegang and Council Rock, and breweries in nearby Canstota, Cazenovia, Garrettsville, Hamilton and Milford are now also drawing the thirsty masses. Local historian of hops Dan Shumway explores the long and sudsy story of beer in Central New York.

    Central New York Beer:: A History of Brewing in the Heart of the Empire State

  • A Culinary History of Myrtle Beach & the Grand Strand: Fish & Grits, Oyster Roasts and Boiled Peanuts

    • 208pages
    • 8 heures de lecture

    The culinary history of Myrtle Beach reflects a unique merging of Native American, European, African and Caribbean cuisines. Learn the techniques used by enslaved Africans created vast wealth for rice plantation owners; what George Washington likely ate when visiting South Carolina in 1791; how the turpentine industry gave rise to a sticky sweet potato cooking method; and why locals eagerly anticipate one special time of year when boiled peanuts are at their best. Author Becky Billingsley, a longtime Myrtle Beach-area restaurant journalist, digs deep into historic records and serves up both tantalizing personal interviews and dishes on the best local restaurants, where many delicious farm-to-table heritage foods can still be enjoyed.

    A Culinary History of Myrtle Beach & the Grand Strand: Fish & Grits, Oyster Roasts and Boiled Peanuts

  • Classic Eateries of the Arkansas Delta

    • 226pages
    • 8 heures de lecture
    5,0(3)Évaluer

    Exploring the rich culinary heritage of the Arkansas Delta, this travelogue highlights a variety of iconic eateries shaped by generations of immigrants and local traditions. Readers will discover beloved spots like Pasquale's Tamales and Jones Barbecue Diner, alongside historical connections to celebrities such as Elvis Presley and Johnny Cash. With over one hundred featured locations, including catfish restaurants and charming drive-ins, the book serves as both a guide and a celebration of the region's diverse and flavorful food scene, captured through engaging narratives and vibrant photography.

    Classic Eateries of the Arkansas Delta

  • Richmond Beer: A History of Brewing in the River City

    • 158pages
    • 6 heures de lecture
    3,7(11)Évaluer

    The story of beer and brewing in Richmond is a reflection of the well-documented and revered place the River City holds in the nation's history. English colonists imbibed together on the banks of the James River. During the Civil War, a brewery was adjacent to a hospital. Beyond historical brews such as the Krueger Brewing Company and Richbrau beer, Richmond is no stranger to the vibrant craft beer culture thriving across the nation. Area brewers, including Hardywood Park Craft Brewery, Legend Brewing Company, Midnight Brewery and Strangeways Brewing, make Richmond a beer lover's paradise. Grab a pint and join author and beer columnist Lee Graves as he recounts the frothy history of Richmond beer.

    Richmond Beer: A History of Brewing in the River City

  • Columbus Beer: Recent Brewing and Deep Roots

    • 176pages
    • 7 heures de lecture

    Brewing in Columbus began more than two centuries ago. The taps were only turned off during Prohibition and the short pause that preceded the modern craft beer explosion. For generations, names such as Hoster, Born, Schlee and Wagner secured staunch local loyalty for their brands and earned national acclaim for their brewmasters. Today, more than thirty craft breweries ply a prosperous trade in the capital city. After huge California craft brewery Stone became serious about Columbus for its East Coast expansion, Scotland's successful BrewDog chose central Ohio for its U.S. beachhead. Author Curtis Schieber celebrates the rise, fall and triumphant return of brewing in Ohio's capital.

    Columbus Beer: Recent Brewing and Deep Roots

  • Cincinnati Candy: A Sweet History

    • 192pages
    • 7 heures de lecture

    "For more than a century, Cincinnati's candy industry satisfied our national sweet tooth. Stick and drop candies appeared here long before their Civil War popularity. Opera creams, rich fondant-filled chocolate candy brought here by Robert Hiner Putman, provided decadence. Candy corn, which the Goelitz Company introduced to the United States before World War I, remains a ubiquitous treat. Marpro Products created and popularized the marshmallow cone candy. Doscher invented the French chew and made caramel corn a baseball concession at Redland Field decades before Cracker Jack became synonymous with our national pastime. The city's many Greek and Macedonian immigrants influenced the unique Queen City tradition of finishing a Cincinnati-style 'threeway' of spaghetti, chili and cheddar with a chocolate mint. Local food etymologist Dann Woellert tells these stories and more in this delectably sweet history"--Back cover

    Cincinnati Candy: A Sweet History

  • Alaska Beer: Liquid Gold in the Land of the Midnight Sun

    Explore Alaska's rich brewing history with Bill Howell, tracing the evolution from the gold rush to modern craft breweries. Discover how pioneers like Alaskan Brewing Company shaped the industry, all while celebrating the state's resilient spirit in producing exceptional beers in its remote landscapes.

    Alaska Beer: Liquid Gold in the Land of the Midnight Sun

  • Country Ham:: A Southern Tradition of Hogs, Salt & Smoke

    • 176pages
    • 7 heures de lecture
    3,0(1)Évaluer

    Few things are as timeless and southern as a country ham. Gone are the days of considering it a blue-collar staple that is too often overcooked, squashed between biscuit halves or served swimming in red-eye gravy. Today, country ham has found its place among the finest European cured meats and is served at ritzy restaurants as thinly sliced charcuterie or as a garnish on pricey appetizers. The makings of every country ham are the same--hogs, salt and smoke--but these hams undergo an aging process that is no less demanding, varied and fine-tuned than the process for aging the world's finest wines. Get the rub on the history of curing pigs in the Country Ham Belt from food writer Steve Coomes, who consults the best in the ham-making business on everything to do with this salty, southern delicacy.

    Country Ham:: A Southern Tradition of Hogs, Salt & Smoke

  • Savannah Food: A Delicious History

    • 144pages
    • 6 heures de lecture

    Savannah's remarkable cuisine is a reflection of its unique history. Delicate local ingredients are balanced carefully using time-honored techniques to produce unforgettable dishes. Initially a colonial experiment of sorts, Savannah became not only the first capital of Georgia but also the capital of all Lowcountry cuisine. From the insolvent freed from debtors' prisons to help seek new cash crops for England to the religious refugees from Austria-Germany and the Scottish Highlanders, Savannah's eclectic European influences mix neatly with traditional Gullah techniques, surprising local ingredients and world-class seafood. Follow authors and award-winning Savannah Taste Experience Food Tour operators Stu and Donald Card on their journey to find the roots of Savannah's famed dishes and the current restaurant renaissance.

    Savannah Food: A Delicious History

  • Nashville Beer:: A Heady History of Music City Brewing

    • 192pages
    • 7 heures de lecture

    Nashville's main industry is music. But where good tunes go, good booze follows, so it's no surprise that the city enjoys a lively local beer scene, as well. The city's brewing history dates back to the 1800s, when German immigrants first settled in the area. The rise and fall of Gerst Brewing Company, one of the first established Nashville breweries, left people thirsting for local beer after the company closed its doors in 1954. In the last decade of the century, a boom of brewpubs brought the drinking class some newer, more exotic styles of beer, and the people of Nashville have been under the influence" of creative brewing ever since. Food, beverage and travel writer Chris Chamberlain tells the story of beer from the Music City and introduces us to the breweries and beer lovers that make up a local scene well worth raising a glass to."

    Nashville Beer:: A Heady History of Music City Brewing

  • Lost Restaurants of St. Louis

    • 128pages
    • 5 heures de lecture

    St. Louis is a food town, and there are many restaurants that have captured the heart of the city. Some of them are no longer around. Rossino's low ceilings and even lower pipes didn't stop the pizza-hungry residents from crowding in. Jefferson Avenue Boarding House served elegant "Granny Food" in plush surroundings. King Burgers and onion rings ruled at Parkmoor. Dohack's claimed it was the first to name the "jack salmon." Author Ann Lemons Pollack details these and more restaurants lost to time in the Gateway City.

    Lost Restaurants of St. Louis

  • Eastern Shore Beer:: The Heady History of Chesapeake Brewing

    • 125pages
    • 5 heures de lecture

    When Great Britain levied heavy taxes against the colonies, the Eastern Shore's first beer geek, John Beale Bordley, swore off English ales and set his substantial estate to perfecting his own home brews. It took another two centuries and a revolution of a different kind to bring brewing back to the Maryland shore. In 1989, Wild Goose bore the gospel of drinking local to Cambridge before falling victim to the first craft beer bubble. The next wave of high-gravity harbingers like Eastern Shore Brewing, Burley Oak and Evolution Craft Brewing fought to change collective palates and legislation allowing them to serve up their frosty pints. Beer bard and blogger Tony Russo taps into this full-bodied history while introducing the region's bold new batch of brewers.

    Eastern Shore Beer:: The Heady History of Chesapeake Brewing

  • Nashville Beer: A Heady History of Music City Brewing

    Explore Nashville's vibrant beer scene, rooted in 1800s German immigration. After the closure of Gerst Brewing in 1954, the city saw a resurgence of brewpubs in the 1990s, leading to innovative local brews. Chris Chamberlain shares the stories of Nashville's breweries and beer enthusiasts, celebrating this unique culture.

    Nashville Beer: A Heady History of Music City Brewing

  • Maryland Wine:: A Full-Bodied History

    • 160pages
    • 6 heures de lecture
    4,2(5)Évaluer

    The roots of Maryland winemaking are surprisingly deep. The state's first known vines were planted in 1648, and a later Marylander, John Adlum, established his place as the father of American viticulture. In the twentieth century, post-Prohibition pioneers like Philip Wagner and Ham Mowbray nurtured a new crop of daring and innovative winemakers who have made the state an up-and-coming wine region. Author Regina Mc Carthy travels through the red tobacco barns of southern Maryland and the breezy vineyards of the Eastern Shore all the way to the Piedmont Plateau and the cool mountain cellars of the west in search of the state's finest wines and their stories. Join Mc Carthy as she traces over 350 years of the remarkable and robust history of Maryland wines.

    Maryland Wine:: A Full-Bodied History

  • Hammond's Candies: History Handmade in Denver

    • 160pages
    • 6 heures de lecture

    In 1920, Carl T. Hammond founded his company with a commitment to quality. He single-handedly developed recipes, sold candy and handled everything else required to run the small operation. Nearly a century after that humble beginning, Hammond's Candies still clings to that original vision, creating prized confections by hand. The Mitchell Sweet, first introduced in the 1930s, is still a top seller, and visitors touring the factory can view the original machinery being used in production. Author Corky Thompson traces the history and growth of this family-owned company from 1920 until its sale at the end of the twentieth century and follows its transition under new ownership to the present time.

    Hammond's Candies: History Handmade in Denver

  • South Dakota Wine: A Fruitful History

    • 160pages
    • 6 heures de lecture
    4,4(3)Évaluer

    A young commercial wine industry notwithstanding, winemaking traditions run deep in the Mount Rushmore State. Sodbusting pioneers like Anna Pesä and Jon Vojta defied South Dakota's harsh terrain and paved the way for Prairie Berry Winery. University biologists, including Dr. Ronald Peterson, cultivated the unique grapes needed for the climate, like the Valiant, Marquette, Brianna and Frontenac grapes. Despite subzero winters and torrid summers, strawberries, buffaloberries and rhubarb have grown on both sides of the Missouri River. Since the 1996 Farm Winery Bill passed, the state welcomed thirty vintners, including Strawbale Winery, Wilde Prairie Winery and Belle Joli' Winery. Denise DePaolo and Kara Sweet explore the heritage behind winemaking from the harvests of the prairie.

    South Dakota Wine: A Fruitful History

  • Iconic Restaurants of Columbia, Missouri

    • 128pages
    • 5 heures de lecture
    3,6(5)Évaluer

    Columbia's culinary history is chock-full of restaurants that not only satisfied appetites but also provided gathering places to build community. Gentry's Tavern served wild game along the Boonslick Trail. Hungry and broke students could grab a meal on credit from Ralph Morris at the Ever Eat Café during the Depression. During and after World War II, Ambrose's Café required students to give up their seats to men in uniform. Segregation didn't stop Annie Fisher from making her fortune serving her famous beaten biscuits. These stories and more are as rich as the cinnamon rolls served at Breischs. Join Columbia native Kerri Linder as she shares the stories and memories wrapped around the food of Columbia's iconic restaurants.

    Iconic Restaurants of Columbia, Missouri

  • The Big Bend Cookbook: Recipes and Stories from the Heart of West Texas

    • 288pages
    • 11 heures de lecture
    4,2(6)Évaluer

    Early settlers of the Big Bend honed a culture of self-reliance, resilience and creativity. Today, this is reflected in the diverse art, music and cuisine of the area that draw visitors undeterred by its isolation. Though sparsely populated, Big Bend is home to nationally acclaimed restaurants and chefs, as well as generations' worth of family recipes. Travel town by town and plate by plate in this culinary and cultural tour through the Big Bend. Indulge in a slice of jalapeno chocolate cake from Lajitas. Taste the way Big Bend Brewery's beer makes beef stew irresistible. Take a bite of an innovated classic with the rich pistachio fried steak in Marfa. From barbecued cabrito in Marathon and pozole in Fort Davis to adventures foraging in the desert, savor a part of Texas unlike any other. Author Tiffany Harelik guides the journey with interviews, history and, of course, recipes.

    The Big Bend Cookbook: Recipes and Stories from the Heart of West Texas

  • Delta Hot Tamales: History, Stories & Recipes

    • 128pages
    • 5 heures de lecture

    Several theories surround the traditional Delta tamale. Some trace it back to Mexican and Italian immigrants, while others say the Delta version of the hand-held meal is a spin on the old African American food called "cush." One thing not disputed is the popularity. From hot tamale legends Joe Pope, Shine Thornton and the Scott family to current chefs, the traditions and the secret recipes live on. Writer and historian Anne Martin showcases the stories behind the traditional Delta hot tamale, as well as the countless variations of the delicacy found within the region.

    Delta Hot Tamales: History, Stories & Recipes

  • Classic Restaurants of Oklahoma City

    • 210pages
    • 8 heures de lecture

    The book explores the vibrant culinary history of Oklahoma City, highlighting its early restaurants intertwined with gambling and bootlegging. Notable establishments like Cattlemen’s Cafe and Beverly’s Chicken-in-the-Rough are featured, showcasing their impact on the city's identity. The narrative also emphasizes the contributions of figures such as Anna Maude Smith, who earned the city its "Cafeteria Capital" title, and renowned chef Rick Bayless, who began his culinary journey in a local barbecue restaurant. Author Dave Cathey shares these captivating stories.

    Classic Restaurants of Oklahoma City

  • New Jersey Wine: A Remarkable History

    • 146pages
    • 6 heures de lecture

    New Jersey has produced wine since the 1700s and throughout the history of the state. Grab a glass and enjoy the history of the grape in the Garden State. The finely aged story of New Jersey wine is older than the United States itself. As early as 1767, the colony's wines were garnering awards from London's Royal Society of the Arts. The vineyards continued to grow through some of the country's most turbulent times. In 1864, at the height of the Civil War, Renault Winery was founded, and it continues to operate today. While Prohibition nearly destroyed the industry, in 1933, the founding of Tomasello's Winery in Hammonton helped revive it. In 1980, only seven wineries were in operation, but by 2011, the state boasted over thirty-four--many of which are winning awards in some of the world's most respected wine competitions. So grab a glass and join winemaking expert Sal Westrich as he tracks the history of New Jersey wine, accompanied by photos by John Muth.

    New Jersey Wine: A Remarkable History

  • Richmond's Culinary History: Seeds of Change

    • 192pages
    • 7 heures de lecture

    Richmond's culinary history spans more than four hundred years and includes forgotten cooks and makers who paved the way for Richmond's vibrant modern food scene. The foodways of local Indian tribes were pivotal to the nation. Unconventional characters such as Mary Randolph, Jasper Crouch, Ellen Kidd, Virginia Randolph and John Dabney used food and drink to break barriers. Family businesses like C.F. Sauer and Sally Bell's Kitchen, recipient of a James Beard America's Classic Award, shaped the local community. Virginia Union University students and two family-run department stores paved the way for restaurant desegregation. Local journalists Maureen Egan and Susan Winiecki, founders of Fire, Flour & Fork, offer an engaging social history complete with classic Richmond recipes.

    Richmond's Culinary History: Seeds of Change

  • Delta Hot Tamales

    History, Stories & Recipes

    • 130pages
    • 5 heures de lecture

    Exploring the rich history of the Delta tamale, the book delves into its origins, attributing its creation to influences from Mexican, Italian, and African American cuisines. It highlights the enduring popularity of this hand-held meal through the stories of legends like Joe Pope and Shine Thornton, as well as contemporary chefs. Writer and historian Anne Martin captures the essence of the Delta hot tamale, revealing the cultural significance and diverse variations that continue to thrive in the region.

    Delta Hot Tamales

  • Baltimore Baseball & Barbecue with Boog Powell: Stories from the Orioles' Smokey Slugger

    • 160pages
    • 6 heures de lecture
    3,8(18)Évaluer

    Since he started smacking long balls for the Baltimore Orioles, John "Boog" Powell has enjoyed the gustatory delights of his adopted hometown. A four-time All-Star and a fixture in two World Series, Boog also knows how to make one heck of a pit beef sandwich. Backyard barbecues at Boog's Baltimore row house were once a post-game tradition for the team. After hanging up his spikes, the former MVP set up his now iconic barbecue operation at Camden Yards. Baltimore author Rob Kasper takes a behind-the-scenes look at the life of this smoky slugger from his Florida boyhood through his rise to major-league glory and beyond. Told in Boog's colorful style, this rollicking journey is spiced with recipes and topped off with interviews from former teammates like Brooks Robinson, Frank Robinson and Jim Palmer.

    Baltimore Baseball & Barbecue with Boog Powell: Stories from the Orioles' Smokey Slugger

  • Lost Restaurants of Knoxville

    • 224pages
    • 8 heures de lecture

    Over the past 225 years, Knoxville dining has come full circle--from early taverns and saloons to upscale continental cuisine and back to the roots of local eating experiences. Greek immigrants Frank and George Regas founded the legendary Regas Restaurant, which operated for 90 years, spreading culinary influence throughout the entire city. Early country music stars frequented Harold's Deli while visiting the city to perform on Tennessee's first live radio shows. Guests from around the world sat 266 feet in the air at the Sunsphere Restaurant, a fine dining establishment run by the Hardee's Corporation during Knoxville's World's Fair. Discover these and many more fascinating stories as author and historian Paula Johnson dives back in time through the stories of the city's great restaurants.

    Lost Restaurants of Knoxville

  • New Jersey Wine:: A Remarkable History

    • 128pages
    • 5 heures de lecture
    4,0(3)Évaluer

    New Jersey has produced wine since the 1700s and throughout the history of the state. Grab a glass and enjoy the history of the grape in the Garden State. The finely aged story of New Jersey wine is older than the United States itself. As early as 1767, the colony's wines were garnering awards from London's Royal Society of the Arts. The vineyards continued to grow through some of the country's most turbulent times. In 1864, at the height of the Civil War, Renault Winery was founded, and it continues to operate today. While Prohibition nearly destroyed the industry, in 1933, the founding of Tomasello's Winery in Hammonton helped revive it. In 1980, only seven wineries were in operation, but by 2011, the state boasted over thirty-four--many of which are winning awards in some of the world's most respected wine competitions. So grab a glass and join winemaking expert Sal Westrich as he tracks the history of New Jersey wine, accompanied by photos by John Muth.

    New Jersey Wine:: A Remarkable History

  • The Milders Inn of Fairfield, Ohio: Gangsters, Baseball & Fried Chicken

    • 160pages
    • 6 heures de lecture

    Mom Milders's "Best in the Middle West" fried chicken drew crowds of regular and famous folk alike to her Fairfield establishment for decades until it closed after World War II. Notorious gangster John Dillinger stopped in for a bite while on the lam, but Mom made sure he removed his hat inside the building just like everyone else. Hall of Famer Ernie Lombardi of the Cincinnati Reds was a regular, mingling with fans at the inn. Today, the family still serves up the original fried chicken recipe every week at Ryan's Tavern in Hamilton. Author Teri Horsley explores the nostalgia and beloved recipes of the former inn that served up delectable home cooking with a side of history.

    The Milders Inn of Fairfield, Ohio: Gangsters, Baseball & Fried Chicken

  • North Alabama Beer: An Intoxicating History

    • 160pages
    • 6 heures de lecture

    North Alabama built its fi rst commercial brewery in Huntsville in 1819, three months before the state joined the Union. Before Prohibition in 1915, the region was peppered with numerous saloons, taverns and dance halls. Locals still found ways to get their booze during Prohibition using Tennessee River steamboats and secret tunnels for smuggling. Alabama re-legalized beer in 1937, but it wasn't until 2004, when the grass-roots organization Free the Hops took on the state's harsh beer laws, that the craft beer scene really began to flourish. Authors Sarah Bélanger and Kamara Bowling Davis trace the history of beer in North Alabama from the early saloon days to the craft beer explosion.

    North Alabama Beer: An Intoxicating History

  • The Sizzling History of Miami Cuisine: Cortaditos, Stone Crabs and Empanadas

    • 168pages
    • 6 heures de lecture
    3,5(8)Évaluer

    The culinary history of Miami is a reflection of its culture--spicy, vibrant and diverse. And though delectable seafood has always been a staple in South Florida, influences from Latin and Caribbean nations brought zest to the city's world-renowned cuisine. Even the orange, the state's most popular fruit, migrated from another country. Join local food author Mandy Baca as she recounts the delicious history of Miami's delicacies from the Tequesta Indians to the present-day local food revolution.

    The Sizzling History of Miami Cuisine: Cortaditos, Stone Crabs and Empanadas

  • Omaha Food: Bigger Than Beef

    • 162pages
    • 6 heures de lecture

    Without its once-booming livestock industry, Omaha would be a very different place. Although it was originally known for its legendary steakhouses, today's eateries exceed the influence of cattle. Out of a rich foundation of traditions like steaks with hash browns and mostaccioli, Reubens and South O dive bars grew a creative culinary community with a fiercely loyal following. Today, Omaha is a platform for nationally recognized chefs. Home to one of America's greenest restaurants and the recent birthplace of the Rounder, the story of Omaha food is ripe for the telling. Author Rachel P. Grace celebrates the scene in this unapologetically witty culinary adventure.

    Omaha Food: Bigger Than Beef

  • The History of Texas Wine: From Spanish Roots to Rising Star

    • 157pages
    • 6 heures de lecture

    Texas's 350-year wine story is still reaching its savory peak. Spanish colonists may have come to the state to spread Christianity, but under visionary Father Fray Garcia, they stayed and raised grapes. Later immigrants brought their own burgundy tastes of home, creating a unique wine country. When a North American pest threatened European vines, it was Texan scientist T.V. Munson who helped save the industry overseas. When Prohibition loomed stateside, Frank Qualia's Val Verde Winery in Del Rio survived by selling communion wine and is now the longest-operating bonded winery in the state. Today, tourists flock to Texas vineyards, and the state sells more wine every year. Join local experts Kathy and Neil Crain and sample the untold story of Texas's wine industry.

    The History of Texas Wine: From Spanish Roots to Rising Star

  • Cucamonga Valley Wine: The Lost Empire of American Winemaking

    • 130pages
    • 5 heures de lecture

    The Cucamonga Valley was once America’s largest wine-producing region, crafting quality vintages decades before Napa and Sonoma. Secondo Guasti, an ambitious and enterprising Italian immigrant, established the region’s first vineyard in 1901, and others soon followed. Wineries like the Vai Brothers, Padre, Galleano, Brookside and more made the valley the epicenter of a burgeoning industry. Not even Prohibition could halt production. While domestic breweries and distilleries shuttered, Cucamonga’s brandy and sherry continued to be legally made for culinary and medicinal purposes. Yet by the late 1970s, harvests had dwindled and vineyards vanished. Urbanization, vine disease and property taxes effectively ended production. Today, local vintners and wine enthusiasts are reviving the region’s proud heritage. Authors George M. Walker and John Peragine uncork a legacy too delectable to die.

    Cucamonga Valley Wine: The Lost Empire of American Winemaking

  • A Culinary History of Southern Delaware: Scrapple, Beach Plums and Muskrat

    • 160pages
    • 6 heures de lecture

    Historic farms and waterways crisscross Southern Delaware, connecting its residents to a set of rich culinary traditions. The original Nanticoke inhabitants baked hearty johnnycakes and hunted wild game. Hungry for a taste of home, German settlers developed scrapple from local ingredients. Today's home cooks and chefs draw their bounty from the land and sea for a distinct, seasonal cuisine. Summer strawberries and peaches from local farms and orchards become delectable preserves thanks to treasured family recipes. Come springtime, succulent blue crab reigns supreme. With recipes for regional favorites like beach plum jelly and chicken with slippery dumplings, author Denise Clemons explores the history behind the ingredients and savors the story in every dish.

    A Culinary History of Southern Delaware: Scrapple, Beach Plums and Muskrat

  • Delaware Beer: The Story of Brewing in the First State

    • 130pages
    • 5 heures de lecture

    Delaware's craft beer scene is rich with history, beginning with the rise of German lagers in the 19th century. Following Prohibition, homebrewers revived the industry, with Sam Calagione of Dogfish Head playing a pivotal role in reforming state beer laws. This opened the door for brewpubs like Stewart's and Iron Hill, which combined food with their unique brews. By 2009, production breweries such as 16 Mile and Fordham & Dominion emerged, showcasing innovative brewing and highlighting the local drinking culture. Beer writer Tony Russo captures this dynamic evolution.

    Delaware Beer: The Story of Brewing in the First State

  • San Francisco Beer: A History of Brewing by the Bay

    • 162pages
    • 6 heures de lecture

    The history of beer in San Francisco is intertwined with the city's development, starting with its first commercial brewery in 1847. Throughout the 19th century, it emerged as a major brewing hub, with iconic breweries like Lucky and Acme dominating the market in the mid-20th century. The craft beer movement began with Fritz Maytag's Anchor Brewing, paving the way for a resurgence in local breweries. Author Bill Yenne takes readers through this vibrant brewing legacy, highlighting the city's evolution into a craft beer capital in the 21st century.

    San Francisco Beer: A History of Brewing by the Bay

  • Vegan Survival Guide to Austin

    • 192pages
    • 7 heures de lecture

    In the land of barbecue, Austin has become a vegan's paradise. Vegan trailers, restaurants, tacos, ice cream and even barbecue have taken root in Austin in a big way. From queso and cupcakes to macrobiotic feasts and tempting tempeh, the Capital City has elevated cruelty-free cuisine to new heights. With this handy guide, navigate all that Austin's busy vegan scene has to offer. Discover the festivals, blogs, locally made goods and entrepreneurs who have built a community around plant-based living. Sample recipes of local vegan chefs, find the ideal vegan brunch and get hooked on Austin's endless variety of vegan mac and cheese. From Congress to Chavez, North Loop to Lady Bird Lake, authors and vegans Julie Wernersbach and Carolyn Tracy dive into the history, heart and hot spots of Austin's vegan landscape.

    Vegan Survival Guide to Austin

  • New England Pie: History Under a Crust

    • 160pages
    • 6 heures de lecture
    3,5(18)Évaluer

    Pie has been a delectable centerpiece of Yankee tables since Europeans first landed on New England's shores in the seventeenth century. With a satisfying variety of savory and sweet, author Robert Cox takes a bite out of the history of pie and pie-making in the region. From the crackling topmost crust to the bottom layer, explore the origin and evolution of popular ingredients like the Revolutionary roots of the Boston cream. One month at a time, celebrate the seasonal fixings that fill New Englanders' favorite dessert from apple and cherry to pumpkin and squash. With interviews from local bakers, classic recipes and some modern twists on beloved standards, this mouthwatering history of New England pies offers something for every appetite.

    New England Pie: History Under a Crust

  • A Spirited History of Milwaukee Brews & Booze

    • 162pages
    • 6 heures de lecture

    Explore Milwaukee's vibrant drinking history, from its resilient "rum holes" during Prohibition to the quirky tales of local barkeeps. Discover recipes that highlight local ingredients like Sprecher Special Amber and Rainbow Trout, while delving into the legacies of iconic breweries such as Pabst, Schlitz, Gettleman, and Miller. The narrative also celebrates the city's evolving craft distilling and brewing scene, showcasing Milwaukee as a dynamic hub for enthusiasts and connoisseurs alike.

    A Spirited History of Milwaukee Brews & Booze

  • Historic Restaurants of Cape Cod

    • 162pages
    • 6 heures de lecture
    3,5(2)Évaluer

    Focusing on the rich culinary history of Cape Cod, the book chronicles iconic restaurants that left a lasting impact over the decades. It highlights beloved spots like Bill and Thelma's, popular among students, and Starbuck's, known for its quirky menu items. The narrative also explores the intriguing origins of the Reno Diner's name. Author Christopher Setterlund shares nostalgic stories and famous recipes, capturing the essence of these cherished establishments that continue to resonate with patrons today.

    Historic Restaurants of Cape Cod

  • Lost Restaurants of Central Ohio and Columbus

    • 192pages
    • 7 heures de lecture

    From remote diners to downtown political havens, the restaurants of central Ohio satisfied palates for generations. In the era of Sunday drives before interstates, fabulous family-owned restaurants were the highlight of the trip. Sample the epicurean empires established by Greek, Italian, German and Chinese families. Recall the secrets of Surly Girl's chandelier, the delicious recipes handed down by chefs and the location of Flippo the Clown's former jazz hideaway. Following their previous book, Lost Restaurants of Columbus, authors Christine Hayes and Doug Motz deliver a second helping of unforgettable establishments that cemented central Ohio's reputation for good food and fun. That includes eighteen destination eateries in fifteen surrounding towns.

    Lost Restaurants of Central Ohio and Columbus

  • New Mexico Chiles: History, Legend and Lore

    • 194pages
    • 7 heures de lecture

    In New Mexico, chile is more than a condiment; it's a cultural cornerstone with a rich history spanning four centuries. From native tribes to modern chefs, chile influences cuisine and events like the Fiery Foods Show. Join author Chile Chica Kelly Brinn Urig in exploring this vibrant heritage and its culinary significance.

    New Mexico Chiles: History, Legend and Lore

  • Pearl: A History of San Antonio's Iconic Beer

    "The finest flavored beer in the market. Be sure and try, and you will be convinced. Warranted to be the same at all times. Ask for it, drink no other." In 1887, these were bold words about the City Brewery's new beer with the pearly bubbles, considering how the recent flood of German immigrants to Central Texas brought along expert fermentation. As that business evolved into the San Antonio Brewing Association, XXX Pearl Beer became the mainstay of the largest brewery in the state. Its smokestack formed an intrinsic part of the San Antonio skyline. A regional powerhouse for more than a century, it was the only Texas brewery to survive Prohibition. It also endured the onslaught of a president's scandalous death and Lone Star's fierce rivalry. Grab a pint and join author Jeremy Banas for a tour of Texas's most iconic brewery.

    Pearl: A History of San Antonio's Iconic Beer

  • New Mexico Wine: An Enchanting History

    • 144pages
    • 6 heures de lecture
    4,0(4)Évaluer

    Every vine has a story, and nearly four hundred years ago, New Mexico's wine journey began when the first Mission grapes were planted in 1629. Taste this rich legacy, the oldest in the United States, in Donna Blake Birchell's account of the turmoil and triumph that shaped today's burgeoning industry. Despite greedy Spanish monarchs, prim teetotalers and the one-hundred-year flood's gift of root rot and alkaline deposits, New Mexico winemakers continue to harvest the fruits of sun-soaked volcanic soils and clear skies, blending their family stories with the vines and traditions of the Old World. Raise a toast and join Birchell on the trail of New Mexico's enchanted wines as she explores the heritage of more than fifty wineries in four distinct wine-growing regions.

    New Mexico Wine: An Enchanting History

  • A Culinary History of Pittsburg County

    • 127pages
    • 5 heures de lecture
    4,8(5)Évaluer

    Krebs, a coal-mining town in Oklahoma, established itself as a culinary hub, earning the nickname Little Italy in the mid-1870s. This reputation stemmed from Italian immigrants drawn to the coal boom, setting the stage for a rich food culture long before the foodie movement.

    A Culinary History of Pittsburg County

  • Western Colorado Fruit & Wine:: A Bountiful History

    • 176pages
    • 7 heures de lecture

    Enterprising pioneers transformed the isolated lands of the North Fork and Grand Valleys into blossoming oases. Sowing cultural roots in this arid rocky landscape, the settlers cultivated what became delectable destinations boasting world-class wine and award-winning fruit. Midwestern immigrants cultivated orchards, Europeans produced their own table wine and growers delivered their harvest by horse and wagon to the first locavore market--area miners. Sit down, pour a glass of wine or cider and join journalist Jodi Buchan on a journey through the Western Slope's fruit and wine country. Meet orchardists and viticulturists, and celebrate the discoveries, traditions and innovations thriving today across the region.

    Western Colorado Fruit & Wine:: A Bountiful History

  • Southeast Louisiana Food: A Seasoned Tradition

    • 256pages
    • 9 heures de lecture

    The cuisine of Southeast Louisiana is informed by a unique landscape. Defined by water--Vermillion Bay to the west, marshlands to the east, the Mississippi River to the north and the Gulf Coast to the south--the scenery transitions from verdant swamps to open seas stocked with diverse wildlife. The indigenous Cajun cuisine is a cultural blend three centuries in the making, with traces of American Indian, French, German, Italian and African heritage. To feed themselves and bourgeoning markets, locals built formidable aquaculture empires. Eventually, the area became less isolated, offering more opportunity while threatening traditions. With interviews and family recipes, authors Addie K. and Jeremy Martin present the history behind this enchanting culinary tradition.

    Southeast Louisiana Food: A Seasoned Tradition

  • Bay Area Cocktails: A History of Culture, Community and Craft

    • 162pages
    • 6 heures de lecture

    The book explores the evolution of the cocktail in America, particularly highlighting the Bay Area's pivotal role in its revival post-Prohibition. It delves into the contributions of innovative distillers, chefs like Alice Waters, and passionate bartenders who fostered a vibrant cocktail culture. Through oral histories and recipes, the author, Shanna Farrell, presents a narrative that showcases how the region influenced the art of elevated drinking, establishing a significant culinary movement by the 1990s.

    Bay Area Cocktails: A History of Culture, Community and Craft

  • Cleveland Beer: History & Revival in the Rust Belt

    Cleveland's craft beer scene has thrived recently, rebounding from historical struggles like Prohibition and competition that led to the closure of breweries. The revival began in 1988 with the opening of Great Lakes Brewing Company. Authors Leslie Basalla and Peter Chakerian explore this fascinating history of Cleveland's brewing industry.

    Cleveland Beer: History & Revival in the Rust Belt

  • Forgotten Maryland Cocktails: A History of Drinking in the Free State

    • 194pages
    • 7 heures de lecture
    3,7(9)Évaluer

    Exploring Maryland's rich cocktail heritage, the book delves into the evolution of local drinks from fruit brandies and punches to rye whiskey and sophisticated creations like the Frozen Rye. It highlights the impact of Prohibition on cocktail culture while incorporating historic recipes reimagined by contemporary mixologists. Blending practical guidance with engaging anecdotes, the authors provide a comprehensive look at Maryland's drinking traditions and the vibrant craft cocktail and distilling scenes today.

    Forgotten Maryland Cocktails: A History of Drinking in the Free State

  • New Hampshire Diners: Classic Granite State Eateries

    • 160pages
    • 6 heures de lecture

    New Hampshire loves its classic diners. Porcelain-enameled and stainless steel facades dot the highways and collective memories of the state. They are the unofficial town halls where news great and small is discussed over a steaming cup of coffee. New Hampshire has lost many diners over the last five decades, but there are still plenty of vintage or retro-inspired eateries that serve up homey meals and local stories. Visit Roger's Redliner in Portsmouth and dig into a plate of hash browns, or stop in at the Red Arrow in Manchester and reminisce over the loss of the local Rainbow Vet's Diner. Diner historian Larry Cultrera brings more than thirty-three years of research and his own flavor of storytelling to this classic slice of Granite State cuisine.

    New Hampshire Diners: Classic Granite State Eateries

  • Virginia Barbecue: A History

    • 288pages
    • 11 heures de lecture

    With more than four hundred years of history, Virginians lay claim to the invention of southern barbecue. Native Virginian Powhatan tribes slow roasted meat on wooden hurdles or grills. James Madison hosted grand barbecue parties during the colonial and federal eras. The unique combination of vinegar, salt, pepper, oils and various spices forms the mouthwatering barbecue sauce that was first used by colonists in Virginia and then spread throughout the country. Today, authentic Virginia barbecue is regionally diverse and remains culturally vital. Drawing on hundreds of historical and contemporary sources, author, competition barbecue judge and award-winning barbecue cook Joe Haynes documents the delectable history of barbecue in the Old Dominion.

    Virginia Barbecue: A History

  • Cucamonga Valley Wine: The Lost Empire of American Winemaking

    • 128pages
    • 5 heures de lecture

    The Cucamonga Valley was once America's largest wine-producing region, crafting quality vintages decades before Napa and Sonoma. Secondo Guasti, an ambitious and enterprising Italian immigrant, established the region's first vineyard in 1901, and others soon followed. Wineries like the Vai Brothers, Padre, Galleano, Brookside and more made the valley the epicenter of a burgeoning industry. Not even Prohibition could halt production. While domestic breweries and distilleries shuttered, Cucamonga's brandy and sherry continued to be legally made for culinary and medicinal purposes. Yet by the late 1970s, harvests had dwindled and vineyards vanished. Urbanization, vine disease and property taxes effectively ended production. Today, local vintners and wine enthusiasts are reviving the region's proud heritage. Authors George M. Walker and John Peragine uncork a legacy too delectable to die.

    Cucamonga Valley Wine: The Lost Empire of American Winemaking

  • Birmingham Food: A Magic City Menu

    • 160pages
    • 6 heures de lecture

    Birmingham began as a boomtown filled with immigrants who held on to the best recipes from their homelands. More recently, locals like Frank Stitt and Carole Griffin helped transform the modern southern city into a foodie destination with the best of national trends. Andrew Zimmern visited with his show Bizarre Foods America to tout one of the city's most popular food trucks, Shindigs. Fast casual dining is done with care, and gems like Trattoria Centrale and Bettola are dedicated to local ingredients. Join food writer and restaurant enthusiast Emily Brown as she details the delectable history of food in the Magic City.

    Birmingham Food: A Magic City Menu

  • Bend Beer:: A History of Brewing in Central Oregon

    • 171pages
    • 6 heures de lecture
    3,7(14)Évaluer

    With more breweries per capita than any other Oregon city, Bend is a beer mecca. Prior to Prohibition, the state had a burgeoning brewing industry and plenty of saloons to cater to the needs of the hardy frontiersmen who settled Central Oregon. The teetotaling '20s brought all that to a screeching halt. Fifty years later, the arrival of pioneers like Deschutes Brewery and Bend Brewing Company breathed new life into Bend's beer and brought about the booming industry for which the area is known today. Author and The Brew Site" creator Jon Abernathy traces Bend and Central Oregon's hoppy history from early settlement to the present day, sharing the stories behind its most famous breweries and the communities that have fostered the industry."

    Bend Beer:: A History of Brewing in Central Oregon

  • Asheville Food:: A History of High Country Cuisine

    • 128pages
    • 5 heures de lecture
    3,6(8)Évaluer

    Asheville A History of High Country Cuisine  tells the story of how hippie farmers and visionary chefs came together to make Asheville a foodie's dream.The book is 128 pages of history, profiles of Asheville's hottest chefs, and the farmers who make all that awesome food possible.Awesome food photography by Amy Kalyn Sims brings the innovative cuisine to life, and makes this book a must have for locals, tourists, food lovers and small farm animals alike. Featured Chefs- See more ashevillefoodbook.com/book/#sthash.lH...

    Asheville Food:: A History of High Country Cuisine

  • New York City Coffee: A Caffeinated History

    • 144pages
    • 6 heures de lecture

    New York runs on coffee. Read of coffee's past in the city and how it wove its way into the everyday. The coffee industry was made for New York: complex, diverse, fascinating and with plenty of attitude. Since arriving in the 1600s, coffee held patriotic significance during wartime, fueled industrial revolution and transformed the city's foodways. The New York Coffee Exchange opened tumultuously in the 1880s. Alice Foote MacDougall founded a 1920s coffeehouse empire. In the same decade, Brooklyn teenager William Black started Chock Full o'Nuts with $250 and a dream. Third wavers Ninth Street Espresso and Joe made the latest latte craze mainstream. Through stories, interviews and photographs, coffee professional and Tristate native Erin Meister shares Gotham's caffeinated past and explores the coffee-related reasons why the city never sleeps.

    New York City Coffee: A Caffeinated History

  • Oregon Wine Country Stories: Decoding the Grape

    • 320pages
    • 12 heures de lecture

    Just fifty years ago, Oregon had no wine industry of consequence. Today, the state teems with a wine culture that matches the fecundity of its land and the vital spirit of its people. The pioneers who dared that tradition into being, from astrophysicists to cherry farmers to harpsichord makers, stand poised to pass on their legacy to an eager new generation. The bold experimentation of urban wineries now joins the steady contributions of outstanding producers like Bethel Heights, Cerulean Skies, Eyrie and Honeywood. Kenneth Friedenreich, a noted Oregon wine writer and an equally ardent Oregon wine devotee, seizes this moment of transition to probe the state's fascinating oenological frontiers and evaluate the repercussions of the industry's dramatic success. Based on dozens of interviews and even more glasses of wine, this drinking companion volume traverses the full range of Oregon's viticultural areas, providing useful AVA maps, historical photos and extensive winery listings.

    Oregon Wine Country Stories: Decoding the Grape

  • Wines of Vermont:: A History of Pioneer Fermentation

    • 176pages
    • 7 heures de lecture
    4,0(2)Évaluer

    Vermont's extreme climate may not seem ideal for wine production, but industry pioneers are proving otherwise. For nearly half a century, local winemakers developed distinctive fermentation techniques and adopted select crops to withstand icy winters. In 1970, Frank Jedlicka used traditional recipes to make wine with apples, maple and honey. North River and Grand View followed with other orchard and berry fruits. Harrison Lebowitz planted French hybrid grapes on a Lake Champlain island in the 1990s, and soon Vermont hosted some of America's first true cold-climate vineyards. Fresh tastes and resurrected flavors now symbolize the Green Mountain State's ripening wine industry. Todd Trzaskos reveals Vermont's identity as an innovative and maturing wine producer.

    Wines of Vermont:: A History of Pioneer Fermentation

  • Candyland in the Twin Cities: Popcorn, Toffee, Brittle & Bark

    • 128pages
    • 5 heures de lecture
    3,8(11)Évaluer

    When Candyland opened its doors in downtown St. Paul in 1932, it was called Flavo Korn and sold mainly popcorn to office workers and the throngs that lined up outside the many sparkling downtown movie palaces. Streetcars plied the brick-paved streets before giving way to buses, and the corner of Wabasha and Seventh Streets was considered the heart of St. Paul and the city's own movie row. The movie theaters and streetcars are long gone, but over the years, Candyland has survived momentous social change and urban revitalization efforts to become a destination for generations of visitors lured by the store's signature popcorn blends and delectable homemade chocolates and fudge.

    Candyland in the Twin Cities: Popcorn, Toffee, Brittle & Bark

  • Virginia Barbecue

    • 290pages
    • 11 heures de lecture

    With more than four hundred years of history, Virginians lay claim to the invention of southern barbecue. Native Virginian Powhatan tribes slow roasted meat on wooden hurdles or grills. James Madison hosted grand barbecue parties during the colonial and federal eras. The unique combination of vinegar, salt, pepper, oils and various spices forms the mouthwatering barbecue sauce that was first used by colonists in Virginia and then spread throughout the country. Today, authentic Virginia barbecue is regionally diverse and remains culturally vital. Drawing on hundreds of historical and contemporary sources, author, competition barbecue judge and award-winning barbecue cook Joe Haynes documents the delectable history of barbecue in the Old Dominion.

    Virginia Barbecue

  • Forgotten Maryland Cocktails: 15 Historic Recipe Cards

    Using historic recipes with modern twists from renowned mixologists, Greg and Nicole Priebe present Maryland's golden age of the cocktail. Recipe cards included for Farmer's Bishop, a Christmas Punch; Peggy Stewart Tea Punch; Jane Grant Howard's Apple Toddy; Baltimore Eggnog; Army and Navy Punch; Maryland Mint Julep; Belvedere Cocktail; The Belvedere Frozen Rye; VirytasFranklin Farms Rum Punch; The Preakness Cocktail; The Diamondback; Aaron Joseph's Baltimore Southside; Line State Punch andPapa Na Pua.

    Forgotten Maryland Cocktails: 15 Historic Recipe Cards

  • Bend Beer: A History of Brewing in Central Oregon

    Bend, Oregon, renowned for its breweries, has a rich beer history dating back to before Prohibition. Author Jon Abernathy explores this journey, highlighting key breweries like Deschutes and Bend Brewing Company, and the communities that revived the local brewing scene, transforming Bend into a beer mecca.

    Bend Beer: A History of Brewing in Central Oregon

  • Alaska Beer:: Liquid Gold in the Land of the Midnight Sun

    • 160pages
    • 6 heures de lecture
    4,4(9)Évaluer

    Alaska's fermented legacy retains the fiercely independent spirit that propelled the state's beer drinkers through the gold rush and sustained them through Prohibition. Today, craft brewers produce outstanding suds in some of the harshest and most remote locations on the planet. And while the beer scene in Alaska has roots that trace back to days when spirits had to have "medicinal, mechanical, and scientific purposes," the contemporary crop of breweries can thank industry pioneers like the Alaskan Brewing Company for staying on the cutting edge of beer-making technology. Join beer columnist and historian Bill Howell on an exploration through this hop-filled history of the Last Frontier.

    Alaska Beer:: Liquid Gold in the Land of the Midnight Sun

  • California Vines, Wines & Pioneers

    • 162pages
    • 6 heures de lecture

    Embark on a journey through California's wine history as food genealogist Sherry Monahan explores the origins of its vineyards and wineries. Starting with the Franciscan missionaries in 1769, the narrative highlights how gold rushes attracted immigrants, leading to a flourishing wine industry. Despite challenges like pests and Prohibition, California's wine pioneers established a rich tradition that earned international acclaim. Monahan uncovers the compelling stories behind the state's historic wineries, blending history with the art of winemaking.

    California Vines, Wines & Pioneers

  • Historic Restaurants of Billings

    • 144pages
    • 6 heures de lecture

    A history beginning in 1882 of the restaurants, bakeries, chefs, and entrepreneurs who shaped the culinary landscape of Billings, Montana.

    Historic Restaurants of Billings

  • Eastern Shore Beer: The Heady History of Chesapeake Brewing

    This book explores the rich brewing history of Maryland's Eastern Shore, starting with John Beale Bordley's rebellion against English ales during heavy taxation. It chronicles the rise and fall of local breweries, culminating in the modern craft beer movement led by innovative brewers like Eastern Shore Brewing and Burley Oak, as narrated by beer enthusiast Tony Russo.

    Eastern Shore Beer: The Heady History of Chesapeake Brewing

  • San Antonio Beer:: Alamo City History by the Pint

    • 160pages
    • 6 heures de lecture
    4,0(7)Évaluer

    Brewing history and beer culture permeate San Antonio. The Menger Hotel and its bar notoriously frequented by Teddy Roosevelt and his Rough Riders began as the city's first brewery in 1855. The establishment of San Antonio Brewing Association and Lone Star Brewery at the close of the nineteenth century began the city's golden age of brewing. Decades later, the Volstead Act decimated the city's brewing community. Only one brewery survived Prohibition. Those that bounced back were run out of business by imports coming in on the new railroad. The 1990s saw a craft comeback with the opening of the oldest existing brewpub, Blue Star Brewing Company. Today, San Antonio boasts a bevy of new breweries and celebrates its brewing heritage. Grab a pint and join authors Jeremy Banas and Travis E. Poling for a taste of Alamo City's hoppy history.

    San Antonio Beer:: Alamo City History by the Pint

  • Hoosier Beer: Tapping Into Indiana Brewing History

    • 254pages
    • 9 heures de lecture
    3,3(8)Évaluer

    The first complete history of brewing in Indiana, where the beer history is as old as the state itself. This city-by-city guide gives readers an opportunity to savor the flavor while sharing the hidden aspects. Join the authors on a pub crawl through this state's proud beer history.

    Hoosier Beer: Tapping Into Indiana Brewing History

  • Classic Eateries of the Ozarks and Arkansas River Valley

    • 274pages
    • 10 heures de lecture
    5,0(2)Évaluer

    Exploring the culinary landscape of Arkansas, this travelogue highlights the state's unique food heritage shaped by transportation and family traditions. It features a variety of eateries, from historic soda fountains to the birthplace of fried pickles, and includes notable dining spots frequented by famous figures like Bill Clinton and Elvis Presley. Author Kat Robinson, along with photographer Grav Weldon, takes readers on a flavorful journey through over one hundred iconic restaurants, revealing the rich history and delicious offerings of the Ozarks and Arkansas River Valley.

    Classic Eateries of the Ozarks and Arkansas River Valley