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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.
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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...
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"PEZ is an American classic and a staple of many childhood memories. Yet it originated in Austria, where PEZ began in 1927 as compressed peppermint tablets marketed as an alternative to smoking. Upon arrival in the United States in 1952, PEZ quickly took a new direction, adding fruit flavors and three-dimensional character heads to top the dispensers. Now produced in Orange, Connecticut, the iconic PEZ brand is available in over eighty countries,...
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Howard Johnson created an orange-roofed empire of ice cream stands and restaurants that stretched from Maine to Florida and all the way to the West Coast. Popularly known as the "Father of the Franchise Industry," Johnson delivered good food and prices that brought appreciative customers back for more. The attractive white Colonial Revival restaurants, with eye-catching porcelain tile roofs, illuminated cupolas and sea blue shutters, were described...
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Since before Patriots like Paul Revere and Sam Adams fermented a revolution in smoky Beantown taverns, beer has been integral to the history of Boston. The city issued its first brewing license in 1630, and breweries like Haffenreffer Brewery and American Brewing Company quickly sprung up. This heady history took a turn for the worse when the American Temperance Movement championed prohibition, nearly wiping out all of the local breweries. In 1984,...
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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...
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Kentucky is the home of bourbon, and there are a proud few who helped usher the industry into prominence. Learn about men like bourbon baron Isaac Bernheim, who founded the Bernheim Forest and Research Center, or John Douglas, who built a racetrack for the trotter racing industry and was known as the "Prince of Sports." George Garvin Brown and his business partner, George Forman, formed the Brown-Forman Company, which today is one of the largest American-owned...
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The city of Jacksonville has long enjoyed a wondrous array of restaurants with fine cuisine and unique atmospheres. Some of the greatest of those now exist only in memory. Le Chateau, with its elegant patio and seascapes, was a beacon of fine dining. The Rainbow Room at the George Washington Hotel offered a crowded dance floor with its dinner experience. The Green Derby was the hub of passion for fans of Florida and Georgia during one of the fiercest...
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New Orleans is a city where making sure you have a good meal in your belly and a strong drink in your hand is of the utmost importance. Recently, one drink has been getting more and more attention in New Orleans: beer. The craft brewing revolution of the last 30 or so years has caught hold here, creating what is only the latest chapter in New Orleans's illustrious love affair with boozy concoctions. From old-school breweries like Jax, Regal and Dixie...
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Celebrate Youngstown's proud tradition of dining out, a commitment to hospitality that has endured through the tightening of the Rust Belt. Take a tour of restaurants like the MVR and the Boulevard, which continue to reflect Youngstown's ethnic diversity and tenacious entrepreneurial spirit, as well as establishments like Overture, which offer a promise of urban renewal from a refurbished downtown. And raise your glass to the best-laid tables of a...
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From seaport pubs to international cuisine, Alexandria's culinary history runs deep. George Washington danced in the ballroom of Gadsby's Tavern, an Old Town landmark. The Royal Restaurant hung its first shingle a century ago where Market Square is today. Chadwick's has survived fire and flood in its home on the Potomac riverfront. The storefront of legendary Shuman's Bakery may be closed, but the latest generation continues to serve the famous jelly...
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High country cooking fit to grace any table. Southern Appalachia has a rich culinary tradition. Generations of passed down recipes offer glimpses into a culture that has long been defined, in considerable measure, by its food. Take a journey of pure delight through this highland homeland with stories of celebrations, Sunday dinners and ordinary suppers. The narrative material and scores of recipes offered here share a deep love of place and a devotion...
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From the early days, and long before Americans had ever heard the term "craft beer," settlers in the Bayou City excelled in the art of ales, stouts and lagers. In 1913, it was a Houston brewery that claimed the distinction of "the world's finest bottled beer" after winning an international competition in Belgium. The unfortunate rise of Prohibition put the industry on hold, but recent years have seen a strong resurgence. At the beginning of 2008,...
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Although it's the birthplace of American wine, Hudson Valley vintages have yet to meet with the renown of those produced by the neighboring Finger Lakes and Long Island. In the 1600s, French Huguenots arrived in the area and used their French winemaking skills to found vineyards. Benmarl is cultivating astounding varietals from a vineyard that has continuously grown grapes since 1772. Recently launched cooperative winemaking organizations have made...
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From mountain streams in the west to rolling prairies in the east, Montana's habitats and natural resources offer an abundance of culinary possibilities. The mountains provide the necessities for a delightful elk tenderloin with huckleberry demi-glace, while the prairie contributes to rattlesnake cakes with roasted red pepper remoulade. And gardens and farms statewide produce the makings of Aunt Lois O'Toole's rhubarb strawberry pie. Chef Barrie Boulds...
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Prohibition came early to Washington State, in 1916, and kicked off an unforgettable era of nightlife.
Prohibition went national in 1920 and a network of roadside inns, taverns and dancehalls just outside of Seattle's city limits thrived well into the rockin' 1950s, providing illicit entertainment for those seeking a good time. Spurred on by early car culture and strict liquor laws, places like the Spanish Castle, The Jungle and The Black Cat sprang...
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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...
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Pittsburgh's drinking culture is a story of its people: vibrant, hardworking and innovative. During Prohibition, the Hill District became a center of jazz, speakeasies and creative cocktails. In the following decades, a group of Cuban bartenders brought the nightlife of Havana to a robust café culture along Diamond Street. Disco clubs gripped the city in the 1970s, and a music-centered nightlife began to grow in Oakland with such clubs as the Electric...
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Author and award-winning historian Russell M. Magnaghi delves into the delectable food history of the Upper Peninsula.
Michigan's Upper Peninsula is a veritable cornucopia of delicious dishes. Over the centuries, the shared food knowledge and passion Native Americans and immigrant of all kinds produced the region's iconic foods and beloved restaurants. Mackinac Island remains the epicenter for fine food. Here one can dine on freshly caught trout...
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The food scene in Hamilton County, Indiana, sprang from humble roots. Early restaurateurs made modest livings at mom-and-pop joints like Aunt Bea's Chicken in Noblesville and Brown's Drugstore in Carmel. Teen romances bloomed at the Blue Ribbon Dairy Drive-In and Burger Chef. Then Chef Dieter Puska's elegant eatery the Glass Chimney took dining to a whole new level. Local chefs carry on his legacy with new farm-to-table restaurants featuring ingredients...
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