Catalog Search Results
Author
Series
Language
English
Description
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...
Author
Series
Language
English
Description
A lobster roll aficionado reviews forty lobster rolls from restaurants around New England.
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...
Author
Series
Language
English
Description
The lifelong Memphian and food blogger "examines the history of the city one plate of barbecue at a time" (High Ground).
The city's blues and soul music have lifted spirits, while barbecue has been a serious business ever since pork first entered the culinary landscape of Memphis with Spanish explorer Hernando de Soto, who brought the New World its first herd of pigs. Succulent pulled pork and ribs have become part of the fabric of life in Bluff...
Author
Series
Language
English
Description
This cultural and ecological history explores the rise of Chesapeake's mighty mollusk from Colonial-era harvesting to contemporary cultivation.
Oysters are an essential part of Chesapeake Bay culture and cuisine, as well as the ecological and historical lifeblood of the region. When colonists first sailed these abundant shores, they described massive shoals of foot-long oysters. In later years, however, the bottomless appetite of the Gilded Age and...
Author
Series
Language
English
Description
"Tells the tales of some of Florida's most famous desserts, from Key lime pie to citrus candy to the famous feud cake at Captain Anderson's Restaurant." -Panama City News Herald
Sweets and the Sunshine State are a match made in heaven. Centuries ago, native Floridians used honey to sweeten dishes, as well as prickly pears and other wild fruits and berries. Spanish explorers introduced citrus to the area, leading to a major industry. Florida pioneers...
Author
Series
Language
English
Description
Explore the big, wild flavors of Montana with this collection of recipes and stories from Big Sky Country's culinary trailblazers.
With more than eighty recipes and stunning photography, writer and Montana radio host Stella Fong combines cherished local ingredients with world flavors. Sourced from waterways, mountains, plains and local farmers' markets, Montana's resources shine in a diverse array of savory and sweet applications.
Dishes like Pheasant...
Author
Series
Language
English
Description
Get to know this West Texas region by tasting flavorful recipes, meeting the colorful locals, discovering the rich history, and much more.
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...
Author
Series
Language
English
Description
Explore the history of Ohio's one-bite wonder!
From humble origins, the buckeye has become Ohio's namesake candy. Though a classic combination of chocolate and peanut butter, each producer's offering is as bespoke as the buckeye is beloved. Taste tradition in Amish country at Coblentz Chocolate Company or sample capital city Columbus' original stuffed offering from The Buckeye Lady. Visit legendary family businesses like fifth-generation Anthony...
Author
Series
Language
English
Description
Discover the culinary heritage of America's capitol with this guide to Washington, D.C.'s historic restaurants and storied local eateries.
While today's foodies enjoy the latest culinary trends of Logan Circle and the H Street corridor, Washington's first true restaurants opened around 1830. Waves of immigrants introduced a global mix of ingredients to the capital's eager palates by opening eateries like the venerable China Doll Gourmet and Cleveland...
Author
Series
Language
English
Description
Les Dames d' Escoffier New York, the most influential and accomplished women in the food world, present their favorite recipes for everything from simple weekday meals to spectacular party dishes.
Authors Silvia Baldini and Sharon Franke showcase seventy-six family recipes and pairings by Pascaline Lepeltier, MOF, and including a dedication by Lidia Bastianich to LDNY founder Carol Brock and a foreword by Carla Hall.
From Lidia's "Cavatappi with...
Author
Series
Language
English
Description
An award-winning barbecue cook serves up generous helpings of culinary history and lore, along with authentic recipes for this famous Southern dish.
With roots in Native American, African and European cooking traditions, Brunswick stew developed in colonial- and Federal-era Virginia, when squirrel was a necessary ingredient. By the nineteenth century, the mouthwatering delicacy had become an important part of politicking, celebrating and family gatherings....
Author
Series
Language
English
Description
Devour this delectable, surprising history of one of America's most beloved confectioners with photos, firsthand accounts, and stories.
In 1898, Switzerland's Nestlé Company was searching for a location to build its first milk processing plant in the United States. Upstate New York's bountiful dairy farms sealed the deal for a factory in Fulton. Soon another Swiss company requested space at the factory to produce a confection that had taken Europe...
Author
Series
Language
English
Description
Southwest Louisiana is famous for time-honored gatherings that celebrate its French Acadian heritage. And, the culinary star of these gatherings? That's generally the pig. Whether it's a boucherie, the Cochon de Lait in Mansura or Chef John Folse's Fete des Bouchers, where an army of chefs steps back three hundred years to demonstrate how to make blood boudin and smoked sausage, ever-resourceful Cajuns use virtually every part of the pig in various...
Author
Series
Language
English
Description
To some, chile might be considered a condiment, but in New Mexico it takes center stage. Going back four centuries, native tribes, Spanish missionaries, conquistadors and Anglos alike craved capsicum, and chile became infused in the state's cuisine, culture and heritage. Beloved events like the annual Fiery Foods Show bring together thousands of artisans specializing in chile. The Chile Pepper Institute at New Mexico State University devoutly researches...
Author
Series
Language
English
Description
Explore the African American foodways of early 20th century Florida through the life, work, and recipes of a celebrated author and Sunshine State native.
Author and anthropologist Zora Neale Hurston did for Florida what William Faulkner did for Mississippi, providing insight into a state's history and culture through various styles of writing. In this book, historian Fred Opie explores food as a recurring theme in Hurston's life and work. Beginning...
Author
Series
Language
English
Description
The name may remind you of a certain word-based board game, but scrapple has been an essential food in Mid-Atlantic kitchens for hundreds of years, the often-overlooked king of breakfast meats. Developed by German settlers of Pennsylvania, scrapple was made from the "scraps" of meat cut from the day's butchering to avoid waste. Pork trimmings were stewed until tender, ground like sausage, and blended with broth, cornmeal, and buckwheat flour. Crispy...
Didn't find it?
Can't find what you are looking for? Suggest a purchase. Submit Request