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Classic Restaurants of Alexandria (American Palate)
by Hope NelsonFrom 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 cake to loyal locals. Journalist Hope Nelson curates this tasting menu of some of Alexandria’s favorite restaurants, watering holes and breweriesâ€"past and present.
Classic Restaurants of Chapel Hill and Orange County (American Palate)
by Chris Holaday Patrick CullomOnce upon a time, Chapel Hill, a town synonymous with the University of North Carolina, offered little more than simple cafés. In recent years, it has developed a diverse restaurant culture and today is home to some of the country's most creative chefs. From legendary student hangouts to one of the South's most famed barbecue joints to the birthplace of shrimp and grits, all of these establishments helped earn the area recognition as a top dining destination. Local authors Chris Holaday and Patrick Cullom profile longtime establishments that helped shape the dining scene in Chapel Hill and the neighboring towns of Carrboro and Hillsborough.
Classic Restaurants of Coastal Virginia (American Palate)
by Patrick Evans-HyltonThe history of dining in Virginia goes back to 1607. Dairy lunches and tearooms dominated the early twentieth-century dining scene. Local favorite Doumar's--famous for inventing the ice cream cone--became the rage at the 1907 Jamestown Exposition, and palatial seaside resorts like the Cavalier attracted patrons to their luxurious dining rooms in the Roaring Twenties. In the 1930s, Bacalis' Hot Dog Place invented the Norfolk Dog, a tradition that's carried on today. Steinhilber's has catered to family nights out for decades, keeping pace as the local food scene has grown and changed. Join local chef and food writer Patrick Evans-Hylton as he recalls the history of Coastal Virginia's restaurants and the personalities that made them unforgettable.
Classic Restaurants of Des Moines and Their Recipes (American Palate)
by Darcy Dougherty MaulsbyWith Italian steakhouses, the Younkers Tea Room and Stella's Blue Sky Diner, Des Moines's culinary history is tantalizingly diverse. It is filled with colorful characters like bootlegger/"millionaire bus boy" Babe Bisignano, a buxom bar owner named Ruthie and future president of the United States Ronald Reagan. The savory details reveal deeper stories of race relations, women's rights, Iowa caucus politics, the arts, immigration and assimilation. Don't be surprised if you experience sudden cravings for Steak de Burgo, fried pork tenderloin sandwiches and chocolate ambrosia pie, à la Bishop's Buffet. Author Darcy Dougherty Maulsby serves up a feast of Des Moines classics mixed with Iowa history, complete with iconic recipes.
Classic Restaurants of Durham (American Palate)
by Chris Holaday Patrick CullomThe story of the restaurant industry in Durham is also the story of a once prosperous tobacco town that suffered through a long decline only to undergo a stunning rebirth. Legendary barbecue restaurants such as Little Acorn, Bullock's and Dillard's and small cafés like Lewis' served generations of tobacco industry workers. Establishments such as Annamaria's and the Ivy Room were aimed at the growing college student population. More recently, Nana's, Magnolia Grill and other award-winning eateries have led a restaurant renaissance. This book profiles fifty longtime restaurants that have helped shape the city's dining scene--from small takeout sandwich shops to the finest of fine dining. Local authors Chris Holaday and Patrick Cullom tell the story of Durham's unique food history.
Classic Restaurants of Evansville (American Palate)
by Kristalyn ShefvelandNestled in a horseshoe bend along the Ohio River, Evansville bestrides the border between the Mid-South and the Midwest. This location allowed the city to build a culinary tradition all its own. For generations, cherished eateries like Turoni's, House of Como and Hilltop Inn have served delicious and unique local fare like brain sandwiches, cracker-crisp thin crust pizza, Ski slushies, burgoo and more. In recent years, revitalized historic districts have housed cafés, coffeehouses and breweries that hearken back to Evansville's past even as they embrace the present and look to the future. Historian and University of Southern Indiana professor Kristalyn Shefveland explores the historic restaurants and contemporary legends that define two centuries of Evansville's food history.
Classic Restaurants of Fort Wayne (American Palate)
by Keith Elchert Laura WestonWith an abundance of appetizing eateries comes a wealth of memories. George Motz, author of Hamburger America, refers to Powers as "one of the greatest slider emporiums in America." The Hobby House provided the first restaurant experience for Dave Thomas, known worldwide as founder and pitchman for the Wendy's hamburger chain. Nine Mile Restaurant, which first opened as a tavern in 1837, competes for recognition as Indiana's oldest bar. During a campaign stop one month before his assassination, Robert F. Kennedy boasted that Zoli's on Broadway made "the best food I ever ate." Authors Keith Elchert and Laura Weston celebrate the savory and the sweet sides of the Summit City.
Classic Restaurants of Indianapolis (American Palate)
by Jeffrey S. KammIndianapolis boasts a few restaurants more than one hundred years old. Eateries like the legendary Hollyhock Hill and St. Elmo's Steakhouse are classic staples in the capital city. But for every legendary local restaurant that exists today, several more are mere memories. Diners can no longer feast on heaping piles of coconut shrimp at the Key West Shrimp House or sip on a Brandy Alexander at Fireside after a well-cooked steak, but their legacies still live on. Author Jeff Kamm explores the historic restaurants and most-missed locales that continue to define Indianapolis's culinary heritage.
Classic Restaurants of Louisville (American Palate)
by Stephen HackerThe stories of Louisville's best-remembered restaurants are chock-full of legendary locations, huge personalities and well-loved recipes. Find out how a silly joke about "Hillbilly Tea" became an international sensation. Discover the origins of Casa Grisanti and why there would be no Queenie Bee without it. Enter the "World of Swirl" surrounding the rise and fall of Lynn's Paradise Café. Enjoy menus, memories and more of favorites found across the Derby City through the decades. Author Stephen Hacker serves up this history and more, complete with photography by Dan Dry and John Nation.
Classic Restaurants of Milwaukee (American Palate)
by Jennifer BillockMilwaukee may be known for beer, brats and custard, but the city's food history is even richer and tastier. At the Public Natatorium, diners supped at an old public pool and watched a dolphin show at the same time. Solly's, Oriental Drugs and others nurtured a thriving lunch counter culture that all ages enjoyed. Supper clubs and steakhouses like Five O'Clock reigned supreme. And we can't forget about the more illicit side of Milwaukee meals, like the mafia hangouts and a local fast-food chain with a mysterious resemblance to a national brand. Pairing the history of classic restaurants with recipes of favorite dishes, author Jennifer Billock explores both the well-known and the quirkier sides of Milwaukee's dining past.
Classic Restaurants of Montgomery (American Palate)
by Carole King Karren PellMontgomery has a fun and fascinating assortment of restaurants dating back more than two hundred years. Some landmark dining establishments, like Fleming's, are gone, but others, like Chris' Hot Dogs, are still serving their signature dishes. Such notable figures as Hank Williams, Zelda and Scott Fitzgerald, Elvis, Bobby Kennedy and Martin Luther King Jr. have all enjoyed delicious meals in Montgomery. Traditional favorites such as Pop's "Shake Ice," the Parkmore's Chicken in a Basket and the Elite's Trout Almondine now take their place alongside new offerings like Chef Eric Rivera's "Blended Burger." Local authors Karren Pell and Carole King reveal the culinary treats and the colorful personalities behind the best restaurants in the city.
Classic Restaurants of New Orleans (American Palate)
by Alexandra KennonA culinary history of some of the Crescent City&’s best restaurants through the years, featuring delicious recipes you can make at home.Every New Orleanian knows Leah Chase&’s gumbo, but few realize that the Freedom Fighters gathered and strategized over bowls of that very dish. Or that Parkway&’s roast beef po-boy originated in a streetcar conductors&’ strike. In a town where Antoine&’s Oysters Rockefeller is still served up by the founder&’s great-great-grandson, discover the chefs and restaurateurs who kept their gas flames burning through the Great Depression and Hurricane Katrina. Author Alexandra Kennon weaves the classic offerings of Creole grande dames together with contemporary neighborhood staples for a guide through the Crescent City's culinary soul. From Brennan&’s Bananas Foster to Galatoire&’s Soufflé Potatoes, this collection also features a recipe from each restaurant, allowing readers to replicate iconic New Orleans cuisine at home.&“I tip my toque to Alex Kennon for a captivating walk through New Orleans&’ restaurant history—from the owners who preserved these houses of gastronomy to the legendary chefs who managed taste and flavor. As reflected through these pages, the Crescent City feeds the soul like no other place on the globe.&” —Chef John D. Folse, Louisiana&’s culinary ambassador to the world&“The roux-spattered archives of Antoine&’s, Arnaud&’s, Parkway Bakery and Tavern, and other heavyweights are crammed with anecdotes, not to mention recipes, but that&’s where Kennon&’s highly unusual CV comes in. The editor/entertainer sifts through a century and a half of culinary histories to craft a compelling narrative rife with colorful traditions . . . Just as valuable are her expansive conversations with owners, chefs, bartenders, and oyster shuckers alike as they tote weighty reputations and make delicate changes with another century of success in mind.&” —Country Roads Magazine &“Within its pages, Kennon explores what it&’s like to be part of the process of creating the thousands of memorable meals that have been served at some of the most beloved (and mostly family-run) restaurants over the decades.&” —The Advocate
Classic Restaurants of Oklahoma City (American Palate)
by David CatheySome of Oklahoma City's earliest famous restaurants included a side of gambling, bootlegging and mayhem. Cattlemen's Café changed hands by a roll of the dice one Christmas. In more recent years, establishments like O'Mealey's and Adair's positioned the city's identity as a unique, groundbreaking culinary hub. The city became known as the Cafeteria Capital thanks to the revolutionary approach of a diminutive Kansas woman named Anna Maude Smith. Beverly's Chicken-in-the-Rough became a national fried-chicken franchise two decades before Harland Sanders sold his first drumstick. And world-renowned chef Rick Bayless first learned to cook at his parents' barbecue restaurant in south Oklahoma City. Join author Dave Cathey as he dishes on these delectable stories and more.
Classic Restaurants of Summit County (American Palate)
by Sharon Moreland Myers Images courtesy of the Akron Beacon Journal--Summit Memory ProjectAkron and Summit County's classic hot spots have satisfied palates since the early twentieth century. Akron alone could sit up to thirty thousand people at once during the golden age of the '50s and '60s. Marcel's made a name for itself with its scampi, and Icaomini's became synonymous with lobster. Ladd's dished crowd-pleasing coney dogs, and Yanko's sliced up its mouthwatering shish kabobs. Digging up vintage images and recipes, author Sharon Myers leads readers on a delectable trip down memory lane to the area's most renowned and cherished eateries.
Classic Restaurants of Youngstown (American Palate)
by Mahoning Valley Historical Society Thomas Welsh Gordon F. MorganCelebrate 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 bygone era, from the Mural Room to the 20th Century.
Classic Russian Cuisine: A Magnificent Selection of More Than 400 Traditional Recipes
by Alla SacharowAlla Sacharow's passion for Russian cooking springs from her devotion to her native land. For this unique collection she has assmebled 450 recipes, chosen from among thousands, and creates a culinary tour of her homeland. More than 130 full-color photos illustrate the recipes and the art of presentation, and reflect both the Russian countryside and Russian culture.
Classic Scandinavian Cooking
by Nika HazeltonCelebrated food writer Nika Hazelton has gathered more than 200 recipes for the best, easy-to-prepare dishes of Finland, Sweden, Norway, Denmark and Iceland. Beginning with the staple of easy and elegant Swedish entertaining, the smorgasbord, Ms. Hazelton includes traditional meals such as Swedish meatballs and Danish hash, hearty Finnish brown bread and mouthwatering Scandinavian desserts.
Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats
by Casey BarberLearn to make your favorite brand-name snacks and confections using all natural ingredients in this “masterpiece of reverse engineering” (SeriousEats.com)A cream-filled chocolate cupcake for dessert. Caramel popcorn while watching a movie. An ice cream sandwich on a hot summer day. Everyone enjoys indulging in their favorite guilty pleasures. But wouldn’t it be nice if junk food wasn’t full of junk? With Classic Snacks Made from Scratch, you can make your own beloved snacks and vending machine classics using all-natural ingredients. You’ll discover that these simple, preservative-free recipes taste better than the brand-name originals!This volume includes seventy salty and sweet recipes, including:•Nutter Butters®•Nacho Cheese Doritos®•Funyuns®•Klondike® Bars•Animals Crackers•Creamsicles®•Sour Patch™ Kids•Cinnamon Pop Tarts®
Classic Sourdoughs, Revised: A Home Baker's Handbook
by Ed Wood Jean WoodSourdough: The Gold Standard of Bread More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you'll find no better guides than renowned sourdough authorities Ed and Jean Wood. In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it--every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines. Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen.
Classic Sourdoughs: A Home Baker's Handbook (Revised edition)
by Ed Wood Jean WoodSourdough: The Gold Standard of Bread More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you'll find no better guides than renowned sourdough authorities Ed and Jean Wood. In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it-every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines. Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen.
Classic Spanish Recipes: 75 signature dishes (Classic)
by Elisabeth LuardThe Hamlyn Classic Recipes series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes.Elisabeth Luard is an award-winning food-writer, journalist and broadcaster, and a renowned authority on authentic Spanish cooking. Why not fill your home with the heady aromas and bold flavours of the Spanish kitchen, with delicious recipes passed down from generation to generation. In this cookbook, she shares over 75 of her finest recipes, honouring the simplicity and freshness of Spanish food.Discover the art of achieving fresh and vibrant flavours through seamless, yet exquisite techniques that define Spanish cooking. These recipes are organised into five chapters:Chapter 1: TapasChilli-roasted Chickpeas; Chicken Croquettes; White GazpachoChapter 2: Meats & PoultryBreaded Escalopes; Mincemeat with Saffron and Raisins; Quail with Parsley and Garlic SauceChapter 3: Fish & ShellfishSeafood Paella; Cuttlefish with Broad Beans; Swordfish Steaks with Garlic SauceChapter 4: Vegetables & AccompanimentsBraised Aubergines; Grilled Asparagus with Parsley Salsa; Flageolets with ChorizoChapter 5: Desserts & CakesCustard Fritters; Spiced Almond Shortbreads; Madeira Cake with Olive OilWith stunning images to inspire your culinary journey, this masterful collection invites both novice and experienced cooks to explore the rich traditional tapestry of Spanish cuisine. From the secret to the best Patatas Bravas to timeless dishes such as Gazpacho and Tortilla Española, this Spanish cookbook will help you recreate a classic feast at home.Discover the joy of Spanish cooking with Elisabeth Luard's Classic Spanish Recipes.
Classic Spanish Recipes: 75 signature dishes (Classic)
by Elisabeth LuardThe Hamlyn Classic Recipes series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes.Elisabeth Luard is an award-winning food-writer, journalist and broadcaster, and a renowned authority on authentic Spanish cooking. Why not fill your home with the heady aromas and bold flavours of the Spanish kitchen, with delicious recipes passed down from generation to generation. In this cookbook, she shares over 75 of her finest recipes, honouring the simplicity and freshness of Spanish food.Discover the art of achieving fresh and vibrant flavours through seamless, yet exquisite techniques that define Spanish cooking. These recipes are organised into five chapters:Chapter 1: TapasChilli-roasted Chickpeas; Chicken Croquettes; White GazpachoChapter 2: Meats & PoultryBreaded Escalopes; Mincemeat with Saffron and Raisins; Quail with Parsley and Garlic SauceChapter 3: Fish & ShellfishSeafood Paella; Cuttlefish with Broad Beans; Swordfish Steaks with Garlic SauceChapter 4: Vegetables & AccompanimentsBraised Aubergines; Grilled Asparagus with Parsley Salsa; Flageolets with ChorizoChapter 5: Desserts & CakesCustard Fritters; Spiced Almond Shortbreads; Madeira Cake with Olive OilWith stunning images to inspire your culinary journey, this masterful collection invites both novice and experienced cooks to explore the rich traditional tapestry of Spanish cuisine. From the secret to the best Patatas Bravas to timeless dishes such as Gazpacho and Tortilla Española, this Spanish cookbook will help you recreate a classic feast at home.Discover the joy of Spanish cooking with Elisabeth Luard's Classic Spanish Recipes.
Classic Vegetarian Cookery: Over 250 Recipes From Around The World
by Arto Der Haroutunian“Vegetable dishes from Nigeria, Finland, South America, Bulgaria and many other countries . . . practical and beautifully-written” (Mostly Food & Travel Journal). By the internationally acclaimed author Arto der Haroutunian, Classic Vegetarian Cookery offers over 250 recipes from all around the world. This book is about vegetables: the known, the little known, and the few still largely unknown. From basic dishes such as Baked Beans to more exotic fare including Plantain Curry and Kong Na-Mool Kook (Bean Sprout Soup), this book is perfect for full-time vegetarians as well as those who limit their meat intake for health, economic, and environmental reasons. Classic Vegetarian Cookery offers a wide range of delicious and easy-to-follow recipes for any occasion. Included are soups and appetizers, stuffed vegetables, casseroles, stews, sauces, and more. Take your taste buds on a global journey—from the West Indies to North Africa, France to Korea—with Classic Vegetarian Cookery.
Classic Vegetarian Cooking from the Middle East and North Africa
by Habeeb SalloumThe vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees.Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion. It is as rich and varied in its history as it is in flavor-culinary historians estimate the Arab kitchen has over 40,000 dishes! Now noted food writer Habeeb Salloum has culled 330 savory jewels from this never-ending storehouse to create Classic Vegetarian Cooking from the Middle East-a rich, healthful, and economical introduction to flavors and aromas that have stood the test of time.
Classic Vegetarian Recipes: 75 Signature Dishes
by Rose ElliotThe Hamlyn Classic Chefs series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes. Rose Elliot comes from a family of three generations of vegetarians and is regarded as one of the world's finest vegetarian writers with over 50 books to her name.