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Classic Eateries of Cajun County (American Palate)
by Dixie PochéSample flavors of Cajun Country&’s favorite restaurants, grocery stores and cafés in this book by the author of Louisiana Sweets. Cajun Country establishments offer a delectable variety of table fare for tourists and residents alike. The region&’s first restaurants, cafés and bakeries emerged in the 1880s. Stores like T-Jim&’s and Teet&’s Food supplied locals with boudin. Café Vermilionville served patrons crawfish beignets. And faithful Bellina&’s Grocery shoppers looked forward to placing ham orders for red beans and rice on Mondays. Join author Dixie Poché as she shares the stories and recipes behind French Louisiana&’s pioneering eateries and those still making culinary history today.
Classic Eateries of the Arkansas Delta (American Palate)
by Kat RobinsonThe Arkansas Delta is fertile ground for delicious food and iconic restaurants. It's a thickly layered culinary landscape built on generations of immigrants, farmers and cooks. Savor Delta tamales at Pasquale's Tamales, Rhoda's Famous Hot Tamales and Smokehouse BBQ. Meet the masters of barbecue like Harold Jones at the James Beard American classic Jones Barbecue Diner in Marianna. Dine where Elvis Presley ate, travel to Bill Clinton's favorite burger joint and cross the roads where Johnny Cash grew up. From legendary catfish havens such as Murry's Restaurant in Hazen to divine drive-ins like the Polar Freeze in Walnut Ridge, author Kat Robinson and photographer Grav Weldon explore more than one hundred classic joints, superb steakhouses, pie places and decadent doughnut palaces in this tasty travelogue.
Classic Eateries of the Ozarks and Arkansas River Valley (American Palate)
by Kat RobinsonIf life is a highway, food is the fuel. The restaurant cuisine of Arkansas was crafted by transportation--and by family heritage. From century-old soda fountains to heritage candy makers, Arkansas wine country and the birthplace of fried pickles, discover the delicious nooks of the Ozarks and scrumptious crannies of the Arkansas River Valley through this tasty travelogue. Learn how fried chicken came to a tiny burg called Tontitown. Discover a restaurant atop a gristmill with a history predating the Civil War. Dine where Bill Clinton, Sam Walton and Elvis Presley caught a bite to eat. Join author Kat Robinson and photographer Grav Weldon on this exploration of over one hundred of the state's classic and iconic restaurants.
Classic Food and Restaurants of the Upper Peninsula (American Palate)
by Russell M. MagnaghiAuthor 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 and whitefish at the Grand Hotel before tracking down the island's celebrated fudge for dessert. Afield of the island, visitors and residents alike can attend a Friday night fish fry virtually anywhere in the area, savor a juicy "Big C" burger at one of the many Clyde's Drive-In locations, or just have a refreshing glass of beer at Tahquamenon Brew Pub in aptly-named Paradise.
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 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 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 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 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 Thai
by Luca Invernizzi Tettoni Chami Jotisalikorn Virginia Di Crocco Phuthorn BhumadhonFrom the glittering chedis of Bangkok's Grand Palace to the rustic simplicity of village dwellings, Thailand offers a rich diversity of art, architecture and design. Classic Thai seeks to define the unique characteristics of Thai style, be it through the country's rich arts and crafts tradition, in its plentiful temples and palaces, or in a contemporary home. Photographed entirely on location, Classic Thai is an indispensable guide to the wonders of Thailand.
Classical Architecture and Monuments of Washington, D.C.: A History & Guide (History And Guide Ser.)
by Michael CurtisA look at the statues, monuments, and buildings of the classically designed capital city—from the National Mall to Colonial Alexandria. Classical design formed our nation&’s capital. The soaring Washington Monument, the columns of the Lincoln Memorial and the spectacular dome of the Capitol Building speak to the founders&’ comprehensive vision of our federal city. Learn about the L&’Enfant and McMillan plans for Washington, D.C., and how those designs are reflected in two hundred years of monuments, museums and representative government. View the statues of our Founding Fathers with the eye of a sculptor and gain insight into the criticism and controversies of modern additions to Washington&’s monumental structure. Author Michael Curtis guides this tour of the heart of the District of Columbia.
Claudia Roden's Mediterranean: Treasured Recipes from a Lifetime of Travel [A Cookbook]
by Claudia Roden&“I could not love this book more. A palpable instant classic, infused with wisdom, generosity, and achievable deliciousness. Every page feels like a blessing.&”—Nigella Lawson&“Claudia Roden channels the sun and warm glow of the Mediterranean. To read Claudia is to sit at her table, with everything, simply, as it should be. Pull up a chair for the food; stay at the table for the stories.&”—Yotam OttolenghiJoin world-renowned food writer Claudia Roden on a culinary journey across the Mediterranean, all from the comfort of your own dinner table. Widely credited with revolutionizing Western attitudes to Middle Eastern and Mediterranean food, Claudia is a living legend. Though best known for her deep dives into cuisines, in this timeless collection of simple, beautiful recipes, she shares the food she loves and cooks for friends and family. You&’ll find tried-and-true favorites from France, Greece, and Spain to Egypt, Turkey, and Morocco, inspired by Claudia&’s decades of travel and research throughout the region. The many flavors of the Mediterranean are highlighted in dishes such as Chicken with Apricots and Pistachios, Vegetable Couscous, Eggplant in a Spicy Honey Sauce with Soft Goat Cheese, Bean Stew with Chorizo and Bacon, Plum Clafoutis, and so many more.From appetizers to desserts, Claudia distills a life&’s worth of traveling and eating her way through the Mediterranean, presenting a selection of the recipes that she cooks the most often because they bring the most joy.
Clawson
by Deloris KumlerLocated in southeast Oakland County, the area now known as Clawson was first settled in the 1820s. Farming was the primary industry during the first 100 years, but in the 1920s, Clawson began to develop into a "bedroom" community within the 2.2 miles that now comprise the city limits. Through a large collection of photographs from the Clawson Historical Museum, Images of America: Clawson documents the people, places, and events that have contributed to Clawson's rich heritage. Join author Deloris Kumler on a visual journey through Clawson's history, from its settlement and incorporation through the origins of its schools, streets, and buildings.
Clay County
by Kevin S. HooperDuring the Civil War, Clay County, along with other parts of Florida, served as a resting place for convalescing Union soldiers, many of whom wrote home about the area's tropical winters and natural wonders. They returned after the war and became some of Florida's first tourists. Soon, small boarding houses along the banks of the St. Johns River invited Northern residents to enjoy the balmy winter climate, while Green Cove Springs enticed thousands to its warm sulfur spring. At Magnolia, once a Union fortification, a large and prosperous hotel was constructed that housed almost 800 guests. Clay County grew with the tourist industry and continued to develop with the farming community that later became Penney Farms and the Pennsylvania-settled town of Keystone Heights. These and other locations were captured by Isaac Haas, Clay County's most prolific 19th-century photographer, who was born in Middleburg and is responsible for many of the images in this volume.
Clayton (Images of America)
by Clayton Historic Preservation Christopher GasslerThe area now known as Clayton was settled shortly before the American Revolution by Jacob Fisler, the son of a Swedish immigrant. Fisler's land grew to become known as Fislertown, later renamed Fislerville, and in 1864 was deemed Clayton. Jacob Fisler and his business partner, Benjamin Beckett, began the manufacturing of glass in this new town. Clayton's glassblowing industry has had many names, from Moore's to Pierce to Clevenger, and was the heart and soul of the community for well over 100 years. While some of Clayton's historic buildings have fallen victim to the hands of progress, many remain and are inhabited by new businesses, which grow and thrive in this small community. Much has changed in Clayton, yet it continues to be a proud community.
Clean Plates Brooklyn 2012
by Jared KochToo often, healthy eating is linked with images of sacrifice-a pile of sprouts, or a single pea resting on a plate. It can be difficult to find a restaurant serving mouthwatering, delicious food that is also good for you. Not anymore. A nutritionist along with a few food critics-scoured the town together to select over 100 of the healthiest, tastiest and most sustainable restaurants in Brooklyn. From fine dining to fast food, Clean Plates Brooklyn offers selections for any budget, diet and lifestyle so you won't have to sacrifice taste for nutrition. Just toss this guide in your bag and flip through it whenever you're craving an Italian trattoria, grass-fed steak, gourmet vegetarian dinner, organic burrito or juicy burger free of hormones and antibiotics. Carnivore? Locavore? Vegan? Clean Plates is for you.
Clean Plates Los Angeles 2013
by Jared KochToo often, healthy eating is linked with images of sacrifice-a pile of sprouts, or a single pea resting on a plate. It can be difficult to find a restaurant serving mouthwatering, delicious food that is also good for you. Not anymore. A nutritionist along with a few food critics-scoured the town together to select over 100 of the healthiest, tastiest and most sustainable restaurants in Los Angeles. From fine dining to fast food, Clean Plates LA offers selections for any budget, diet and lifestyle so you won't have to sacrifice taste for nutrition. Just toss this guide in your bag and flip through it whenever you're craving an Italian trattoria, grass-fed steak, gourmet vegetarian dinner, organic burrito or juicy burger free of hormones and antibiotics. Carnivore? Locavore? Vegan? Clean Plates is for you.
Clean Plates Los Angeles 2015
by Jared Koch Ashley SpivakToo often, healthy eating is linked with images of sacrifice-a pile of sprouts, or a single pea resting on a plate. It can be difficult to find a restaurant serving mouthwatering, delicious food that is also good for you. Not anymore. A nutritionist along with a few food critics-scoured the town together to select over 100 of the healthiest, tastiest and most sustainable restaurants in Los Angeles. From fine dining to fast food, Clean Plates LA offers selections for any budget, diet and lifestyle so you won't have to sacrifice taste for nutrition. Just toss this guide in your bag and flip through it whenever you're craving an Italian trattoria, grass-fed steak, gourmet vegetarian dinner, organic burrito or juicy burger free of hormones and antibiotics. Carnivore? Locavore? Vegan? Clean Plates is for you.
Clean Plates Manhattan 2011: A Guide to the Healthiest, Tastiest, and Most Sustainable Restaurants for Vegetarians and Carnivores
by Jared Koch Alex Van BurenToo often, healthy eating is linked with images of sacrifice-a pile of sprouts, or a single pea resting on a plate. It can be difficult to find a restaurant serving mouthwatering, delicious food that is also good for you. Not anymore. A nutritionist along with a few food critics-scoured the town together to select over 100 of the healthiest, tastiest and most sustainable restaurants in Manhattan. From fine dining to fast food, Clean Plates Manhattan offers selections for any budget, diet and lifestyle so you won't have to sacrifice taste for nutrition. Just toss this guide in your bag and flip through it whenever you're craving an Italian trattoria, grass-fed steak, gourmet vegetarian dinner, organic burrito or juicy burger free of hormones and antibiotics. Carnivore? Locavore? Vegan? Clean Plates is for you.
Clean Plates Manhattan 2012: A Guide to the Healthiest, Tastiest, and Most Sustainable Restaurants for Vegetarians and Carnivores
by Jared Koch Alex Van BurenToo often, healthy eating is linked with images of sacrifice-a pile of sprouts, or a single pea resting on a plate. It can be difficult to find a restaurant serving mouthwatering, delicious food that is also good for you. Not anymore. A nutritionist along with a few food critics-scoured the town together to select over 100 of the healthiest, tastiest and most sustainable restaurants in Manhattan. From fine dining to fast food, Clean Plates Manhattan offers selections for any budget, diet and lifestyle so you won't have to sacrifice taste for nutrition. Just toss this guide in your bag and flip through it whenever you're craving an Italian trattoria, grass-fed steak, gourmet vegetarian dinner, organic burrito or juicy burger free of hormones and antibiotics. Carnivore? Locavore? Vegan? Clean Plates is for you.
Clean Plates Manhattan 2013: A Guide to the Healthiest, Tastiest, and Most Sustainable Restaurants for Vegetarians and Carnivores
by Jared Koch Alex Van BurenToo often, healthy eating is linked with images of sacrifice-a pile of sprouts, or a single pea resting on a plate. It can be difficult to find a restaurant serving mouthwatering, delicious food that is also good for you. Not anymore. A nutritionist along with a few food critics-scoured the town together to select over 100 of the healthiest, tastiest and most sustainable restaurants in Manhattan. From fine dining to fast food, Clean Plates Manhattan offers selections for any budget, diet and lifestyle so you won't have to sacrifice taste for nutrition. Just toss this guide in your bag and flip through it whenever you're craving an Italian trattoria, grass-fed steak, gourmet vegetarian dinner, organic burrito or juicy burger free of hormones and antibiotics. Carnivore? Locavore? Vegan? Clean Plates is for you.