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- COOKING / Beverages / Beer
- COOKING / History
- COOKING / Individual Chefs & Restaurants
- COOKING / Regional & Ethnic / American / Southern States
- HISTORY / United States / General
- HISTORY / United States / State & Local / Middle Atlantic (DC, DE, MD, NJ, NY, PA)
- HISTORY / United States / State & Local / Midwest (IA, IL, IN, KS, MI, MN, MO, ND, NE, OH, SD, WI)
- HISTORY / United States / State & Local / New England (CT, MA, ME, NH, RI, VT)
- HISTORY / United States / State & Local / Pacific Northwest (OR, WA)
- HISTORY / United States / State & Local / South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV)
- HISTORY / United States / State & Local / Southwest (AZ, NM, OK, TX)
- HISTORY / United States / State & Local / West (AK, CA, CO, HI, ID, MT, NV, UT, WY)
- PHOTOGRAPHY / Subjects & Themes / Historical
- PHOTOGRAPHY / Subjects & Themes / Regional (see also TRAVEL / Pictorials)
- SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy)
- TRAVEL / United States / Northeast / New England (CT, MA, ME, NH, RI, VT)
- TRAVEL / United States / South / General
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Pennsylvania Scrapple
9781625858856
Regular price $23.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Join author Amy Strauss as she traces the sizzling history and culture of a beloved and sustaining Pennsylvania Dutch iconic dish, scrapple.
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 belnded with broth, cornmeal, and buckwheat flour. Crispy slabs of scrapple sustained the Pennsylvanians through the frigid winter months and brutal harvest months, providing them with a high-energy and tasty breakfast meal that people enjoy even today.
Pig 'N Whistle
9780738581415
Regular price $24.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Rhode Island Clam Shacks
9781467125000
Regular price $24.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%See how Rhode Island's hard-shell clam industry came about and remains as popular as ever to this day.
Steamships once plied the waters of Narragansett Bay, carrying thousands of guests to feasts of clams prepared in every way imaginable at scenic spots like Rocky Point and Crescent Park. After hurricanes and pollution destroyed Rhode Island's soft-shell clam and oyster beds, the quahog became the state's favorite bivalve, and Rhode Islanders took to their automobiles and drove to the beach for clam cakes and chowder at the shacks and chowder houses that carried on the old traditions. Quahogging remains a major business in Rhode Island, where men and women continue to make a living from the sea. The long lines at take-out windows attest that the future of Rhode Island's clam shacks is secure as they successfully balance changing tastes with time-honored recipes.
Savannah Food
9781625858337
Regular price $21.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Seattle's Historic Restaurants
9780738559155
Regular price $24.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Springfield's Celebrated Horseshoe Sandwich
9781467139885
Regular price $24.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%In a town famous for its politics, one local favorite moves unchallenged across party lines. Sample secret recipes while delving in to the history of the Horseshoe Sandwich.
Open-faced, piled high with fries and slathered in cheese sauce, the Horseshoe Sandwich has represented Springfield cuisine since 1928. Tour the restaurants that have kept the tradition alive for almost a century, including bygone eateries like The Mill and contemporary stalwarts like Darcy's Pint. From the "Clydesdale Challenge" to the biggest and strangest incarnations of the 'shoe, Carolyn Harmon and Tony Leone provide a comprehensive history of this delicious dish.
The Abalone King of Monterey: "Pop" Ernest Doelter, Pioneering Japanese Fishermen & the Culinary Classic that Saved an Industry
9781609494698
Regular price $21.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%The Authentic History of Cincinnati Chili
9781609499921
Regular price $21.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Cincinnati chili is its own special creation with a unique flavor and style. Uncover the essential parlors originating and serving this unique Cincinnati specialty in this thorough history of its roots and restaurants.
Cincinnati is certainly judged by its chili. Some claim it's not even chili, but those are just fighting words to natives who have developed the crave. Cincinnati is a long way from El Paso, and our chili is not Tex-Mex style. It is a unique blend typically served as a three-way: over spaghetti and covered in shredded cheddar cheese. From its 1922 roots with the Slavic-Macedonian immigrant brothers Kiradjieff in a burlesque theater, Cincinnati chili has become a million-dollar industry supporting 250 chili parlors. Many chili parlors have come and gone, but a few familiar names remain: Dixie, Camp Washington, Gold Star, Price Hill and Skyline. This is their amazing chili story.
The Civilian Conservation Corps Cookbook
9781467153263
Regular price $23.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%The Columbus Food Truck Cookbook
9781467135801
Regular price $21.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%The New England Cook Book
9781596294004
Regular price $19.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%The Varsity
9780738587974
Regular price $24.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Upper Hudson Valley Beer
9781626195127
Regular price $21.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Ventura County Lima Beans
9781467157049
Regular price $24.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%The One Time Lima Bean Capitol of the World.
For over a century, Ventura County was famous for growing lima beans. The conditions were perfect: foggy coast, rich soil, and low overhead. As the seeds improved and farming technology advanced, many profited from the crop. The beans kept pace with other produce for decades before falling to the high producing cash crops like lemons, strawberries and the inevitable urban sprawl. While no longer a top crop in the county, California is the number one producer of dry lima beans in the nation and the Oxnard Plain still grows the best tasting beans.
Join author and historian Jeffrey Wayne Maulhardt as he unearths the homegrown history of Ventura County’s celebrated lima beans.Â
Virginia Cider
9781467155670
Regular price $24.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Dig into the long history of cider in Virginia—the Old Dominion’s original craft beverage.
When the adventurers aboard the Susan Constant, Discovery, and Godspeed stepped foot on Virginian soil they brought with them the traditional English love of cider. Required by statute to plant orchards, the apple played a central part in the development of the colony as its juice became the favored libation of every class of society. From the modest laborer to the table of Thomas Jefferson, cider was Virginia’s tipple of choice. More than 400 years later, the libation is enjoying a renaissance. Read about a new generation of makers re-introducing Virginians to their original craft beverage.
Local author Alistair Reece tells the story of cider in the Old Dominion, aided by the stunning photography of J. Mark Stewart.
Virginia Honey
9781467146890
Regular price $21.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Washington's Fisher Scones
9781467153010
Regular price $23.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Fisher Scones, a Pacific Northwest tradition, were introduced at the 1915 Panama-Pacific Exposition in San Francisco. This sweet treat, slathered with butter and raspberry jam, has outlived the very brand it served to promote. Founded in Seattle, Washington during the early 20th century, Fisher Flouring Mills grew into a family empire encompassing real estate, radio, and television. Now a part of Conifer Specialties, memories of that flourishing flour legacy may have faded, but more than a century later their tasty biscuit remains an icon. At fairs, festivals, and special events, the enticing scent of baking scones still draws crowds eager for a taste.
Jim Erickson, author, educator and scone baker, delves into the history of Washington's most beloved baked good. Bon Appetit!
Zora Neale Hurston on Florida Food:
9781626198722
Regular price $23.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Florida native Zora Neale Hurston's early twentieth-century ethnographic research and writing emphasizes the essentials of food in Florida through simple dishes and recipes.
It considers foods prepared for everyday meals as well as special occasions and looks at what shaped people's eating traditions in early twentieth-century Florida. Hurston did for Florida what William Faulkner did for Mississippi - provided insight into a state's history and culture through various styles of writing. Her collected food stories, folklore and remedies, and the related recipes food professor Fred Opie pairs with them, are essential reading for those who love to cook and eat.