Arcadia Bestsellers

"Although the book offers a strong nod to gourmet cooking, the recipes are not complicated, and the ingredients are honest and straightforward.” —Yellowstone Valley Woman

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. Gardens and farms statewide produce the makings of Aunt Lois O’Toole’s rhubarb strawberry pie.

Chef Barrie Boulds and author Jean Petersen present locally sourced epicurean dishes that exude Montanan charm. Historical context enhances seventy-five easy yet sophisticated recipes celebrating unique flavors and heritage—with forewords from Chef Eric Trager and Western Ag Reporter editor Linda Grosskopf.

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.

Over the centuries, residents of Michiana have never wanted for superb dining choices. /

Once a stagecoach stop, The Old Tavern Inn has been open since the time of President Andrew Jackson. Tosi’s is known for its gorgeous starlit garden and gastronomic traditions stretching back almost a century, and The Volcano was amongst the first pizzerias in the country. These restaurants and other classic eateries remain part of the thriving local food scene. But the doors of others have long been closed. Some like Mead’s Chicken Nook and Robertson’s Tea Room linger in memories while The Owl Saloon, O. A. Clark’s Lunch Rooms, and Lobster Lounge are long lost to time./

Award-winning author Jane Simon Ammeson leads a culinary road trip through Northern Indiana and Southwestern Michigan.

The Quad Cities have a rich history of brewing that started with the influx of German citizens in the 1800s. Breweries were established on both sides of the Mississippi River. Some of these historic breweries managed to reopen after Prohibition, but national competition ultimately closed the last of these stalwarts in 1956. In 1989, Iowa created a special class “A” brewpub permit, and the first of many brewpubs in the area, Front Street Pub & Eatery, opened in 1992. Blue Cat Brew Pub, on the Illinois side of the river, opened shortly after. The brewing renaissance has helped to establish the Quad Cities as a craft beer destination. Join authors Michael McCarty and Kristin DeMarr as they celebrate the heady heritage of the region.

Arizona’s flourishing wine industry may surprise those who think of the Grand Canyon State as a desert landscape dotted with cacti.

From the high-country vineyards of the Verde Valley to the rolling plateaus of Sonoita and Willcox, pioneering winemakers are producing nationally acclaimed, award-winning wines. While the 1970s are recognized as launching the modern-day industry, Arizona’s viticulture dates back much further. The Spanish and Jesuit missionaries introduced European winemaking to the Southwest, and the 1800s saw the introduction of Arizona’s first wineries. Join author Christina Barrueta on this fascinating journey and meet the pioneers and visionaries who are forging their own paths to build America’s newest wine region.

Join local food writer Teri Horsley as she explores the history of Butler County’s most beloved eateries and the stories behind them.

Butler County has concocted fine food and finer memories for generations. Isgro’s dished out succulent Italian to locals and celebrities alike, including Frank Sinatra and numerous Cincinnati Reds players. Starting off as a Prohibition speakeasy, Nitchtings later evolved into a high-end supper club where many prominent politicians debated the issues of the day. Hickory Hut made its name serving delicious American casual food to fiercely loyal regulars, some of whom ate there three times a day. For decades, fans of Milillo's and Chester’s have argued which is the best pizza in town, a debate that continues today.

Food is at the heart of Atlanta, and here discover iconic dishes, notorious restaurants, and the rich culinary history of this Southern city.

Atlanta’s cuisine has always been an integral part of its identity. From its Native American agricultural roots to the South’s first international culinary scene, food has shaped this city, often in unexpected ways. Trace the evolution of iconic dishes like Brunswick stew, hoecakes and peach pie while celebrating Atlanta’s noted foodies, including Henry Grady, Martin Luther King Jr. and Nathalie Dupree. Be transported to the beginnings of notable restaurants and markets, including Durand’s at the Union Depot, Busy Bee Café, Mary Mac’s Tearoom, the Municipal Market and the Buford Highway Farmers Market. With fourteen historic recipes, culinary historian Akila Sankar McConnell proves that food will always be at the heart of Atlanta’s story.

Winnebago County has long been a bellwether of Wisconsin beer making.

In the mid-1800s, German immigrants launched small breweries in Butte des Morts, Menasha, Neenah, Oshkosh and Winneconne. By the 1950s, breweries such as Walter Brothers, Peoples and the Oshkosh Brewing Company had a combined output of more than 100,000 barrels of beer annually, and iconic brands like Gem Pilsener and Chief Oshkosh were known across the state. This rich tradition continues today with the rise of modern craft breweries in Omro, Oshkosh and Neenah. Local author and founder of the Oshkosh Beer website Lee Reiherzer reveals stories behind the breweries, past and present, that fostered an enduring beer culture.

Explore the recipes and history behind an array of sweet treats from the Sugar State with help from the author of Classic Eateries of Cajun Country.

Louisiana is famous for its culinary delights, and the state’s rich medley of treats and confections proves its sweet tooth. Creative bakers improvised traditional recipes during days of rationing to create gateau de sirop (syrup cake) and bread pudding.

Early customers of Lea’s Lunchroom’s pies in central Louisiana included outlaws Bonnie and Clyde, who dropped by while they were on the run. During the 1950s, singers Hank Williams Sr. and Elvis Presley hung out at Shreveport’s Southern Maid Donuts after performing at the popular Louisiana Hayride country music broadcast.

Author Dixie Poché dives into the recipes and history behind such beloved regional specialties as Mardi Gras king cake, flaming Bananas Foster, Cajun Country’s pain perdu and many more.

“Desserts Past, Present, and Future are the stars of Dixie Poché’s new book, Louisiana Sweets: King Cakes, Bread Pudding, and Sweet Dough Pie. The Lafayette-based travel writer gets rather Dickensian (but trade that tacky soot for powdered sugar) as she lays outs a picture of the state’s love affair with sweets through history, anecdotes, recipes, restaurant profiles, and more.” —Country Roads Magazine

This colorful history explores New York’s coffee culture from the brew’s initial arrival in the 1600s to today’s artisanal connoisseurs.

The coffee industry was made for New York: complex, diverse, fascinating and full of attitude. Since arriving in seventeenth-century New Amsterdam, coffee held patriotic significance during wartime, fueled industrial revolution and transformed the city's foodways. The New York Coffee Exchange opened tumultuously in the Gilded Age. Alice Foote MacDougall founded a 1920s coffeehouse empire. In the same decade, Brooklyn teenager William Black started Chock Full o’Nuts with $250 and a dream.

Third wave coffeeshops like Joe and Ninth Street Espresso offer single origin pour overs and push the limits of latte art. Through stories, interviews and photographs, author and coffee professional Erin Meister shares Gotham’s caffeinated past and explores the coffee-related reasons why the city never sleeps.

“Men are divided into three classes. There are men who love their liquor, men who sell liquor, and politicians who are on both sides of the question.”

Before Prohibition, a number of liquor merchants operated in the District of Columbia. This was a time when intoxicating beverages were at the forefront of the national conversation and the District, being subject only to laws passed by Congress, served as a testing ground for regulation. Learn the stories of the Poison Squad, Lemonade Lucy, the Sons of Temperance, and the sad tale of Senators baseball star Ed Delahanty. On the political front, read a blow-by-blow account of the decade long whiskey war, which involved every branch of the federal government as it sought to answer the question, “What is whiskey?”

Local author and whiskey producer Troy Hughes provides a glimpse into Washington whiskey culture and the businesses of producers at the turn of the twentieth century.

Bite in to this refreshing history of sweet foods in the Sunshine State!

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 planted sugar cane and sweet potatoes as basic crops. Cane grinding, taffy pulls and homemade ice cream socials were once beloved community events across the state. The state pie of Florida, the Key lime pie, has been an addition to family affairs and restaurant menus since its inception in the late 1800s. From strawberry festivals to Florida flan, author Joy Sheffield Harris uncovers the state's unique sweets with a taste of sunshine.

Mix yourself a Hurricane and see New Orleans through a glass of rum.

Like a drunken Mardi Gras parade, the history of New Orleans lurches from electrifying highs to heart-rending lows. Through it all, good drink was a constant - especially rum. The victory at the Battle of New Orleans was sealed with a barrel of rum, and a half-hearted implementation of Prohibition a century later certainly didn't dampen the city’s spirits. From priests making tafia to modern delights like Old New Orleans and Bayou, rum has always been an integral part of the funky, sultry, crazy story of the Crescent City. Longtime historian and writer Mikko Macchione presents a witty and informative history of the city and its love affair with the sweetest of liquors.

From Spanish Missions to World-Class Wines, the San Luis Obispo County wine industry is legendary.  

Local viticulture originated with the Spanish Missions, but it blossomed with the influx of intrepid adventurers seeking their fortune in 19th century California. Many of them settled in San Luis Obispo County, drawn by the Mediterranean climate perfect for planting a familiar crop — grapevines. Growers and winemakers like Pierre Dallidet, an immigrant who helped save the French wine industry, and Henry Ditmus and James Anderson, who were the first to plant Zinfandel grapes, established vineyards and set about crafting award-winning wine in the fertile soil of Central California.

Join the experts at the Wine History Project of San Luis Obispo County as they share the unique stories of these legendary winemakers.

A Delicious Pacific Northwest Legacy.

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!

Raise a glass to Virginia, birthplace of American spirits, and its long history of distilling and imbibing.

Colonist George Thorpe first crafted “corn beere,” an ancestor to bourbon, in 1620 at Berkeley Plantation, and George Washington once operated one of the nation’s largest distilleries. Icy mint juleps were first served in Virginia until the state was one of the first to enact Prohibition. That dark period gave rise to bootlegging, moonshining, and even NASCAR.

Through well documented research, interviews with key stakeholders, and plenty of cocktail recipes for the reader to shake and stir at home, author Patrick Evans-Hylton showcases the rich history of 400 years of drinking in the Commonwealth.

Explore the fasciniating history of Prohibition in one of the places where it was most defied-- Baltimore, Maryland.

There was perhaps no region more opposed to Prohibition than Baltimore and Maryland. The Free State was defiant in its protest from thoroughly wet Governor Albert Ritchie to esteemed Catholic Cardinal James Gibbons. Maryland was the only state to not pass a baby Volstead enforcement act. Speakeasies emerged at Frostburg's Gunter Hotel and at Baltimore's famed Belvedere Hotel, whose famous owls' blinking eyes would notify its patrons if it was safe to indulge in bootleg liquor. Rumrunners were frequent on the Chesapeake Bay as bootleggers populated the city streets. Journalist H.L. Mencken, known as the Sage of Baltimore, drew national attention criticizing the new law. Author Michael T. Walsh presents this colorful history.

The culinary history of Myrtle Beach reflects a unique merging of Native American, European, African and Caribbean cuisines.

Learn the techniques used by enslaved Africans created vast wealth for rice plantation owners; what George Washington likely ate when visiting South Carolina in 1791; how the turpentine industry gave rise to a sticky sweet potato cooking method; and why locals eagerly anticipate one special time of year when boiled peanuts are at their best. Author Becky Billingsley, a longtime Myrtle Beach-area restaurant journalist, digs deep into historic records and serves up both tantalizing personal interviews and dishes on the best local restaurants, where many delicious farm-to-table heritage foods can still be enjoyed.

Discover how the Midwest refined the nation's sweet tooth through a delicious mix of immigrant traditions and American ingenuity.

Chef Jenny Lewis dips a spoon into generations of homemade desserts and examines the inner workings of some of the biggest brands of the baking industry. Learn how to make Pumpkin Whoopie Pies, witness the rise of Red Star Yeast, and plumb the secrets of the Kraft Oil Method, before sitting down to consume an engaging history in which Midwest beet sugar, vanilla cream and evaporated milk are mixed into a narrative of wars, social shifts, and politics. Encounter a rich medley of true stories and irresistible recipes from Wisconsin, Illinois, Indiana and Michigan in this delightful collection.

Asheville, North Carolina has a long history with beer, one that is still easily seen in this city today, from moonshine to craft beers and breweries.

Drinking local harks back to the founding of Asheville in 1798. Whether it be moonshine or craft beer, the culture of local hooch is deeply ingrained in the mountain dwellers of Western North Carolina. Both residents and visitors alike enjoy Asheville's wealth of breweries, brewpubs, beer festivals and dedicated retailers. That enthusiasm earned the city the coveted Beer City, USA title year after year and prompted West Coast beer giants Sierra Nevada, New Belgium and Oskar Blues to establish production facilities here. Beer writer and educator Anne Fitten Glenn recounts this intoxicating history, from the suds-soaked saloons of Hell's Half Acre to the region's explosion into a beer Mecca.

Memphis is equal parts music and food--the products of a community marked with grit and resilience.

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 the River City, and today they are cooked up in kitchens ranging from the internationally acclaimed, like Corky's, to the humblest of roadside dives. Told through the history of its barbecue is the story of the city of Memphis, from legendary joints like Leonard's Barbecue, where Elvis Presley hosted private parties, to lesser-known places like William's Bar-B-Q in the West Memphis, Arkansas neighborhood where wild, late-night blues juke joints served as a red-light district across the river from Beale Street in the 1950s and '60s. Sink your teeth into this rich history chock-full of interviews and insights from the city's finest pitmasters and 'cue gurus who continue the long tradition of creating art with meat and flame.

New Jersey has produced wine since the 1700s and throughout the history of the state. Grab a glass and enjoy the history of the grape in the Garden State.

The finely aged story of New Jersey wine is older than the United States itself. As early as 1767, the colony's wines were garnering awards from London's Royal Society of the Arts. The vineyards continued to grow through some of the country's most turbulent times. In 1864, at the height of the Civil War, Renault Winery was founded, and it continues to operate today. While Prohibition nearly destroyed the industry, in 1933, the founding of Tomasello's Winery in Hammonton helped revive it. In 1980, only seven wineries were in operation, but by 2011, the state boasted over thirty-four--many of which are winning awards in some of the world's most respected wine competitions. So grab a glass and join winemaking expert Sal Westrich as he tracks the history of New Jersey wine, accompanied by photos by John Muth.

Cured with a unique combination of salting and smoking, Virginia ham stands proudly alongside the most delectable meats in the world in taste and in heritage.

Born of indigenous, African, and European practices, savory hams were an ever-present fixture on the tables of Virginia’s elite, including George Washington, Thomas Jefferson, James Madison, and James Monroe. The smoked and salted hog retains its place in the Old Dominion diet to this day and has become synonymous with one town in particular: Smithfield.

Journalist John DeMers leads a lively tour through ham’s journey from China and Italy across the Iberian Peninsula and England on its way to becoming the perfect meat for Britain’s ever-carnivorous Virginia colony. 

Cured with a unique combination of salting and smoking, Virginia ham stands proudly alongside the most delectable meats in the world in taste and in heritage.

Born of Native, African, and European practices, savory hams were an ever-present fixture on the tables of Virginia’s elite, including George Washington, Thomas Jefferson, James Madison, and James Monroe. The smoked and salted hog retains its place in the Old Dominion diet to this day and has become synonymous with one town in particular: Smithfield.

Journalist John DeMers leads a lively tour through ham’s journey from China and Italy, across the Iberian Peninsula, and through England on its way to becoming the perfect meat for Britain’s ever-carnivorous Virginia colony. 

Cook up iconic dishes from all along Route 66 in the comfort of your own kitchen.

Fuel up with the “world’s best” coffee and donut holes at Lou Mitchell’s in downtown Chicago and then cruise into Doc’s Soda Fountain in Girard for a fizzy Green River phosphate. The tiger stripe fudge in Uranus, Missouri, doesn’t disappoint, but you best save room for the Big Texan seventy-two-ounce steak challenge in Amarillo. Bop into Midpoint Café in Adrian for a slice of ugly crust pie and then ready yourself for a fiesta of flavors in New Mexico, from prickly pear margaritas to poblanos rellenos. Arizona’s Hualapai Lodge serves up piñon stew, rich with tradition, just like the comforting bowl of chili you can dig into at Barney’s Beanery in Santa Monica, the end of the road.

Author Amy Bizzarri serves up recipes—each paired with a side of history—that capture the essence of the classic diners, cozy chili parlors, welcoming inns, old-school soda shops, tasty burger joints, and unforgettable dive bars that have fueled generations of travelers.

From colorful characters like Cato Alexander, New York’s first celebrity bartender, to sad and disturbing stories about Jack Daniel’s heirs, Makers & Shakers has a little bit of everything for everyone. 

Join Washington, D.C.–based author and producer of ardent spirits Troy Hughes on a historical romp through booze-infused tales about Black Americans. Discover the stories of pioneering Montana moonshiner Bertie Brown and the ill-fated partnership of Diddy and Diageo. Find out about Ripple, the national drink of Watts, and learn how cognac became the unofficial drink of Black America.

Recipes that Have Survived Generations 

Pensacola was one of the first European settlements in the United States. The city’s culinary history encompasses a range of diverse cultures and peoples, forming a contemporary melting pot. Weave your way through each era and learn how to create dishes that have been consumed in Pensacola throughout its entire history. Historic Native American, Spanish, French, British, Creole, early American and twentieth-century recipes are all represented on the pages within. Explore dishes like early Native American stews and corn cakes, Spanish pork and wine cuisine and British oyster pye and mushroom catsup, as well as modern fine dining treats like grouper picata and the ubiquitous fried mullet. Join author and chef Duel Christian as he takes you on a culinary journey through the history of the City of Five Flags.

Martha’s Vineyard is known as a popular vacation destination with high profile visitors. Below the surface, however, bubbles a culinary melting pot. 

Native Americans, Blacks, European settlers and Azoreans all contributed to the island’s diverse culinary history. The Scottish Society still celebrates Robert Burns annually with a feast. Two towns have streets called Chicken Alley for the Portuguese families who raised chickens there, while native beach plums are used to create a delicious jelly that can be found across the island. Restaurants like Giordano’s and the ArtCliff Diner have been in business for more than fifty years and are still putting out great dishes. Learn the back-story of the island’s first—and only—commercial vineyard. 

From codfish souffle to espirito santo soup, local authors Tom and Joyce Dresser share the ingredients, recipes and images of this flavorful island.  

Michigan's beer history is as diverse as the breweries themselves, and the stories behind them are as fascinating as their tasty concoctions.

A few enterprising women found themselves at the forefront of early brewing in the state, and several early Detroit brewers also served as mayor. Pfeiffer's mascot was designed by Walt Disney Studios. Jackson's Eberle Brewing Company took its fight against local prohibition all the way to the Supreme Court, and the Silver Foam trademark embroiled disputants in a different legal fight. Renowned modern craft brewers grew from humble beginnings, often staving off financial disaster, to establish themselves as local, or even national, juggernauts.

Grab your favorite brew and join author Patti F. Smith for a look at Michigan's distant brewing past and its recent triumphs.

Discover the rich history of Northwest Arkansas with this volume of classic recipes, culinary traditions, and stories full of nostalgic flavor.

In the 1890s, Ozark apples fed the nation. Welch’s Concord grapes grew in Arkansas vineyards. Local poultry king, Tyson, still satisfies America's chicken craving. Now food writer and Arkansas native Erin Rowe recounts these and other tales of Northwest Arkansas’ High South cuisine, as well as her own adventures stomping grapes, canning hominy, picking Muscadines, gathering wild watercress and tracking honeybees.

Illustrated throughout with historic photographs, An Ozark Culinary History celebrates the region’s cuisine and foodways from chow-chow to moonshine. Featuring fifty heirloom recipes dating as far back as the early 1800s, it’s sure to whet your curiosity and appetite.

The award-winning barbecue cook and author of From Barbycu to Barbecue: the Untold History of an American Tradition shares the flavorful history of the Old Dominion’s unique culinary heritage.

With more than four hundred years of history, Virginians lay claim to the invention of southern barbecue. Native Virginian Powhatan tribes slow roasted meat on wooden hurdles or grills. James Madison hosted grand barbecue parties during the colonial and federal eras. The unique combination of vinegar, salt, pepper, oils and various spices forms the mouthwatering barbecue sauce that was first used by colonists in Virginia and then spread throughout the country.

Today, authentic Virginia barbecue is regionally diverse and remains culturally vital. Drawing on hundreds of historical and contemporary sources, author, competition barbecue judge and award-winning barbecue cook Joe Haynes documents the delectable history of barbecue in the Old Dominion.

"Is Virginia the true motherland of Southern barbecue? If you want to say it isn't, you should be prepared to go toe-to-toe—and footnote-to-footnote—with Joseph Haynes, author of Virginia Barbecue: A History. Across 236 exhaustively documented pages (another 42 of notes), Haynes lays out the historical foundations supporting his argument that “the only unbroken line of Southern barbecue history begins in Virginia.”" ~Caroline Kettlewell, Virginia Living

Although often overshadowed by Milwaukee's brewing reputation, Green Bay has its own rich and proud brewing heritage.

Beginning in the mid-nineteenth century, Blesch, Rahr, Hochgreve, Hagemeister and Van Dycke pioneered the art of brewing and brought the love of beer to the city and beyond. When Prohibition struck, some breweries couldn't make it, others could and some pushed the limits of the law to bring people the beer they wanted.Today, Green Bay is a thriving beer city once more. The names are different--Titletown, Hinterland, Badger State and more--but the love and passion for tasty suds remain the same. Grab a pint and join author Cameron Teske on his beer journey from 1850 through today.

Indianapolis Beer Stories is a time capsule of tales from the city’s early taverns, to a pre-Prohibition golden era, to today’s modern craft beer scene.

Meet the ghosts of Indy’s brewing past. Discover the very beginning of beer in Indiana’s new capital and the pioneers who carved a path for a future industry. Uncover the legacy of a bygone brewing giant. Learn how one spontaneous decision to cross the treacherous Rocky Mountains led to a booming craft beer scene in Indiana.

Indiana native Amy Beers, a Certified Cicerone® and owner/operator of Drinking with Beers, leads a heady tour of yesterday and today in Circle City brewing.

The food scene in Hamilton County, Indiana sprang from humble roots and evolved into a dynamic culinary community.

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 from a multitude of growers and farmers’ markets. The craft beer scene is booming, too, with exceptional breweries like Four Day Ray, Mashcraft, Books and Brews and Barley Island. Take a trip down memory lane and embark on a modern-day culinary adventure with local food writer Karen Kennedy as she presents the hardworking restaurant owners and culinary superstars who built and continue to grow Hamilton County’s vibrant food culture.

A History of Connecticut Food aims to acquaint the reader with the long and storied relationship of the state's people and their provisions.

Each chapter will focus on a different crop, livestock, game, or prepared dish that Connecticut has either pioneered or made its own. Along with these brief histories, the book will feature traditional and modernized recipes. In short, A History of Connecticut Food will both inform the people of Connecticut about their culinary past and inspire them to explore it.

A wine country odyssey.

In 1976, the picturesque, agrarian Napa Valley was all but unknown to those who didn’t live there. That changed dramatically when Steven Spurrier and Patricia Gallagher decided to host a blind tasting of American and French wines in Paris. When wines from California defeated those of France, the world was shocked, an industry reawakened, and Napa Valley exploded in a frenzy of growth and development. Families who had farmed for generations battled to hang onto their land, and many paid a steep price as the area transformed into one of the world’s premier wine-growing regions.

Join author Mark Gudgel as he explores the trials and tribulations of Napa’s meteoric rise to prominence.

Boston has a long history with distilled spirits, from Colonial times through Prohibition. More recently, there has been a resurgence in the craft distilling industry from Cape Ann to Cape Cod.

Regional standouts such as Boston Harbor Distillery, Bully Boy Distillers and Short Path Distillery have opened up a new era, with more than a dozen new businesses now on the scene.   The ingredients, production processes and marketing techniques are as varied as the beverages themselves.

Join author Zack Lamothe as he reveals the backstory of the popular craft spirit movement in the greater Boston area.

An expert in Americana explores the legendary eateries of Seattle’s past, from culinary pioneers to neighborhood haunts, roadside diners, and more.

From the nineteenth century to today, Seattle has been home to some of the finest oyster houses, dining rooms, and lunch counters in America. It has seen them come and, in many cases, watched them go. In Lost Restaurants of Seattle, author Chuck Flood celebrates nearly a thousand of Seattle's vanished eateries, along with a few resilient survivors.

Exploring their cuisines and recipes, Flood tells of how Manca's Café invented the irresistible Dutch Baby pancake, while Trader Vic's gained reverence for its legendary Mai Tais. And with wonderful historic images, she shows why places like the railroad car–themed Andy's Diner and the Twin T-P's with its iconic wigwam-shaped dining rooms live on in the city's culinary memory long after their departure.

Charlotte has entered a golden age of craft brewing. Join author Daniel Hartis for a journey into the center of this of the Queen City’s beer scene.

While the fermented frenzy of Charlotte’s craft brewing fans may feel altogether new, it evokes a forgotten heritage that dates back to colonial days. Beginning with Captain James Jack, whose tavern was a Patriot haven burned by the British during the American Revolution.

Local beer writer, and founder of charlottebeer.com, author Daniel Hartis follows a frothy trail through the highs and lows of this sudsy story. Grab a pint and discover how Prohibition took hold of Charlotteans. Ruminate over odes to beer by the Brew Pub Poets Society, and sample the personality and spirit on tap today around this North Carolina city. Charlotte Beer includes photos and a foreword by the Executive Director of the North American Guild of Beer Writers, Win Bassett.

Savor the taste of wines inspired by the Great Lakes as enthusiasts Lorri Hathaway and Sharon Kegerreis introduce passionate winemakers like Joseph Sterling, who ignited Michigan's first viable wine region in the 1800s along Lake Erie.

Discover how the Detroit River was used for bootlegging during Prohibition, how the raid on red wine in the Upper Peninsula generated national headlines and how Michigan became the first to repeal. Learn about the wineries that boosted production to make Michigan a leading wine producer through the 1960s, when the changing marketplace caused a slump in production and sales.Since then, new grape varietals have spurred resurgence in the industry, garnering Michigan worldwide attention for its locally influenced wines. Discover Michigan's vibrant wine history, which is vital to the second most agriculturally diverse state and top tourism region becoming a premier agritourism destination.

Vermonters love all things local, so it is no surprise that the Green Mountain State has had a thriving craft beer scene for more than 20 years.

Early Vermont brewers faced a strong uphill struggle however, as a state-imposed alcohol prohibition began in 1852, and continued well after the ending of federal prohibition. Conditions remained unfavorable until Greg Noonan, founder of Vermont Pub & Brewery, championed brewing legislation that opened the door for all breweries and pubs in the 1980s. About the same time, the now beloved Catamount also began brewing, and Vermont’s craft beer scene exploded. Years ahead of the rest of the country, local favorites like Hill Farmstead, Long Trail, and Rock Art Brewing have provided world-class beer to grateful patrons. From small upstarts to well-recognized national brands like Magic Hat and Harpoon, Vermont boasts more breweries per capita than any other state in the country. With brewer interviews and historic recipes included, discover the sudsy story of beer in Vermont.

A fascinating history of Virginia wines, documenting the wine industry's very foundation in this state.

Go beyond the bottle and step inside the minds, and vines, of Virginia's burgeoning wine industry in this groundbreaking volume. Join grape grower and industry insider Walker Elliott Rowe as he guides you through some of the top vineyards and wineries in the Old Dominion. Rowe explores the minds of pioneering winemakers and vineyard owners, stitches together an account of the wine industry's foundation in Virginia, from Jamestown to Jefferson to Barboursville, and uncovers the fascinating missing chapter in Virginia wine history. As the Philip Carter Winery motto explains, Before there was Jefferson, there was Carter.  Rowe goes behind the scenes to interview migrant workers who toil daily in the vineyards, makes the rounds in Richmond with an industry lobbyist and talks shop with winemakers on the science and techniques that have helped put the Virginia wine industry on the map. Also included are twenty-four stunning color photographs from professional photographer Jonathan Timmes and a foreword by noted wine journalist Richard Leahy.