Cookbooks

Name: A Culinary History of the Chesapeake Bay
Brand: Tangie Holifield
SKU: 9781467142137
Price: 23.99 USD
Availability: InStock

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A Culinary History of the Chesapeake Bay

Tangie Holifield

$23.99

A Culinary History of the Great Black Swamp

Nathan C. Crook

$21.99

Iconic San Francisco Dishes, Drinks & Desserts

Laura S. Borrman

$23.99

Culinary History of Montgomery County, Maryland, A

Claudia Kousoulas

$23.99

A Culinary History of the Nebraska Sand Hills

Christianna Reinhardt

$21.99

A Culinary History of Myrtle Beach & the Grand Strand

A History of Connecticut Food

Eric D. Lehman

$24.99

A Culinary History of Delmarva

A Culinary History of Pittsburg County

David Cathey

$21.99

Tangie Holifield

A Culinary History of the Chesapeake Bay

9781467142137

$23.99

The four hundred years since colonization have brought European, African and Asian techniques, ingredients and tastes to the Chesapeake Bay. European colonists and Africans both enslaved and free were influenced by indigenous ingredients and Native American cooking and created uniquely New World foods. The nineteenth century saw the development of industries based on the bounty of the Bay and the rising popularity of oysters, blue crab and turtle soup throughout the greater Mid-Atlantic. Waves of immigrants brought their own cuisines to the mix, and colcannon, brisket, sauerkraut and fish peppers are now found on Chesapeake tables. Local author, scientist and blogger Tangie Holifield weaves together the unique food traditions of the Bay, telling the stories of each culture that has contributed to its bounty.

Nathan C. Crook

A Culinary History of the Great Black Swamp

9781609492908

$21.99

The cultural and physical landscape of the Great Black Swamp is a monument to the hardship and perseverance of the people who drained and settled the region. They transformed densely forested wetlands into one of the most productive agricultural areas in the nation. Commercial crops of corn, soy, tomatoes and wheat are dominant in the fertile loam of southeastern Michigan, northeast Indiana and northwest Ohio. However, each immigrant group calling this place home brought its own culinary traditions--from pickled eggs to peanut butter pie. With a foreword by Lucy Long of the Center for Food and Culture, author Nathan Crook explores the landscape, history, culture and representative cuisines that make eating here a unique and memorable experience.

Laura S. Borrman

Iconic San Francisco Dishes, Drinks & Desserts

9781625859587

$23.99

The roots of San Francisco's celebrated food and drink culture are as diverse as the city itself. A bountiful ocean, rich soil and ingenious residents combined to create unforgettable and enduring gastronomic legacies. Discover the disputed origins of local specialties like the Chicken Tetrazzini, chop suey and the classic martini, along with the legend behind the creation of Green Goddess Dressing. Learn how the abundance of the bay contributed to classics like the Hangtown Fry and Cioppino. Marvel at the introduction of America's first fortune cookie by Benkyodo Candy Factory and how a lack of refrigeration spawned the iconic Anchor Steam Beer. Pile the guacamole on a Mission Burrito and grab an Its-It for dessert. With classic and modern recipes from beloved establishments, author Laura Smith Borrman brings these and other culinary stories to life.

Claudia Kousoulas

Culinary History of Montgomery County, Maryland, A

9781467148658

$23.99

Montgomery County's Agricultural Reserve, created in 1980, was a history-making decision that is a model for land preservation.

Montgomery County's earliest residents, Native Americans, developed agricultural communities and used the shores of the Potomac as a trading spot. European settlers farmed tobacco, eventually collapsing the County's economy until the Quaker community returned fertility to the land. The C&O Canal was the nation's first significant infrastructure project and helped create links to national and international markets. In the 20th century, the Marriott chain developed contemporary, industrialized food that signaled a changing world. The Agricultural Reserve was intended to preserve the county's rural past in the face of rapid change. Along with farming, it also preserved history and foodways.

Claudia Kousoulas and Ellen Letourneau tell this agricultural history through food and recipes.

Christianna Reinhardt

A Culinary History of the Nebraska Sand Hills

9781626195561

$21.99

Spanning nineteen thousand square miles of central Nebraska, the Sand Hills--North America's largest sand dune--is held in place by only a thin, sturdy layer of native prairie grasses and continuing faith that the land can be made prosperous by its residents. Settlers in the area had to be hardy and resourceful, making use of what the land provided and holding fast when their hard work blew away with the prairie winds. From foraging to ranching, food meant survival, but it also meant community. Staples like fried chicken, biscuits, fruit pies, preserves and cakes all play a role in the fascinating story of the region. Join food writer Christianna Reinhardt as she dishes up the unique and tasty history of this exceptional part of the world.

Becky Billingsley

A Culinary History of Myrtle Beach & the Grand Strand

9781609499563

$19.99

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.

John DeMers

Virginia Ham

9781540299468

$34.99

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.

John DeMers

Virginia Ham

9781467170017

$24.99

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.

Eric D. Lehman

A History of Connecticut Food

9781609495121

$24.99

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.

Curtis J. Badger

A Culinary History of Delmarva

9781467147743

$21.99

For centuries, dating back to the time of the Native Americans, the fertile soils and the bountiful bays and salt marshes of the Delmarva Peninsula have fed its people well. Over the generations, its food culture has become intertwined with the history of the people who call this land home. Food determined where people lived, how they traveled, how their economy functioned and how they celebrated and shared the products of soil and salt water. Local writer and photographer Curtis Badger narrates this history with recipes based on seasonal bounty.

Sara Rishforth

Bend Food

9781467139007

$21.99

The views surrounding Bend don't exactly conjure notions of traditional farmland. Snowy mountains frame open vistas dotted with gnarled juniper trees and sagebrush. By day, the landscape is blanketed under a blazing sun, while cold nights bring relief beneath bright stars. Despite these extremes, agriculture thrives, thanks to the hard work of dedicated farmers and ranchers. Irrigated fields support bountiful crops at Fields Farm and Mahonia Gardens. Farmers' markets, most notably at NorthWest Crossing, bustle with people buying local produce, dairy, eggs, meat and honey. Visit places like the Great American Egg to learn about the business of raising chickens and Jackson's Corner for a delicious sample of what eating local tastes like. Author Sara Rishforth goes behind the scenes to present the story of the local farm-to-table movement.

David Cathey

A Culinary History of Pittsburg County

9781626191624

$21.99

Long before the era of the foodie, the little coal-mining town of Krebs set the standard for celebrating food in Oklahoma. Its reputation as the Sooner State's Little Italy began in the mid-1870s when Italian immigrants chased the coal boom to Pittsburg County, deep in the heart of the Choctaw Nation. After 150 years, Italians and Choctaw neighbors are now bound by pasta, homemade cheeses and sausages and native beer once brewed illegally in basement bathtubs and delivered by children from door to door. Stop by for a steak at GiaComo's, a Choc at Pete's Place, lamb fries at the Isle of Capri, gnocchi at Roseanna's or a gourd of caciocavallo at Lovera's--venues that have proven impervious to time and hardship. Join Food Dude Dave Cathey on a tour through this colorful and delicious history.