Cooking

"The foremost authority on Puerto Rican cooking is a silver haired, stylish, and warmly hospitable woman named Carmen Aboy Valldejuli . . . [her books] are considered today to be the definitive books on island cooking."
-New York Times

Written entirely in Spanish, Cocina Criolla, the standard reference work on traditional Puerto Rican cooking, is in its 68th priniting and has special appeal to those who enjoy the island's cuisine.

In addition to offering hundreds of delicious recipes, Cocina Criolla includes advice for the inexperienced cook that ranges from suggestions about the most efficient way to read a recipe to suggestions about what kitchen equipment every cook should have.

Cocina Criolla no puede compararse con la generalidad de los libros de cocina. En muchos puntos difiere grandemente de 'stos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria pr'ctica y 'til y por la forma detallada y caracter'stica de sus rectas es, de por s', 'nico en su clase.

Cocina Criolla solucionar' muchas problemas dom'sticos y por lo tanto, est' llamad a ser un libro indespensable en el hogar.

The English edition of this book, Puerto Rican Cookery, is in its 36th printing with more than 167,000 copies in print and is also available from Pelican.

Take a Bite of Philadelphia's Storied Sandwich History

Philadelphia boasts some of the most delicious original sandwiches and passionate sandwich aficionados. From the classic cheesesteak to the delectable roast pork, the city’s cultural and ethnic diversity has resulted in many of America’s most established meals between bread. Join author and bona fide sandwich obsessive Mike Madaio as he journeys through the history and eateries behind Philadelphia’s most iconic sandwiches and discovers some unsung heroes along the way.

From brunch to dessert, these kitchen madams serve up history New Orleans style!

Author and culinary historian Poppy Tooker masterfully combines all the myriad strands that fill the rooms of Tujague’s beautifully restored establishment into a whole cloth of foodie lore. As the second oldest restaurant in New Orleans, Tujague’s boasts more than a century of fresh Creole cuisine served in the heart of the French Quarter. More than a cookbook, this foray into history combines memorabilia from the restaurant’s archives with stunning modern images from New Orleans photographers Sam Hanna and Louis Sahuc. The dramatic story of the successful effort to save the restaurant is included, along with tales of ghostly guests and authentic dishes and drinks celebrating the oldest standup bar in America and the restaurant that created the international tradition of brunch.

The Church of Tiki

To aficionados of Polynesian Pop, the Kahiki Supper Club was and remains the touchstone for all things tiki. The epitome of a fad that started at the end of Prohibition, it has been rediscovered by each successive generation, with relics of the original “mothership” proudly displayed in tropical restaurants and bars throughout the country. Years after its razing in August 2000, the legacy of the Kahiki continues to inspire artists, entrepreneurs, and other visionaries, many of whom never set foot inside the fabled tiki palace.

From the authors of Kahiki Supper Club comes a new collection of more stories, more images, and more delicious recipes that explain why the Kahiki was such a historically, culturally, and sociologically important artifact of the twentieth century.

Culinary Memories from Philadelphia's Past...Beyond the Cheesesteak

Long before Philadelphia’s food scene was splashed on covers of Bon Appetit and local establishments garnered accolades like “America’s best restaurant,” culinary pioneers set the city’s restaurant industry ablaze. Frenchman Georges Perrier brought the city the highest, most-respected opulence, Le Bec-Fin, for 40 years running. The ultimate seafood institute, Old Original Bookbinder’s, held the title of the world’s largest lobster tank and prepared impeccable oyster Rockefeller. Steve Poses changed the culinary game with the Frog that captivated palates with the infusion of international flavors. The nation’s very first automat, Horn & Hardart’s, consistently delivered near-perfect comfort food classics via vending machine.

Amy Strauss revisits celebrated spaces, unforgettable personalities and must-have recipes that made Philadelphia’s historic restaurants remembered for their delicious moments in time.

Hula girls, palm trees and Tiki gods beckoned Ohioans of the 1950s and ’60s as tropical hot spots sprang up in suburban neighborhoods and concrete jungles alike.

The Kon Tiki restaurants of Cleveland and Cincinnati slung rum cocktails to patrons eager for escape to a South Seas paradise. Visitors to the famed Kahiki Supper Club of Columbus, the Tropics in Dayton and Toledo’s Aku-Aku could spot celebrities swaying to the exotic sounds of steel guitars and native percussion. Venturing a step beyond restaurants and bars, others decked out theaters, bowling alleys and even a McDonald’s in sultry island décor. Join author and Tiki veteran Jeff Chenault on an excursion into a bygone era when the South Pacific came to Ohio.

A classic is updated for a new generation!

The history of 613 Rue Royale, the site of New Orleans’ famous Court of Two Sisters restaurant, dates back to 1732—just fourteen years after the founding of the city, when it was the site of the home of Louisiana’s second governor. 

Beginning in 1886, the legendary “two sisters,” for whom the building and courtyard are named, operated a notions shop on the ground floor of the mansion. Located in the very center of “Governor’s Row,” 613 Royal became the focal point of Creole society. In many ways, the romance and history of the largest courtyard in the Vieux Carre epitomize the charm, the ambience, and the lifestyle of “America’s most European city.”

A tribute to the history that has made the restaurant famous throughout the world, the cookbook has been revised and updated with new recipes from the acclaimed kitchens. The history of the courtyard and the French Quarter offers an intriguing background for the recipes that follow—recipes that are Creole-inspired and taste-tested by the discriminating palates of tens of thousands of customers.

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.

Catering to all the folks

In business for more than a century, Kewpee is the second oldest hamburger chain in the United States. Beginning with the Kewpee Hotel in Flint, Michigan, founder Samuel “Old Man Kewpee” Blair soon opened his original hamburger stand. That location served the world’s first deluxe hamburger, crafted from fresh, never-frozen beef and topped with tomatoes, lettuce and mayo. By licensing the Kewpee name, Blair and Ohio Kewpee Hotel operator Edwin Adams expanded into a chain of hundreds of hamburger stands and restaurants, mainly in the Midwest. A small number of Kewpee locations survived competition and still serve Olive Burgers, fries, malts and pie to lucky customers.

Author Gary Flinn tells the full story of Kewpee, its many locations long gone and its spinoff, Halo Burger.

Explore the history of Ohio’s one-bite wonder!  

From humble origins, the buckeye has become Ohio’s namesake candy. Though a classic combination of chocolate and peanut butter, each producer’s offering is as bespoke as the buckeye is beloved. Taste tradition in Amish country at Coblentz Chocolate Company or sample capital city Columbus’ original stuffed offering from The Buckeye Lady. Visit legendary family businesses like fifth-generation Anthony Thomas, Wittich’s, the nation’s oldest candy shop and Winans, a carriage house chocolatier turned coffee roaster, serving up deliciousness at the seat of the state’s Buckeye Candy Trail. Traverse towns to try long-standing favorites from Esther Price, Marie’s Candies and Marsha’s Homemade Buckeyes alongside artistic interpretations from newcomers The Buckeye Co, Tana’s Tasty Treats and Lohcally Artisan Chocolates./

Join Renee Casteel Cook, author of Ohio Ice Cream/ and coauthor of The Columbus Food Truck Cookbook/, as she unfolds how this bite-sized confection has become Ohio’s sweetest symbol.

Acclaimed author June Hersh presents the iconic dishes, fascinating stories and mouthwatering history behind Upstate New York’s culinary heritage, featuring delicious recipes of reinvented classics.

The heart of New York State’s food culture isn’t found on busy Manhattan avenues—it exists within the country kitchens, historic farms and neighborhood spots beyond the environs of New York City. Chicken riggies, salt potatoes and beef on weck aren’t just local foods—they reveal the vibrant Italian, Irish and German immigrant histories that shaped the region. From the Borscht Belt to the Finger Lakes, New York’s Upstate has diverse and exciting flavors all its own. The Empire State’s picturesque apple orchards, Concord grape vineyards and dairies have been feeding the nation for centuries.

A portion of the proceeds from sales of this book benefit the Catskills Borscht Belt Museum.

A Vehicle City Success Story

The history of Flint's food culture has always been largely overshadowed by the stories of its industries. But the origins and rapid expansion of the number of Macedonian Coney shops in Flint paralleled the explosive growth of the city's automotive industry throughout the twentieth century. Born of an immigrant escaping the war-torn Balkans in the early 1900s who combined his idea for one dish with the skills of butchering and meatpacking experts from Wisconsin and Germany, the simple Flint Coney became an institution among the city's autoworkers, tradespeople, and families. Mainstays such as Flint Original Coney Island, Angelo's, and Atlas were frequented by regular patrons for decades, with others such as Capitol and Starlite carrying on those traditions today.

Genesee County native Dave Liske explores these global origins and the cultural history of the Flint Coney.

A Taste of the New Orleans supernatural

A bloody romp through the French Quarter, including over 30 delectable recipes by Chef Chris Dunn

New Orleans is filled with mysteries and legends. Ghosts that haunt our city, rougarou (a werewolf-like creature that dwells in the swamps), and vampires. Maidens who were sent from France in 1721 to help colonize the city but were mysteriously turned to vampires on the ship before their arrival. There are also witches—some with remedies and some with curses. They say New Orleans is a melting pot of cultures. If one delves deep into this melting pot, they may just find the supernatural pulling them in deeper still until the food tastes like their favorite memories of home cooking, the unexpected becomes commonplace, and the sharp pain on their neck has them lusting and longing for their lover. Mosquito–Southern Vampires, originally released one chapter at a time as a penny dreadful, is a melting pot of the supernatural. To help create an immersive, mystical experience, at the end of each chapter is a recipe by Chef Chris Dunn from the New Orleans Vampire Café or the Vampire Apothecary, both located in the mysterious beating heart of the old French Quarter.

Marita Woywod Crandle, author and historian, has a passion for historical fiction. She has written several history books as research for her historical fiction work, including New Orleans Vampires: History and Legend and Josie Arlington’s Storyville: The Life and Times of a New Orleans Madame. Crandle also owns several vampire-themed businesses in the New Orleans French Quarter, including Boutique du Vampyre, and two restaurants, The New Orleans Vampire Café and Boutique du Vampyre’s Apothecary. Both restaurants share the same executive chef, Chef Chris Dunn, who offers many of his recipes in this book. Chef Chris creates meals that are decadently delicious, with elegant presentation—the way a vampire would host his mortal guests.

Gathering the stories of the pioneers and the entrepreneurs of the past and the present, Enquirer food critic Polly Campbell unfolds how Cincinnati's history has set the table for its menu today.

Over the years, Cincinnati has earned a reputation for conservatism and keeping to itself, especially regarding food, but that's changing. Old favorites like cinnamon-scented chili on spaghetti, ice cream with huge chocolate chunks and old-fashioned German butchers selling goetta, brats and metts are being rediscovered--and in some cases re-created. A similar urge for experimentation and innovation from restaurants, farmers' markets and food producers is bringing new energy to the city's tables.

Carmen Aboy Valldejuli was, according to New York Times food critic Craig Claiborne, "the foremost authority on Puerto Rican cooking" whose cookbooks are
"the definitive books on island cooking."

Her cookbook, Juntos en la Cocina (Together in the Kitchen), is the result of fifty years of love, sharing and hard work. Carmen and her husband, Luis presented their favorite recipes in this new volume. Now these flavorful meals are available to anyone interested in learning the art of Puerto Rican cuisine from two of its finest teachers.

Written in Spanish, Juntos en la Cocina provides a complete tour of the culinary arts of Puerto Rico. Adobo and sofrito, the bases of many island dishes, are despcribed in detail. To enable both novice and experienced cooks to create savory meals, each recipe gives step-by-step instructions, with special emphasis on preparation and serving.

Sample Chili con Carne, Chicken Fiesta, Carne Empanada and traditional black beans and rice. Pasta is never dull with recipes for Lasagna a la San Juan and Spaghetti Florentine. And dessert temptations include chocolate and mango flan, queen's cake and other exotic pastries.

Whether you are working alone in the kitchen or with someone you love, Juntos en la Cocina is a friend you won't want to be without.

Baltimore's unforgettable dining scene of the past is re-visited here in thirty-five now shuttered restaurants that made their mark on this city.

Haussner’s artwork. Coffey salad at the Pimlico Hotel. Finger bowls at Hutzler’s Colonial Tea Room. The bell outside the door at Martick’s Restaurant Francais. Details like these made Baltimore’s dining scene so unforgettable. Explore the stories behind thirty-five shuttered restaurants that Baltimoreans once loved and remember the meals, the crowds, the owners and the spaces that made these places hot spots. Suzanne Loudermilk and Kit Waskom Pollard share behind-the-scenes tales of what made them tick, why they closed their doors and how they helped make Baltimore a culinary destination.

Now in paperback! Leah Lange Chase was raised in a small, country town across Lake Pontchartrain from New Orleans.

With the values instilled in her by devoted parents-hard work, faith, and family-she soon grew into a woman to be reckoned with. In her roles as chef of the most popular Creole restaurant in New Orleans, nationally respected patron of the arts, and civic leader, she has influenced the world around her in important ways. Reading her story makes one think, If she can do it, maybe I can too.

A history of bygone eateries in downtown Cleveland featuring everything from diners to fine dining

From humble and hungry beginnings, the city of Cleveland grew over centuries until it boasted a dizzying array of gustatory choices. City dwellers and travelers alike flocked to the eateries at Public Square and Terminal Tower, including the Fred Harvey restaurants with their famous Harvey Girls. A single block-long street, Short Vincent featured the Theatrical Grille, the longest-running jazz joint in the area. The walls of Otto Moser's were a veritable Hollywood roll call, and the New York Spaghetti House offered a complete dining and aesthetic experience.

Fill your cup with the libation of your choice, grab a snack, and join author Bette Lou Higgins on a historical tour of the restaurants that kept Clevelanders fed.

Author 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.

Local author Jane Simon Ammeson leads a tasty tour of historic Region restaurants.

A wonderful diversity of flavors has defined Northwest Indiana as a dining destination from its early days to the present. Now almost a century old, Teibel's pan-fried fish carries on the tradition of "perch palaces'? like the now lost Phil Smidt's. Pierogis have been a staple at the Cavalier for decades. So great was the demand for frog legs at Vogel's that they used to raise their own. The same dish has remained on the menu at the Town Club since opening in 1947. Serving Northwest Indiana-style, crisped-edge hamburgers, Miner-Dunn and Schoops both survived the onslaught of fast food chains and continue on today.

Once a sleepy city of taverns and coffeehouses, Charleston’s reputation as a culinary powerhouse is rooted in its rich history.

The origins of she-crab soup trace back through Everett’s Restaurant. The fine dining of Henry’s evolved from a Prohibition-era speakeasy. Desserts were flambéed from the pulpit of a deconsecrated church at Chapel Market Place, and Robert’s hosted Charleston’s famous singing chef. Diners became regulars at Kitty’s Fine Foods or Brooks Restaurant on their first visit, while the rise of French cuisine from the Wine Cellar, Marianne and Philippe Million helped elevate the dining scene. From blind tigers to James Beard Awards, author and local tour guide Jessica Surface explores the stories and history of Charleston’s love of food.

Chef Jason Smith is back at it, providing you with more of his one-of-a-kind Country Bling recipes. The Kentucky native, known for his glitzy wardrobe, colorful expressions, and award-winning recipes, is thrilled to present his second cookbook, which focuses on decadent confections, using eight ingredients or less.

The recipes in this book have been developed to encompass everything that makes a decadent dessert; whether you like sweet, salty, tart, savory, silky, crunchy, chewy, creamy, frozen, fried, or chilled; you are promised to have a lip-smackin’, eye-rollin’ experience with each recipe.

It was Chef Jason’s flair for taking all of the above considerations when making tasty confections that shot him into the national spotlight, when he competed on and won Food Network’s Holiday Baking Championship, season 3; and Holiday Baking Championship—Kids vs. Adults, 2016. He continued to parlay his talents in the sweet and savory, by competing on and winning Food Network Star, season 13. Chef Jason has appeared as a judge and competitor on several national network food shows, and has had the honor of participating on The GOAT, an Amazon Prime reality show.

With all his accolades, he considers the privilege of sharing his love of food through his cookbooks to be his greatest accomplishment.

Grab a seat and a handful of napkins and join author Ron Koltnow as he recounts the mouthwatering story of an Ohio original.

Founded by industrialist Ohio Columbus Barber, Barberton drew workers from around the globe, especially eastern Europe. Immigrants brought their traditions and their cuisine. In time, Barberton became home to five Serbian fried chicken restaurants, all within a two-mile radius. Belgrade Gardens, Hopocan Gardens, White House Chicken, Terrace Gardens and Milich's Village Inn (later Village Inn Chicken) were Serbian in origin yet consummately American. All served up the traditional dinner - chicken, fries, coleslaw and hot sauce. Against all challengers, Barberton proudly defends its title as Fried Chicken Capital of the World.

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.

Chow down on the best foodie memories, and the places that provided them, in Fort Wayne, Indiana.

With 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.

In the land of mountains, milk and maple syrup, community is culture. Hear the stories of diner owners and their regulars.

Whether driving through college towns, along rural country roads or down bustling city streets, the historic diners you'll find are integral to the communities they serve. Over time, Vermont diners have remained gathering places for regulars, locals and travelers alike. So much more than just eateries, places like the Birdseye, Chelsea Royal and the Country Girl Diner are where strangers become friends, where generations learn to understand one another and where simpler times are celebrated. Author Erin McCormick reveals how Vermont's diner culture came to be.

From 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 breweries - past and present.

Discover the delicious history of eateries in Chapel Hill, both a college town and a dining destination.

Once upon a time the city, synonymous with the University of North Carolina, offered little more than simple cafes to diners. 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, these stories are an integral part of the culture of this vibrant spot.

Local authors Chris Holaday and Patrick Cullom profile long-time establishments that helped shape the dining scene in Chapel Hill and the neighboring towns of Carrboro and Hillsborough.

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.

Akron 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.