Cooking

3 products
Lost Restaurants of Sacramento and Their Recipes
Lost Restaurants of Sacramento and Their Recipes
$23.99 $17.99 Save 25%
Cover image for Los Angeles Street Food, isbn: 9781626199910
Los Angeles Street Food
$21.99 $16.49 Save 25%
A History of Pacific Northwest Cuisine
A History of Pacific Northwest Cuisine
$23.99 $17.99 Save 25%

Lost Restaurants of Sacramento and Their Recipes

9781609499730

$23.99 $17.99 Save 25%
From saloons and tamale vendors to greasy spoons and neon-lit drive-ins, Sacramento natives Maryellen Burns and Keith Burns trace the trends of California's capital city through 150 years of dining out. Share in the delicious anecdotes and recipes gathered from restaurant owners, employees and patrons as they recall Sacramento's favorite places to eat--a century of Hangtown Fry served at the Saddle Rock, crispy won ton dunked in red sauce at the Hong Kong Cafe, pineapple spare ribs with Mai Tais at Maleville's Coral Reef and burgers and sundaes devoured at Stan's Drive-In. Savor these stories of the ambiance, the service and the grub that created lasting memories and drew crowds, decade after decade, to Sacramento's iconic restaurants.
Lost Restaurants of Sacramento and Their Recipes

Los Angeles Street Food

9781626199910

$21.99 $16.49 Save 25%
Los Angeles is the uncontested street food champion of the United States, and it isn't even a fair fight. Millions of hungry locals and wide-eyed tourists take to the streets to eat tacos, down bacon-wrapped hot dogs and indulge in the latest offerings from a fleet of gourmet food trucks and vendors. Dating back to the late nineteenth century when tamale men first hawked their fare from pushcarts and wagons, street food is now a billion-dollar industry in L.A.—and it isn't going anywhere! So hit the streets and dig in with local food writer Farley Elliott, who tackles the sometimes dicey subject of street food and serves up all there is to know about the greasy, cheesy, spicy and everything in between.
Cover image for Los Angeles Street Food, isbn: 9781626199910

A History of Pacific Northwest Cuisine

9781609496166

$23.99 $17.99 Save 25%
With a dash of humor and a sprinkling of recipes, culinarian Marc Hinton chronicles the bounty of the Pacific Northwest from the mastodon meals of the earliest inhabitants to the gastronomic revolution of today. In this lively narrative, learn how Oregon's and Washington's chefs have used the region's natural abundance to create a sumptuous cuisine that is stylish yet simple and how winemakers and brewers have crafted their own rich beverage traditions. From potlatches to Prohibition, seafood to sustainability and Lewis and Clark to James Beard, Hinton traces the events and influences that have shaped the Pacific Northwest's edible past and created a delectable fare that has foodies and enophiles from around the world clamoring for a taste.
A History of Pacific Northwest Cuisine