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Magnaghi delves into the delectable food history of the Upper Peninsula.\u003c\/b\u003e\u003c\/p\u003e\u003cb\u003e\u003c\/b\u003e \u003cp\u003eMichigan’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.\u003c\/p\u003e","brand":"Russell M. 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Some independent breweries like Ballantine restarted operation, but it wasn't until the 1990s that the region saw a craft brewing renaissance. Today, Jerseyans enjoy premium ales and lagers from breweries like Climax, River Horse and New Jersey Beer Company. Beer writer Chris Morris explores the origins and the new revolution of brewing in North Jersey.","brand":"Christopher Morris","offers":[{"title":"Default Title","offer_id":49480860696872,"sku":"9781626199071","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/0138\/5256\/files\/9781626199071.jpg?v=1790916833"},{"product_id":"the-abalone-king-of-monterey-9781609494698","title":"The Abalone King of Monterey","description":"In 1908, Pop Ernest Doelter was crowned the Abalone King. In the kitchen of his Alvarado Street restaurant in Monterey, California, Pop transformed rubbery gastropods into an epicurean delight. Working with red abalone collected by Monterey's community of Japanese divers, Pop dipped the foot in egg wash, added a secret ingredient, rolled it in cracker crumbs and cooked it quickly in olive oil. Tourists and celebrities alike sat down at Pop's table to enjoy his famous recipe, and eventually, he shipped steaks on ice to hotels and restaurants throughout the state. Pull up a chair as historian Tim Thomas recounts the story of an innovative restaurateur and a group of pioneering fishermen who turned underappreciated mollusks into the talk of the 1915 San Francisco World's Fair.","brand":"Tim Thomas","offers":[{"title":"Default Title","offer_id":49477520720168,"sku":"9781609494698","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/0138\/5256\/files\/9781609494698.jpg?v=1786586996"}],"url":"https:\/\/www.arcadiapublishing.com\/collections\/cooking\/state-florida.oembed","provider":"Arcadia Publishing","version":"1.0","type":"link"}