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Name: History of South Carolina Barbeque, A
Brand: Lake E. High Jr.
SKU: 9781609498634
Price: 16.79 USD
Availability: InStock

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History of South Carolina Barbeque, A

$23.99 $16.79 Save 30%

Iconic Restaurants of Ann Arbor

$24.99 $17.49 Save 30%

Long Island Food

$21.99 $15.39 Save 30%

A Culinary History of Florida

$21.99 $15.39 Save 30%

Louisville Diners

$21.99 $15.39 Save 30%

Classic Diners of New Hampshire

$19.95 $13.97 Save 30%

Bend Beer:

$21.99 $15.39 Save 30%

Austin's First Cookbook:

$23.99 $16.79 Save 30%

Upper Hudson Valley Beer

$21.99 $15.39 Save 30%

The Abalone King of Monterey: "Pop" Ernest Doelter, Pioneering Japanese Fishermen & the Culinary Classic that Saved an Industry

$19.99 $15.39 Save 23%

A History of Pacific Northwest Cuisine

$23.99 $16.79 Save 30%

North Texas Beer:

$23.99 $16.79 Save 30%

Diners of the North Shore

$24.99 $17.49 Save 30%

Pig 'N Whistle

$21.99 $17.49 Save 20%

Seattle's Historic Restaurants

$24.99 $17.49 Save 30%

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History of South Carolina Barbeque, A

9781609498634

$23.99 $16.79 Save 30%

Taste the history of South Carolina's Barbeque in this delectable history from the 1500s to the present day.

South Carolina has been home to good, old-fashioned barbeque for quite a long time. Hundreds of restaurants, stands and food trucks sell tons of the southern staple every day. But the history of Palmetto State barbeque goes deeper than many might believe--it predates the rest of America. Native Americans barbequed pork on makeshift grills as far back as the 1500s after the Spanish introduced the pig into the Americas. Since the early 1920s, South Carolinians have been perfecting the craft and producing some of the best-tastin' 'que in the country. Join author and president of the South Carolina Barbeque Association Lake E. High Jr. as he traces the delectable history from its pre-colonial roots to a thriving modern-day tradition that fuels an endless debate over where to find the best plate.

Long Island Food

9781626198463

$21.99 $15.39 Save 30%

Beyond its crowded highways, Long Island serves up a plentiful, eclectic bounty with a side of history. Enticing appetites from Nassau to Montauk, food writer and Long Island native T.W. Barritt explores how immigrant families built a still thriving agricultural community, producing everything from crunchy pickles and hearty potatoes to succulent Long Island duckling. Experience the rise and fall of Long Island's bustling oyster industry and its reemergence today. And meet the modern-day pioneers--in community agriculture, wine, cheese, fine dining and craft spirits--who are reinventing Long Island's food landscape and shaping a delicious future.

A Culinary History of Florida

9781626196575

$21.99 $15.39 Save 30%

Florida cuisine: twelve thousand years in the making, discover the the state's unusual and distinctive food influences and dishes.

From the very first prickly pears harvested by Paleo-Indians more than twelve thousand years ago to the Seminole tribe's staple dish of sofkee, Florida's culinary history is as diverse as its geography. Influences as diverse as French, Creole, Spanish, Cuban, Greek, Mexican, Caribbean, and more season Florida's eclectic flavors. Learn how Florida orange juice changed the look of the American breakfast table and discover the state's festival-worthy swamp cabbage. Through syllabubs, perloos, frog legs and Tupelo honey, author Joy Sheffield Harris serves up a delectable helping of five hundred years of Florida cuisine--all with a side of key lime pie, of course.

Louisville Diners

9781626198975

$21.99 $15.39 Save 30%

Louisville boasts many award-winning fine dining restaurants, but long before Derby City mastered upscale cuisine, it perfected the diner. Explore Louisville's tasty offerings with local food writer Ashlee Clark Thompson as she surveys the city's impressive variety of greasy spoons from the Highlands to the West End and everywhere in between. Enjoy home cooking done right at Shirley Mae's Café and Bar, breakfast at Barbara Lee's Kitchen, lunch to go at Ollie's Trolley and so much more. Packed with insightful interviews and helpful tips that only a local can provide, Louisville Diners is a delectable look into the best the city has to offer.

Classic Diners of New Hampshire

9781625450739

$19.95 $13.97 Save 30%

Like the old soda fountain in the center of town or the local drive-in movie theater, diners evoke nostalgia and are a lasting symbol of the American dream. The hallmarks of the diner-good prices, quick service and comforting food in ample portions-create a melting pot of patrons. It is where friends and neighbors come to meet, families share memories, and businessmen break bread with tradesmen. They are unpretentious; once you pass through the doors, the warmth and comfort of the diner draws you in and beckons you to stay for a while. Many have great affection for their favorite diner, their home away from home. Through the years, diners have gone through their ups and downs. They have gone in and out of fashion. Some are stylish and chic, while others are homey and traditional. No matter what they look like on the outside, each diner holds a special place in the hearts and memories of New Hampshire residents and visitors. So, let us treat you to a tour of these roadside eateries-to drink the joe, eat the pancakes and home fries, and talk with the counter crew. Your new favorite diner awaits.

Bend Beer:

9781626194670

$21.99 $15.39 Save 30%

With more breweries per capita than any other Oregon city, Bend is a beer mecca. Prior to Prohibition, the state had a burgeoning brewing industry and plenty of saloons to cater to the needs of the hardy frontiersmen who settled Central Oregon. The teetotaling '20s brought all that to a screeching halt. Fifty years later, the arrival of pioneers like Deschutes Brewery and Bend Brewing Company breathed new life into Bend's beer and brought about the booming industry for which the area is known today. Author and The Brew Site" creator Jon Abernathy traces Bend and Central Oregon's hoppy history from early settlement to the present day, sharing the stories behind its most famous breweries and the communities that have fostered the industry."

Austin's First Cookbook:

9781626198531

$23.99 $16.79 Save 30%

Tacos and barbecue command appetites today, but early Austinites indulged in peppered mangoes, roast partridge and cucumber catsup. Those are just a few of the fascinating historic recipes in this new edition of the first cookbook published in the city. Written by the Cumberland Presbyterian Church in 1891, Our Home Cookbook aimed to "cause frowns to dispel and dimple into ripples of laughter" with myriad "receipts" from the early Austin community. From dandy pudding to home remedies "worth knowing," these are hearty helpings featuring local game and diverse heritage, including German, Czech and Mexican. With informative essays and a cookbook bibliography, city archivist Mike Miller and the Austin History Center present this curious collection that's sure to raise eyebrows, if not cravings.

Upper Hudson Valley Beer

9781626195127

$21.99 $15.39 Save 30%

The Upper Hudson Valley has a long and full-bodied brewing tradition. Arriving in the 1600s, the Dutch established the area as a brewing center, a trend that continued well into the eighteenth century despite two devastating wars. The Erie Canal helped develop Albany into a beer capital of North America--Albany Ale" was exported across America and around the world. Upper Hudson Valley breweries continued to thrive until Prohibition, and some, like Beverwyck and Stanton, survived the dark years to revive the area's brewing tradition. Since the 1980s, there has been a renaissance in Upper Hudson Valley craft brewing, including Newman's, C.H. Evans, Shmaltz and Chatham Brewing. Beer scholars Craig Gravina and Alan McLeod explore the sudsy story of Upper Hudson Valley beer."

The Abalone King of Monterey: "Pop" Ernest Doelter, Pioneering Japanese Fishermen & the Culinary Classic that Saved an Industry

9781609494698

$19.99 $15.39 Save 23%

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.

A History of Pacific Northwest Cuisine

9781609496166

$23.99 $16.79 Save 30%

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.

North Texas Beer:

9781626194328

$23.99 $16.79 Save 30%

Texas is historically a large beer-drinking state. Unlike the brewing heritage of the Central Texas German settlements, the North Texas area--Dallas, Fort Worth and the cities of the surrounding Metroplex--always approached local beers from more of a commercial standpoint. Though local brewing dates back to 1857, early, larger brewers from other states influenced those in Dallas and Fort Worth before and throughout the twentieth century. After the opening of the first craft brewery in the state (and sixth in the nation) in Plano in 1982, North Texas breweries began to flourish in later years and today find a consuming public fiercely devoted to their local brews. Join authors Paul Hightower and Brian L. Brown for a complete yet refreshing look at the history, business and fun of beer in North Texas.

Diners of the North Shore

9780738510712

$24.99 $17.49 Save 30%

From the time the first handful of night lunch wagons served up their simple fare on the streets of the North Shore in 1890, residents from every social and economic standing have frequented these familiar beacons of hospitality and their descendants, the diners. Over the course of the sixty years that followed, the area's manufacturing, transportation, and recreation centers provided the hungry clientele who helped spur the metamorphosis of the humble lunch wagon into the sleek, efficient, and friendly eatery known as the diner.

Diners of the North Shore is a fascinating collection of many previously unpublished images from the golden age of the diner. Bearing names such as Hesperus in Gloucester, Lafayette in Salem, and Suntaug in Peabody, these eat-on-the-run oases provided their customers with not only a square meal but also an atmosphere as welcoming as one's kitchen. From the primitive Night Owl lunch wagon to the art deco-inspired Sterling Streamliner, Diners of the North Shore showcases each diner's unique character, along with the colorful personalities who ran them.

Pig 'N Whistle

9780738581415

$21.99 $17.49 Save 20%

The Pig 'N Whistle restaurants operated from 1908 to 1968 at more than 40 locations on the West Coast, from Los Angeles to Seattle. These elegant lunch rooms in San Francisco, Oakland, Beverly Hills, Pasadena, and elsewhere were born out of the great 1906 San Francisco Earthquake when hotelier John H. Gage left Hotel America and the rubble on Market Street to make a fresh start. He opened a soda fountain next door to Los Angeles City Hall in 1908 and soon returned to San Francisco to open a second in the newly rebuilt White House Department Store. Dutch immigrant Sidney Hoedemaker became the chain's president, and under his direction, Pig 'N Whistle added Melody Lane, one of the first L.A. restaurants to open a cocktail bar, a development mirrored in the Hollywood film noir classic, Mildred Pierce.Restaurateur Chris Breed and partner Alain Hajjar reinvigorated the memory of the Egyptian Theatre Pig 'N Whistle by reestablishing the classic franchise in 2001 on Hollywood Boulevard.

Seattle's Historic Restaurants

9780738559155

$24.99 $17.49 Save 30%

Seattle's Historic Restaurants depicts an era of nostalgia and romanticism, and highlights historic photographs of restaurants, postcards, and menus. From 1897 to 1898, thousands of so-called stampeders came through Seattle on their way to the Klondike goldfields. Hungry stampeders could purchase a meal at the Merchant's Café (the oldest café in Seattle) or one of the many restaurants nearby. For the next 25 years, those who made it rich in Seattle were the restaurateurs, shop owners, and real estate owners. Famous local landmarks such as the Space Needle, Mount Rainier's Paradise Camp, Snoqualmie Falls, and the Empress Hotel are still here, but their menus and clientele have changed over the years. Local haunts like Ivar's Acres of Clams, The Dog House, Andy's Diner, Clark's Restaurants, Coon Chicken Inn, Frederick and Nelson's Tea Room, The Wharf, Von's, The Purple Pup, and the Jolly Roger are just a few of the restaurants featured within.