{"title":"Restaurants","description":null,"products":[{"product_id":"food-lovers-guide-tor-napa-valley-the-best-restaurants-markets-local-culinary-offerings-paperback","title":"Food Lovers' Guide to(R) Napa Valley: The Best Restaurants, Markets \u0026 Local Culinary Offerings - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJean Doppenberg\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSavor the Falvors of Napa Valley The heart of California's wine country, Napa Valley offers diverse and sophisticated options to please the palate. It is home to creative, farm-to-table seasonal menus, cutting-edge chefs, passionate farmers, and innovative purveyors. In \u003ci\u003eFood Lovers' Guide to Napa Valley\u003c\/i\u003e, seasoned writer Jean Saylor Doppenberg shares the inside scoop on the best places to find, enjoy, and celebrate these culinary treasures. A bounty of mouthwatering delights awaits you in this engagingly written guide.\u003cbr\u003eWith delectable recipes from the renowned kitchens of Napa Valley's iconic eateries, \u003ci\u003eFood Lovers' Guide to Napa Valley\u003c\/i\u003e is the ultimate resource for food lovers to use and savor. Inside You'll Find: Favorite restaurants and landmark eateries - Food festivals and culinary events - Recipes from top Napa Valley chefs - Cooking classes - Food and wine pairings with some of Napa's landmark wineries - The region's best wine bars, brewpubs, and microbreweries - Farmers' markets and farm stands - Local food lore and kitchen wisdom - Specialty food stores, markets, and food trucks\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eSavor the Falvors of Napa Valley The heart of California's wine country, Napa Valley offers diverse and sophisticated options to please the palate. It is home to creative, farm-to-table seasonal menus, cutting-edge chefs, passionate farmers, and innovative purveyors. In Food Lovers' Guide to Napa Valley, seasoned writer Jean Saylor Doppenberg shares the inside scoop on the best places to find, enjoy, and celebrate these culinary treasures. A bounty of mouthwatering delights awaits you in this engagingly written guide.With delectable recipes from the renowned kitchens of Napa Valley's iconic eateries, Food Lovers' Guide to Napa Valley is the ultimate resource for food lovers to use and savor. Inside You'll Find: Favorite restaurants and landmark eateries - Food festivals and culinary events - Recipes from top Napa Valley chefs - Cooking classes - Food and wine pairings with some of Napa's landmark wineries - The region's best wine bars, brewpubs, and microbreweries - Farmers' markets and farm stands - Local food lore and kitchen wisdom - Specialty food stores, markets, and food trucks\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJean Saylor Doppenberg\u003c\/b\u003e has been eating her way through California's Wine Country in general--and Napa Valley in particular--for more than two decades. She has logged several thousand miles exploring the renowned Valley to partake of its burgers, burritos, biscotti, and brownies. She is the author of \u003ci\u003eInsiders' Guide to California's Wine Country\u003c\/i\u003e (Globe Pequot Press), and has also written about food for the \u003ci\u003eNapa Valley Register.\u003c\/i\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 6.9 x 5.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 24, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914957427032,"sku":"9780762773152","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ZTiWbcoZmr9780762773152.webp?v=1792785312"},{"product_id":"another-slice-of-arkansas-pie-a-guide-to-the-best-restaurants-bakeries-truck-stops-and-food-trucks-for-delectable-bites-in-the-natural-state-paperback","title":"Another Slice of Arkansas Pie: A Guide to the Best Restaurants, Bakeries, Truck Stops and Food Trucks for Delectable Bites in The Natural State - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKat Robinson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eArkansas loves pie. Across The Natural State, from Lake Village to Gentry, Piggott to Texarkana and all points in-between, great pie can be found. Kat Robinson takes to Arkansas's highways, byways and pieways to share locations that offer the tasty dessert, from the loftiest of fine dining restaurants to the humblest of cafes, including bakeries and panaderias, antique malls, farmer's markets, food trucks, truck stops, and pie-related events.\u003cbr\u003e \u003cbr\u003e This handy travel guide includes listings for more than 475 establishments that offer pie in Arkansas. A wide array of pies can be found within this vetted collection, alongside gorgeous full-color photography. Enjoy delectable tales of many of the eateries that offer these pastries, and stories of the unique individuals who bring them to the table. Follow pie trails through each region, or make up a pie recipe from one of these great eateries on your own, and discover why The Natural State can also be called The Pie State.\u003c\/p\u003e\u003cp\u003eIncludes 33 pie recipes and more than 400 color photographs.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 322\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.88 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 28, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914986557784,"sku":"9780999873403","price":50.38,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/d9x9KOzGTP9780999873403.webp?v=1792785354"},{"product_id":"arkansas-food-the-a-to-z-of-eating-in-the-natural-state-paperback","title":"Arkansas Food: The A to Z of Eating in The Natural State - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKat Robinson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhat is Arkansas food? Kat Robinson has intensely studied the cuisine of the region for more than a decade. \u003cem\u003eArkansas Food: The A to Z of Eating in The Natural State\u003c\/em\u003e is the culmination of that research, laid out in a handy glossary including everything from apple butter to zucchini bread. Diving past the triumverate of Arkansas's most sensational foods of cheese dip, fried pickles and chocolate gravy, Robinson delves into the nooks and crannies of every corner of the state. Discover the state's famed garden bounty of PurpleHull peas, watermelon, peaches, apples, butter beans, Esau sweet corn, yellow and cushaw squash and Bradley County Pink tomatoes. Celebrate Arkansas food brands with broad appeal, such as Cavender's Greek Seasoning, Grapette soda, Mountain Valley Water and Petit Jean smoked meats. Taste flavors from legendary restaurants, including Wayne Shadden's barbecue sauce. Coy's Steak House salad dressing, Cotham's Mercantile's fried green tomatoes, and the Venesian Inn's Italian salad. Learn about hunting duck and deer, why fried chicken and spaghetti are served together in the Ozarks, how to tell the difference between the two types of buffalo and how to pronounce the word \"crappie.\" With more than 130 Arkansas recipes, 450 full color photographs and over 300 topics, you'll be sure to crave what The Natural State brings to the table. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 290\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 20, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914987278680,"sku":"9780999873427","price":44.53,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/sIMkPtypOd9780999873427.webp?v=1792785354"},{"product_id":"arkansas-food-the-a-to-z-of-eating-in-the-natural-state-hardcover","title":"Arkansas Food: The A to Z of Eating in The Natural State - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKat Robinson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhat is Arkansas food? Kat Robinson has intensely studied the cuisine of the region for more than a decade. \u003cem\u003eArkansas Food: The A to Z of Eating in The Natural State\u003c\/em\u003e is the culmination of that research, laid out in a handy glossary including everything form apple butter to zucchini bread. Diving past the triumverate of Arkansas's most sensational foods of cheese dip, fried pickles and chocolate gravy, Robinson delves into the nooks and crannies of every corner of the state. Discover the state's famed garden bounty of PurpleHull peas, watermelon, peaches, apples, butter beans, Esau sweet corn, yellow and cushaw squash and Bradley County Pink tomatoes. Celebrate Arkansas food brands with broad appeal, such as Cavender's Greek Seasoning, Grapette soda, Mountain Valley Water and Petit Jean smoked meats. Taste flavors from legendary restaurants, including Wayne Shadden's barbecue sauce. Coy's Steak House salad dressing, Cotham's Mercantile's fried green tomatoes, and the Venesian Inn's Italian salad. Learn about hunting duck and deer, why fried chicken and spaghetti are served together in the Ozarks, how to tell the difference between the two types of buffalo and how to pronounce the word \"crappie.\" With more than 130 Arkansas recipes, 450 full color photographs and over 300 topics, you'll be sure to crave what The Natural State brings to the table. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 290\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.94 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 22, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914988130648,"sku":"9780999873434","price":61.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Ff5HX3F91B9780999873434.webp?v=1792785356"},{"product_id":"super-sushi-ramen-express-paperback","title":"Super Sushi Ramen Express - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael Booth\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the author of \u003ci\u003eThe Almost Nearly Perfect People\u003c\/i\u003e comes \u003ci\u003eSuper Sushi Ramen Express\u003c\/i\u003e, a fascinating and funny culinary journey through Japan\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eJapan is arguably the preeminent food nation on earth; it's a mecca for the world's greatest chefs and has more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream are only now beginning to be fully appreciated in the sushi- and ramen-saturated West, as are the remarkable health benefits of the traditional Japanese diet. \u003cp\u003e\u003c\/p\u003eFood and travel writer Michael Booth takes the culinary pulse of contemporary Japan, learning fascinating tips and recipes that few Westerners have been privy to before. Accompanied by two fussy eaters under the age of six, he and his wife travel the length of the country, from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa. Along the way, they dine with--and score surprising victory over--two sumo wrestlers, pamper the world's most expensive cows with massages and beer, share a seaside lunch with free-diving female abalone hunters, and meet the greatest chefs working in Japan today. Less happily, they witness a mass fugu slaughter, are traumatized by an encounter with giant crabs, and attempt a calamitous cooking demonstration for the lunching ladies of Kyoto.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMichael Booth \u003c\/b\u003eis the author of multiple works of non-fiction, including \u003ci\u003eThe Almost Nearly Perfect People\u003c\/i\u003e and \u003ci\u003eSuper Sushi Ramen Express\u003c\/i\u003e. His writing appears regularly in \u003ci\u003eThe Guardian, The Independent, The Times, The Telegraph, \u003c\/i\u003eand \u003ci\u003eCondé Nast Traveler \u003c\/i\u003emagazine, among many other publications globally. He is the Copenhagen correspondent for \u003ci\u003eMonocle\u003c\/i\u003e magazine and Monocle 24 radio, and travels regularly to give talks and lectures on the Nordic lands and their peculiar, nearly perfect people. He lives in Denmark with his wife and two sons.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 7.9 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 05, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915007005016,"sku":"9781250145680","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/NPJhyO3qFg9781250145680.webp?v=1792785385"},{"product_id":"made-in-chicago-stories-behind-30-great-hometown-bites-paperback","title":"Made in Chicago: Stories Behind 30 Great Hometown Bites - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMonica Eng\u003c\/b\u003e (Author), \u003cb\u003eDavid Hammond\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA \u003ci\u003eBookRiot\u003c\/i\u003e Most Anticipated Travel Book of 2023\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e Italian beef and hot dogs get the headlines. Cutting-edge cuisine and big-name chefs get the Michelin stars. But Chicago food shows its true depth in classic dishes conceived in the kitchens of immigrant innovators, neighborhood entrepreneurs, and mom-and-pop visionaries. \u003c\/p\u003e\u003cp\u003e Monica Eng and David Hammond draw on decades of exploring the city's food landscape to serve up thirty can't-miss eats found in all corners of Chicago. From Mild Sauce to the Jibarito and from Taffy Grapes to Steak and Lemonade, Eng and Hammond present stories of the people and places behind each dish while illuminating how these local favorites reflect the multifaceted history of the city and the people who live there. Each entry provides all the information you need to track down whatever sounds good and selected recipes even let you prepare your own Flaming Saganaki or Akutagawa. \u003c\/p\u003e\u003cp\u003e Generously illustrated with full-color photos, \u003ci\u003eMade in Chicago\u003c\/i\u003e provides locals and visitors alike with loving profiles of a great food city's defining dishes. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMonica Eng\u003c\/b\u003e is a reporter for Axios Chicago and cohost of the podcast \u003ci\u003eChewing\u003c\/i\u003e. She has worked as a food, culture, and investigative reporter at WBEZ Chicago Public Radio and at the \u003ci\u003eChicago Tribune\u003c\/i\u003e, where she was nominated for five James Beard Awards for writing. \u003cb\u003eDavid Hammond\u003c\/b\u003e is Dining and Drinking Editor for \u003ci\u003eNewcity\/Chicago\u003c\/i\u003e magazine. He regularly writes on food- and drink-related topics for \u003ci\u003eWednesday Journal\u003c\/i\u003e and the \u003ci\u003eChicago Tribune\u003c\/i\u003e. He is a founding member\/moderator of LTHForum.com, a site celebrating Chicago's mom-and-pop restaurants.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 160\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.4 x 8.1 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 21, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915347824984,"sku":"9780252087059","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Z20TPIVV6u9780252087059.webp?v=1792788737"},{"product_id":"everything-you-want-to-know-about-recipes-and-restaurants-and-much-more-this-book-is-designed-for-celiac-sprue-people-looking-for-gluten-free-ideas-hardcover","title":"Everything You Want to Know about Recipes and Restaurants and Much More: This Book Is Designed for Celiac Sprue People Looking for Gluten Free Ideas - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eErik Spersrud\u003c\/b\u003e (Author), \u003cb\u003eJennifer Spersrud\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eOur gluten-free cook book is more than just recipes. We included restaurants where everyone can order from a gluten-free menu. We included name brands of seasonings and sauces and much more! All recipes include the brand names of products we used to make meals on a daily basis. We also included how to get started being gluten-free in the kitchen. From pots and pans to kitchen appliances. God Bless Stay Healthy Erik And Jennifer Spersrud\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 172\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.56 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 03, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915353297240,"sku":"9781434360342","price":36.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/uzvcOtW3Ep9781434360342.webp?v=1792788744"},{"product_id":"billings-food-the-flavorful-story-of-montanas-trailhead-hardcover","title":"Billings Food: The Flavorful Story of Montana's Trailhead - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStella Fong\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eBillings' local food scene is bootstrapping and standing tall. Renowned restaurants like TEN boast menus that showcase distinctive local ingredients from trout roe to foraged mushrooms. Restaurants and artisans source from centuries-old establishments like the McGowan family farm, which provides grain to Trailhead Spirits distillery. Mingling regional cuisine with the cosmopolitan influences of far-flung cities, homegrown spots like Lilac and Field House garner national attention with their daily dishes. Teppanyaki cooking and innovative global offerings are quickly diversifying the foodscape. Food journalist Stella Fong provides an eclectic sampling of the people, restaurants, producers and suppliers that contribute to the city s growing palate.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 178\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 11, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915388293464,"sku":"9781531698966","price":36.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/kCmO3aBchw9781531698966.webp?v=1792788766"},{"product_id":"classic-restaurants-of-oklahoma-city-hardcover","title":"Classic Restaurants of Oklahoma City - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDavid Cathey\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSome of Oklahoma City s earliest famous restaurants included a side of gambling, bootlegging and mayhem. Cattlemen s Cafe changed hands by a roll of the dice one Christmas. In more recent years, establishments like O Mealey s and Adair s positioned the city s identity as a unique, groundbreaking culinary hub. The city became known as the Cafeteria Capital thanks to the revolutionary approach of a diminutive Kansas woman named Anna Maude Smith. Beverly s Chicken-in-the-Rough became a national fried-chicken franchise two decades before Harland Sanders sold his first drumstick. And world-renowned chef Rick Bayless first learned to cook at his parents barbecue restaurant in south Oklahoma City. Join author Dave Cathey as he dishes on these delectable stories and more.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 210\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 05, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915394584920,"sku":"9781540201935","price":38.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/WVzwbm50wA9781540201935.webp?v=1792788775"},{"product_id":"historic-restaurants-of-cincinnati-the-queen-citys-tasty-history-hardcover","title":"Historic Restaurants of Cincinnati: The Queen City's Tasty History - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDann Woellert\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eCincinnati is the home to food inventions, rivalries and restaurants that stand the test of time. The Queen City boasts the invention of both Cincinnati chili and goetta. Mecklenburg Gardens, Arnold's, Izzy's and Scotti's have all operated for over a century. The French restaurant Maisonette was the epitome of fine dining, and Wong Yie's Famous Restaurant took Chinese cuisine from street fare to an exotic experience. Busken Bakery and Frisch's vied for Cincinnati pumpkin pie supremacy by taking digs at each other through billboards and redecorating a Big Boy statue in Busken attire. Author Dann Woellert explores the most iconic eateries, the German influence on Queen City food and what makes dining so unique in Cincinnati.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 194\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 17, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915396387160,"sku":"9781540202147","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/y1roUjfHnO9781540202147.webp?v=1792788778"},{"product_id":"the-columbus-food-truck-cookbook-hardcover","title":"The Columbus Food Truck Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRenee Casteel Cook\u003c\/b\u003e (Author), \u003cb\u003eTiffany Harelik\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eEvery food truck in Columbus has a story. Jim Pashovich, godfather of the local scene, honors his Macedonian heritage with his fleet of Pitabilities trucks. After working as a New York City line cook, Catie Randazzo returned to Columbus to open Challah! and wow the hometown crowd with her reimagined Jewish comfort food. Chef Tony Layne of Por Ketta serves up rotisserie-style porcine fare in his tin-roofed truck. Established favorites like Paddy Wagon and Explorers Club pair with the city s best nightlife venues and breweries to extend their offerings at permanent pop-up kitchens. With insider interviews and over thirty recipes, food authors Tiffany Harelik and Renee Casteel Cook chew their way through the thriving food truck scene of Columbus.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 178\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 02, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915401040216,"sku":"9781540203502","price":36.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/un38Ao32Mm9781540203502.webp?v=1792788784"},{"product_id":"new-hampshire-diners-classic-granite-state-eateries-hardcover","title":"New Hampshire Diners: Classic Granite State Eateries - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLarry Cultrera\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eNew Hampshire loves its classic diners. Porcelain-enameled and stainless steel facades dot the highways and collective memories of the state. They are the unofficial town halls where news great and small is discussed over a steaming cup of coffee. New Hampshire has lost many diners over the last five decades, but there are still plenty of vintage or retro-inspired eateries that serve up homey meals and local stories. Visit Roger's Redliner in Portsmouth and dig into a plate of hash browns, or stop in at the Red Arrow in Manchester and reminisce over the loss of the local Rainbow Vet's Diner. Diner historian Larry Cultrera brings more than thirty-three years of research and his own flavor of storytelling to this classic slice of Granite State cuisine.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 162\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 07, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915406250328,"sku":"9781540209818","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/9A7cudResG9781540209818.webp?v=1792788792"},{"product_id":"rhode-island-clam-shacks-hardcover","title":"Rhode Island Clam Shacks - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eChristopher Scott Martin\u003c\/b\u003e (Author), \u003cb\u003eDavid Norton Stone\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSteamships once plied the waters of Narragansett Bay, carrying thousands of guests to feasts of clams prepared in every way imaginable at scenic spots like Rocky Point and Crescent Park. After hurricanes and pollution destroyed Rhode Island s soft-shell clam and oyster beds, the quahog became the state s favorite bivalve, and Rhode Islanders took to their automobiles and drove to the beach for clam cakes and chowder at the shacks and chowder houses that carried on the old traditions. Quahogging remains a major business in Rhode Island, where men and women continue to make a living from the sea. The long lines at take-out windows attest that the future of Rhode Island s clam shacks is secure as they successfully balance changing tastes with time-honored recipes.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 130\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 9.61 x 6.69 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 24, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915407626584,"sku":"9781540215673","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/REe2d5-qCr9781540215673.webp?v=1792788794"},{"product_id":"classic-restaurants-of-new-orleans-paperback","title":"Classic Restaurants of New Orleans - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlexandra Kennon\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEvery New Orleanian knows Leah Chase's gumbo, but few realize that the Freedom Fighters gathered and strategized over bowls of that very dish.\u003c\/b\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eOr 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.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 9 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 04, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915416080728,"sku":"9781467142830","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/202qj5MVNE9781467142830.webp?v=1792788804"},{"product_id":"wisconsin-supper-club-cookbook-iconic-fare-and-nostalgia-from-landmark-eateries-paperback","title":"Wisconsin Supper Club Cookbook: Iconic Fare and Nostalgia from Landmark Eateries - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMary Bergin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThe supper club is a tradition and now somewhat of a phenomenon found in the Upper Midwestern states of Wisconsin, Minnesota, Ohio, Michigan, Illinois, and Iowa. They are so retro that they are coming back in to vogue. Travel through the Badger State and discover what made these supper clubs and the iconic fare stand the test of time. With more than 60 recipes from 40 supper clubs, Wisconsin Supper Club Cookbook will uncover the secrets to the food and the drinks that keep people coming back to these landmark eateries any time of the day.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMidwest travel, regional foods, German heritage and environmental sustainability are Mary Bergin's writing specialties. The lifelong professional journalist boasts decades of newspaper work as an editor and reporter. Her weekly, syndicated and award winning \"Roads Traveled\" columns began in 2002.\u003cbr\u003eThe Chicago Tribune frequently publishes Mary's work in its travel section. Wisconsin Public Radio counts her among its travel experts. Her freelance work is a featured case study in the college textbook Travel Journalism: On the Road with Serious Intent by Professor John Greenman at the University of Georgia.\u003cbr\u003eThe Wisconsin native lives in Madison. The Wisconsin Supper Club Cookbook is her fifth book. She is a member of the Society of American Travel Writers and Midwest Travel Writers Association. 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Philadelphia is a thriving foodie town and Philly food devotees are always hungry for more wonderful choices. With this book you can recreate your favorite dishes at home! Come celebrate the tastes of new tastes of Philadelphia. \u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eNot long ago, Philadelphia's culinary identity could be described in one word: Cheesesteak. But today you're as likely to hear food lovers discussing Iron Chef Jose Garces, restaurant mogul Stephen Starr, Marc \"Is this the Best Italian Restaurant in America?\" Vetri, and the gelato genius of Capogiro. You'll find these food lovers crowding into Honey's Sit 'n Eat for a Jewish Southern brunch, lining up for bespoke cocktails at The Franklin Mortgage \u0026amp; Investment Co., and planning a year in advance for dinner at Talula's Garden. And these Philly food devotees are always hungry for more. One thing hasn't changed since the city's cheesesteak days, when friendly rivalries between vendors earned the humble sandwich its place atop Philly foodie lore. The personalities--the talented, memorable chefs in the city's kitchens--are the driving force behind the city's current restaurant revolution. Philadelphia Chef's Table captures this vibrant moment in Philadelphia's dining scene through recipes from and conversations with more than fifty of the city's most influential and well-known chefs, making it the ultimate gift and keepsake cookbook for both the tourist and the Philadelphia local.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eThe personalities--the talented chefs, innovative bartenders, and personable owners--are the driving force behind Philadelphia's current restaurant renaissance. This cookbook is the yearbook--a delicious snapshot of the constantly evolving Philly food scene. It's filled with the cool kids from over fifty of the city's most influential restaurants and bars, the stories behind our top spots, cooking advice gleaned from feeding Philadelphians every single day, and more than seventy of our favorite chefs' and restaurateurs' favorite recipes.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 184\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 10.2 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 15, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915420275032,"sku":"9781493040704","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/JoaYlI87LH9781493040704.webp?v=1792788809"},{"product_id":"delta-hot-tamales-history-stories-recipes-paperback","title":"Delta Hot Tamales: History, Stories \u0026 Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnne W. Martin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSeveral theories surround the traditional Delta tamale. Some trace it back to Mexican and Italian immigrants, while others say the Delta version of the hand-held meal is a spin on the old African American food called cush. One thing not disputed is the popularity. From hot tamale legends Joe Pope, Shine Thornton and the Scott family to current chefs, the traditions and the secret recipes live on. Writer and historian Anne Martin showcases the stories behind the traditional Delta hot tamale, as well as the countless variations of the delicacy found within the region.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAnne Martin grew up in the middle of the hot tamale epicenter, Greenville, Mississippi. She is an award-winning journalist, having spent thirty years in broadcast news. She is now a writer, documenting the stories of her beloved Mississippi Delta and is a regular contributor to Life in the Delta and Eat. Drink. Mississippi. Anne is a co-founder of the Delta Hot Tamale Festival. She lives in Rosedale, Mississippi, where she continues to enjoy Delta hot tamales.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 128\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.4 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 12, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915423945048,"sku":"9781467135757","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/do2mnG1HLP9781467135757.webp?v=1792788812"},{"product_id":"historic-restaurants-of-cape-cod-hardcover","title":"Historic Restaurants of Cape Cod - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eChristopher Setterlund\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThousands of restaurants have come and gone on Cape Cod over the past century. Some, however, made an indelible mark. Bill and Thelma's was hugely popular with students from the 1950s to the 1970s, often packed with locals after sporting events and dances. Starbuck's Restaurant in Hyannis featured the Chief Justice Warren Burger Burger and the Larry Bird Burger on its menu and boasted of the soup du jour, \"We don't know what it is, but we have it every day.\" Opinions differ on how the Reno Diner actually got its name, whether from a broken sign or a local appliance company. Author Christopher Setterlund details the history of the iconic establishments of the Cape, still fresh in the memories of patrons, complete with famous recipes.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 162\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 19, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915424502104,"sku":"9781540216281","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/H80adhFCF39781540216281.webp?v=1792788812"},{"product_id":"delta-hot-tamales-history-stories-recipes-hardcover","title":"Delta Hot Tamales: History, Stories \u0026 Recipes - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnne Martin\u003c\/b\u003e (Author), \u003cb\u003eElizabeth Heiskell\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eSeveral theories surround the traditional Delta tamale. Some trace it back to Mexican and Italian immigrants, while others say the Delta version of the hand-held meal is a spin on the old African American food called cush. One thing not disputed is the popularity. From hot tamale legends Joe Pope, Shine Thornton and the Scott family to current chefs, the traditions and the secret recipes live on. Writer and historian Anne Martin showcases the stories behind the traditional Delta hot tamale, as well as the countless variations of the delicacy found within the region.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 130\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 12, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915425124696,"sku":"9781540200044","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/1zUJZQcPbZ9781540200044.webp?v=1792788813"},{"product_id":"iconic-restaurants-of-ann-arbor-hardcover","title":"Iconic Restaurants of Ann Arbor - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJon Milan\u003c\/b\u003e (Author), \u003cb\u003eGail Offen\u003c\/b\u003e (Author), \u003cb\u003eAri Weinzweig\u003c\/b\u003e (Introduction by)\u003c\/p\u003e\u003cp\u003eWhat is an iconic Ann Arbor restaurant? Ask anyone who has ever spent time there as a student, traveler, or townie, and they are likely to name several favorites in an instant. From debating the best place to celebrate or console on football Saturdays to deciding where to eat after the bars close, the choices have always sparked passionate conversation. In Ann Arbor, people are known to have strong feelings about the best places for pizza, coffee, beer, burgers, noodles, and burritos. Although many of the go-to hangouts are long gone, a surprising number still thrive. And there are always a few newcomers coming along to win the hearts of the next generation of diners, nibblers, and noshers. Some are fine restaurants and taverns, and others are lunch counters, diners, carry-outs, and drive-ins but in each and every case, they are unique and together make up a collection of iconic local eateries.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 98\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.25 x 9.61 x 6.69 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 12, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915428335960,"sku":"9781540200303","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/K8kF4mfdxX9781540200303.webp?v=1792788818"},{"product_id":"historic-restaurants-of-cape-cod-paperback","title":"Historic Restaurants of Cape Cod - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eChristopher Setterlund\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThousands of restaurants have come and gone on Cape Cod over the past century. Some, however, made an indelible mark.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eAuthor Christopher Setterlund details the history of the iconic establishments of the Cape, still fresh in the memories of patrons, complete with famous recipes. Bill and Thelma's was hugely popular with students from the 1950s to the 1970s, often packed with locals after sporting events and dances. Starbuck's Restaurant in Hyannis featured the Chief Justice Warren Burger Burger and the Larry Bird Burger on its menu and boasted of the soup du jour, We don't know what it is, but we have it every day. Opinions differ on how the Reno Diner actually got its name, whether from a broken sign or a local appliance company. This fun collection is sure to arouse some fond memories of these old eateries, and perhaps a little hunger too.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 160\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.3 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 19, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915431088472,"sku":"9781467119436","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ruB2VkzL4f9781467119436.webp?v=1792788822"},{"product_id":"eat-my-globe-one-year-in-search-of-the-most-delicious-food-in-the-world-paperback","title":"Eat My Globe: One Year in Search of the Most Delicious Food in the World - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSimon Majumdar\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eInternationally popular food savant and blogger Simon Majumdar has an \"irrepressible humor [that] sparkles through every bite\" (\u003ci\u003eBooklist)\u003c\/i\u003e of this \"ballsy, often hilarious foodie travelogue\" (\u003ci\u003ePublishers Weekly\u003c\/i\u003e, \u003ci\u003e \u003c\/i\u003estarred review) that chronicles a yearlong journey around the world in search of everything delicious, odd, and oddly delicious.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWhen Simon Majumdar hit forty, he realized there had to be more to life than his stable but uninspiring desk job. As he wondered how to escape his career, he rediscovered a list of goals he had scrawled out years before, the last of which said: Go everywhere, eat everything. With that, he had found his mission--a yearlong search for the delicious, and curious, and the curiously delicious, which he names \u003ci\u003eEat My Globe\u003c\/i\u003e and memorably chronicles in these pages. \u003cp\u003e\u003c\/p\u003eIn Majumdar's world, food is everything. Like every member of his family, he has a savant's memory for meals, with instant recall of dishes eaten decades before. Simon's unstoppable wit and passion for all things edible (especially those things that once had eyes, and a face, and a mom and a pop) makes this an armchair traveler's and foodie's delight--Majumdar does all the heavy lifting, eats the heavy foods (and suffers the weighty consequences), so you don't have to. He jets to thirty countries in just over twelve months, diving mouth-first into local cuisines and cultures as different as those of Japan and Iceland. His journey takes him from China, where he consumes one of his \"Top Ten Worst Eats,\" stir-fried rat, to the United States, where he glories in our greatest sandwiches: the delectable treasures of Katz's Delicatessen in Manhattan, BBQ in Kansas and Texas, the still-rich po' boys of post-Katrina New Orleans. \u003cp\u003e\u003c\/p\u003e The meat of the story--besides the peerless ham in Spain, the celebrated steaks of Argentina, the best of Münich's wursts as well as their descendants, the famous hot dogs of Chicago--is the friends that Simon makes as he eats. They are as passionate about food as he is and are eager to welcome him to their homes and tables, share their choicest meals, and reveal their local secrets. Also a poignant memoir, \u003ci\u003eEat My Globe\u003c\/i\u003e is a life told through food and spiced with Majumdar's remembrances of foods past, including those from his colorful childhood. A captivating look at one man's passion for food, family, and unique life experiences, \u003ci\u003eEat My Globe\u003c\/i\u003e will make you laugh while it makes you hungry. It is sure to satiate any gastronome obsessed with globetrotting--for now.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSimon Majumdar is an acclaimed author, broadcaster, and cook on an endless journey to go everywhere and eat everything. 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She is the author of Food and Cooking in Victorian England: A History (2007) and writes extensively about the Victorian era.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 8.9 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 16, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915437085016,"sku":"9781442232884","price":89.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/A2xdvZrVKv9781442232884.webp?v=1792788828"},{"product_id":"hammonds-candies-history-handmade-in-denver-hardcover","title":"Hammond's Candies: History Handmade in Denver - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMary Corky Treacy Thompson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eIn 1920, Carl T. 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It's a thickly layered culinary landscape built on generations of immigrants, farmers and cooks. Savor Delta tamales at Pasquale's Tamales, Rhoda's Famous Hot Tamales and Smokehouse BBQ. Meet the masters of barbecue like Harold Jones at the James Beard American classic Jones Barbecue Diner in Marianna. Dine where Elvis Presley ate, travel to Bill Clinton's favorite burger joint and cross the roads where Johnny Cash grew up. From legendary catfish havens such as Murry's Restaurant in Hazen to divine drive-ins like the Polar Freeze in Walnut Ridge, author Kat Robinson and photographer Grav Weldon explore more than one hundred classic joints, superb steakhouses, pie places and decadent doughnut palaces in this tasty travelogue.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 226\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.56 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 21, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915439870296,"sku":"9781540212139","price":38.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/MzUfW-0aQ19781540212139.webp?v=1792788832"},{"product_id":"lost-restaurants-of-the-outer-banks-and-their-recipes-paperback","title":"Lost Restaurants of the Outer Banks and Their Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAmy Gaw\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAnyone who has lived or vacationed on the Outer Banks has an old favorite restaurant. Hundreds have opened over many decades and then closed thanks to changing tastes and the vagaries of a seasonal business. Manteo locals loved Miss Esther's, and midcentury visitors came to stay at the Sea Ranch and sample Alice Sykes's famed crab bisque. Residents will remember quirky favorites like the Pit and Papagayo's. the Seafare, The Oasis and Kelly's were beloved by generations of families. Join Amy Pollard Gaw as she tells tales and presents classic recipes from gone but not forgotten spots.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eNaturally curious, Amy Pollard Gaw is a feeder, writer, educator and collector of food lore. She was the lead food writer for Outer Banks magazine and is involved with the James Beard Foundation and the Southern Foodways Alliance. She owns and operates an artisan, hand-harvested sea salt business called Outer Banks SeaSalt. Originally from Jackson, Michigan, Amy has lived, worked and eaten at restaurants on the Outer Banks of North Carolina since 1986.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.4 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 13, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915448357208,"sku":"9781467140812","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/BnxPp2-DUp9781467140812.webp?v=1792788843"},{"product_id":"classic-restaurants-of-alexandria-paperback","title":"Classic Restaurants of Alexandria - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHope Nelson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom seaport pubs to international cuisine, Alexandria's culinary history runs deep.\u003c\/b\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eGeorge Washington danced in the ballroom of Gadsby's Tavern, an Old Town landmark. 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She and her husband live in Old Town Alexandria.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 144\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.3 x 9 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 02, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915450650968,"sku":"9781467141130","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/mBtqWqDn4a9781467141130.webp?v=1792788846"},{"product_id":"better-made-in-michigan-the-salty-story-of-detroit-s-best-chip-hardcover","title":"Better Made in Michigan: The Salty Story of Detroit S Best Chip - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKaren Dybis\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFor many, Detroit is the crunch capital of the world. More than forty local chip companies once fed the Motor City's never-ending appetite for salty snacks, including New Era, Everkrisp, Krun-Chee, Mello Crisp, Wolverine and Vita-Boy. Only Better Made remains. From the start, the brand was known for light, crisp chips that were near to perfection. Discover how Better Made came to be, how its chips are made and how competition has shaped the industry into what it is today. Bite into the flavorful history of Michigan's most iconic chip as author Karen Dybis explores how Detroit \"chipreneurs\" rose from garage-based businesses to become snack food royalty.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 146\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 17, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915459563864,"sku":"9781540213952","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/D6WsA_mYej9781540213952.webp?v=1792788859"},{"product_id":"lost-restaurants-of-omaha-hardcover","title":"Lost Restaurants of Omaha - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKim Reiner\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eOmaha is known for its beef, but the history of its most famous restaurants goes far beyond. The French Cafe was the place to go to celebrate. Piccolo Pete's, Mister C's and Bohemian Cafe helped shape neighborhoods in Little Italy, North Omaha and Little Bohemia. The tales of restaurateurs like the tragic Tolf Hanson; the ever-optimistic Ross Lorello; Anthony Oddo, once a resident at Boys Town; and Giuseppa Marcuzzo, a former bootlegger, also tell the story of the city. Restaurants played a prominent role as history unfolded in Omaha during prohibition, wartime rations, the fight for equal rights and westward expansion. Author Kim Reiner details the fascinating history behind Omaha's classic eateries.\u003cbr\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eKim A. (Reiner) Bousquet lives in Omaha with her husband, two children and her dog, Carl, who eats books. 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He initially gained popularity on YouTube for his video review of a Five Guys takeoutmeal, which spawned a viral online song by the Gregory Brothers. He hosted Best Daym Takeout, a food-review oriented television program on the Travel Channel, based on his experiences and with certain aspects borrowed from his YouTube channel. \"Best Daym Takeout\", aired in 2013, with works featured on The Jimmy Fallon show. That's where Rachel Ray's Team found me, and brought me on for a few episodes before Rachel Ray offered me a position on the show as her Food Correspondent. I travel abroad, sampling dishes and many QSR locations, all to give them a Super Official Food Review from the front seat of my Truck.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCheap eats, food trucks and street food: \u003c\/strong\u003e Shows like Diners, Drive-ins and Dives have never been more popular. And they have inspired a movement. More and more, people are packing up their cars and road tripping in search of cheap eats, food trucks and street food. Daym Drops offers \u003cem\u003eEating Across America\u003c\/em\u003e for all traveling foodies.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eYOUR GUIDE TO AMERICA'S BEST BITES Millions of people tune in to watch Travel Channel and Youtube host Daymon Patterson eat burgers and fab food truck finds in his car, as he drives the highways and byways looking for America's best bites. Eating Across America is a taste bud party of the country's best food trucks, street foods, and cheap eats. Sometimes messy, but always made with love, eating out at local trucks and holes-in-the-wall has become a movement. Daymon Patterson, better known as \"Daym Drops\" on YouTube, as the food correspondent on the award-winning Rachel Ray Show, details the definitive road map to truly tasting Americana. Daymon initially gained popularity on YouTube for his video review of a Five Guys takeout meal, which spawned into a viral sensation. Since then, Patterson's taste for quick and delicious meals has continued to grow, resulting in the mega successful digital series, pickup truck food reviews, as well as appearances on The Dr. Oz Show, The Jimmy Fallon Tonight Show and, Wahlburgers. Daymon's culinary journey continues to grow. Eating Across America is the perfect tour guide for the travel foodie in all of us. \"Daym Drops knows food! As a food critic, and as a friend, I give him five stars!\" --Donnie Wahlberg, Co-owner of Wahlburgers \"If there was any sort of food almanac, food bible, or food manual, this would be it. If you hold food dear to your heart, then this book should be held to your gut.\" --Josh Elkin, Host for Cooking Channel's Sugar Showdown \"YouTube star and food reviewer Daymon 'Daym Drops' Patterson is here to help before you run out the door.\" --Los Angeles Times\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 200\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 9.2 x 7.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 13, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915704930648,"sku":"9781633536869","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/KqNb_UbuZ89781633536869.webp?v=1792792599"},{"product_id":"wisconsin-supper-clubs-another-round-hardcover","title":"Wisconsin Supper Clubs: Another Round - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRon Faiola\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003ci\u003eWisconsin Supper Clubs: Another Round\u003c\/i\u003e, a sequel to author\/photographer Ron Faiola's wildly popular first book on the topic (now in its sixth printing), gives readers a peek inside 50 additional clubs from across the Badger State. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eTraveling from the Northwoods to Beloit, Faiola documents some of the most exceptional and long-lived restaurants that embrace the decades-old supper club tradition. These are largely family-owned establishments that believe in old-fashioned hospitality, slow-paced dining, and good scratch cooking.\u003cbr\u003eIn this guide, readers will find interviews with supper club proprietors and customers as well as a bounty of photographs of classic dishes, club interiors, and other scenes from Faiola's extensive travels. \u003cp\u003e\u003c\/p\u003eDespite the chain restaurants that continue to dominate the culinary landscape, supper clubs across the Midwest are thriving today in many of the same ways as they have for the past 80 years. The term \"supper club\" has even been borrowed recently by the burgeoning underground restaurant scene, which champions an upscale-yet-communal dining experience similar to that offered by traditional supper clubs. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eWisconsin Supper Clubs: Another Round\u003c\/i\u003e is a new, intimate look at this unique American tradition, one that invites supper club enthusiasts and newcomers alike to enjoy a second helping of everything that made \u003ci\u003eWisconsin Supper Clubs\u003c\/i\u003e such a hit.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eRon Faiola\u003c\/b\u003e is an author and filmmaker who has produced and directed numerous critically acclaimed documentaries. He is the president and founder of Push Button Gadget Inc., which has been specializing in audio visual and business theater production for nearly 20 years. He is the author of \u003ci\u003eWisconsin Supper Clubs\u003c\/i\u003e and \u003ci\u003eWisconsin Supper Clubs: Another Round\u003c\/i\u003e, both published by Agate Midway. 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Lucy L. Snodgrass's compilation of 150 delicious recipes from the Old Line State's most celebrated chefs will have you feasting on Corn and Quinoa Salad with Lemon Mint Dressing, Smith Island Cake, and -- of course -- crab cooked every which way. This fun guide includes profiles of local food producers and mouthwatering photographs that will inspire you to cook up a taste of Maryland, wherever you live.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.1 x 7.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 24, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915739337048,"sku":"9781603425278","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/hVvdWVX5SW9781603425278.webp?v=1792792644"},{"product_id":"forking-seattle-tales-of-local-food-and-drink-paperback","title":"Forking Seattle: Tales of Local Food and Drink - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRonald Holden\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSecond edition with 300 Original, Independent Restaurant Recommendations by Seattle's foremost indie food writer. \"Eat this, not that, eat here, not there.\" By Neighborhood, by Cuisine, by Price. Also includes a 40-page timeline of Seattle food history and 50 pages about Starbucks and Whole Foods.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.79 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 17, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915751199064,"sku":"9781731454522","price":30.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/AFhKvaJ0MU9781731454522.webp?v=1792792659"},{"product_id":"classic-eateries-of-the-arkansas-delta-paperback","title":"Classic Eateries of the Arkansas Delta - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRobinson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThe Arkansas Delta is fertile ground for delicious food and iconic restaurants. It's a thickly layered culinary landscape built on generations of immigrants, farmers and cooks. Savor Delta tamales at Pasquale's Tamales, Rhoda's Famous Hot Tamales and Smokehouse BBQ. Meet the masters of barbecue like Harold Jones at the James Beard American classic Jones Barbecue Diner in Marianna. Dine where Elvis Presley ate, travel to Bill Clinton's favorite burger joint and cross the roads where Johnny Cash grew up. From legendary catfish havens such as Murry's Restaurant in Hazen to divine drive-ins like the Polar Freeze in Walnut Ridge, author Kat Robinson and photographer Grav Weldon explore more than one hundred classic joints, superb steakhouses, pie places and decadent doughnut palaces in this tasty travelogue.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eKat Robinson is a dedicated food and travel writer and lifelong Arkansawyer. Her award-winning blog, TieDyeTravels.com, features tales of her journeys and travel experiences. She lives with her daughter, Hunter, in Little Rock. Grav Weldon is a fine art photographer and digital artist currently living in Little Rock and working in the Ozarks and Mississippi River Delta documenting the food, culture and history of the American South.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 21, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915753230680,"sku":"9781626197565","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/UqTR-yVjcE9781626197565.webp?v=1792792662"},{"product_id":"better-made-in-michigan-the-salty-story-of-detroits-best-chip-paperback","title":"Better Made in Michigan: The Salty Story of Detroit's Best Chip - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKaren Dybis\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFor many, Detroit is the crunch capital of the world. More than forty local chip companies once fed the Motor City's never-ending appetite for salty snacks, including New Era, Everkrisp, Krun-Chee, Mello Crisp, Wolverine and Vita-Boy. Only Better Made remains. From the start, the brand was known for light, crisp chips that were near to perfection. Discover how Better Made came to be, how its chips are made and how competition has shaped the industry into what it is today. Bite into the flavorful history of Michigan's most iconic chip as author Karen Dybis explores how Detroit chipreneurs rose from garage-based businesses to become snack food royalty.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 144\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.4 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 17, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915776758104,"sku":"9781626199859","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/BiHtbMYyTG9781626199859.webp?v=1792792670"},{"product_id":"classic-restaurants-of-alexandria-hardcover","title":"Classic Restaurants of Alexandria - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHope Nelson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFrom 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.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 146\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 02, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915926212952,"sku":"9781540241573","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/hgKyKNF4239781540241573.webp?v=1792795924"},{"product_id":"classic-restaurants-of-montgomery-paperback","title":"Classic Restaurants of Montgomery - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKarren Pell\u003c\/b\u003e (Author), \u003cb\u003eCarole King\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eMontgomery has a fun and fascinating assortment of restaurants dating back more than two hundred years. Some landmark dining establishments, like Fleming's, are gone, but others, like Chris' Hot Dogs, are still serving their signature dishes. Such notable figures as Hank Williams, Zelda and Scott Fitzgerald, Elvis, Bobby Kennedy and Martin Luther King Jr. have all enjoyed delicious meals in Montgomery. Traditional favorites such as Pop's \"Shake Ice,\" the Parkmore's Chicken in a Basket and the Elite's Trout Almondine now take their place alongside new offerings like Chef Eric Rivera's \"Blended Burger.\" Local authors Karren Pell and Carole King reveal the culinary treats and the colorful personalities behind the best restaurants in the city.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eThis is Carole King and Karren Pell's first book for The History Press. Their previous three for Arcadia Publishing--Montgomery's Historic Neighborhood, Montgomery Then and Now and Modern Images Montgomery--remain popular. Carole has been the historic properties curator for Landmarks Foundation, managing the collection at Old Alabama Town in Montgomery for thirty years. Karren's bi-monthly live show, The Old Alabama Town Revue, features original songs, and an original monologue called Planet Karren is in its twelfth season. Carole and Karren hope that current residents of Montgomery enjoy learning about their history and that the books also inspire increased interest and investment in historic properties.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 160\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9.02 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 17, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915927523672,"sku":"9781467139212","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/hD_ckIjjCa9781467139212.webp?v=1792795927"},{"product_id":"lost-restaurants-of-the-outer-banks-and-their-recipes-hardcover","title":"Lost Restaurants of the Outer Banks and Their Recipes - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAmy Pollard Gaw\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAnyone who has lived or vacationed on the Outer Banks has an old favorite restaurant. Hundreds have opened over many decades and then closed thanks to changing tastes and the vagaries of a seasonal business. Manteo locals loved Miss Esther's, and midcentury visitors came to stay at the Sea Ranch and sample Alice Sykes's famed crab bisque. Residents will remember quirky favorites like the Pit and Papagayo's. the Seafare, The Oasis and Kelly's were beloved by generations of families. Join Amy Pollard Gaw as she tells tales and presents classic recipes from gone but not forgotten spots. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 194\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 13, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915931816280,"sku":"9781540238900","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/pIk_gBPoze9781540238900.webp?v=1792795932"},{"product_id":"thailands-best-street-food-the-complete-guide-to-streetside-dining-in-bangkok-phuket-chiang-mai-and-other-areas-revised-updated-paperback","title":"Thailand's Best Street Food: The Complete Guide to Streetside Dining in Bangkok, Phuket, Chiang Mai and Other Areas (Revised \u0026 Updated) - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eChawadee Nualkhair\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"To be fortunate enough to visit Thailand--to eat in Thailand--is a deep dive into a rich, many-textured, very old culture of flavors and colors ranging far beyond the familiar spectrum.\" --Anthony Bourdain\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThailand is known for its incredible street food and specialty stalls. With the help of this book, visitors can experience the very best of streetside dining. \u003cp\u003e\u003c\/p\u003eWriter, food blogger, and Bangkok resident Chawadee Nualkhair guides you throughout the country--recommending everything from popular favorites to off the beaten path must dos. Divided by region, Nualkhair successfully debunks the myth that Bangkok is the only place to find great Thai street food. By eating her way across the country, from Phuket in the south to Chiang Mai in the north, she ensures all travelers will have a tasty, authentic experience. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNualkhair draws on her vast experience to provide essential tips on and logistic help in locating the best street food stalls, including: \u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e An introduction to and pronunciation guide for common ingredients and dishes\u003c\/li\u003e\n\u003cli\u003e Directions to each location\u003c\/li\u003e\n\u003cli\u003e Street maps for each area\u003c\/li\u003e\n\u003cli\u003e Serving options\u003c\/li\u003e\n\u003cli\u003e Ordering tips\u003c\/li\u003e\n\u003cli\u003e Seating and bathroom facilities\u003c\/li\u003e\n\u003cli\u003e Photos of the best dishes\u003c\/li\u003e\n\u003c\/ul\u003eThis edition has been updated and revised, and includes 11 new street stall recommendations. \u003cp\u003e\u003c\/p\u003eIn case you want to recreate your favorite finds at home, this book also includes 12 recipes for popular dishes, adapted for Western kitchens and ingredients.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eChawadee Nualkhair\u003c\/b\u003e is Thai-American author who grew up in Pittsburgh. She now lives in Bangkok with her husband and two children. She was a financial journalist before transitioning to freelancing writing, primarily about her favorite topic--food. Visit her blog, www.BangkokGlutton.com.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 160\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.71 x 8.03 x 5.12 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 17, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915942662488,"sku":"9780804853354","price":15.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/PsGeE7gux9780804853354.webp?v=1792795947"},{"product_id":"the-wisconsin-supper-clubs-story-an-illustrated-history-with-relish-hardcover","title":"The Wisconsin Supper Clubs Story: An Illustrated History, with Relish - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRon Faiola\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIn \u003ci\u003eThe Wisconsin Supper Clubs Story: An Illustrated History, with Relish\u003c\/i\u003e, the third in his popular series, Ron Faiola invites readers to pull up a chair as he regales us with more than a century of history behind this beloved dining tradition, guiding readers from London to Hollywood, to New York City, and finally, to his own home state. \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cbr\u003eThe journey begins with the world's very first supper clubs, which emerged in London in the mid-1800s. The phenomenon was adopted by New York's restaurant and saloon owners in the late 1800s, and soon spread to suburban and rural areas. Across the United States, supper clubs enhanced culinary and dining traditions, and greatly influenced the evolution of live entertainment such as cabaret, comedy, and jazz, and dance crazes such as \"The Charleston,\" \"Turkey Trot,\" and the eyebrow-raising \"Wiggle Wiggle.\" \u003cp\u003e\u003c\/p\u003e\u003cbr\u003eFaiola unfolds the history of Wisconsin's supper clubs with stories of its most iconic establishments, such as Ray Radigan's, Hoffman House, and Fazio's on Fifth. He reveals the remarkable durability of the supper club tradition as it withstood WWI, the 1918 Spanish flu pandemic, Prohibition, the Great Depression, WWII, as well as the mid-twentieth century advent of fast food franchises and casual dining chains. Through their innovation and determination, supper club owners and their staff have managed not only to survive, but to maintain generations-spanning restaurants that remain prominent features of their communities to this day. \u003cp\u003e\u003c\/p\u003e\u003cbr\u003eBursting with full-color photographs, newspaper clippings, and first-hand interviews, \u003ci\u003eThe Wisconsin Supper Clubs Story: An Illustrated History, with Relish\u003c\/i\u003e offers a hearty buffet of the history of Wisconsin's most iconic supper clubs and the folks who keep the cocktails poured, the relish trays fresh, and ensure there's always an open seat at the table.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eRon Faiola\u003c\/b\u003e is an author and filmmaker who has produced and directed numerous critically acclaimed documentaries. He is the president and founder of Push Button Gadget Inc., which has been specializing in audio visual and business theater production for nearly 20 years. He is the author of \u003ci\u003eWisconsin Supper Clubs\u003c\/i\u003e and \u003ci\u003eWisconsin Supper Clubs: Another Round\u003c\/i\u003e, both published by Agate Midway. He lives in Milwaukee.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 216\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 11.1 x 8.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 08, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915980640600,"sku":"9781572843035","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/rRiC6QFEtW9781572843035.webp?v=1792795998"},{"product_id":"how-to-start-a-small-food-truck-business-a-food-truck-business-plan-where-to-buy-a-lunch-truck-free-cash-crowdfunding-paperback","title":"How To Start A Small Food Truck Business: A Food Truck Business Plan, Where To Buy A Lunch Truck \u0026 Free Cash Crowdfunding - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eWeber Johnson\u003c\/b\u003e (Author), \u003cb\u003eBrian Mahoney\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eHow To Start A Small Food Truck Business\u003cbr\u003e A Food Truck Business Plan, Where To Buy A Lunch Truck \u0026amp; Free Cash Crowdfunding\u003c\/p\u003e\u003cp\u003eby Weber Johnson\u003c\/p\u003e\u003cp\u003eImagine you can have the knowledge you want to start your business and live the Hassle Free All-American Lifestyle of Independence, Prosperity and Peace of Mind. Learn how to....\u003c\/p\u003e\u003cp\u003e* Steps to start a food truck business\u003cbr\u003e * Cost to start a food truck business\u003cbr\u003e * How to write a winning business plan\u003cbr\u003e * Get Colossal Free Cash from Crowdfunding\u003cbr\u003e * Get Started with Zero Cost Marketing\u003cbr\u003e * Selecting Business Food Truck Insurance\u003cbr\u003e * Where to buy a lunch truck or small mobile food truck\u003cbr\u003e * Get Free Government Grants for your Business\u003cbr\u003e * A Food Truck Business Rolodex to Wholesale Sources to save you Massive Money\u003cbr\u003e and Much Much More!\u003c\/p\u003e\u003cp\u003eYou have the right to restore a culture of the can-do spirit and enjoy the financial security you and your family deserve. People are destroyed for lack of knowledge. Get the knowledge you need to start living your business dreams!\u003cbr\u003e Don't wait. You'll wait your life away...\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 104\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.22 x 8 x 5.25 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 21, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916002169176,"sku":"9781951929121","price":16.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/aAplvc9RdZ9781951929121.webp?v=1792796026"},{"product_id":"2022-chicago-restaurants-the-food-enthusiasts-long-weekend-guide-paperback","title":"2022 Chicago Restaurants - The Food Enthusiast's Long Weekend Guide - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Delaplaine\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAndrew Delaplaine is the ultimate Restaurant Enthusiast.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWith decades in the food writing business, he has been everywhere and eaten (almost) everything.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\"Unlike the 'honest' reviews on sites like Yelp, this writer knows what he's talking about. He's a professional, with decades in the business, not a well-intentioned but clueless amateur.\"\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e= Holly Titler, Los Angeles\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\"This concise guidebook was exactly what I needed to make the most of my limited time in town.\"\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e= Tanner Davis, Milwaukee\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eThis is another of his books with spot-on reviews of the most exciting restaurants in town. Some will merit only a line or two, just to bring them to your attention. Others deserve a half page or more. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\"The fact that he doesn't accept free meals in exchange for a good review makes all the difference in his sometimes brutally accurate reviews.\"\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e= Jerry Adams, El Paso\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\"Exciting\" does not necessarily mean expensive. The area's top spots get the recognition they so richly deserve (and that they so loudly demand), but there are plenty of \"sensible alternatives\" for those looking for good food handsomely prepared by cooks and chefs who really care what they \"plate up\" in the kitchen.\u003c\/p\u003e\u003cp\u003eFor those with a touch of Guy Fieri, Delaplaine ferrets out the best food for those on a budget. That dingy looking dive bar around the corner may serve up one of the juiciest burgers in town, perfect to wash down with a locally brewed craft beer.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWhatever your predilection or taste, cuisine of choice or your budget, you may rely on Andrew Delaplaine not to disappoint.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eDelaplaine dines anonymously at the Publisher's expense. No restaurant listed in this series has paid a penny or given so much as a free meal to be included.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eBon Appétit!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 78\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.16 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 08, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916081893720,"sku":"9798201418632","price":21.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/cgACrXm59k9798201418632.webp?v=1792799508"},{"product_id":"2022-cape-cod-restaurants-the-food-enthusiasts-long-weekend-guide-paperback","title":"2022 Cape Cod Restaurants - The Food Enthusiast's Long Weekend Guide - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Delaplaine\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAndrew Delaplaine is the ultimate Restaurant Enthusiast.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWith decades in the food writing business, he has been everywhere and eaten (almost) everything.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\"Unlike the 'honest' reviews on sites like Yelp, this writer knows what he's talking about. He's a professional, with decades in the business, not a well-intentioned but clueless amateur.\"\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e= Holly Titler, Los Angeles\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\"This concise guidebook was exactly what I needed to make the most of my limited time in town.\"\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e= Tanner Davis, Milwaukee\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eThis is another of his books with spot-on reviews of the most exciting restaurants in town. Some will merit only a line or two, just to bring them to your attention. Others deserve a half page or more. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\"The fact that he doesn't accept free meals in exchange for a good review makes all the difference in his sometimes brutally accurate reviews.\"\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e= Jerry Adams, El Paso\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\"Exciting\" does not necessarily mean expensive. The area's top spots get the recognition they so richly deserve (and that they so loudly demand), but there are plenty of \"sensible alternatives\" for those looking for good food handsomely prepared by cooks and chefs who really care what they \"plate up\" in the kitchen.\u003c\/p\u003e\u003cp\u003eFor those with a touch of Guy Fieri, Delaplaine ferrets out the best food for those on a budget. That dingy looking dive bar around the corner may serve up one of the juiciest burgers in town, perfect to wash down with a locally brewed craft beer.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWhatever your predilection or taste, cuisine of choice or your budget, you may rely on Andrew Delaplaine not to disappoint.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eDelaplaine dines anonymously at the Publisher's expense. No restaurant listed in this series has paid a penny or given so much as a free meal to be included.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eBon Appétit!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 104\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.22 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 08, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916082483544,"sku":"9798201732004","price":21.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/TNeaYBlrCu9798201732004.webp?v=1792799509"},{"product_id":"2022-mexico-city-the-restaurant-enthusiasts-discriminating-guide-paperback","title":"2022 Mexico City - The Restaurant Enthusiast's Discriminating Guide - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Delaplaine\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAndrew Delaplaine is the ultimate Restaurant Enthusiast.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWith decades in the food writing business, he has been everywhere and eaten (almost) everything.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\"Unlike the 'honest' reviews on sites like Yelp, this writer knows what he's talking about. He's a professional, with decades in the business, not a well-intentioned but clueless amateur.\"\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e= Holly Titler, Los Angeles\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\"This concise guidebook was exactly what I needed to make the most of my limited time in town.\"\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e= Tanner Davis, Milwaukee\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThis is another of his books with spot-on reviews of the most exciting restaurants in town. Some will merit only a line or two, just to bring them to your attention.\u003c\/strong\u003e\u003c\/em\u003e Others deserve a half page or more. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\"The fact that he doesn't accept free meals in exchange for a good review makes all the difference in his sometimes brutally accurate reviews.\"\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e= Jerry Adams, El Paso\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\"Exciting\" does not necessarily mean expensive. The area's top spots get the recognition they so richly deserve (and that they so loudly demand), but there are plenty of \"sensible alternatives\" for those looking for good food handsomely prepared by cooks and chefs who really care what they \"plate up\" in the kitchen.\u003c\/p\u003e\u003cp\u003eFor those with a touch of Guy Fieri, Delaplaine ferrets out the best food for those on a budget. That dingy looking dive bar around the corner may serve up one of the juiciest burgers in town, perfect to wash down with a locally brewed craft beer.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWhatever your predilection or taste, cuisine of choice or your budget, you may rely on Andrew Delaplaine not to disappoint.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eDelaplaine dines anonymously at the Publisher's expense. No restaurant listed in this series has paid a penny or given so much as a free meal to be included.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eBon Appétit!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 78\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.16 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 14, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916095721816,"sku":"9798201172954","price":21.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Sx9nng4h8g9798201172954.webp?v=1792799525"},{"product_id":"2022-paris-restaurants-the-food-enthusiasts-long-weekend-guide-paperback","title":"2022 Paris Restaurants - The Food Enthusiast's Long Weekend Guide - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Delaplaine\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAndrew Delaplaine is the ultimate Restaurant Enthusiast.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWith decades in the food writing business, he has been everywhere and eaten (almost) everything.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\"Unlike the 'honest' reviews on sites like Yelp, this writer knows what he's talking about. He's a professional, with decades in the business, not a well-intentioned but clueless amateur.\"\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e= Holly Titler, Los Angeles\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\"This concise guidebook was exactly what I needed to make the most of my limited time in town.\"\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e= Tanner Davis, Milwaukee\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eThis is another of his books with spot-on reviews of the most exciting restaurants in town. Some will merit only a line or two, just to bring them to your attention. Others deserve a half page or more. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003e\"The fact that he doesn't accept free meals in exchange for a good review makes all the difference in his sometimes brutally accurate reviews.\"\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e= Jerry Adams, El Paso\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\"Exciting\" does not necessarily mean expensive. The area's top spots get the recognition they so richly deserve (and that they so loudly demand), but there are plenty of \"sensible alternatives\" for those looking for good food handsomely prepared by cooks and chefs who really care what they \"plate up\" in the kitchen.\u003c\/p\u003e\u003cp\u003eFor those with a touch of Guy Fieri, Delaplaine ferrets out the best food for those on a budget. That dingy looking dive bar around the corner may serve up one of the juiciest burgers in town, perfect to wash down with a locally brewed craft beer.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWhatever your predilection or taste, cuisine of choice or your budget, you may rely on Andrew Delaplaine not to disappoint.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eDelaplaine dines anonymously at the Publisher's expense. No restaurant listed in this series has paid a penny or given so much as a free meal to be included.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eBon Appétit!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 120\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.25 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 13, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916096180568,"sku":"9798201203733","price":23.02,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/9z5R9MrxHW9798201203733.webp?v=1792799526"},{"product_id":"2022-savannah-the-restaurant-enthusiasts-discriminating-guide-paperback","title":"2022 Savannah - The Restaurant Enthusiast's Discriminating Guide - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Delaplaine\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAndrew Delaplaine is the ultimate Restaurant Enthusiast.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWith decades in the food writing business, he has been everywhere and eaten (almost) everything.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\"Unlike the 'honest' reviews on sites like Yelp, this writer knows what he's talking about. He's a professional, with decades in the business, not a well-intentioned but clueless amateur.\"\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e= Holly Titler, Los Angeles\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003e\"This concise guidebook was exactly what I needed to make the most of my limited time in town.\"\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e= Tanner Davis, Milwaukee\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThis is another of his books with spot-on reviews of the most exciting restaurants in town. Some will merit only a line or two, just to bring them to your attention.\u003c\/strong\u003e\u003c\/em\u003e Others deserve a half page or more. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\"The fact that he doesn't accept free meals in exchange for a good review makes all the difference in his sometimes brutally accurate reviews.\"\u003c\/p\u003e\u003cp\u003e= Jerry Adams, El Paso\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\"Exciting\" does not necessarily mean expensive. The area's top spots get the recognition they so richly deserve (and that they so loudly demand), but there are plenty of \"sensible alternatives\" for those looking for good food handsomely prepared by cooks and chefs who really care what they \"plate up\" in the kitchen.\u003c\/p\u003e\u003cp\u003eFor those with a touch of Guy Fieri, Delaplaine ferrets out the best food for those on a budget. That dingy looking dive bar around the corner may serve up one of the juiciest burgers in town, perfect to wash down with a locally brewed craft beer.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWhatever your predilection or taste, cuisine of choice or your budget, you may rely on Andrew Delaplaine not to disappoint.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eDelaplaine dines anonymously at the Publisher's expense. No restaurant listed in this series has paid a penny or given so much as a free meal to be included.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eBon Appétit!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 70\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.15 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 15, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916096704856,"sku":"9798201263515","price":21.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/imJso_yqIP9798201263515.webp?v=1792799527"},{"product_id":"2022-montreal-the-restaurant-enthusiasts-discriminating-guide-paperback","title":"2022 Montreal - The Restaurant Enthusiast's Discriminating Guide - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Delaplaine\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAndrew Delaplaine is the ultimate Restaurant Enthusiast.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWith decades in the food writing business, he has been everywhere and eaten (almost) everything.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\"Unlike the 'honest' reviews on sites like Yelp, this writer knows what he's talking about. He's a professional, with decades in the business, not a well-intentioned but clueless amateur.\"\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e= Holly Titler, Los Angeles\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003e\"This concise guidebook was exactly what I needed to make the most of my limited time in town.\"\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e= Tanner Davis, Milwaukee\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eThis is another of his books with spot-on reviews of the most exciting restaurants in town. Some will merit only a line or two, just to bring them to your attention. Others deserve a half page or more. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003e\"The fact that he doesn't accept free meals in exchange for a good review makes all the difference in his sometimes brutally accurate reviews.\"\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e= Jerry Adams, El Paso\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\"Exciting\" does not necessarily mean expensive. The area's top spots get the recognition they so richly deserve (and that they so loudly demand), but there are plenty of \"sensible alternatives\" for those looking for good food handsomely prepared by cooks and chefs who really care what they \"plate up\" in the kitchen.\u003c\/p\u003e\u003cp\u003eFor those with a touch of Guy Fieri, Delaplaine ferrets out the best food for those on a budget. That dingy looking dive bar around the corner may serve up one of the juiciest burgers in town, perfect to wash down with a locally brewed craft beer.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWhatever your predilection or taste, cuisine of choice or your budget, you may rely on Andrew Delaplaine not to disappoint.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eDelaplaine dines anonymously at the Publisher's expense. No restaurant listed in this series has paid a penny or given so much as a free meal to be included.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eBon Appétit!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 84\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.17 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 14, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916097818968,"sku":"9798201311377","price":21.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/c4XrcYPQvy9798201311377.webp?v=1792799528"},{"product_id":"2022-miami-south-beach-the-restaurant-enthusiasts-discriminating-guide-paperback","title":"2022 Miami \u0026 South Beach - The Restaurant Enthusiast's Discriminating Guide - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Delaplaine\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAndrew Delaplaine is the ultimate Restaurant Enthusiast.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWith decades in the food writing business, he has been everywhere and eaten (almost) everything.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\"Unlike the 'honest' reviews on sites like Yelp, this writer knows what he's talking about. He's a professional, with decades in the business, not a well-intentioned but clueless amateur.\"\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e= Holly Titler, Los Angeles\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\"This concise guidebook was exactly what I needed to make the most of my limited time in town.\"\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e= Tanner Davis, Milwaukee\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eThis is another of his books with spot-on reviews of the most exciting restaurants in town. Some will merit only a line or two, just to bring them to your attention. Others deserve a half page or more. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\"The fact that he doesn't accept free meals in exchange for a good review makes all the difference in his sometimes brutally accurate reviews.\"\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e= Jerry Adams, El Paso\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\"Exciting\" does not necessarily mean expensive. The area's top spots get the recognition they so richly deserve (and that they so loudly demand), but there are plenty of \"sensible alternatives\" for those looking for good food handsomely prepared by cooks and chefs who really care what they \"plate up\" in the kitchen.\u003c\/p\u003e\u003cp\u003eFor those with a touch of Guy Fieri, Delaplaine ferrets out the best food for those on a budget. That dingy looking dive bar around the corner may serve up one of the juiciest burgers in town, perfect to wash down with a locally brewed craft beer.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWhatever your predilection or taste, cuisine of choice or your budget, you may rely on Andrew Delaplaine not to disappoint.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eDelaplaine dines anonymously at the Publisher's expense. No restaurant listed in this series has paid a penny or given so much as a free meal to be included.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eBon Appétit!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 126\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.27 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 17, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916098310488,"sku":"9798201411619","price":23.02,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/QKHukQRWPM9798201411619.webp?v=1792799529"},{"product_id":"2022-new-orleans-restaurants-the-food-enthusiasts-long-weekend-guide-paperback","title":"2022 New Orleans Restaurants - The Food Enthusiast's Long Weekend Guide - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Delaplaine\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAndrew Delaplaine is the ultimate Restaurant Enthusiast.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWith decades in the food writing business, he has been everywhere and eaten (almost) everything.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\"Unlike the 'honest' reviews on sites like Yelp, this writer knows what he's talking about. He's a professional, with decades in the business, not a well-intentioned but clueless amateur.\"\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e= Holly Titler, Los Angeles\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\"This concise guidebook was exactly what I needed to make the most of my limited time in town.\"\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e= Tanner Davis, Milwaukee\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eThis is another of his books with spot-on reviews of the most exciting restaurants in town. Some will merit only a line or two, just to bring them to your attention. Others deserve a half page or more. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003e\"The fact that he doesn't accept free meals in exchange for a good review makes all the difference in his sometimes brutally accurate reviews.\"\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e= Jerry Adams, El Paso\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\"Exciting\" does not necessarily mean expensive. The area's top spots get the recognition they so richly deserve (and that they so loudly demand), but there are plenty of \"sensible alternatives\" for those looking for good food handsomely prepared by cooks and chefs who really care what they \"plate up\" in the kitchen.\u003c\/p\u003e\u003cp\u003eFor those with a touch of Guy Fieri, Delaplaine ferrets out the best food for those on a budget. That dingy looking dive bar around the corner may serve up one of the juiciest burgers in town, perfect to wash down with a locally brewed craft beer.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWhatever your predilection or taste, cuisine of choice or your budget, you may rely on Andrew Delaplaine not to disappoint.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eDelaplaine dines anonymously at the Publisher's expense. No restaurant listed in this series has paid a penny or given so much as a free meal to be included. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eBon Appétit!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 108\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.22 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 13, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916098802008,"sku":"9798201732530","price":21.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/CLd2y2wWWm9798201732530.webp?v=1792799530"},{"product_id":"the-new-kansas-cookbook-rural-roots-modern-table-hardcover","title":"The New Kansas Cookbook: Rural Roots, Modern Table - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJayni Carey\u003c\/b\u003e (Author), \u003cb\u003eFrank Carey\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eNearly thirty years ago, cooking team Frank and Jayni Carey gave us \u003ci\u003eThe Kansas Cookbook: Recipes from the Heartland\u003c\/i\u003e, a classic, much-loved volume chronicling the state's favorite recipes and food traditions. Now they're back with \u003ci\u003eThe New Kansas Cookbook: Rural Roots, Modern Table\u003c\/i\u003e, a look at modern and innovative foodways straight from their kitchen in the heart of the Midwest. They combine fresh ingredients from farmer's markets with fresh ideas and Kansas know-how from across the state to create a dynamic new food scene. From modern makeovers of Midwestern mainstays like sloppy joes and sweet custards to dishes influenced by a wide variety of world cuisines, these recipes bring Kansas tradition into the twenty-first century with a new burst of flavor and sense of fun. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThe Careys travel the state stirring stories and recipes from farmers, ranchers, chefs, and home cooks into the diverse pot of Kansas cuisine. They partake in the bounty of small-town eateries, homey fare--like zucchini and corn casserole or slow-cooked pork shoulder--and dressier offerings like smoked duck empanadas, rainbow trout with a spicy crust, and roasted pork tenderloin with port and prunes. \u003cp\u003e\u003c\/p\u003eKansans seem to live closer to the land, so the Careys introduce you to those who are enjoying the fruits of their own labors: growing the best asparagus, raising grass-fed beef, nurturing a school garden, and dealing with too much zucchini. Illustrations by noted Kansas artist Louis Copt bring these ingredients, recipes, and stories alive. \u003cp\u003e\u003c\/p\u003eFarm-to-table may be trendy elsewhere, but it's a way of life in Kansas, and in \u003ci\u003eThe New Kansas Cookbook\u003c\/i\u003e, Frank and Jayni Carey show you how to make it yours, too.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 8.3 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 07, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916101488984,"sku":"9780700623198","price":41.02,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/JSLtqlqwcX9780700623198.webp?v=1792799533"}],"url":"https:\/\/usa-markt.com\/collections\/books-cooking-restaurants.oembed?page=2","provider":"usa-markt","version":"1.0","type":"link"}