{"title":"American","description":null,"products":[{"product_id":"american-pie-slices-of-life-and-pie-from-americas-back-roads-paperback","title":"American Pie: Slices of Life (and Pie) from America's Back Roads - 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\u003ePascale Le Draoulec\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\"A rich, satisfying account of one woman's cross-country search for the age-old dessert.\" --\u003cem\u003e Entertainment Weekly\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAn engaging and quirky travelogue, cultural and personal excursion, and adventure-cookbook that brings back from the highways and back roads a homemade slice of America\u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCrossing class and color lines, and spanning the nation (Montana has its huckleberry, Pennsylvania its shoofly, and Mississippi its sweet potato), pie--real, homemade pie--has meaning for all of us. But in today's treadmill, take-out world--our fast-food nation--does pie still have a place?\u003c\/p\u003e\u003cp\u003eAs she traveled across the United States in an old Volvo named Betty, Pascale Le Draoulec discovered how merely mentioning homemade pie to strangers made faces soften, shoulders relax, and memories come wafting back. Rambling from town to town with Le Draoulec, you'll meet the famous, and sometimes infamous, pie makers who share their stories and recipes, and find out how a quest for pie can lead to something else entirely.\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 0.94 x 8.02 x 5.28 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 01, 2003\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914668478808,"sku":"9780060957322","price":15.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/piDf94-HGj9780060957322.webp?v=1792781593"},{"product_id":"dining-down-memory-lane-a-collection-of-classic-baltimore-restaurants-and-their-recipes-paperback","title":"Dining Down Memory Lane: A Collection of Classic Baltimore Restaurants 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\u003eShelley Howell\u003c\/b\u003e (Author), \u003cb\u003eBarb Clapp\u003c\/b\u003e (Foreword by), \u003cb\u003eHeather McCarthy\u003c\/b\u003e (Illustrator)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eNo\u003c\/strong\u003e \u003cstrong\u003eold\u003c\/strong\u003e \u003cstrong\u003es\u003c\/strong\u003e\u003cstrong\u003echool Bawlmer kitchen will be complete without this cookbook.\u003c\/strong\u003e It's a journey with stops at \u003cstrong\u003eMarconi's\u003c\/strong\u003e, \u003cstrong\u003eAngelina's\u003c\/strong\u003e, the \u003cstrong\u003eBelvedere Hotel\u003c\/strong\u003e and many other landmarks from our region's great gastronomic past. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThis book of Baltimore restaurants and their recipes is perfect for the cook who wants to capture Free State flavors of yesteryear, and serve them up on the dining room table.\u003c\/strong\u003e Readers will find classics such as Maryland crab cakes and Oysters Chesapeake followed by treasures like Haussner's strawberry pie. This tour of bygone days in \"the land of pleasant living\" will leave you hungry for Crab Imperial, or dreaming of some special night in \u003cstrong\u003eLouie's Bookstore and Cafe, the Old Pimlico Hotel, or Baltimore's Little Italy.\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e\u003cstrong\u003eHampton's\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eVe\u003c\/strong\u003e\u003cstrong\u003elleggia's\u003c\/strong\u003e\n\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003eMa\u003cstrong\u003ertick's\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003e\u003cstrong\u003eWomen's Industrial Exchange\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003e\u003cstrong\u003eBrass Elephant\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003e\u003cstrong\u003eJohn Eager Howard Room\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003e\u003cstrong\u003eDanny's\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003e\u003cstrong\u003eThe Chesapeake Restaurant\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003e\u003cstrong\u003eJeannier's\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003e\u003cstrong\u003eCafe des Artistes\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003e\u003cstrong\u003eHarvey's\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003e\u003cstrong\u003eHutzler's Valley View Room\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003eShane's\u003c\/strong\u003e\u003c\/li\u003e \u003cli\u003e\u003cstrong\u003ePeerce's Plantation\u003c\/strong\u003e\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eWhether your favorite was the shrimp salad at \u003cstrong\u003eJohnny Unitas' Golden Arm\u003c\/strong\u003e, or Chesapeake Bay steamed crabs at \u003cstrong\u003eObrycki's\u003c\/strong\u003e this is the perfect Maryland gift idea for any season. 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Johnson\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eJoanne Stuttgen's popular book \u003ci\u003eCafe Wisconsin\u003c\/i\u003e guides travelers to Wisconsin's best home-style cafes. Now, continue the journey with the \u003ci\u003eCafe Wisconsin Cookbook\u003c\/i\u003e, a compilation of more than one hundred cherished recipes that showcase the distinct culinary and cultural traditions of Wisconsin. From classic pot roasts and country-style pies to long-simmering soups and heritage specialties, the whole soul-satisfying spectrum of Wisconsin cafe fare is here. \u003cbr\u003e Stuttgen tracked down Wisconsin's best small town cafes, from Boscobel to Sturgeon Bay, chatted with owners and customers, took notes, and recorded the history, anecdotes, and recipes behind the food. Tested and fine-tuned by Wisconsin food writer and former chef Terese Allen, these favorite recipes will bring an authentic slice of Wisconsin into your home kitchen.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJoanne Raetz Stuttgen is a professional folklorist who has lived in Minnesota and Wisconsin and now makes her home in Indiana. She is the author of \u003ci\u003eCafe Wisconsin\u003c\/i\u003e, also published by the University of Wisconsin Press. Terese Allen is food editor for Organic Valley, food columnist for Madison's \u003ci\u003eIsthmus\u003c\/i\u003e newspaper, and author of \u003ci\u003eWisconsin's Hometown Flavors\u003c\/i\u003e and \u003ci\u003eThe Ovens of Brittany Cookbook\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 222\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.49 x 9.28 x 7.58 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 20, 2004\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914956214616,"sku":"9780299222741","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/AXd5GVEG5q9780299222741.webp?v=1792785311"},{"product_id":"the-terlingua-chili-cookbook-chilis-last-frontier-paperback","title":"The Terlingua Chili Cookbook: Chili's Last Frontier - 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\u003eTiffany Harelik\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe Terlingua Chili Cookbook features the sparse desert community of Terlingua, known for their infamous annual chili cook-off. Complete with recipes so good they could charm a snake, this non-traditional cookbook takes you on the road trip of a lifetime culminating in the Woodstock of all chili-fests: The Terlingua chili cook-off. Starting in Study Butte and Big Bend Park, you'll travel through River Road, stumble across sacred hot springs, and trace motorcycle rides as you read a modern history of the area that is peppered with pro tips and how to's on chili making at its most rustic. You'll hear from the sons and daughters of the founding fathers of the Terlingua chili cook-off, as well as restaurant owners, chili connoisseurs and home cooks with bragging rights on how to make winning competition chili, chuck wagon chili for camping, and chili for brisk fall nights at home. In addition to the recipes are the stories from the last 50 years of the iconic cook-off. Between you, me, and the fencepost, this is the most entertaining book on Texas chili available on the market today.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 180\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.49 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914959786328,"sku":"9780997734904","price":26.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/PlWUEluJn29780997734904.webp?v=1792785316"},{"product_id":"the-best-of-trailer-food-diaries-paperback","title":"The Best of Trailer Food Diaries - 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\u003eRenee Casteel Cook\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFrom the Southwest, to the Northwest to the Midwest, this book features all the best stories and recipes from food trucks across the U.S.A. Join culinary travel author Renee Casteel Cook, alongside Tiffany Harelik and Steven Shomler as they take you through an unprecedented literary food truck tour in Austin, Portland, and Columbus with a few pit stops in Dallas and Houston. You'll get to read the history behind some of the world's most interesting food cart personalities while learning to make dishes that will soon become your family's favorite thing to eat. From Beef Bacon Cheddar Stuffed Meatballs and Hawaiian Style Ahi Limu Poke to Cardamom Chai Chicken and Marinated Beets with Black Walnuts as well as Tomato Jam, Fried Green Tomatoes and Grilled Asparagus with Strawberry Kalonji Dressing \u0026amp; Cumin Fried Hazelnuts this cookbook has something for everyone, at every table.\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 0.61 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 August 01, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914961260888,"sku":"9780997734942","price":26.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/YUNoNhBIVI9780997734942.webp?v=1792785318"},{"product_id":"minnesota-eats-out-an-illustrated-history-hardcover","title":"Minnesota Eats Out: An Illustrated 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\u003eKathryn Strand Koutsky\u003c\/b\u003e (Author), \u003cb\u003eLinda Koutsky\u003c\/b\u003e (Author), \u003cb\u003eEleanor Ostman\u003c\/b\u003e (Contribution by)\u003c\/p\u003e\u003cp\u003e\"Let's eat out!\"\u003cbr\u003e\u003cbr\u003eMinnesotans have always loved to, in the opulent dining rooms of fancy hotels, in piney resort halls, or in standard around-the-corner cafés, where the food is hot and plentiful. And the best of these eateries inspire cherished memories of fabulous food and charming camaraderie.\u003cbr\u003e\u003cbr\u003eMinnesota Eats Out is a virtual romp through the state's dining spots, from early health resorts to Prohibition-era speakeasies to A\u0026amp;W drive-ins, illustrated with nearly one thousand photographs, postcards, menus, matchbooks, and collectible dishes. Kathryn Strand Koutsky and Linda Koutsky narrate the history of dining in the North Star State, highlighting innovative foods, inspired restaurant architecture, and cutting-edge graphic design, along with anecdotes about beloved restaurants remembered through the decades.\u003cbr\u003e\u003cbr\u003eAccompanying this rich history is a priceless collection of recipes for dishes made famous through the years, like the pioneers' Indian Pudding and old favorites from Eibner's Bakery in New Ulm or Ruttger's Resort in Brainerd. Eleanor Ostman revised these recipes for preparation in modern kitchens. Embellished with photographs of historic restaurants, collectible tableware, and restaurant ephemera, the recipes invite today's readers to re-create cherished food memories.\u003cbr\u003e\u003cbr\u003eMinnesota Eats Out, a one-of-a-kind venture into the state's history, serves up over a century of fine and fun Minnesota dining.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eKathryn Strand Koutsky is an award-winning interior designer and a collector of antique postcards and drawings of Minnesota scenes. Linda Koutsky is a collector of restaurant china and flatware as well as antiques and ephemera. She is the author of the Minneapolis Skyway News column \"The Lunchtime Tourist.\" Eleanor Ostman is the author of the best-selling cookbook Always on Sunday and for thirty years was the food writer for the St. Paul Pioneer Press.\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 0.8 x 12.2 x 9.3 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 September 04, 2003\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Minnesota Book Award (2004)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914967847256,"sku":"9780873514521","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/PS41hiP5A79780873514521.webp?v=1792785328"},{"product_id":"cheeses-of-wisconsin-a-culinary-travel-guide-paperback","title":"Cheeses of Wisconsin: A Culinary Travel 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\u003eJeanette Hurt\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWisconsin makes more specialty cheese than any other state, and this guide lists the best of the best cheesemakers and their cheeses. Connoisseur and food writer Jeanette Hurt embarks on a culinary tour throughout the entire state to find the most innovative and traditional artisans who lovingly and painstakingly cultivate numerous varieties of award-winning cow-, goat-, and sheep's-milk cheeses. Hurt describes in words and photos how cheese and other dairy products such as yogurt, ice cream, butter, and milk are made, and provides a detailed list of cheesemakers who accept visitors so you can watch the process firsthand. Also includes a map showing cheesemaker locations, where to buy Wisconsin cheese, resources for budding cheesemakers, recipes, wine and beer pairings, and travel advice.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 218\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.57 x 8.04 x 7.95 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 June 01, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914984231256,"sku":"9780881507843","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Nu6SDRg8jB9780881507843.webp?v=1792785349"},{"product_id":"the-tummy-trilogy-american-fried-alice-lets-eat-third-helpings-paperback","title":"The Tummy Trilogy: American Fried; Alice, Let's Eat; Third Helpings - 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\u003eCalvin Trillin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn the 1970s, Calvin Trillin informed America that its most glorious food was not to be found at the pretentious restaurants he referred to generically as La Maison de la Casa House, Continental Cuisine. With three hilarious books over the next two decades--\u003ci\u003eAmerican Fried; Alice, Let's Eat;\u003c\/i\u003e and\u003ci\u003e Third Helpings\u003c\/i\u003e--he established himself as, in Craig Claiborne's phrase, \"the Walt Whitman of American eats.\" Trillin's three comic masterpieces are now available in what Trillin calls \u003ci\u003eThe Tummy Trilogy\u003c\/i\u003e.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eIn the 1970s, Calvin Trillin informed us that the most glorious food in an American city was not to be found at the pretentious rooftop restaurant he called La Maison de la Casa House, Continental Cuisine. With three hilarious books, he established himself as \"our funniest food writer\" and, in Craig Claiborne's phrase, \"the Walt Whitman of American eats\". Now the three books have been combined in what Trillin calls The Tummy Trilogy.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eCalvin Trillin\u003c\/b\u003e is the author of twenty books, including \u003ci\u003eFamily Man\u003c\/i\u003e (FSG, 1998) and \u003ci\u003eMessages from My Father \u003c\/i\u003e(FSG, 1996). He writes a weekly column for \u003ci\u003eTime\u003c\/i\u003e and a weekly poem for\u003ci\u003e The Nation\u003c\/i\u003e. 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Navigate Portland\"s edible bounty with this all-access pass to hundreds of producers, purveyors, distillers, bakers, food carts, and farmers markets. This book is the indispensable guide to it all. In the second edition, readers get 20+ new full listings, 150+ new businesses, a new food cart chapter by food cart expert Brett Burmeister, and an Hispanic market section from food writer and Mi Mero Mole owner Nick Zukin. Whether you\"ve lived in Portland your entire life, are visiting for business or pleasure, or are a hungry transplant--this book helps you find all that is delicious in Portland.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eLIZ CRAIN\u003c\/b\u003e is the author of \u003ci\u003eFood Lover's Guide to Portland\u003c\/i\u003e and \u003ci\u003eToro Bravo: Stories. Recipes. No Bull\u003c\/i\u003e. A longtime writer on Pacific Northwest food and drink, her writing has appeared in \u003ci\u003eCooking Light\u003c\/i\u003e, \u003ci\u003eBudget Travel\u003c\/i\u003e, \u003ci\u003eVIA Magazine\u003c\/i\u003e, \u003ci\u003eThe Sun Magazine\u003c\/i\u003e, \u003ci\u003eThe Progressive\u003c\/i\u003e, \u003ci\u003eThe Guardian\u003c\/i\u003e and \u003ci\u003eThe Oregonian\u003c\/i\u003e. She is also an editor and publicity director at Hawthorne Books as well as co-organizer of the annual Portland Fermentation Festival.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 204\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 8.9 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 09, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914986983768,"sku":"9780989360463","price":16.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/T9QvXKXinr9780989360463.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":"cooking-up-a-conversation-world-renowned-and-trending-paperback","title":"Cooking Up a Conversation: World Renowned and Trending - 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\u003eCarl Redding\u003c\/b\u003e (Author), \u003cb\u003eDana Patterson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eCooking Up A Conversation is a joint venture between Chef Carl Redding and Chef Dana Patterson. Both are two very popular Chefs who have carved out a niche market with their Celebrity Clientele and specialty cuisine. Although enjoying great success in their respective industries, Chef Carl and Chef Dana's paths intersected as they have both faced a life threatening bout with diabetes that changed their lives. Suddenly the glamour of previous restaurant ownership and celebrity clientele such as Michael Jackson, Oprah Winfrey and Gene Simmons paled in comparison to simply being blessed with another chance to live. These recipes are a collaboration of the love from their kitchen to your dinner table.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 124\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.26 x 11.02 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 05, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914993373528,"sku":"9780999075555","price":43.18,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/pKC1ixMM2T9780999075555.webp?v=1792785362"},{"product_id":"maine-sporting-camp-cookbook-paperback","title":"Maine Sporting Camp Cookbook - 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\u003eAlice Arlen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThe author of the successful Maine Sporting Camps collects here classic and favorite recipes from the proprietors of 47 of Maine's most popular traditional backwoods retreats. The folks who cook at these camps know that tasty, satisfying food is an important part of their clients' backwoods experience, and they have perfected many recipes to fill the bill. Organized by season, the recipes also include quotes from the owners.\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 0.56 x 9.46 x 7.02 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 01, 2004\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914996912472,"sku":"9780892726493","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/YGDmdxTQkG9780892726493.webp?v=1792785368"},{"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":"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":"a-culinary-history-of-cape-may-salt-oysters-beach-plums-cabernet-franc-hardcover","title":"A Culinary History of Cape May: Salt Oysters, Beach Plums \u0026 Cabernet Franc - 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\u003eJohn Howard-Fusco\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eCape May is America s first seaside resort, and with that comes a mouthwatering food history. The New York Times even proclaimed the city Restaurant Capital of New Jersey. The first settlers, the Kechemeche of the Lenape tribe, feasted on the fish and wild game in the area. The whaling industry briefly brought attention to the island, but Ellis Hughes s 1801 advertisement offering seashore entertainment with fish, oysters, crabs, and good liquors gave birth to a beachside haven. From the mint juleps to the Sunny Hall Cafe and the Chalfonte, culinary creativity thrives on the shore. Modern chefs like Lucas Manteca at the Red Store and Brooke Dodds s Empanada Mamas help keep the unique flair alive. Author John Howard-Fusco traces the roots of the delectable dishes and recipes from long ago to the modern day.\"\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 April 03, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915404251480,"sku":"9781540215444","price":36.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/edqT7wUTs9781540215444.webp?v=1792788789"},{"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":"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. Learn more about her at marybergin.com and roadstraveled.com.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 9.2 x 7.4 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 September 01, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915419062616,"sku":"9781493006342","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/SHLD_ZzFOf9781493006342.webp?v=1792788807"},{"product_id":"the-philadelphia-chefs-table-extraordinary-recipes-from-the-city-of-brotherly-love-hardcover","title":"The Philadelphia Chef's Table: Extraordinary Recipes from the City of Brotherly Love - 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\u003eAdam Erace\u003c\/b\u003e (Author), \u003cb\u003eApril White\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe second edition of \u003c\/b\u003e\u003cb\u003e\u003ci\u003eThe Philadelphia Chef's Table\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e captures what is a 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. 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":"the-best-american-food-writing-2019-paperback","title":"The Best American Food Writing 2019 - 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\u003eSilvia Killingsworth\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA NATIONAL BESTSELLER \u003cp\u003e\u003c\/p\u003e\n\u003cem\u003eNew York Times\u003c\/em\u003e best-selling author and James Beard Award winner Samin Nosrat collects the year's finest writing about food and drink.\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"Good food writing evokes the senses,\" writes Samin Nosrat, best-selling author of \u003cem\u003eSalt, Fat, Acid, Heat\u003c\/em\u003e and star of the Netflix adaptation of the book. \"It makes us consider divergent viewpoints. It makes us hungry and motivates us to go out into the world in search of new experiences. It charms and angers us, breaks our hearts, and gives us hope. And perhaps most importantly, it creates empathy within us.\" Whether it's the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas, or a spotlight on a day in the life of a restaurant inspector, the work in \u003cem\u003eThe Best American Food Writing 2019\u003c\/em\u003e will inspire you to pick up a knife and start chopping, but also to think critically about what you're eating and how it came to your plate, while still leaving you clamoring for seconds. \u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSAMIN NOSRAT, guest editor, is a food columnist for the \u003ci\u003eNew York Times Magazine\u003c\/i\u003e and the best-selling author of \u003ci\u003eSalt, Fat, Acid\u003c\/i\u003e, \u003ci\u003eHeat\u003c\/i\u003e, now a Netflix original series. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e SILVIA KILLINGSWORTH, series editor, is a digital editor at \u003ci\u003eBloomberg Businessweek\u003c\/i\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 8.2 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915423879512,"sku":"9781328662255","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/dS8Jp4mNjP9781328662255.webp?v=1792788811"},{"product_id":"incidents-of-travel-in-central-america-chiapas-and-yucatan-paperback","title":"Incidents of Travel in Central America, Chiapas, and Yucatan - 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\u003eJohn Lloyd Stephens\u003c\/b\u003e (Author), \u003cb\u003eFrederick Catherwood\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.\u003c\/p\u003e\u003cp\u003eThis work is in the \"public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.\u003c\/p\u003e\u003cp\u003eScholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 476\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.96 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 26, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915435643224,"sku":"9781015466258","price":38.81,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/iBBW7NtaPY9781015466258.webp?v=1792788826"},{"product_id":"classic-eateries-of-the-arkansas-delta-hardcover","title":"Classic Eateries of the Arkansas Delta - 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), \u003cb\u003eGrav Weldon\u003c\/b\u003e (Photographer)\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\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":"texas-edible-wild-plant-foraging-paperback","title":"Texas Edible Wild Plant Foraging - 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\u003eStephen Fleming\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eEarth was not built for six billion people, all running around and being passionate about things. The world was built for about two million people foraging for roots and grubs.- Doug Coupland\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThe act of Foraging is the earliest and most natural way of gathering edibles in human evolution.\u003c\/p\u003e\u003cp\u003eGiven the extensive natural gift in the Texas, foraging wild edible fruits, berries, and plants become the most satisfying experience.\u003c\/p\u003e\u003cp\u003eHumans have been foraging since the dawn of civilization. It was the primary means of sustenance for our prehistoric ancestors. Chances are, even you have foraged and probably did not realize that you were doing it.\u003c\/p\u003e\u003cp\u003eHave you ever picked wild berries from a nearby park or plucked herbs from a neighborhood garden? Well, these are both instances of Foraging.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThis book is a visual journey with: \u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e★ Colored Interior\u003c\/p\u003e\u003cp\u003e★ 80 + images\u003c\/p\u003e\u003cp\u003e★ 20 edible plants in Texas\u003c\/p\u003e\u003cp\u003e★10 Recipes\u003c\/p\u003e\u003cp\u003eIf you are looking for a short, crisp, and visually pleasing account of all Foraging steps concerning Texas, this is where you land!\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe topics covered are: \u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e Introduction\u003c\/li\u003e\n\u003cli\u003eChapter 1: Foraging in Texas: What's Legal and Not.\u003c\/li\u003e\n\u003cli\u003eChapter 2: Ethical Foraging\u003c\/li\u003e\n\u003cli\u003eChapter 3: Why Forage-Benefits\u003c\/li\u003e\n\u003cli\u003eChapter 4: Foraging in Texas: Where to Forage\u003c\/li\u003e\n\u003cli\u003eChapter 5: What to Forage: Meet 20 Wild Edible plants, Mushrooms, and Trees of Texas\u003c\/li\u003e\n\u003cli\u003eChapter 6: Storing Foraged Goods\u003c\/li\u003e\n\u003cli\u003eChapter 7: Let's Cook: 10 Edible Wild Plant Recipes\u003c\/li\u003e\n\u003cli\u003eChapter 8: Additional Texas Foraging Info: Foraging Zones and 12 types of edible plants\u003c\/li\u003e\n\u003cli\u003eConclusion\u003c\/li\u003e\n\u003cli\u003eAppendix - Foraging Tips, Foraging Classes \u0026amp; Tours in Texas, Mushroom Identification Logbook Pages\u003c\/li\u003e\n\u003cli\u003e\u003cbr\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eYou can't simply head out right into the woods without proper guidance and someone's experience. 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Pierce\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFrom the late nineteenth century well into the 1960s, North Carolina boasted some of the nation's most restrictive laws on alcohol production and sale. For much of this era, it was also the nation's leading producer of bootleg liquor. Over the years, written accounts, popular songs, and Hollywood movies have turned the state's moonshiners, fast cars, and frustrated Feds into legends. But in \u003ci\u003eTar Heel Lightnin'\u003c\/i\u003e, Daniel S. Pierce tells the real history of moonshine in North Carolina as never before. This well-illustrated, entertaining book introduces a surprisingly varied cast of characters who operated secret stills and ran liquor from the swamps of the Tidewater to Piedmont forests and mountain coves. From the state's earliest days through Prohibition to the present, Pierce shows that moonshine crossed race and economic lines, linking men and women, the rebellious and the respectable, the oppressed and the merely opportunistic. As Pierce recounts, even churchgoing types might run shipments of \"that good ol' mountain dew\" when hard times came and there was no social safety net to break the fall.\u003cbr\u003e\u003cbr\u003eFolklore, popular culture, and changing laws have helped fuel a renaissance in making and drinking commercial moonshine, and Pierce shows how today's producers understand their ties to the past. Above all, this book reveals that moonshine's long, colorful history features surprises that can change how we understand a state and a region.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 312\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.19 x 10.23 x 7.44 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 21, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915465429336,"sku":"9781469653556","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/EqUwOhXTyn9781469653556.webp?v=1792788868"},{"product_id":"the-lake-michigan-cottage-cookbook-door-county-cherry-pie-sheboygan-bratwurst-traverse-city-trout-and-115-more-regional-favorites-paperback","title":"The Lake Michigan Cottage Cookbook: Door County Cherry Pie, Sheboygan Bratwurst, Traverse City Trout, and 115 More Regional Favorites - 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\u003eAmelia Levin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis collection of 118 recipes captures the evocative food experiences of the Lake Michigan region, an ultimate vacation destination with hundreds of miles of shoreline and rich food traditions reflecting the bounty of the area's farms and the lake's daily catch. 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Profiles highlighting local markets, restaurants, bakeries, and farms bring to life the best of Lake Michigan, from traditional treasures to newfound delights.\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 9.2 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 03, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915709190488,"sku":"9781612127323","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/rteAer67to9781612127323.webp?v=1792792606"},{"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. He lives in Milwaukee.\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 0.9 x 11.1 x 8.7 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 May 17, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915710173528,"sku":"9781572841932","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/rlXOlbTJcZ9781572841932.webp?v=1792792607"},{"product_id":"new-england-diner-cookbook-classic-and-creative-recipes-from-the-finest-roadside-eateries-paperback","title":"New England Diner Cookbook: Classic and Creative Recipes from the Finest Roadside 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\u003eMike Urban\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eDiners were born in New England (Rhode Island, to be exact), and they have a long and colorful history as local eateries of distinction because of both their menus and their buildings. Though many diners have gone by the wayside in the past half century, there are still plenty around, and each has at least a dish or two for which they're best known and that keep customers coming back year after year. The New England Diner Cookbook celebrates every facet of these diamonds in the rough. Along with diners that have perfected the tried-and-true items like corned beef hash, clam chowder, and malted milkshakes, many have developed relatively sophisticated menus that include distinctly New England delicacies like Lobster Chow Mein, Butterscotch Indian Pudding, and Portobello Mushroom Fries.\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 0.66 x 9.09 x 8.02 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 01, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915727769944,"sku":"9781581571790","price":43.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/SFre44ngGI9781581571790.webp?v=1792792631"},{"product_id":"specialties-of-the-house-a-country-inn-and-bed-breakfast-cookbook-hardcover","title":"Specialties of the House: A Country Inn and Bed \u0026 Breakfast 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\u003eJulia M. Pitkin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis collection of nearly 2,400 recipes from more than 690 of the best country inns and bed and breakfasts in the United States and Canada includes the most frequently requested dishes these inns offer their guests. 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Ralph\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eTried and true recipes from rural Wisconsin. 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I and II - 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\u003eJohn Lloyd Stephens\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAt two o'clock, under a brilliant moonlight, and with a single guide, we started for the Pacific. The road was level and wooded. We passed a trapiche or sugar-mill, worked by oxen, and before daylight reached the village of Masagua, four leagues distant, built in a clearing cut out of the woods, at the entrance of which we stopped under a grove of orange-trees, and by the light of the moon filled our pockets and alforgas with the shining fruit. Daylight broke upon us in a forest of gigantic trees, from seventy-five to a hundred feet high, and from twenty to twenty-five feet in circumference, with creepers winding around their trunks and hanging from the branches. The road was merely a path through the forest, formed by cutting away shrubs and branches. The freshness of the morning was delightful. -from Chapter XIII As a Special Ambassador to Central America in 1839, American diplomat and writer JOHN LLOYD STEPHENS (1805-1852) witnessed civil war, explored Mayan ruins, and even bought a city for $50. He turned his real-life adventures in the jungles and villages of that fabled land into this classic of travel literature. Originally published in two volumes in 1841-and followed up by 1843's Incidents of Travel in Yucatan (also available from Cosimo)-Stephen's enthralling exploits introduced American and European readers to the mysteries of the Maya sites. 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I and II - 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\u003eJohn Lloyd Stephens\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAt two o'clock, under a brilliant moonlight, and with a single guide, we started for the Pacific. The road was level and wooded. We passed a trapiche or sugar-mill, worked by oxen, and before daylight reached the village of Masagua, four leagues distant, built in a clearing cut out of the woods, at the entrance of which we stopped under a grove of orange-trees, and by the light of the moon filled our pockets and alforgas with the shining fruit. Daylight broke upon us in a forest of gigantic trees, from seventy-five to a hundred feet high, and from twenty to twenty-five feet in circumference, with creepers winding around their trunks and hanging from the branches. The road was merely a path through the forest, formed by cutting away shrubs and branches. The freshness of the morning was delightful. -from Chapter XIII As a Special Ambassador to Central America in 1839, American diplomat and writer JOHN LLOYD STEPHENS (1805-1852) witnessed civil war, explored Mayan ruins, and even bought a city for $50. He turned his real-life adventures in the jungles and villages of that fabled land into this classic of travel literature. Originally published in two volumes in 1841-and followed up by 1843's Incidents of Travel in Yucatan (also available from Cosimo)-Stephen's enthralling exploits introduced American and European readers to the mysteries of the Maya sites. 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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\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":"the-great-minnesota-hot-dish-your-cookbook-for-classic-comfort-food-paperback","title":"The Great Minnesota Hot Dish: Your Cookbook for Classic Comfort Food - 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\u003eTheresa Millang\u003c\/b\u003e (Author), \u003cb\u003eKaren Corbett\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe best recipes of Minnesota tradition!\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eCalled casseroles in most parts of the country, the hot dish really does come in more varieties than noodles, tuna, and crushed potato chips. Discover: \u003cbr\u003e \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eMore than 200 delicious recipes by \u003cb\u003eTheresa Millang\u003c\/b\u003e and \u003cb\u003eKaren Corbett\u003c\/b\u003e to demonstrate how practical hot dishes can be\u003c\/li\u003e \u003cli\u003eClassic, ethnic, and even gourmet recipes for a multitude of different occasions, from baby showers to potlucks to brunch and more\u003c\/li\u003e \u003cli\u003eNew and old recipes, including some that date back to the early 1900s\u003c\/li\u003e \u003cli\u003eNew innovations in hot dish, including Cajun, Creole, Tex-Mex, Southern, and Chinese\u003c\/li\u003e\n\u003c\/ul\u003e Now in its second edition with even more Minnesota goodness, this best-selling cookbook teaches how anyone can master the one-dish-complete-meal system to simplify breakfast, lunch, and dinner (or supper). It's a must for every kitchen!\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eTheresa Millang was a popular and versatile cookbook author. She wrote successful cookbooks on muffins, brownies, pies, cookies, cheesecake, casseroles, and several on Cajun cooking. She cooked on television and contributed many recipes to food articles throughout the USA. Her other cookbooks included the Fruits \u0026amp; Favorites Cookbooks series. \u003c\/p\u003e\u003cp\u003e \u003cb\u003eKaren Corbett\u003c\/b\u003e has always enjoyed cooking. She was the baker at a school for a year, as well as a head cook at a camp for five years. She lives in Minnesota with her husband, Dan. They have two children and five grandchildren.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 7 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 26, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915808084312,"sku":"9781591937425","price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/8T2_lrJkBK9781591937425.webp?v=1792792713"},{"product_id":"the-little-local-vermont-cookbook-recipes-for-classic-dishes-hardcover","title":"The Little Local Vermont Cookbook: Recipes for Classic Dishes - 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\u003eMelissa Pasanen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e30 classic Vermont recipes to treasure\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e \u003cem\u003eThe Little Local Vermont Cookbook\u003c\/em\u003e brings the natural flavors of the Green Mountain State to your table. Whether you're starting the day with Maple Bacon Skillet Biscuits or enjoying a midday meal of Cheddar Ale Soup, this sweet little book will pack a powerful punch of nostalgia. No matter where you're eating, you can round out your evening with Harvest Stuffed Squash, followed by a batch of classic Maple Ginger Cookies, and you're guaranteed to feel like you're back in Burlington. Written by a regional food expert and beautifully illustrated, this cookbook is the perfect way to jog mountain memories.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 80\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 7.1 x 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 May 26, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915810476376,"sku":"9781682685211","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/azS-ioplZf9781682685211.webp?v=1792792716"},{"product_id":"tasting-ohio-favorite-recipes-from-the-buckeye-state-hardcover","title":"Tasting Ohio: Favorite Recipes from the Buckeye 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\u003eSara Bir\u003c\/b\u003e (Author), \u003cb\u003eMelanie Tienter\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eUncover Ohio's scrumptious culinary secrets in 100 recipes from the Buckeye State's best chefs, from summer succotash, savory goetta, and cracker-crusted walleye to butternut squash bisque, hazelnut brownies, and buckeye pie. Clear, easy-to-follow recipes are complemented by mouthwatering color photographs of every dish. Sample Ohio's finest foods in your home kitchen!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 176\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10.1 x 8.7 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 27, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915813228888,"sku":"9781560376903","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/4tra7YCDI9781560376903.webp?v=1792792721"},{"product_id":"signature-tastes-of-new-orleans-favorite-recipes-from-our-local-restaurants-paperback","title":"Signature Tastes of New Orleans: Favorite Recipes from our Local Restaurants - 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\u003eSteven W. Siler\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFrom the hidden treasures tucked away in Treme to sweeping panoramic views overlooking the Mississippi River, these are sights, tastes and stories of our favorite restaurants. With over 70 restaurant recipes, historic photos and trivia about the city, the range of amazing food that is uniquely New Orleans is showcased. Enjoy the secret recipes from Commander's Palace, Cafe Du Monde and many, many more of the iconic restaurants of the Big Easy. An homage in words and pictures, Signature Tastes of New Orleans captures the culinary essence of restaurants from the Crescent City. New Orleans Pralines 11\/2 C. sugar 3\/4 C. light brown sugar, packed 1\/2 C. milk 6 Tbsp butter (3\/4 stick) 11\/2 C. pecans (roasted optional) 1 Tbsp vanilla 1. To roast pecans, bake them on a sheet pan at 275 F for twenty to twenty-five minutes, until slightly browned and fragrant. 2. Combine all ingredients and bring to a softball stage (238-240 F), stirring constantly. (When you place a spoonful into a glass of water and it sticks to the side.) 3. Remove from heat. 4. Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture. 5. Spoon out on buttered waxed paper, aluminum foil or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath. Cool.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 46\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.1 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 26, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915816603992,"sku":"9781927458297","price":14.33,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/KcetFT9Ecd9781927458297.webp?v=1792792739"},{"product_id":"signature-tastes-of-charleston-paperback","title":"Signature Tastes of Charleston - 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\u003eSteven W. Siler\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eDo you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe for it? Or visiting a city for the first time, and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake. The Signature Tastes of Charleston captures the actual recipes from the restaurants that define the culinary tastes, as well as trivia and facts, about the city. With almost 70 recipes from every corner...from the Slightly North of Broad Oyster Stew, to the famous Black Cat burger at Poe's, these are the restaurants and signature recipes that define the Holy City. Blue Crab Butterbean Soup High Cotton 199 East Bay Street, Charleston, SC 29401 Ingredients for Soup 2 C. Yellow Squash, medium chop 1 Large Red Bell Pepper, small chop 1 Large White Onion, small chop 1 1\/2 C. Cooked Butterbeans or Lima Beans, blanched 1\/2 lb Smoked Sausage, medium chop 1 Fresh Jalapeno, minced 1 Tbsp Garlic, minced 1 Tbsp Creole Seasoning Tabasco, to taste Salt, to taste 4 C. Chicken Stock 3 Tbsp Butter 1 lb Picked Blue Crab Method for Topping: 1. Sauté the 1 pound of blue crab in butter with a pinch of parsley, lemon, and salt and pepper to taste. 2. Divide evenly amongst the bowls and garnish with a pinch of cornbread crumbles and cup chopped scallions. Method for Soup: 1. In a medium pot, melt Butter. 2. Add squash, red pepper, onion and jalapeño. 3. Sauté for 5 minutes. 4. Add sausage, beans, garlic and Creole seasoning. 5. Simmer 5 minutes. 6. Add stock and salt, season to taste. 7. Simmer 30 minutes.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 46\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.1 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 01, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915816735064,"sku":"9781927458303","price":14.38,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/43ztDk7pW69781927458303.webp?v=1792792740"},{"product_id":"heart-healthy-cookbook-for-two-75-american-and-english-low-sodium-low-cholesterol-heart-healthy-recipes-for-any-budget-paperback","title":"Heart Healthy Cookbook for Two: 75 American and English Low Sodium \u0026 Low Cholesterol Heart Healthy Recipes for any Budget - 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\u003eAnn Brown\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e50% OFF FOR A LIMITED TIME ONLY! HURRY UP!\u003c\/b\u003e\u003cb\u003eHeart Health is that every American and over the world citizen should be concerned about. \u003c\/b\u003e Different heart diseases are one of the main death reasons for both men and women. Moreover, cardiovascular diseases often called as \"the silent killer\" because it cannot be any warning signs before a heart attack strikes.Fortunately, heart health is under your control. Surely, there're many factors that cannot be changed, such as age or family history, but you can reduce risk of heart attacks choosing a healthy way of life.Unfortunately, many people do not use healthy habits for various reasons. Some do not have enough time, some do not have enough knowledge, for some people it's too hard. However, you need to understand that your healthy lifestyle is the best protection against heart diseases, so a healthy way of life is the simplest way to live a long happy life.Properly formulated diet is one of the easiest and most effective ways to reduce heart diseases attacks. Many people do not know what meals to eat in order to keep the heart and blood vessels healthy. That is why I created this book, which contains delicious, easy, and at the same time useful heart healthy recipes for two that will allow you to eat properly, and also reduce the risk of cardiovascular diseases.\u003cb\u003eHeart Healthy Cookbook for Two\u003c\/b\u003e is an \u003cb\u003eexclusive cookbook\u003c\/b\u003e you ever seen. We used the most Popular recipes, the preparation of which will take you a little time. In addition, products that are used in our recipes can be easily found at the nearest store.While reading this book you will be able to: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eLearn \u003cb\u003e new and useful recipes\u003c\/b\u003e \u003c\/li\u003e\n\u003cli\u003eLearn how to \u003cb\u003e cook quick and easy recipes\u003c\/b\u003e \u003c\/li\u003e\n\u003cli\u003eGet a \u003cb\u003e full cooking guidance\u003c\/b\u003e \u003c\/li\u003e\n\u003cli\u003eReceive \u003cb\u003e complete list of necessary ingredients\u003c\/b\u003e \u003c\/li\u003e\n\u003c\/ul\u003eIt doesn't matter you are looking for a beginner's guide, look for new ideas for your family dinner or just in search of simple and clear recipes.Here's only couple of Air Fryer Recipes you need to try: \u003cul\u003e\n\u003cli\u003eHEALTHY MORNING FISH SANDWICH\u003c\/li\u003e\n\u003cli\u003eMEXICAN STREET CORN RECIPE\u003c\/li\u003e\n\u003cli\u003eCRISPY GREEN TOMATOES\u003c\/li\u003e\n\u003cli\u003eCHEESY BAKED RICE\u003c\/li\u003e\n\u003cli\u003eBEEF TACO FRIED EGG ROLLS\u003c\/li\u003e\n\u003cli\u003eHEALTHY CHICKEN NUGGETS\u003c\/li\u003e\n\u003cli\u003eLOW-CARB NEW YORK STRIP STEAK\u003c\/li\u003e\n\u003cli\u003eAnd many, many more!!!\u003c\/li\u003e\n\u003c\/ul\u003eChoose your favorite recipe and start cooking with your Air Fryer today!Surprise your family and friends with easy and delicious recipes.\u003cb\u003eJust scroll of the top of the page and GET OPPORTUNITY to try these fabulous recipes! \u003c\/b\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 132\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.31 x 9.02 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 15, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915938500952,"sku":"9781700011862","price":12.13,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/NI0Pvdkgyo9781700011862.webp?v=1792795941"},{"product_id":"dining-down-memory-lane-volume-ii-a-collection-of-recipes-from-baltimores-classic-restaurants-of-yesteryear-paperback","title":"Dining Down Memory Lane, Volume II: A Collection of Recipes from Baltimore's Classic Restaurants of Yesteryear - 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\u003eShelley Howell\u003c\/b\u003e (Author), \u003cb\u003eHeather McCarthy\u003c\/b\u003e (Illustrator)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eLet Shelley Howell take you on another journey into Bawlmer restaurants and bakeries of yesteryear. \u003c\/strong\u003eYou'll stop at \u003cstrong\u003eHaussner's\u003c\/strong\u003e, the \u003cstrong\u003eHouse of Welsh\u003c\/strong\u003e, \u003cstrong\u003eThompson's Sea-Girt House\u003c\/strong\u003e, \u003cstrong\u003eMs. Desserts, \u003c\/strong\u003eand many other famous eateries from Maryland's Land of Pleasant Living, leaving each one with signature recipes you will want to recreate in your own kitchen. Tonight you might try Thompson's Crab Cakes, while tomorrow's menu will be Jimmy Wu's Beef Stir Fry with Tomato.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eReaders will want to linger over memories of meals at\u003cstrong\u003e Rudys'\u003c\/strong\u003e, \u003cstrong\u003eMiller Brothers\u003c\/strong\u003e, or \u003cstrong\u003eMaria's 300\u003c\/strong\u003e. These are the recipes that make the Free State famous, with its bounty from the Chesapeake Bay, and its traditions that mix the old world with the new.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eHouse of Winterling\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCapriccio\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvey House\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eJimmy Wu's New China Inn\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBrentwood Inn\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHersh's Orchard Inn\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDici Naz Velleggia\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCountry Fare Inn\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiori\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMilton Inn\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eSo whether your tastes go toward crab imperial or the perfectly broiled steak, if you like it the way they did it in Baltimore's best restaurants of the past, this is the book for you.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 202\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.46 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 November 10, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915941155160,"sku":"9780578748139","price":23.74,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/vsQuIJF8229780578748139.webp?v=1792795945"},{"product_id":"heart-healthy-cookbook-for-two-50-low-sodium-and-low-fat-recipes-for-heart-healthy-eating-paperback","title":"Heart Healthy Cookbook for Two: 50 Low Sodium and Low Fat Recipes for Heart Healthy Eating - 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\u003eAnn Brown\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e50% OFF FOR A LIMITED TIME ONLY! HURRY UP!\u003c\/b\u003e\u003cb\u003eHeart Health is that every American and over the world citizen should be concerned about. \u003c\/b\u003e Different heart diseases are one of the main death reasons for both men and women. Moreover, cardiovascular diseases often called as \"the silent killer\" because it cannot be any warning signs before a heart attack strikes.Fortunately, heart health is under your control. Surely, there're many factors that cannot be changed, such as age or family history, but you can reduce risk of heart attacks choosing a healthy way of life.Unfortunately, many people do not use healthy habits for various reasons. Some do not have enough time, some do not have enough knowledge, for some people it's too hard. However, you need to understand that your healthy lifestyle is the best protection against heart diseases, so a healthy way of life is the simplest way to live a long happy life.Properly formulated diet is one of the easiest and most effective ways to reduce heart diseases attacks. Many people do not know what meals to eat in order to keep the heart and blood vessels healthy. That is why I created this book, which contains delicious, easy, and at the same time useful heart healthy recipes for two that will allow you to eat properly, and also reduce the risk of cardiovascular diseases.\u003cb\u003eHeart Healthy Cookbook for Two\u003c\/b\u003e is an \u003cb\u003eexclusive cookbook\u003c\/b\u003e you ever seen. We used the most Popular recipes, the preparation of which will take you a little time. In addition, products that are used in our recipes can be easily found at the nearest store.While reading this book you will be able to: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eLearn \u003cb\u003e new and useful recipes\u003c\/b\u003e \u003c\/li\u003e\n\u003cli\u003eLearn how to \u003cb\u003e cook quick and easy recipes\u003c\/b\u003e \u003c\/li\u003e\n\u003cli\u003eGet a \u003cb\u003e full cooking guidance\u003c\/b\u003e \u003c\/li\u003e\n\u003cli\u003eReceive \u003cb\u003e complete list of necessary ingredients\u003c\/b\u003e \u003c\/li\u003e\n\u003c\/ul\u003eIt doesn't matter you are looking for a beginner's guide, look for new ideas for your family dinner or just in search of simple and clear recipes.Here's only couple of Air Fryer Recipes you need to try: \u003cul\u003e\n\u003cli\u003eHEALTHY MORNING FISH SANDWICH\u003c\/li\u003e\n\u003cli\u003eMEXICAN STREET CORN RECIPE\u003c\/li\u003e\n\u003cli\u003eCRISPY GREEN TOMATOES\u003c\/li\u003e\n\u003cli\u003eCHEESY BAKED RICE\u003c\/li\u003e\n\u003cli\u003eBEEF TACO FRIED EGG ROLLS\u003c\/li\u003e\n\u003cli\u003eHEALTHY CHICKEN NUGGETS\u003c\/li\u003e\n\u003cli\u003eLOW-CARB NEW YORK STRIP STEAK\u003c\/li\u003e\n\u003cli\u003eAnd many, many more!!!\u003c\/li\u003e\n\u003c\/ul\u003eChoose your favorite recipe and start cooking with your Air Fryer today!Surprise your family and friends with easy and delicious recipes.\u003cb\u003eJust scroll of the top of the page and GET OPPORTUNITY to try these fabulous recipes! \u003c\/b\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 0.27 x 9.02 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 13, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915947512152,"sku":"9781699670385","price":12.13,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/pM4xCOMLVR9781699670385.webp?v=1792795953"},{"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":"taste-of-treme-creole-cajun-and-soul-food-from-new-orleans-famous-neighborhood-of-jazz-paperback","title":"Taste of Tremé: Creole, Cajun, and Soul Food from New Orleans' Famous Neighborhood of Jazz - 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\u003eTodd-Michael St Pierre\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDive into the heart of New Orleans and whip up classic Cajun and Creole comfort food in your own kitchen and \u003ci\u003elaissez les bons temps rouler.\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn Tremé, jazz is always in the air and something soulful is simmering on the stove. This gritty neighborhood celebrates a passion for love, laughter, friends, family and strangers in its rich musical traditions and mouth-watering Southern food. Infuse your own kitchen with a \u003ci\u003eTaste of Tremé \u003c\/i\u003eby serving up its down-home dishes and new twists on classic New Orleans favorites like: \u003cbr\u003e\u003cbr\u003e - Muffuletta Salad\u003cbr\u003e - Chargrilled Oysters\u003cbr\u003e - Crawfi sh and Corn Beignets\u003cbr\u003e - Shrimp and Okra Hushpuppies\u003cbr\u003e - Chicken and Andouille Gumbo\u003cbr\u003e - Roast Beef Po' Boy\u003cbr\u003e - Creole Tomato Shrimp Jambalaya\u003cbr\u003e - Bananas Foster\u003cbr\u003e\u003cbr\u003e Including fascinating cultural facts about the music, architecture and dining that make up Tremé, this book will have your taste buds tapping to the beat of a big brass band.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cbr\u003e\u003cbr\u003eTodd-Michael St. Pierre, Cajun\/Creole Foodie and south Louisiana native, is the author of popular cookbooks, like Taste of Tremé, A Streetcar Named Delicious \u0026amp; The Southern Po'Boy Cookbook! And of Children's picture books, including, The Louisiana State Bird Pageant, Chicory \u0026amp; Roux (A Pelican Publishing title) \u0026amp; A Woolly Mammoth on Amelia Street! Coming soon \"Sabrina's Sombrero\" a bilingual book from Prytania Press! He has served as a judge for The Reading Rainbow Young Writers and Illustrators Contest and has developed recipes for Cooking Light magazine. Todd-Michael's books have been featured in The San Francisco Chronicle, The Advocate, The Times-Picayune, The Denver Post, The Christian Science Monitor, The Daily Meal, Southern Living Magazine, Louisiana Cookin' Magazine and on AOL Food. He also contributes, as a writer, to elementary and middle-school textbooks published by Oxford University Press, McMillan, Pearson \u0026amp; HarperCollins! His website is LouisianaBoy.com\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 0.8 x 9.2 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 07, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915991126360,"sku":"9781646042623","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/a_HbW8yCUM9781646042623.webp?v=1792796012"},{"product_id":"eat-like-a-local-nashville-nashville-tennessee-food-guide-paperback","title":"Eat Like a Local- Nashville: Nashville Tennessee Food 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\u003eEat Like a. Local\u003c\/b\u003e (Author), \u003cb\u003eTim Fedorko\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAre you excited about planning your next trip? Do you want an edible experience? Would you like some culinary guidance from a local? If you answered yes to any of these questions, then this Eat Like a Local book is for you. Eat Like a Local - Nashville by Tim Fedorko. Tim Fedorko shares the best local dining experiences in Nashville. Culinary tourism is an important aspect of any travel experience. Food has the ability to tell you a story of a destination, its landscapes, and culture on a single plate. Most food guides tell you how to eat like a tourist. Although there is nothing wrong with that, as part of the Eat Like a Local series, this book will give you a food guide from someone who has lived at your next culinary destination.In these pages, you will discover advice on having a unique edible experience. This book will not tell you exact addresses or hours but instead will give you excitement and knowledge of food and drinks from a local that you may not find in other travel food guides.Eat like a local. Slow down, stay in one place, and get to know the food, people, and culture. By the time you finish this book, you will be eager and prepared to travel to your next culinary destination.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 100\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.21 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 25, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916097556824,"sku":"9798713733018","price":16.56,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/gOf2s-0Eeo9798713733018.webp?v=1792799528"},{"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-travel-american.oembed?page=3","provider":"usa-markt","version":"1.0","type":"link"}