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Author: Jennifer Billock
Publisher: Arcadia Publishing
ISBN: 1467150118
Category : History
Languages : en
Pages : 160
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Book Description
As immigrants came from outside the United States and settled in pockets around Chicago, each neighborhood had its own bakery--and sometimes several. At one time, more than seven thousand bakeries dotted the city streets. Stalwarts like Dinkel's, Roeser's, Weber's, Pticek and Ferrara continue a legacy that shaped Chicago's food traditions: an atomic cake for family celebrations, bacon buns in the morning or a poppy seed bun for hot dogs and pączki and zeppole for holidays. Even the never-ending debate over seeded or unseeded rye. From pioneering bakers to today's cake makers, author Jennifer Billock puts the sweet and doughy history of Chicago on display.
Author: Jennifer Billock
Publisher: Arcadia Publishing
ISBN: 1467150118
Category : History
Languages : en
Pages : 160
Get Book
Book Description
As immigrants came from outside the United States and settled in pockets around Chicago, each neighborhood had its own bakery--and sometimes several. At one time, more than seven thousand bakeries dotted the city streets. Stalwarts like Dinkel's, Roeser's, Weber's, Pticek and Ferrara continue a legacy that shaped Chicago's food traditions: an atomic cake for family celebrations, bacon buns in the morning or a poppy seed bun for hot dogs and pączki and zeppole for holidays. Even the never-ending debate over seeded or unseeded rye. From pioneering bakers to today's cake makers, author Jennifer Billock puts the sweet and doughy history of Chicago on display.
Author: Jennifer Billock
Publisher: Arcadia Publishing
ISBN: 1467150118
Category : History
Languages : en
Pages : 160
Get Book
Book Description
As immigrants came from outside the United States and settled in pockets around Chicago, each neighborhood had its own bakery--and sometimes several. At one time, more than seven thousand bakeries dotted the city streets. Stalwarts like Dinkel's, Roeser's, Weber's, Pticek and Ferrara continue a legacy that shaped Chicago's food traditions: an atomic cake for family celebrations, bacon buns in the morning or a poppy seed bun for hot dogs and pączki and zeppole for holidays. Even the never-ending debate over seeded or unseeded rye. From pioneering bakers to today's cake makers, author Jennifer Billock puts the sweet and doughy history of Chicago on display.
Author: Leslie Goddard
Publisher: Arcadia Publishing
ISBN: 0738593826
Category : Business & Economics
Languages : en
Pages : 130
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Book Description
Baby Ruth, Milk Duds, Juicy Fruit, Cracker Jack, Milky Way, Tootsie Roll, Lemonheads - whatever your favorite candy may be, chances are it came from Chicago. For much of its history, the city churned out an astonishing one third of all candy produced in the United States. Some of the biggest names in the industry were based in Chicago: Curtiss, Brach, Tootsie Roll, Leaf, Wrigley, and Mars. Along with these giants were smaller, family-based companies with devoted followings, such as fundraising specialist World's Finest Chocolate and the Ferrara Pan Candy Company, maker of Red Hots and Jaw Breakers. At its peak, the Chicago candy industry boasted more than 100 companies employing some 25,000 Chicagoans. This fascinating photographic history travels through more than 150 years of the candy tradeand explores its role in the growth and development of the city. Packed with vintage images of stores, factories, and advertisements, this mouth-watering book reveals how Chicago candy makers created strong bonds between people and their favorite treats.
Author: Ellen King
Publisher: Chronicle Books
ISBN: 1452168326
Category : Cooking
Languages : en
Pages : 227
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Book Description
“[This] lavishly illustrated labor of love is a must-have for any baker who seeks to create honest, authentic and flavorful breads and pastries.” —Stanley Ginsberg, award-winning author of The Rye Baker Here is a go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor. These forty-five foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are now readily available to home bakers. These flours add layers of flavor and texture, and combined with a natural starter and long fermentation, make these baked goods enjoyable even by those who have difficulty with gluten. In-depth master tutorials to starter, country loaves, and adjusting recipes for different flours are paired with step-by-step photography sequences that help visual learners get these fundamentals just right. Including recipes for one-of-a-kind rolls, scones, muffins, coffee cake, cookies, brownies, and more, this is a new take on baking for the home baker’s cookbook canon. “Ellen King is one of my favorite bakers, and Hewn is a gem—there’s nowhere else you can get such good bread made with flour that been so thoughtfully sourced and handled. Here, Ellen shows you how to do it.” —Mark Bittman, #1 New York Times bestselling author “Why on earth pick up a bag of flour with strange sounding names such as Red Fife, Turkey Red, or Marquis? Allow Ellen King of renowned Hewn Bakery to explain how these heritage varieties add complexity and mesmerizing flavor to your baking.” —Maria Speck, award-winning author of Simply Ancient Grains
Author: Leslie Goddard
Publisher: Arcadia Publishing
ISBN: 1439674507
Category : History
Languages : en
Pages : 176
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Book Description
Within thirty years of the Great Chicago Fire, the revitalized city was boasting some of America's grandest department stores. The retail corridor on State Street was a crowded canyon of innovation and inventory where you could buy anything from a paper clip to an airplane. Revisit a time when a trip downtown meant dressing up for lunch at Marshall Field's Walnut Room, strolling the aisles of Sears for Craftsman tools or redeeming S&H Green Stamps at Wieboldt's. Whether your family favored The Fair, Carson Pirie Scott, Montgomery Ward or Goldblatt's, you were guaranteed stunning architectural design, attentive customer service and eye-popping holiday window displays. Lavishly illustrated with photographs, advertisements, catalogue images and postcards, Leslie Goddard's narrative brings to life the Windy City's fabulous retail past.
Author: Liz Barrett
Publisher: Voyageur Press (MN)
ISBN: 0760345600
Category : Cooking
Languages : en
Pages : 179
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Book Description
This book tells the story of how this beloved food became the apple of our collective eye-or, perhaps more precisely, the pepperoni of our pie. Pizza journalist Liz Barrett explores how it is that pizza came to and conquered North America and how it evolved into different forms across the continent. Each chapter investigates a different pie: Chicago's famous deep-dish, New Haven's white clam pie, California's health-conscious varieties, New York's Sicilian and Neapolitan, the various styles that have emerged in the Midwest, and many others. The components of each pie-crust, sauce, spices, and much more-are dissected and celebrated, and recipes from top pizzerias provide readers with the opportunity to make and sample the pies themselves.
Author: Anne Byrn
Publisher: Rodale
ISBN: 1623365430
Category : Cooking
Languages : en
Pages : 360
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Book Description
Cakes have become an icon of American cultureand a window to understanding ourselves. Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of the New York Times bestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks. Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St. Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour? Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them.
Author: Whet Moser
Publisher: Reaktion Books
ISBN: 1789140323
Category : Travel
Languages : en
Pages : 208
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Book Description
Chicago has been called the “most American of cities” and the “great American city.” Not the biggest or the most powerful, nor the richest, prettiest, or best, but the most American. How did it become that? And what does it even mean? At its heart, Chicago is America’s great hub. And in this book, Chicago magazine editor and longtime Chicagoan Whet Moser draws on Chicago’s social, urban, cultural, and often scandalous history to reveal how the city of stinky onions grew into the great American metropolis it is today. Chicago began as a trading post, which grew into a market for goods from the west, sprouting the still-largest rail hub in America. As people began to trade virtual representations of those goods—futures—the city became a hub of finance and law. And as academics studied the city’s growth and its economy, it became a hub of intellect, where the University of Chicago’s pioneering sociologists shaped how cities at home and abroad understood themselves. Looking inward, Moser explores how Chicago thinks of itself, too, tracing the development of and current changes in its neighborhoods. From Boystown to Chinatown, Edgewater to Englewood, the Ukrainian Village to Little Village, Chicago is famous for them—and infamous for the segregation between them. With insight sure to enlighten both residents and anyone lucky enough to visit the City of Big Shoulders, Moser offers an informed local’s perspective on everything from Chicago’s enduring paradoxes to tips on its most interesting sights and best eats. An affectionate, beautifully illustrated urban portrait, his book takes us from the very beginnings of Chicago as an idea—a vision in the minds of the region’s first explorers—to the global city it has become.
Author: Stanley Ginsberg
Publisher:
ISBN: 9781933822235
Category : Baking
Languages : en
Pages : 0
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Book Description
Traditional Eastern European Jewish baking, along with the culture in which it evolved, is rapidly disappearing. Ginsberg chronicles the history and traditions of Ashkenazic Jewry in Eastern Europe and America, and recreates the breads, pastries, and cakes that once filled the shelves of neighborhood bakeries.
Author: Amy Bizzarri
Publisher: Arcadia Publishing
ISBN: 1467135518
Category : Cooking
Languages : en
Pages : 160
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Book Description
The food that fuels hardworking Chicagoans needs to be hearty, portable and inexpensive. Enterprising locals transform standard fare into Chicago classics, including Spinning Salad, Flaming Saganaki, Jumpballs, Jim Shoes, Pizza Puffs and Pullman Bread. The restaurants, bakeries, taverns and pushcarts cherished from one generation to the next offer satisfying warmth in winter and sweet refreshment in summer. This timeless balancing act produced icons like the Cape Cod Room's Bookbinder Soup and the Original Rainbow Cone, as well as Andersonville Coffee Cake and Taylor Street's Italian Lemonade. Featuring select stories and recipes, author Amy Bizzarri surveys the delectable landscape of Chicago's homegrown culinary hits.
