Author: Alex Hanna
Publisher:
ISBN: 9780692761304
Category :
Languages : en
Pages : 224

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Book Description
This coffee table book covers the history, art, design, food, and hospitality of La Fonda on the Plaza in Santa Fe, NM over nearly 100 years.

Author: Leebob Cox
Publisher: Acadian House Publishing
ISBN: 9780925417589
Category : Lafayette (La.)
Languages : en
Pages : 0

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Book Description
A 196-page hardcover book that describes the 50-year history and culture of the venerable La Fonda Restaurant in Lafayette, La., one of the state's most popular eating establishments. The book is also an autobiography of the restaurant's founder and owner, Leebob Cox, and a showplace for the art of Luis Amendolla and Phyllis Malzyk Giardano. It carries numerous stories about La Fonda's longtime employees and customers, as well as anecdotes of the variously zany and heartwarming goings-on in this fine Tex-Mex eatery.

Author: Cappy Lawton
Publisher: Trinity University Press
ISBN: 1595347526
Category : Cooking
Languages : en
Pages : 264

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Book Description
Enchiladas: Aztec to Tex-Mex is an in-depth exploration of one of Mexico’s most historic and popular foods. Illustrated with sumptuous photography, the book showcases more than sixty traditional and contemporary recipes for enchiladas, as well as recipes for the salsas, salads, and sides that accompany them. The enchilada is more than an everyday Mexican food. It is the history of a people--rolled, folded, and flat--that embodies thousands of years of Mexican life. The evolving ingredients in enchiladas from pre-Columbian to modern times reveal the internal and external forces that have shaped the cuisine and culture of a nation. In this definitive cookbook, you’ll explore every aspect of this iconic food, as well as gain insights into many popular Mexican ingredients, including herbs, spices, cheeses, and chiles. You’ll learn the basic techniques for making many staples of the Mexican cocina, such as homemade tortillas, queso fresco, crema Mexicana, and chorizo. With Enchiladas: Aztec to Tex-Mex, you can prepare enchiladas in the traditional Mexican way--with loving hands. With this book, you'll learn to Make corn tortillas from scratch, including colorful flavor-infused versions Fire roast fresh chiles and prepare dried chiles for enchilada sauces and moles Dry roast tomatoes, onions, garlic, and chiles using a traditional comal (griddle) Make your own homemade queso fresco, crema Mexicana, and chorizo Prepare tender pot beans and savory refried beans Cook perfect Mexican rice--six ways Prepare chicken, pork, beef, seafood, and vegetables for fillings Enchiladas: Aztec to Tex-Mex is also packed with information about many other key ingredients of Mexican cuisine, including avocados, tomatoes, tomatillos, and nopales (cactus). A section on Mexican cheeses describes their flavors, textures, melting properties, and possible substitutes. Fresh and dried chiles used in enchilada cookery are presented, along with a description of their flavor profiles, heat levels, and specific uses. Experience the history of Mexico through its most delicious ambassador, the enchilada!

Author: Library of Congress
Publisher:
ISBN:
Category : Subject headings, Library of Congress
Languages : en
Pages : 1678

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Book Description

Author: Stephen Fried
Publisher: Bantam
ISBN: 0553383485
Category : History
Languages : en
Pages : 562

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Book Description
NEW YORK TIMES BESTSELLER • Featured in the PBS documentary The Harvey Girls: Opportunity Bound The legendary life and entrepreneurial vision of Fred Harvey helped shape American culture and history for three generations—from the 1880s all the way through World War II—and still influence our lives today in surprising and fascinating ways. Now award-winning journalist Stephen Fried re-creates the life of this unlikely American hero, the founding father of the nation’s service industry, whose remarkable family business civilized the West and introduced America to Americans. Appetite for America is the incredible real-life story of Fred Harvey—told in depth for the first time ever—as well as the story of this country’s expansion into the Wild West of Bat Masterson and Billy the Kid, of the great days of the railroad, of a time when a deal could still be made with a handshake and the United States was still uniting. As a young immigrant, Fred Harvey worked his way up from dishwasher to household name: He was Ray Kroc before McDonald’s, J. Willard Marriott before Marriott Hotels, Howard Schultz before Starbucks. His eating houses and hotels along the Atchison, Topeka, and Santa Fe railroad (including historic lodges still in use at the Grand Canyon) were patronized by princes, presidents, and countless ordinary travelers looking for the best cup of coffee in the country. Harvey’s staff of carefully screened single young women—the celebrated Harvey Girls—were the country’s first female workforce and became genuine Americana, even inspiring an MGM musical starring Judy Garland. With the verve and passion of Fred Harvey himself, Stephen Fried tells the story of how this visionary built his business from a single lunch counter into a family empire whose marketing and innovations we still encounter in myriad ways. Inspiring, instructive, and hugely entertaining, Appetite for America is historical biography that is as richly rewarding as a slice of fresh apple pie—and every bit as satisfying. *With two photo inserts featuring over 75 images, and an appendix with over fifty Fred Harvey recipes, most of them never-before-published.

Author: Nicholas Gilman
Publisher: iUniverse
ISBN: 1450298362
Category : Cooking
Languages : en
Pages : 201

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Book Description
This is a little book with a big purpose: to put Mexico City on the map as one of the great food capitals of the world. Written by a resident gastronome who knows the city inside and out, this guide takes the reader to out-of-the-way market stalls, taco joints, as well as fashionable high-end dining spots. Included are chapters on bars and cantinas, cafés, food shopping and short essays on various aspects of Mexican cuisine and its history. Clear maps of the city, as well as an extensive glossary of ingredients, dishes, and cooking terms, make this an easy-to-use guide to great food in a grand city. Nick Gilman's book is a treasure, an insider's guide through the super-cool, super tasty side of Mexico City. Don't miss the section on street stalls and markets - you'll have some of the best food of your life, from the wacky Chupacabras taco stand wedged under a highway, to the truly hip Contramar in fashionable Condesa. There's no guidebook like this. - Rick Bayless, author of Authentic Mexican host of PBS' Mexico: One Plate at a Time Finally! The book I have been hunting for: a foodie's guide to the culinary wonders of one of the largest, most culturally diverse cities in the world. - Ceci Connolly, The Washington Post If you can't have the knowledgeable Mr. Gilman as your personal guide, this book is the next best thing. - Meredith Brody, food journalist Nicholas Gilman's recent release...is a must - The San Francisco Examiner

Author: Library of Congress. Cataloging Policy and Support Office
Publisher:
ISBN:
Category : Subject headings, Library of Congress
Languages : en
Pages : 1456

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Author: Tom Gilliland
Publisher: University of Texas Press
ISBN: 1477313745
Category : Cooking
Languages : en
Pages : 239

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Book Description
“Walking through the old wooden doors at Fonda San Miguel is like a journey back to colonial Mexico. . . . World-class Mexican art and antiques decorate the interior, and famed Mexican chefs have taught and cooked here. Acclaimed as one of the best Mexican restaurants in the country serving authentic interior food . . .” —USA Today “The stately yet bright and colorful hacienda decor and standout Mexican-interior cooking . . . will transport you straight to Guanajuato.” —Vogue “It anchors the city as its premier Mexican restaurant institution.” —The Daily Meal, which named Fonda San Miguel one of “America’s 50 Best Mexican Restaurants” Updated and reissued to celebrate the restaurant’s four decades of success, Fonda San Miguel presents more than one hundred recipes. The selections include many of Fonda’s signature dishes—Ceviche Veracruzano, Enchiladas Suizas, Cochinita Pibil, Pescado Tikin Xik, and Carne Asada—as well as a delicious assortment of dishes from Mexico’s diverse regional cuisines. Supplementary sections contain tips on buying and cooking with the various chiles and other ingredients, along with information on basic preparation techniques, equipment, and mail-order sources. Full-color photographs illustrate special dishes, and representative works from the impressive Fonda San Miguel art collection are also featured, along with notes on the artists.

Author: Allan Pacheco
Publisher: Sunstone Press
ISBN: 0865344108
Category : Crime
Languages : en
Pages : 234

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Book Description
If you like to have fun, this tabloid-like investigation of some of Santa Fe, New Mexico's most extraordinary events is for you. Here are "beyond belief" stories of the present and the days of yore that picture many compelling, serious and humorous events that have woven themselves into Santa Fe's colorful history. Many myths and facts are explored, and many bubbles are burst: Billy The Kid, Russian spies, hauntings, UFOs, the Santa Fe Trail, to name a few. This eccentric Santa Fe guide is full of sensationalism, revulsion, truths, lies and pleasant distractions. Written in a "Noir" fashion, the book mixes humor with hard-boiled memorable moments that could only happen in Santa Fe, The City Different. ALLAN PACHECO is a native Santa Fean who has a B.A. degree and has attended Law School. He has many patents (auto tool) and for years was primarily involved in international manufacturing and trade. Allan's love for Santa Fe knows no bounds. Perhaps it's in his DNA since his ancestors were Spanish Conquistadors who helped found the city.

Author: Alexander Girard
Publisher: Ammo Books
ISBN: 9781623260729
Category : Biography & Autobiography
Languages : en
Pages : 0

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Book Description
This massive monograph on seminal designer Alexander Girard covers virtually every aspect of his distinctive career. One of the most prolific mid-20th century designers, Girard's work spanned many disciplines, including textile design, graphic design, typography, illustration, furniture design, interior design, product design, exhibit design, and architecture. Exhaustively researched and lovingly assembled by designer Todd Oldham, this tome is the definitive must-have book on Girard's oeuvre. Many of the designs featured here have never before been published. Oldham carefully went through the entire Girard archive to uncover many treasures as well as all of the most recognizable works by Girard. Girard is well known for his bold, colorful, and iconic textile designs for Herman Miller (1952-1975), which are extensively featured. These were often featured in conjunction with furniture designs by his contemporaries: Charles and Ray Eames, and George Nelson. His designs for La Fonda del Sol restaurant (1960) are an experiment with typography as a communication tool and large-scale environmental graphic. Textiles and Objects (1961) was a very influential New York store sponsored by Herman Miller that featured Girard's designs inspired by his travels and folk art collection. The Girard Foundation (1962) houses his own personal and extensive collection of folk art, textiles, toys, and objects from around the world. His complete environmental design for Braniff International Airways (1965) gave him the opportunity to work at all scales with color, graphics, textiles, and furniture design. He designed every aspect of the project himself, from the minute-sized sugar packets and the ticket counters to the graphic colors of the planes themselves. Alexander Girard's playful yet sophisticated designs continue to inspire new generations of artists and designers. The breadth and scope of his work is truly remarkable. This highly anticipated tome is the first major retrospective of this very accomplished and prolific designer, and has been painstakingly edited by renowned New York-based designer Todd Oldham.