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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: Liz Barrett
Publisher: Voyageur Press (MN)
ISBN: 0760345600
Category : Cooking
Languages : en
Pages : 179
Get Book Here
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: Kevin Schmidt
Publisher: Xlibris Corporation
ISBN: 1450049567
Category : Humor
Languages : en
Pages : 115
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Book Description
Things are way to serious these days time to relax and read (and drink beer)! Its not political, religious, or even politically correct. Just plain funny, light-hearted look at a lifetime of rural America. I havent read two books in my life (from cover to cover) nor do I get on the Internet (dont even know how). This book is real stories from rural America, Authors Disclaimer: While you may lose weight reading this book (by laughing your rear end off) it is not a proven weight loss book. Thank you, KevinThis book is defiantly full of it and I loved it. I am still laughingNeil Hohenbrink (rep for Alliance product group) I have seen Kevin in action, these stories are true and very funny even strange, somewhat warped, little bazaar but well worth readingRick Riggs (hazardous material mover, Linde Corp. Murray Hill, NJ) Kevin brings out great humor between city and rural life and I have seen him on stage in his comedy act he is a country hick.Lynn Oldham (A real rural American farmer, Rural USA) Dont forget to take the Cheap Country Hick (C.C.H.) test at the end of the book (e-mail me the results)
Author: Peter Fenton
Publisher: Umbrage Editions
ISBN:
Category : Education
Languages : en
Pages : 112
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Book Description
Explores the relentless, wacky, eerie energy of old-time American summers and Carnivals through vivacious imagery.
Author: Charles Phoenix
Publisher:
ISBN: 9781945551192
Category : Popular culture
Languages : en
Pages : 0
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Book Description
Raised on a used-car lot, Charles Phoenix was destined to become the Ambassador of Americana. The photo collector, food crafter, and field tripper is famed for his hilarious live show performances and "theme park" tour of downtown Los Angeles. This riotously colorful book, replete with Charles's collection of vintage Kodachrome slides, celebrates his lifelong quest to unearth the best of classic and kitschy American life and style. Charles Phoenix is a showman, tour guide, food crafter, and author known for his live comedy slide-show performances, madcap test-kitchen videos, field-trip-style adventure tours, and colorful books. The self-proclaimed "vintage culture vulture" has appeared on Martha Stewart, The Queen Latifah Show and Cake Wars, been profiled in The Washington Post and the Los Angeles Times, and been a guest on NPR's The Splendid Table.
Author: David Page
Publisher: Mango Media Inc.
ISBN: 1642505870
Category : Antiques & Collectibles
Languages : en
Pages : 214
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Book Description
Whet Your Appetites for A Fascinating History of American Food "Terrific food journalism. Page uncovers the untold backstories of American food. A great read." —George Stephanopoulos, Good Morning America, This Week and ABC News’ Chief Anchor #1 New Release in History Humor David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Now from the two-time Emmy winner David Page comes the book Food Americana, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate. The remarkable history of American food. What is American cuisine? What national menu do we share? What dishes have we chosen, how did they become “American,” and how are they likely to evolve from here? David Page answers all these questions and more. Food Americana is engaging, insightful, and often humorous. The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine. Food Americana is a riveting ride into every aspect of what we eat and why. From a lobster boat off the coast of Maine to the Memphis in May barbecue competition. From the century-old Russ & Daughters lox and bagels shop in lower Manhattan to the Buffalo Chicken Wing Festival. From a thousand-dollar Chinese meal in San Francisco to birria tacos from a food truck in South Philly. Meet incredibly engaging characters and legends including: • The owner of a great sushi bar in an Oklahoma gas station • The New Englander introducing Utah to lobster rolls • Alice Waters • Daniel Boulud • Jerry Greenfield of Ben & Jerry’s • Mel Brooks If you enjoyed captivating food history books like A History of the World in 6 Glasses, On Food and Cooking, or the classic Salt by Mark Kurlansky, you’ll love Food Americana.
Author: Eric Sloane
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 52
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Book Description
School days, like our everydays, have changed. But the obsolete world of the one-room schoolhouse filled with rough-hewn desks still lingers. The echoes of yesteryear live on in the old-fashioned classrooms that still stand today. Harkening back to a time when the three Rs actually stood for reading, 'riting, and religion, Eric Sloane's sketchbook explores the history and spirit of early American schools. In this vivid slice of Americana, he tells of when paper was a precious commodity, explains the origins of words such as "blackboard" and "moonlighting," and offers evocative illustrations of New England's eighteenth- and nineteenth-century schoolhouses and their delightfully modest interiors. Filled with insight, warmth, and honest nostalgia, "The Little Red Schoolhouse" is an enchanting journey into a bygone past.
Author: Steve Stoute
Publisher: Avery
ISBN: 1592407382
Category : Business & Economics
Languages : en
Pages : 322
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Book Description
Traces how the "tanning" phenomenon raised a generation of black, Hispanic, white, and Asian consumers who have the same "mental complexion" based on shared experiences and values. This consumer is a mindset-not a race or age-that responds to shared values and experiences, rather than the increasingly irrelevant demographic boxes that have been used to a fault by corporate America."--
Author: Susan Lobo
Publisher: University of Arizona Press
ISBN: 9780816513161
Category : Literary Collections
Languages : en
Pages : 164
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Book Description
California has always been America's promised landÑfor American Indians as much as anyone. In the 1950s, Native people from all over the United States moved to the San Francisco Bay Area as part of the Bureau of Indian Affairs Relocation Program. Oakland was a major destination of this program, and once there, Indian people arriving from rural and reservation areas had to adjust to urban living. They did it by creating a cooperative, multi-tribal communityÑnot a geographic community, but rather a network of people linked by shared experiences and understandings. The Intertribal Friendship House in Oakland became a sanctuary during times of upheaval in people's lives and the heart of a vibrant American Indian community. As one long-time resident observes, "The Wednesday Night Dinner at the Friendship House was a must if you wanted to know what was happening among Native people." One of the oldest urban Indian organizations in the country, it continues to serve as a gathering place for newcomers as well as for the descendants of families who arrived half a century ago. This album of essays, photographs, stories, and art chronicles some of the people and events that have playedÑand continue to playÑa role in the lives of Native families in the Bay Area Indian community over the past seventy years. Based on years of work by more than ninety individuals who have participated in the Bay Area Indian community and assembled by the Community History Project at the Intertribal Friendship House, it traces the community's changes from before and during the relocation period through the building of community institutions. It then offers insight into American Indian activism of the 1960s and '70sÑincluding the occupation of AlcatrazÑand shows how the Indian community continues to be created and re-created for future generations. Together, these perspectives weave a richly textured portrait that offers an extraordinary inside view of American Indian urban life. Through oral histories, written pieces prepared especially for this book, graphic images, and even news clippings, Urban Voices collects a bundle of memories that hold deep and rich meaning for those who are a part of the Bay Area Indian communityÑaccounts that will be familiar to Indian people living in cities throughout the United States. And through this collection, non-Indians can gain a better understanding of Indian people in America today. "If anything this book is expressive of, it is the insistence that Native people will be who they are as Indians living in urban communities, Natives thriving as cultural people strong in Indian ethnicity, and Natives helping each other socially, spiritually, economically, and politically no matter what. I lived in the Bay Area in 1975-79 and 1986-87, and I was always struck by the Native (many people do say 'American Indian' emphatically!) community and its cultural identity that has always insisted on being second to none. Yes, indeed this book is a dynamic, living document and tribute to the Oakland Indian community as well as to the Bay Area Indian community as a whole." ÑSimon J. Ortiz "When my family arrived in San Francisco in 1957, the people at the original San Francisco Indian Center helped us adjust to urban living. Many years later, I moved to Oakland and the Intertribal Friendship House became my sanctuary during a tumultuous time in my life. The Intertribal Friendship House was more than an organization. It was the heart of a vibrant tribal community. When we returned to our Oklahoma homelands twenty years later, we took incredible memories of the many people in the Bay Area who helped shape our values and beliefs, some of whom are included in this book." ÑWilma Mankiller, former Principal Chief, Cherokee Nation
Author: Peter Reinhart
Publisher: Ten Speed Press
ISBN: 1607740907
Category : Cooking
Languages : en
Pages : 203
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Book Description
Master bread baker Peter Reinhart follows the origins of pizza from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New. Beginning his journey in Genoa, Reinhart scours the countryside in search of the fabled focaccia col formaggio. He next heads to Rome to sample the famed seven-foot-long pizza al taglio, and then to Naples for the archetypal pizza napoletana. Back in America, the hunt resumes in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie sets the new standard in the country. The pizza mecca of New Haven, grilled pizza in Providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles—these are just a few of the tasty attractions on Reinhart's epic tour. Returning to the kitchen, Reinhart gives a master class on pizza-making techniques and provides more than 60 recipes for doughs, sauces and toppings, and the pizzas that bring them all together. His insatiable curiosity and gift for storytelling make American Pie essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt.
Author: George Motz
Publisher: Running Press Adult
ISBN: 0762492228
Category : Travel
Languages : en
Pages : 775
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Book Description
The classic guide to America's greatest hamburger eateries returns in a completely updated third edition--featuring 200 establishments where you can find the perfect regional burger and reclaim a precious slice of Americana. America's foremost hamburger expert George Motz has been back on the road to completely update and expand his classic book, spotlighting the nation's best roadside stands, nostalgic diners, mom-n-pop shops, and college town favorites --capturing their rich histories and one-of-a-kind taste experiences. Whether you're an armchair traveler, a serious connoisseur, or a curious adventurer, Hamburger America will inspire you to get on the road and get back to food that's even more American than apple pie. "A wonderful book. When you travel across the United States, take this guide along with you." -- Martha Stewart "A fine overview of the best practitioners of the burger sciences." -- Anthony Bourdain "Just looking at this book makes me hungry, and reading George's stories will take you on the ultimate American road trip."-- Michael Bloomberg "George Motz is the Indiana Jones of hamburger archeology."--David Page, creator of Diners, Drive-ins, and Dives
