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Author: Debbie Nunley
Publisher: Blair
ISBN: 9780895872456
Category : Cooking
Languages : en
Pages : 260
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Book Description
From a list of over 200 dining establishments in Ohio, Debbie Nunley and Karen Jane Elliott have selected approximately 100 restaurants for the second volume of the popular A Taste of History TM series. The authors focus on restaurants of significant historical interest. Some of these are inns, taverns, and roadside hostelries that have been in business for many years at the same site. Others -- former doctor's offices, mills, firehouses, and barns -- have been converted from other uses but still retain their original flavor.In addition to capturing the historical ambience for the reader, this guidebook serves as a cookbook. Each entry includes two or three recipes from the featured restaurant, so readers can reproduce their favorite dishes. There is something here to suit everyone, whether their taste runs to haute cuisine or simple country fare.
Author: Debbie Nunley
Publisher: Blair
ISBN: 9780895872456
Category : Cooking
Languages : en
Pages : 260
Get Book Here
Book Description
From a list of over 200 dining establishments in Ohio, Debbie Nunley and Karen Jane Elliott have selected approximately 100 restaurants for the second volume of the popular A Taste of History TM series. The authors focus on restaurants of significant historical interest. Some of these are inns, taverns, and roadside hostelries that have been in business for many years at the same site. Others -- former doctor's offices, mills, firehouses, and barns -- have been converted from other uses but still retain their original flavor.In addition to capturing the historical ambience for the reader, this guidebook serves as a cookbook. Each entry includes two or three recipes from the featured restaurant, so readers can reproduce their favorite dishes. There is something here to suit everyone, whether their taste runs to haute cuisine or simple country fare.
Author: Francis F. Beirne
Publisher: JHU Press
ISBN: 9780801825132
Category : History
Languages : en
Pages : 408
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Book Description
Informative, amusing, and sometimes discomforting, it offers an incomparable look into the city's past and revealing insight into the way it seemed to one informed observer thirty years ago.
Author: Brantz Mayer
Publisher:
ISBN:
Category : Maryland Historical Society
Languages : en
Pages : 560
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Book Description
Author: Jehanne Wake
Publisher: Simon and Schuster
ISBN: 1451607636
Category : Biography & Autobiography
Languages : en
Pages : 434
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Book Description
The first American heiresses took Britain by storm in 1816, two generations before the great late Victorian beauties. Marianne, Louisa, Emily and Bess Caton were descended from the first settlers in Maryland, and brought up in Baltimore by their grandfather Charles Carroll, one of the Signers of the Declaration of Independence.
Author: Dawn O'Brien
Publisher: John F. Blair, Publisher
ISBN: 9780895871374
Category : Cooking
Languages : en
Pages : 0
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Book Description
Each guide focuses on 50 restaurants that are housed in buildings at least 50 years old. In addition to a description of the restaurant's building, decor, and cuisine, each entry includes 2-3 recipes from that establishment.
Author: Bernard L. Herman
Publisher: UNC Press Books
ISBN: 1469653486
Category : Cooking
Languages : en
Pages : 395
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Book Description
Nestled between the Chesapeake Bay and the Atlantic Ocean, and stretching from Hampton Roads to Assateague Island, Virginia's Eastern Shore is a distinctly southern place with an exceptionally southern taste. In this inviting narrative, Bernard L. Herman welcomes readers into the communities, stories, and flavors that season a land where the distance from tide to tide is often less than five miles. Blending personal observation, history, memories of harvests and feasts, and recipes, Herman tells of life along the Eastern Shore through the eyes of its growers, watermen, oyster and clam farmers, foragers, church cooks, restaurant owners, and everyday residents. Four centuries of encounter, imagination, and invention continue to shape the foodways of the Eastern Shore of Virginia, melding influences from Indigenous peoples, European migrants, enslaved and free West Africans, and more recent newcomers. Herman reveals how local ingredients and the cooks who have prepared them for the table have developed a distinctly American terroir--the flavors of a place experienced through its culinary and storytelling traditions. This terroir flourishes even as it confronts challenges from climate change, declining fish populations, and farming monoculture. Herman reveals this resilience through the recipes and celebrations that hold meaning, not just for those who live there but for all those folks who sit at their tables--and other tables near and far.
Author: Anne Bower
Publisher: University of Illinois Press
ISBN: 0252076303
Category : African American cookery
Languages : en
Pages : 202
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Book Description
Moving beyond catfish and collard greens to the soul of African American cooking
Author: John McQuaid
Publisher: Simon and Schuster
ISBN: 1451685009
Category : Business & Economics
Languages : en
Pages : 304
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Book Description
Reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Pulitzer Prize-winning journalist John McQuaid tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. Tasty explains the scientific research taking place on multiple fronts: how genes shape our tastes; how hidden taste perceptions weave their way into every organ and system in the body; how the mind assembles flavors from the five senses and signals from the body's metabolic systems ; the quest to understand why sweetness tastes good, and its dangerous addictive properties; why something disgusts one person and delights another; and what today's obsessions with extreme tastes tell us about the brain.--COVER.
Author: Suzanne Loudermilk
Publisher: Arcadia Publishing
ISBN: 143966840X
Category : History
Languages : en
Pages : 181
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Book Description
Baltimore's unforgettable dining scene of the past is re-visited here in thirty-five now shuttered restaurants that made their mark on this city. Haussner's artwork. Coffey salad at the Pimlico Hotel. Finger bowls at Hutzler's Colonial Tea Room. The bell outside the door at Martick's Restaurant Francais. Details like these made Baltimore's dining scene so unforgettable. Explore the stories behind thirty-five shuttered restaurants that Baltimoreans once loved and remember the meals, the crowds, the owners and the spaces that made these places hot spots. Suzanne Loudermilk and Kit Waskom Pollard share behind-the-scenes tales of what made them tick, why they closed their doors and how they helped make Baltimore a culinary destination.
Author: William Hand Browne
Publisher:
ISBN:
Category : Maryland
Languages : en
Pages : 470
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Book Description
Includes the proceedings of the Society.
