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Author: Amy Bizzarri
Publisher: Arcadia Publishing
ISBN: 1625858108
Category : Cooking
Languages : en
Pages : 185
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Book Description
A celebration of Chicago food that goes far beyond deep-dish pizza—filled with recipes, photos, and local history! The food that fuels hardworking Chicagoans includes such local classics as Spinning Salad, Flaming Saganaki, Jumpballs, Jim Shoes, Pizza Puffs, and Pullman Bread. The restaurants, bakeries, taverns, and pushcarts of the city, cherished from one generation to the next, offer satisfying warmth in winter and sweet refreshment in summer. From the city that created the Cape Cod Room’s Bookbinder Soup and the Original Rainbow Cone, as well as Andersonville Coffee Cake and Taylor Street’s Italian Lemonade, this combination of cookbook and culinary history is a treat for Chicagoans, visitors, and anyone who loves hearty Midwestern fare.
Author: Amy Bizzarri
Publisher: Arcadia Publishing
ISBN: 1625858108
Category : Cooking
Languages : en
Pages : 185
Get Book Here
Book Description
A celebration of Chicago food that goes far beyond deep-dish pizza—filled with recipes, photos, and local history! The food that fuels hardworking Chicagoans includes such local classics as Spinning Salad, Flaming Saganaki, Jumpballs, Jim Shoes, Pizza Puffs, and Pullman Bread. The restaurants, bakeries, taverns, and pushcarts of the city, cherished from one generation to the next, offer satisfying warmth in winter and sweet refreshment in summer. From the city that created the Cape Cod Room’s Bookbinder Soup and the Original Rainbow Cone, as well as Andersonville Coffee Cake and Taylor Street’s Italian Lemonade, this combination of cookbook and culinary history is a treat for Chicagoans, visitors, and anyone who loves hearty Midwestern fare.
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.
Author: Amy Bizzarri
Publisher: Arcadia Publishing
ISBN: 1439674949
Category : History
Languages : en
Pages : 160
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Book Description
Recipes born in the city of stars Los Angeles is a city where film mingles with food. From healthful salads to sweet treats inspired by California's agricultural bounty, the innovative fare mirrors the rise from a sleepy, western outpost to celluloid dream, where food has always played an award-winning role. The minds behind these delicious treasures include a pauper who reinvented himself as a prince, a penniless single mom who perfected a treasured recipe to create an empire, and a guru who provided good vibes and scandal alongside cold-pressed juices. Bake up the Cocoanut Grove's Coconut Strawberry Cream Tarts and sip a Zombie from the first-ever Tiki bar to create a little Hollywood magic in your own kitchen. Amy Bizzarri rolls out the red carpet in celebration of Tinseltown's iconic cuisine.
Author: Greg Borzo
Publisher: Arcadia Publishing
ISBN: 1439665923
Category : History
Languages : en
Pages : 228
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Book Description
A Chicago author’s tribute to the historic eateries and storied local haunts that the Windy City has loved and lost. Many of Chicago’s greatest or most unusual restaurants are “no longer taking reservations.” But even if they’re gone, they're definitely not forgotten. From steakhouses to delis, these dining destinations attracted movie stars, fed the hungry, launched nationwide trends and launched a smorgasbord of culinary innovations. Stretching across almost two centuries of memorable service and adventurous menus, Lost Restaurants of Chicago revisits the institutions entrusted with the city's special occasions. Noted author Greg Borzo dishes out course after course of fondly remembered fare, from Maxim's to Charlie Trotter’s and Trader Vic's to the Blackhawk.
Author: Carol Haddix
Publisher: University of Illinois Press
ISBN: 025209977X
Category : Cooking
Languages : en
Pages : 352
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Book Description
The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.
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: Booksumo Press
Publisher: Independently Published
ISBN: 9781096915386
Category :
Languages : en
Pages : 66
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Book Description
Authentic Chicago Cooking. Get your copy of the best and most unique Chicago recipes from BookSumo Press! Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on Chicago style cooking. The Easy Chicago Cookbook is a complete set of simple but very unique Chicago recipes. You will find that even though the recipes are simple, the tastes are quite amazing. So will you join us in an adventure of simple cooking? Here is a Preview of the Chicago Recipes You Will Learn: How to Make Chicago Style Pizza Sauce Chicago Haddock Chowder Chicago Chicken Cutlet Relish for Hot Dogs Chicago Style Italian Beef Chicago Deep Dish Blackhawks Inspired Party Dip Chicago Country Winter Soup Chicago Buttermilk Pizza Bites Chicago Public School Pilaf Back-to-School Cookies Lincolnshire Balsamic Soup Chi-Town Cake Chicago Style Cheesecake II Downers Grove Steak Rolls Windy City Chicago Hot Dogs Alternative Chicago Hot Dogs (No Bun) Authentic Italian Antipasto Classical Alfredo Easy Italian Parmigiana Much, much more! Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort! Related Searches: Chicago cookbook, Chicago recipes, Chicago book, Chicago, chicago cooking, american recipes, american cookbook
Author: Arthur Meyer
Publisher: Rowman & Littlefield
ISBN: 0762790938
Category : Cooking
Languages : en
Pages : 223
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Book Description
Houston is the dining out capital of Texas, with a food scene that reflects the city itself—talented, entrepreneurial, diverse, and quite modern. Barbeque and Tex-Mex are certainly present, but do not define the dining experience. Modern American cuisine brought into focus by Mark Cox of Mark’s American Cuisine and fine-dining Italian style served by award-winning Tony’s both set the stage for a dining experience independent of Texas’ reputation for big steaks and enchiladas. And numerous establishments court the palate for Thai, Indian, Caribbean, Brazilian, and Turkish foods. Houston Chef’s Table is the first cookbook to gather Houston’s best chefs and restaurants under one cover. Including a signature “at home” recipe from seventy iconic dining establishments, the book is a celebration of the city’s diverse cultural influences. Full-color photos throughout highlight fabulous dishes, famous chefs, and Houston landmarks.
Author: Caitlin Freeman
Publisher: National Geographic Books
ISBN: 1607743906
Category : Cooking
Languages : en
Pages : 0
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Book Description
Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces. From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian’s well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelées, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces. Taking cues from modern art’s most revered artists, these twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne Thiebaud, and more. Featuring an image of the original artwork alongside a museum curator’s perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), Modern Art Desserts will inspire a kitchen gallery of stunning treats.
Author: Greg Borzo
Publisher: Arcadia Publishing
ISBN: 1625859333
Category : Business & Economics
Languages : en
Pages : 224
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Book Description
Chicago author, Greg Borzo, recalls the city's celebrated lost restaurants. Many of Chicago's greatest or most unusual restaurants are no longer taking reservations, but they're definitely not forgotten. From steakhouses to delis, these dining destinations attracted movie stars, fed the hungry, launched nationwide trends and created a smorgasbord of culinary choices. Stretching across almost two centuries of memorable service and adventurous menus, this book revisits the institutions entrusted with the city's special occasions. Noted author Greg Borzo dishes out course after course of fondly remembered fare, from Maxim's to Charlie Trotter's and Trader Vic's to the Blackhawk.
