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Author: John Briscoe
Publisher:
ISBN: 9781580084253
Category : Business & Economics
Languages : en
Pages : 186
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Book Description
A destination restaurant and a local treasure, the Tadich Grill continues to evoke an old-world feel. Briscoe's informative book captures the history, ambiance, and flavors of this San Francisco institution, presenting a warm portrait of a true culinary success story. Photos.
Author: John Briscoe
Publisher:
ISBN: 9781580084253
Category : Business & Economics
Languages : en
Pages : 186
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Book Description
A destination restaurant and a local treasure, the Tadich Grill continues to evoke an old-world feel. Briscoe's informative book captures the history, ambiance, and flavors of this San Francisco institution, presenting a warm portrait of a true culinary success story. Photos.
Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 9780761120155
Category : Cooking
Languages : en
Pages : 788
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Book Description
Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).
Author: Rick Browne
Publisher: Andrews Mcmeel+ORM
ISBN: 1449443923
Category : Cooking
Languages : en
Pages : 409
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Book Description
From the public television host, a tour of the US’s oldest and greatest dining spots—with “delightful tales, delicious recipes, and hundreds of photographs” (Ted Allen, host of Food Network’s Chopped). Come along on a pilgrimage to some of the oldest, most historic restaurants in America. Each is special not only for its longevity but also for its historic significance, interesting stories, and, of course, wonderful food. The oldest Japanese restaurant in the country is profiled, along with stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars and grills, and two dueling restaurants that both claim to have invented the French dip sandwich. The bestselling author and host/producer of Barbecue America shares the charm, history, and appeal that made these establishments, some as many as three hundred years old, successful. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, descriptions of some of its signature dishes, fun facts that make each place unique, and beautiful photos. It’s all you need for an armchair tour of one hundred restaurants that have made America great. “Browne spent three years traveling more than 46,000 miles to profile the 100 restaurants, inns, taverns and public houses he selected as being the most historic, most interesting and most successful.” —Orlando Sentinel “It is Browne’s exploration of the history behind each place that I found most interesting...The White Horse Tavern gave him the Beef Wellington recipe. Peter Luger, the legendary Brooklyn Steakhouse, shared one for German Fried Potatoes and Katz’s Delicatessen in New York City offered Katz’s Noodle Kugel. And, Ferrara in Little Italy in New York City parted with its cannoli recipe.” —Sioux City Journal “Ask any chef: It’s not easy keeping a restaurant alive for a week, let alone a year or a decade. So what does it take to last a century? After five years of criss-crossing the country and gobbling up regional specialties from chowder to chili, Rick Browne reveals the answer to that question.” —Ted Allen, host of Food Network’s Chopped
Author: Cheryl Jamison
Publisher: Harvard Common Press
ISBN: 1558325794
Category : Cooking
Languages : en
Pages : 512
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Book Description
Hot times are ahead when you play with fire! From Cheryl and Bill Jamison, preeminent grilling and barbecue authorities, come 300 sizzlingly satisfying all-American recipes guaranteed to release the inner griller in every backyard cook. This award-winning cooking team shows you how to create a tremendous variety of terrific grilled food, from hot burgers and haute dogs to serious steaks and sizzling seafood, from fired-up pizzas and crisp vegetables to finger lickin' good deserts. Born to Grill is a celebration of the elemental glories of grilling and the deliciously unpretentious and imaginative flavors that emerge from the primal encounter of food and flame. Recipes include: Pale Ale Porterhouse, Old-Timey Big Un Burger, Crunchy Kraut Dog, Chilehead Pork and Corn Skewers, Stout Country Ribs, Calypso Chicken Breasts, Hot-to-Trot Turkey Legs, Two-Fisted Swordfish Sandwich, Sizzled Shrimp with Lemon Noodles, Vegetables Verde Quesadilla, Honeyed Baby Onions, Georgia Peaches with Praline Crunch, Grilled Banana Split
Author: Erica J. Peters
Publisher: Rowman & Littlefield
ISBN: 0759121532
Category : Cooking
Languages : en
Pages : 243
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Book Description
San Francisco is a relatively young city with a well-deserved reputation as a food destination, situated near lush farmland and a busy port. San Francisco's famous restaurant scene has been the subject of books but the full complexity of the city's culinary history is revealed here for the first time. This food biography presents the story of how food traveled from farms to markets, from markets to kitchens, and from kitchens to tables, focusing on how people experienced the bounty of the City by the Bay.
Author: James R. Smith
Publisher: Linden Publishing
ISBN: 1610351916
Category : History
Languages : en
Pages : 484
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Book Description
With long-forgotten stories and evocative photographs, this collection showcases the once-familiar sites that have faded into dim memories and hazy legends. Not just a list of places, facts, and dates, this pictorial history shows why San Francisco has been a legendary travel destination and one of the world's premier places to live and work for more than 150 years.
Author: Carolyn Miller
Publisher: Silverback Books
ISBN: 9781596370425
Category : Cooking
Languages : en
Pages : 328
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Book Description
San Francisco is a city of neighborhoods, where fine restaurants are a part of everyday life. Savoring San Francisco gathers recipes from 100 of the city's favorite eating places, which range from boutique hotel dining rooms to tiny storefronts. One third of the restaurants in this second edition are new to Savoring San Francisco, as are over half of the recipes, which come from nationally acclaimed chefs as well as strictly local culinary heroes. The recipes range from simple ethnic offerings (Mango Chicken) to San Francisco classics (Hangtown Fry), and from elegant company dishes (King Salmon with Dungeness Crab Fondue) to Asian fusion cuisine (Wok-Roasted Mussels with Asian Aromatics) and everything in between. With photos and essays on the neighborhoods and special sections on artisan breads and cheeses, favorite local prepared foods, farmers' markets, and northern California ingredients like artichokes, salmon, and Dungeness crab, this stylish cookbook brings to life one of the world's most exciting food cities. Book jacket.
Author: James A. White III M.D.
Publisher: Archway Publishing
ISBN: 1665712457
Category : History
Languages : en
Pages : 338
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Book Description
“There I Wuz” refers to being in flight somewhere in the sky or perhaps in an otherwise routine situation when something unforeseen happened. It was the way aviators started their most gripping stories. Flight surgeons are privy to many such stories and “Doc” White relates the scary situations and tales of funny, tragic and intriguing events from inside naval aviation. He highlights what it was like to live and work on an aircraft carrier during the Viet Nam conflict and the cold war. He writes from the perspective of a Navy Flight Surgeon, a physician and a medical officer. The narrative describes all the complexities of flight operations, how everything functions and coordinates ...... and the psychology of those who make it happen. Join the author as he looks back at an incredible life in the Navy filled with medical tales, aviation adventures, and highs and lows. The narrative is personal, entertaining and interesting on many levels. “Great read, unusual in that Navy Flight Surgeons seldom comment on life on the carriers. Superbly written ... another perspective of Navy Life at sea and a doctor’s wonderful memoirs.” – Warm Regards, Captain Dan A. Pedersen (USN, Retired), Founder of the “TOPGUN” Navy Fighter Weapons School in 1969 and Skipper of USS Ranger (CV-61) in 1982. “These recollections are familiar to me at different times and places...and are a treasured memory. Readers will find this book most interesting while greatly admiring the dedication, expertise and service of a Flight Surgeon.” – Mike Bristow, Naval Aviator, Experienced A-7 Pilot with over 200 Carrier Landings. “.... thoroughly enjoyed reading...I could relate to a number of the stories... other aviators will be struck with memories.” – Tom Petillo, U.S. Naval Academy ’66, Naval Aviator, Fellow Mediterranean Sailor. “There I Wuz” paints a candid picture of a flight surgeon’s naval career and experiences on an aircraft carrier. This insider provides fascinating stories of life in a carrier “city” and insights as to what makes Top Gun pilots tick. Throughout, the author’s humor is guaranteed to bring a smile to your face.” – David R. Sobel, Medical Defense Attorney and Award-Winning Playwright.
Author: Dean Weitenhagen
Publisher: Dorrance Publishing
ISBN:
Category : Biography & Autobiography
Languages : en
Pages : 38
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Book Description
About the Book I JUST TURNED TWO: How I Learned to Live After Nearly Dying is a memoir detailing a seven-year period in the author’s life where his wife, Patsy fought her way back from a stroke, and he struggled through intense chemotherapy treatments battling two bouts of fatal leukemia. Through it all, the author learned the answer to the oldest question about humanity: Why are we here? The author states: “My wife’s and my journey is, plainly speaking, unique. When we as humans fully understand why we are here, it gives way to peace in our life as ordinary troubles become secondary.” About the title—when one has a stem cell transplant, they “become” the person of their donor. A stem cell recipient gains a new blood type and even complete new DNA. It is called chimerism. The medical profession looks at one’s transplant date as a new birthday. “Hence, as my transplant was on March 13, 2019, I am (was at the time I began writing the book) two years old.” About the Author Dean Weitenhagen is a very recent resident of Arizona. He is an active member of the Board of Directors of Shepherd of the Desert Lutheran Church and is very involved in local political advocacy as a Precinct Committeeman.. He is married to Patsy Tobis and has two children: Jesse and Silas and one stepson, Zachary. Dean enjoys studying history and keeping up with current events. After completing training to be an air traffic controller, he spent twenty-one years in the broadcast television business and then twenty-five years in the commercial real estate business. His life experience throughout his working life, prepared him, he believes, to be able to handle the adversity he encountered beginning in 2017. And, it left him open minded enough to not focus on his troubles, but on what life is (should be) really all about.
Author: Trevor Felch
Publisher: Cider Mill Press
ISBN: 1646434250
Category : Cooking
Languages : en
Pages : 401
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Book Description
The Golden Gate Bridge, stunning parks, and breathtaking vistas all make San Francisco a big draw for millions each year. But it's the food that makes this city a location like no other. Foodies unite: this cookbook is a brilliant celebration of the multicultural influences and traditions that have inspired San Francisco's cuisine. These dishes pay homage to culinary hotspots that have helped define this unique fare. With 50 recipes and dozens of restaurant profiles, you can eat like a local wherever you are in the world. Eat your way through Hayes Valley, savor beloved dim sum joints in The Richmond, sample Michelin-starred meals in The Mission, and more. With the best signature creations by top chefs in the area, this book offers a detailed rundown of the locations you can't miss. Inside you'll find 50 step-by-step recipes collected from the best restaurants in San Francisco In-depth profiles of these top locations An introduction to San Francisco's food scene Interviews with prominent local chefs and restauranteurs 15 hit lists with restaurants that are best for specific occasions, budgets, and more Stunning original photography There's a reason these restaurants are the best of the best. Discover why with City Eats: San Francisco.
