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Author: Carol Haddix
Publisher: University of Illinois Press
ISBN: 025209977X
Category : Cooking
Languages : en
Pages : 646
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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: Carol Haddix
Publisher: University of Illinois Press
ISBN: 025209977X
Category : Cooking
Languages : en
Pages : 646
Get Book Here
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: Carol Mighton Haddix
Publisher: Agate Publishing
ISBN: 1572846062
Category : Cooking
Languages : en
Pages : 210
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Book Description
The past 25 years has seen Chicago transformed from a heartland stronghold of meat and potatoes into a major culinary center. Chicago Cooks chronicles this story through the eyes of the Chicago chapter of Les Dames d’Escoffier, female leaders in the food and dining world. They tell how the Chicago food scene grew and evolved, touching on landmark restaurants like Charlie Trotter's and Frontera Grill, the rise of ethnic cuisines imported from around the world, and the proliferation of shops, markets, and classes serving the ever more sophisticated home cook. The book also includes a bounty of 75 recipes for entertaining from this unique group of Chicago food authorities, gathered specially for this book.
Author: Ikhlas A. Khan
Publisher: John Wiley & Sons
ISBN: 1118213068
Category : Technology & Engineering
Languages : en
Pages : 1079
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Book Description
The third edition of the unparalleled reference on natural ingredients and their commercial use This new Third Edition of Leung's Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, and Cosmetics arrives in the wake of the huge wave of interest in dietary supplements and herbal medicine resulting from both trends in health and the Dietary Supplement and Health Education Act of 1994 (DSHEA). This fully updated and revised text includes the most recent research findings on a wide variety of ingredients, giving readers a single source for understanding and working with natural ingredients. The Encyclopedia continues the successful format for entries listed in earlier editions (consisting of source, description, chemical composition, pharmacology, uses, commercial preparations, regulatory status, and references). The text also features an easily accessible alphabetical presentation of the entries according to common names, with the index cross-referencing entries according to scientific names. This Third Edition also features: More than 50 percent more information than the Second Edition, reflecting the greatly increased research activity in recent years A new section on traditional Indian medicine, with information on nine commonly used herbs More than 6,500 references Two new appendices explaining and illustrating the botanical terminology frequently encountered in the text A revised and expanded index Leung's Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, and Cosmetics, Third Edition will continue to provide a comprehensive compilation of the existing literature and prominent findings on natural ingredients to readers with an interest in medicine, nutrition, and cosmetics.
Author: Daniel R. Block
Publisher: Rowman & Littlefield
ISBN: 1442227273
Category : Cooking
Languages : en
Pages : 342
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Book Description
Chicago began as a frontier town on the edge of white settlement and as the product of removal of culturally rich and diverse indigenous populations. The town grew into a place of speculation with the planned building of the Illinois and Michigan canal, a boomtown, and finally a mature city of immigrants from both overseas and elsewhere in the US. In this environment, cultures mixed, first at the taverns around Wolf Point, where the forks of the Chicago River join, and later at the jazz and other clubs along the “Stroll” in the black belt, and in the storefront ethnic restaurants of today. Chicago was the place where the transcontinental railroads from the West and the “trunk” roads from the East met. Many downtown restaurants catered specifically to passengers transferring from train to train between one of the five major downtown railroad stations. This also led to “destination” restaurants, where Hollywood stars and their onlookers would dine during overnight layovers between trains. At the same time, Chicago became the candy capital of the US and a leading city for national conventions, catering to the many participants looking for a great steak and atmosphere. Beyond hosting conventions and commerce, Chicagoans also simply needed to eat—safely and relatively cheaply. Chicago grew amazingly fast, becoming the second largest city in the US in 1890. Chicago itself and its immediate surrounding area was also the site of agriculture, both producing food for the city and for shipment elsewhere. Within the city, industrial food manufacturers prospered, highlighted by the meat processors at the Chicago stockyards, but also including candy makers such as Brach’s and Curtiss, and companies such as Kraft Foods. At the same time, large markets for local consumption emerged. The food biography of Chicago is a story of not just culture, economics, and innovation, but also a history of regulation and regulators, as they protected Chicago’s food supply and built Chicago into a city where people not only come to eat, but where locals rely on the availability of safe food and water. With vivid details and stories of local restaurants and food, Block and Rosing reveal Chicago to be one of the foremost eating destinations in the country.
Author: Alex Sachare
Publisher: McGraw-Hill/Contemporary
ISBN: 9780809228041
Category : Sports & Recreation
Languages : en
Pages : 328
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Book Description
In rich text, lively photos, and tables and stats, this large-format encyclopedia chronicles the franchise from its growth years and early failures to the dynasty that it has become today. 175 photos, 120 in color.
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.
Author: Jacki Passmore
Publisher: Doubleday
ISBN: 9780868244471
Category : Cooking, Asian
Languages : en
Pages : 320
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Book Description
A comprehensive guide to the food and cuisines of Asia, with a short history of each country's cuisine, followed by distinctive recipes and menus. Also provides information on how to recognise, store and use ingredients, as well as instructions on cooking methods, preparation techniques and utensils. Contains over 400 recipes and over 150 illustrations.
Author: Colleen Taylor Sen
Publisher: Reaktion Books
ISBN: 1780233914
Category : Cooking
Languages : en
Pages : 351
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Book Description
From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. Exploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country’s agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India’s place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India’s dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself—especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander—and outlines how the country’s cuisine varies throughout its many regions. Lavishly illustrated with one hundred images, Feasts and Fasts is a mouthwatering tour of Indian food full of fascinating anecdotes and delicious recipes that will have readers devouring its pages.
Author: Bruce Kraig
Publisher: Bloomsbury Publishing USA
ISBN: 1598849557
Category : Cooking
Languages : en
Pages : 537
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Book Description
In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos. Street foods run deep throughout human history and show the movements of peoples and their foods across the globe. For example, mandoo, manti, momo, and baozi: all of these types of dumplings originated in Central Asia and spread across the Old World beginning in the 12th century. This encyclopedia surveys common street foods in about 100 countries and regions of the world, clearly depicting how "fast foods of the common people" fit into a country or a region's environments, cultural history, and economy. The entries provide engaging information about specific foods as well as coverage of vendor and food stall culture and issues. An appendix of recipes allows for hands-on learning and provides opportunities for readers to taste international street foods at home.
Author: Soo Park
Publisher: Rowman & Littlefield
ISBN: 1493037706
Category : Travel
Languages : en
Pages : 257
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Book Description
The essential guide to eating your way through the Windy City. In Globe’s newest approach to food by city, Chicago Food Crawls will take the reader on a fun, tasty culinary tour. Discover the hidden gems and long-standing institutions of Chicago neighborhoods. Experience more than 13 crawls, each featuring 3-8 establishments, centered on a neighborhood or theme. Each tour is the complete recipe for a great night out, the perfect tourist day, a new way to experience your own city, or simply food porn and great stories to enjoy from home.
