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The Visual Food Encyclopedia

by QA international Collectif Québec Amérique (August 09, 2012)

The Visual Food Encyclopedia


The Visual Dictionary of Food & Kitchen

by Jean-Claude Corbeil & Ariane Archambault Québec Amérique (July 20, 2012)

The Visual Dictionary of Food and Kitchen gives readers the opportunity to discover foodstuffs from all around the world and to familiarize themselves with tools used to prepare, preserve or eat food. Convenient...


Pennsylvania Dutch Cook Book

by J. George Frederick Dover Publications (May 07, 2012)

Visitors to the Pennsylvania Dutch country in Pennsylvania are usually delighted with the unique food tradition that survives there among the hills and small, well-tended farms. Ultimately based on the rich...


Cooking for Absolute Beginners

by Muriel and Cortland Fitzsimmons Dover Publications (May 04, 2012)

Which is the best cookbook for a beginner? Over the years, many beginning cooks have found this cookbook to be their favorite. It assumes no previous cooking knowledge at all, and it takes absolutely nothing...


Columbus Pizza

by Jim Ellison The History Press (November 09, 2020)

For nearly a century Columbus, Ohio pizza parlors have served up delicious meals by the tray and by the slice. This history goes back to the 1930s, when TAT Ristorante began serving pizza. Today, it is the oldest...


Healthy and tasty cooking for children

by Ariel Honigman & Mario A. Rosas Guzmán ariel honigman (October 05, 2020)

An essential guide to feed our children in the correct way

To keep our children healthy and with a suitable weight, we must encourage them to have good eating habits. We as parents must provide the example ever...


We Will Feast

by Kendall Vanderslice & D.L. Mayfield Eerdmans (May 21, 2019)

Explores the practice of eating together as Christian worship

The gospel story is filled with meals. It opens in a garden and ends in a feast. Records of the early church suggest that believers met for worship...


We Will Feast

by Kendall Vanderslice & D.L. Mayfield Eerdmans (May 21, 2019)

Explores the practice of eating together as Christian worship

The gospel story is filled with meals. It opens in a garden and ends in a feast. Records of the early church suggest that believers met for worship...


Cocktail Culture

by Shawn Soole & Nate Caudle TouchWood Editions (September 10, 2013)

The new art of the cocktail has arrived in bars and lounges. In this exquisitely produced book, world-class bartenders Shawn Soole and Nate Caudle compile cutting-edge recipes for the experienced bartender and...


The Waste Not, Want Not Cookbook

by Cinda Chavich TouchWood Editions (May 01, 2015)

Shortlisted for a 2016 IACP Food Matters Award

Winner of a 2016 Gourmand World Cookbook Award

Imagine going to the supermarket and buying three bags full of food but then dropping one in the parking lot before...


Flavours of the West Coast

by Cedarwood Productions & Steve Chef Walker-Duncan TouchWood Editions (September 04, 2012)

The West Coast has an abundance of produce and natural food resources, and some of the most talented and influential chefs in the world. In this colourful cookbook, British Columbia's top restaurateurs, chefs,...


Honey

by Angelo Prosperi-Porta TouchWood Editions (June 01, 2015)

Honey is a collection of recipes that showcase the sweet, rich, and sunny-colored delight made by nature’s hardest worker—the bee.

Honey is a natural whole food that can be used in many different dishes and...


Cajun Pig

by Dixie Poché & Chef John D. Folse The History Press (November 02, 2020)

Southwest Louisiana is famous for time-honored gatherings that celebrate its French Acadian heritage. And the culinary star of these gatherings? That's generally the pig. Whether it's a boucherie, the Cochon...


Cincinnati Beer

by Michael D. Morgan The History Press (April 08, 2019)

Despite a brewing pedigree richer than that of Milwaukee or St. Louis, Cincinnati's role in American beer history is quite often underappreciated.

Drawing on years of research, Michael D. Morgan, author of the...


Milwaukee Frozen Custard

by Kathleen McCann & Robert Tanzilo The History Press (October 31, 2016)

Frozen custard is more than a dessert in Milwaukee. It's a culture, a lifestyle and a passion. Find the stories behind your favorite flavor at local festivals and homegrown neighborhood stands.

From the stand...


Dayton Beer

by Timothy R. Gaffney The History Press (July 22, 2019)

The story of beer in Dayton and the Miami Valley is as old as the region's first settlers, who brought their brewing methods with them from Europe. From humble origins, the Schwind brothers founded a Dayton...


Iconic Chicago Dishes, Drinks and Desserts

by Amy Bizzarri The History Press (December 05, 2016)

The food that fuels hardworking Chicagoans needs to be hearty, portable and inexpensive. Featuring select stories and recipes, author Amy Bizzarri surveys the delectable landscape of Chicago's homegrown culinary...


Memphis Barbecue

by Craig David Meek The History Press (June 10, 2014)

Memphis is equal parts music and food--the products of a community marked with grit and resilience.

The city's blues and soul music have lifted spirits, while barbecue has been a serious business ever since pork...


A Culinary History of Myrtle Beach & the Grand Strand

by Becky Billingsley The History Press (June 25, 2013)

The culinary history of Myrtle Beach reflects a unique merging of Native American, European, African and Caribbean cuisines.

Learn the techniques used by enslaved Africans created vast wealth for rice plantation...


The Florida Cracker Cookbook

by Joy Sheffield Harris The History Press (October 28, 2019)

From a one-story cabin in the piney woods of the Panhandle to a high-rise condo along the glistening waterways, Cracker cooking in Florida has evolved with our tastes and times.

When supplies were limited and...


A Culinary History of Florida

by Joy Sheffield Harris The History Press (October 07, 2014)

Florida cuisine: twelve thousand years in the making, discover the the state's unusual and distinctive food influences and dishes.

From the very first prickly pears harvested by Paleo-Indians more than twelve...


An Ozark Culinary History: Northwest Arkansas Traditions from Corn Dodgers to Squirrel Meatloaf

by Erin Rowe The History Press (September 11, 2017)

Northwest Arkansas' High South cuisine is replete with nostalgia, fresh ingredients, tall tales and rural roots. Discover Ozark traditions in the realms of forest, farm and table.

In the 1890s, Ozark apples fed...


New Orleans Coffee

by Suzanne Stone & David Feldman The History Press (July 22, 2019)

New Orleans history is steeped in coffee. Café du Monde and Morning Call started serving café au lait more than a century ago.

Outside the Cathedral of St. Louis in Jackson Square, early entrepreneurs like...


Lost Tea Rooms of Downtown Cincinnati

by Cynthia Kuhn Beischel The History Press (November 07, 2016)

It was a different time. Ladies wore gloves, hats and nice attire to luncheons at the Woman's Exchange.

Shillito's provided a cosmopolitan environment for its patrons, while Mullane's was the perfect place to...


Historic Restaurants of Cape Cod

by Christopher Setterlund The History Press (June 19, 2017)

Thousands of restaurants have come and gone on Cape Cod over the past century. Some, however, made an indelible mark.

Author Christopher Setterlund details the history of the iconic establishments of the Cape,...


The Authentic History of Cincinnati Chili

by Dann Woellert The History Press (April 16, 2013)

Cincinnati chili is its own special creation with a unique flavor and style. Uncover the essential parlors originating and serving this unique Cincinnati specialty in this thorough history of its roots and restaurants....


Pittsburgh Drinks

by Cody McDevitt & Seán Enright The History Press (March 20, 2017)

Pittsburgh's drinking culture is a story of its people: vibrant, hardworking and innovative. During Prohibition, the Hill District became a center of jazz, speakeasies and creative cocktails.

In the following...


Classic Kentucky Meals

by Rona Roberts & Sarah Jane Sanders The History Press (November 04, 2014)

Join award-winning food writer Rona Roberts as she invites you into her Bluegrass kitchen to visit and cook authentic, homegrown Kentucky meals. Drinks and music included.

True Kentucky cuisine tastes best at...


Lost Restaurants of Detroit

by Paul Vachon The History Press (November 07, 2016)

Through stories and recipes nearly lost to time, author Paul Vachon explores the history of the Motor City's fine dining, ethnic eateries and everything in between. Grab a cup of coffee - he's got stories to...


A History of South Carolina Barbeque

by Lake E. High Jr. The History Press (September 03, 2013)

Taste the history of South Carolina's Barbeque in this delectable history from the 1500s to the present day.

South Carolina has been home to good, old-fashioned barbeque for quite a long time. Hundreds of restaurants,...


Over-the-Rhine

by Michael D. Morgan & Greg Hardman The History Press (September 17, 2010)

Over-the-Rhine is a place where a building owner can stumble upon huge caverns underneath a basement floor or find long-forgotten tunnels that travel far below city streets.

ts present mysteries are attributable...


Florida Sweets

by Joy Sheffield Harris The History Press (July 17, 2017)

Bite in to this refreshing history of sweet foods in the Sunshine State!

Sweets and the Sunshine State are a match made in heaven. Centuries ago, native Floridians used honey to sweeten dishes, as well as prickly...


New York City Coffee

by Erin Meister The History Press (July 31, 2017)

New York runs on coffee. Read of coffee's past in the city and how it wove its way into the everyday.

The coffee industry was made for New York: complex, diverse, fascinating and with plenty of attitude. Since...


A History of Virginia Wines: From Grapes to Glass

by Walker Elliott Rowe, Richard Leahy & Jonathan Timmes The History Press (September 23, 2009)

A fascinating history of Virginia wines, documenting the wine industry's very foundation in this state.

Go beyond the bottle and step inside the minds, and vines, of Virginia's burgeoning wine industry in this...


Vermont Beer

by Kurt Staudter & Adam Krakowski The History Press (July 01, 2014)

Vermonters love all things local, so it is no surprise that the Green Mountain State has had a thriving craft beer scene for more than 20 years.

Early Vermont brewers faced a strong uphill struggle however, as...


Cincinnati Candy

by Dann Woellert The History Press (November 06, 2017)

For more than a century, Cincinnati's candy industry satisfied our national sweet tooth. Dive into its specialties and past.

Stick and drop candies appeared here long before their Civil War popularity. Opera...


Brunswick Stew

by Joseph R. Haynes The History Press (October 09, 2017)

With roots in Native American, African and European cooking traditions, Brunswick stew developed in colonial- and Federal-era Virginia, when squirrel was a necessary ingredient.

By the nineteenth century, the...


Hamilton County Food

by Karen Kennedy The History Press (May 06, 2019)

The food scene in Hamilton County, Indiana sprang from humble roots and evolved into a dynamic culinary community.

Early restaurateurs made modest livings at mom-and-pop joints like Aunt Bea's Chicken in Noblesville...


An Irresistible History of Alabama Barbecue: From Wood Pit to White Sauce

by Mark A. Johnson The History Press (August 07, 2017)

From Muscle Shoals to Mobile, Alabamians enjoy fabulous barbecue at home, at club meetings and at countless eateries.

In the 1820s, however, a group of reformers wanted to eliminate the southern staple because...


A Culinary History of Atlanta

by Akila Sankar McConnell The History Press (May 20, 2019)

Food is at the heart of Atlanta, and here discover iconic dishes, notorious restaurants, and the rich culinary history of this Southern city.

Atlanta's cuisine has always been an integral part of its identity....


Lost Restaurants of Baltimore

by Suzanne Loudermilk & Kit Waskom Pollard The History Press (October 28, 2019)

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...


Virginia Barbecue

by Joseph R. Haynes The History Press (September 12, 2016)

With more than four hundred years of history, Virginians lay claim to the invention of southern barbecue.

Native Virginian Powhatan tribes slow roasted meat on wooden hurdles or grills. James Madison hosted grand...


Pennsylvania Scrapple

by Amy Strauss The History Press (October 09, 2017)

Join author Amy Strauss as she traces the sizzling history and culture of a beloved and sustaining Pennsylvania Dutch iconic dish, scrapple.

The name may remind you of a certain word-based board game, but scrapple...


Charlotte Beer

by Daniel Anthony Hartis, Win Bassett & Eric Gaddy The History Press (March 05, 2013)

Charlotte has entered a golden age of craft brewing. Join author Daniel Hartis for a journey into the center of this of the Queen City's beer scene.

While the fermented frenzy of Charlotte's craft brewing fans...


Asheville Beer

by Anne Fitten Glenn & Zane Lamprey The History Press (September 25, 2012)

Asheville, North Carolina has a long history with beer, one that is still easily seen in this city today, from moonshine to craft beers and breweries.

Drinking local harks back to the founding of Asheville in...


Distilled in Vermont

by Chris Maggiolo & Jeremy Elliott - President of the Distilled Spirits Council of Vt The History Press (September 07, 2020)

Vermont is known as a center of contemporary craft food and beverage production, and the distilled spirits industry is no exception. From a handful of ambitious entrepreneurs a decade ago, the state now boasts...


Big Macs & Burgundy

by Vanessa Price Abrams Image (October 13, 2020)

Essential wine pairings for everything from popcorn to veggie burgers to General Tso?s Chicken, based on the wildly popular Grub Street column

 

Sancerre and Cheetos go together like milk and cookies. The science...


The Barbuto Cookbook

by Jonathan Waxman & Marcus Samuelsson Abrams (September 29, 2020)

A culinary exploration of Barbuto?s menu?a unique blend of rustic Italian and modern California cuisine?from legendary chef Jonathan Waxman

 

There are very few New York City restaurants that have maintained...


Pie for Everyone

by Petra Paredez Abrams (September 22, 2020)

New York?s beloved Petee?s Pie Company serves up more than 80 recipes for the best pies you can make at home

 

Petra (Petee) Paredez shares her personal repertoire of impeccable baking techniques that have...


The Deerholme Mushroom Book

by Bill Jones TouchWood Editions (April 08, 2013)

?Thorough and intense . . . A fully referenced field guide [for foraging mushrooms] and a collection of utterly delicious recipes, it?s destined to be a classic.? —Anita Stewart, Founder of Cuisine Canada...