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- imprint:The History Press
- format:Paperback
- bisac: COOKING / History
- bisac: HISTORY / United States / State & Local / West (AK, CA, CO, HI, ID, MT, NV, UT, WY)
- Cooking > History
- Cooking > Individual Chefs & Restaurants
- History > United States > State & Local > West (AK, CA, CO, HI, ID, MT, NV, UT, WY)
- Photography > Subjects & Themes > Historical
- Photography > Subjects & Themes > Regional (see also TRAVEL > Pictorials)
- Social science > Agriculture & Food (see also POLITICAL SCIENCE > Public Policy > Agriculture & Food Policy)
10 products
California Avocados
9781467158176
Regular price $24.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%How the Golden State’s favorite fruit conquered the world.
When avocados first arrived from Mexico in the early 1800s, few Americans knew what to make of them. Intrepid settlers in California were among the first to embrace the savory green fruit, sparking a century-long love affair that transformed the state into “Avocado Land.” From battling over the best avocado varieties to coaxing the public into trying the fruit by devising delicious recipes, Golden State growers created a global phenomenon.
Author Rob Crisell explores how California’s favorite fruit became one of the most famous and iconic foods of the twenty-first century.
Iconic Hollywood Dishes, Drinks & Desserts
9781467151337
Regular price $21.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%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.
Ventura County Lima Beans
9781467157049
Regular price $24.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%The One Time Lima Bean Capitol of the World.
For over a century, Ventura County was famous for growing lima beans. The conditions were perfect: foggy coast, rich soil, and low overhead. As the seeds improved and farming technology advanced, many profited from the crop. The beans kept pace with other produce for decades before falling to the high producing cash crops like lemons, strawberries and the inevitable urban sprawl. While no longer a top crop in the county, California is the number one producer of dry lima beans in the nation and the Oxnard Plain still grows the best tasting beans.
Join author and historian Jeffrey Wayne Maulhardt as he unearths the homegrown history of Ventura County’s celebrated lima beans.
Historic Restaurants of Billings
9781467117586
Regular price $21.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%
Billings exploded when the railroad arrived, and good food was here to stay. Montana Avenue anchored the first establishments serving oysters, chop suey and steaks. Modern comfort arrived with the Northern Hotel and never left. Locals sipped, savored and swung at the Skyline, Bella Vista, Elmo and Windmill Supper Clubs from the 1930s to the 1960s. Entrepreneurs debuted the Level 3 Tea Room, La Toque, Bruno's and New Moon Cafe. Beef still reigns at the Rex, Jake's and Bistecca at the Granary. Writer Stella Fong testifies why names like Yegen, McCormick, Schaer and Honaker have persisted throughout Billings' culinary history.
Iconic San Francisco Dishes, Drinks & Desserts
9781625859587
Regular price $23.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%
The roots of San Francisco's celebrated food and drink culture are as diverse as the city itself. A bountiful ocean, rich soil and ingenious residents combined to create unforgettable and enduring gastronomic legacies. Discover the disputed origins of local specialties like the Chicken Tetrazzini, chop suey and the classic martini, along with the legend behind the creation of Green Goddess Dressing. Learn how the abundance of the bay contributed to classics like the Hangtown Fry and Cioppino. Marvel at the introduction of America's first fortune cookie by Benkyodo Candy Factory and how a lack of refrigeration spawned the iconic Anchor Steam Beer. Pile the guacamole on a Mission Burrito and grab an Its-It for dessert. With classic and modern recipes from beloved establishments, author Laura Smith Borrman brings these and other culinary stories to life.
Denver Food
9781467137355
Regular price $23.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%
Allured by the gold rush, waves of German, Japanese, Chinese and Italian immigrants brought their culinary proclivities to the American West. The early sophistication of saloons followed, and Denver's gastronomic landscape experienced a tremendous culinary evolution spanning sixteen decades. Dating back to the late 1800s, My Brother's Bar doesn't have a sign and doesn't need one, serving up history along with delicious hamburgers. Established in 1985, nonprofit Denver Urban Gardens operates more than 155 community gardens across the metropolitan region. Ahead of the curve, Chef Ryan Leinonen set the city on fire with the New Nordic trend more than a decade ago when he opened Trillium Restaurant. With these stories and more, author Simone FM Spinner follows the journey from dreams of gold to fine dining, and Denver has never been more delicious.
Lost Restaurants of Denver
9781626197152
Regular price $21.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%
Sample the hearty helpings at the Hungry Dutchman and the dainty morsels at the Denver Dry Goods Tearoom to get a taste of a tradition rich with innovation, hard work, and crazy ideas. Waitresses, chefs, owners, and suppliers bring back the restaurants of yesteryear by sharing success stories and signature recipes. Just don't be surprised by sudden cravings for savory cannolis from Carbones, rich Mija Pie from Baur's, egg rolls at the Lotus Room, or chile rellenos at Casa Mayan.
Los Angeles Street Food:
9781626199910
Regular price $21.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%
Los Angeles is the uncontested street food champion of the United States, and it isn't even a fair fight. Millions of hungry locals and wide-eyed tourists take to the streets to eat tacos, down bacon-wrapped hot dogs and indulge in the latest offerings from a fleet of gourmet food trucks and vendors. Dating back to the late nineteenth century when tamale men first hawked their fare from pushcarts and wagons, street food is now a billion-dollar industry in L.A.--and it isn't going anywhere! So hit the streets and dig in with local food writer Farley Elliott, who tackles the sometimes dicey subject of street food and serves up all there is to know about the greasy, cheesy, spicy and everything in between.
Billings Food
9781467117869
Regular price $21.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%
Billings' local food scene is bootstrapping and standing tall. Renowned restaurants like TEN boast menus that showcase distinctive local ingredients from trout roe to foraged mushrooms. Restaurants and artisans source from centuries-old establishments like the McGowan family farm, which provides grain to Trailhead Spirits distillery. Mingling regional cuisine with the cosmopolitan influences of far-flung cities, homegrown spots like Lilac and Field House garner national attention with their daily dishes. Teppanyaki cooking and innovative global offerings are quickly diversifying the foodscape. Food journalist Stella Fong provides an eclectic sampling of the people, restaurants, producers and suppliers that contribute to the city's growing palate.
The Abalone King of Monterey: "Pop" Ernest Doelter, Pioneering Japanese Fishermen & the Culinary Classic that Saved an Industry
9781609494698
Regular price $21.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%
In 1908, "Pop" Ernest Doelter was crowned the Abalone King. In the kitchen of his Alvarado Street restaurant in Monterey, California, Pop transformed rubbery gastropods into an epicurean delight. Working with red abalone collected by Monterey's community of Japanese divers, Pop dipped the foot in egg wash, added a secret ingredient, rolled it in cracker crumbs and cooked it quickly in olive oil. Tourists and celebrities alike sat down at Pop's table to enjoy his famous recipe, and eventually, he shipped steaks on ice to hotels and restaurants throughout the state. Pull up a chair as historian Tim Thomas recounts the story of an innovative restaurateur and a group of pioneering fishermen who turned underappreciated mollusks into the talk of the 1915 San Francisco World's Fair.
