Name: Austin's First Cookbook:
Brand: The Austin History Center
SKU: 9781626198531
Price: 23.99 USD
Availability: InStock

Austin's First Cookbook:

9781626198531

$23.99

Tacos and barbecue command appetites today, but early Austinites indulged in peppered mangoes, roast partridge and cucumber catsup. Those are just a few of the fascinating historic recipes in this new edition of the first cookbook published in the city. Written by the Cumberland Presbyterian Church in 1891, Our Home Cookbook aimed to "cause frowns to dispel and dimple into ripples of laughter" with myriad "receipts" from the early Austin community. From dandy pudding to home remedies "worth knowing," these are hearty helpings featuring local game and diverse heritage, including German, Czech and Mexican. With informative essays and a cookbook bibliography, city archivist Mike Miller and the Austin History Center present this curious collection that's sure to raise eyebrows, if not cravings.

Sacramento Beer

9781467138475

$21.99

Historically speaking, Sacramento benefited from a gold rush, an agricultural boom and, more recently, a brewing renaissance. The region's craft beer scene exploded from six to more than sixty breweries in about a decade, and the roots of that culture stretch back more than a century. Before Prohibition, thousands of acres of local hops supplied brewers across the country. Local farms are once again taking advantage of the temperate climate. In 1958, the University of California-Davis started America's foremost brewing science program, producing some of California's top brewers. Rubicon's 1989 award-winning IPA was just the beginning for the current, innovative resurgence. Author Justin Chechourka explores the complexities and nuance of this fermenting heritage.

Savory History of Arkansas Delta Food, A

9781609499808

$21.99

Up and down the Arkansas Delta, food tells a story. Whether the time Bill Clinton nearly died on the way to a coon dinner or the connections made over biscuits and gravy or the more common chicken and dumpling feuds, the area is no stranger to history. One of America's last frontiers, it was settled in the late nineteenth century by a rough-and-tumble collection of timber men, sharecroppers and entrepreneurs from all over the world who embraced the traditional foodways and added their own twists. Today, the Arkansas Delta is the nation's largest producer of rice and adds other crops like catfish and sweet potatoes. Join author Cindy Grisham for this delicious look into Delta cuisine.

Savory History of Arkansas Delta Food, A

Detroit Food

9781609497675

$21.99

The infamous images of Detroit's crumbling buildings, abandoned homes and weed-choked parks are known worldwide. Seldom shown are the city's thriving food ways, quietly rebuilding neighborhoods block by block with urban farms, locally made fare, new restaurants and an innovative, homegrown spirit that is attracting entrepreneurs and culinary enthusiasts from across the nation. Old neighborhoods are coming back to life with the smell of simmering soup, the crunch of new pickles and the aroma of all-day barbeque. Magnificent Art Deco clubs and speakeasies painstakingly restored to their former beauty are busy serving great local food. Author Bill Loomis goes behind the graffiti and ruins to explore how the passion for eating well is proving essential to Detroit's comeback..

New Jersey Fresh:

9781626199781

$21.99

New Jersey's bounty is ripe for the picking. The state boasts thousands of thriving farms, hundreds of CSAs, dozens of community farmers' markets and countless residents dedicated to the locavore lifestyle. Jersey food writer and chef Rachel J. Weston takes a seasonal tour of the state, showcasing the bounty that its down-to-earth farmers, creative artisan producers and innovative chefs produce for their patrons throughout the year. See how globally inspired cuisine representing New Jersey's diverse population is created and adapted using locally sourced products. Savor a juicy August peach, pucker up for a tart cranberry in October and nourish body and soul with local bok choy, asparagus and tomatoes. With local recipes for every season, this book shows why New Jersey is the Garden State.