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Washington's Fisher Scones
Washington's Fisher Scones
$23.99
Lost Restaurants of Seattle
Lost Restaurants of Seattle
$24.99
A Culinary History of Southern Delaware: Scrapple, Beach Plums and Muskrat
A Culinary History of Southern Delaware: Scrapple, Beach Plums and Muskrat
$21.99
History of South Carolina Barbeque, A
History of South Carolina Barbeque, A
$23.99
Long Island Food
Long Island Food
$21.99
A Culinary History of Florida
A Culinary History of Florida
$21.99
Louisville Diners
Louisville Diners
$21.99
Austin's First Cookbook:
Austin's First Cookbook:
$23.99
Bend Beer
Bend Beer
$21.99
Upper Hudson Valley Beer
Upper Hudson Valley Beer
$21.99
The Abalone King of Monterey: "Pop" Ernest Doelter, Pioneering Japanese Fishermen & the Culinary Classic that Saved an Industry
The Abalone King of Monterey: "Pop" Ernest Doelter, Pioneering Japanese Fishermen & the Culinary Classic that Saved an Industry
$21.99
A History of Pacific Northwest Cuisine
A History of Pacific Northwest Cuisine
$23.99
North Texas Beer:
North Texas Beer:
$23.99

Washington's Fisher Scones

9781467153010

$23.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%
A Delicious Pacific Northwest Legacy.
Fisher Scones, a Pacific Northwest tradition, were introduced at the 1915 Panama-Pacific Exposition in San Francisco. This sweet treat, slathered with butter and raspberry jam, has outlived the very brand it served to promote. Founded in Seattle, Washington during the early 20th century, Fisher Flouring Mills grew into a family empire encompassing real estate, radio, and television. Now a part of Conifer Specialties, memories of that flourishing flour legacy may have faded, but more than a century later their tasty biscuit remains an icon. At fairs, festivals, and special events, the enticing scent of baking scones still draws crowds eager for a taste.
Jim Erickson, author, educator and scone baker, delves into the history of Washington's most beloved baked good. Bon Appetit!
Washington's Fisher Scones

Lost Restaurants of Seattle

9781467137041

$24.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%
Beloved lunch counters, oyster houses, roadside diners and elegant dining rooms--Seattle has seen the best of them all come and go. Manca's Café invented the beloved Dutch Baby pancake, while Trader Vic's gained reverence for its legendary Mai Tais. Places like the railroad car-themed Andy's Diner and the Twin T-P's with its iconic wigwam-shaped dining rooms live on in the city's culinary memory long after their departure. Author Chuck Flood celebrates nearly a thousand of Seattle's vanished eateries, their cuisines and recipes along with a few resilient survivors.
Lost Restaurants of Seattle

A Culinary History of Southern Delaware: Scrapple, Beach Plums and Muskrat

9781467135467

$21.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%
Historic farms and waterways crisscross Southern Delaware, connecting its residents to a set of rich culinary traditions. The original Nanticoke inhabitants baked hearty johnnycakes and hunted wild game. Hungry for a taste of home, German settlers developed scrapple from local ingredients. Today's home cooks and chefs draw their bounty from the land and sea for a distinct, seasonal cuisine. Summer strawberries and peaches from local farms and orchards become delectable preserves thanks to treasured family recipes. Come springtime, succulent blue crab reigns supreme. With recipes for regional favorites like beach plum jelly and chicken with slippery dumplings, author Denise Clemons explores the history behind the ingredients and savors the story in every dish.
A Culinary History of Southern Delaware: Scrapple, Beach Plums and Muskrat

History of South Carolina Barbeque, A

9781609498634

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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, stands and food trucks sell tons of the southern staple every day. But the history of Palmetto State barbeque goes deeper than many might believe--it predates the rest of America. Native Americans barbequed pork on makeshift grills as far back as the 1500s after the Spanish introduced the pig into the Americas. Since the early 1920s, South Carolinians have been perfecting the craft and producing some of the best-tastin' 'que in the country. Join author and president of the South Carolina Barbeque Association Lake E. High Jr. as he traces the delectable history from its pre-colonial roots to a thriving modern-day tradition that fuels an endless debate over where to find the best plate.

History of South Carolina Barbeque, A

Long Island Food

9781626198463

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Beyond its crowded highways, Long Island serves up a plentiful, eclectic bounty with a side of history. Enticing appetites from Nassau to Montauk, food writer and Long Island native T.W. Barritt explores how immigrant families built a still thriving agricultural community, producing everything from crunchy pickles and hearty potatoes to succulent Long Island duckling. Experience the rise and fall of Long Island's bustling oyster industry and its reemergence today. And meet the modern-day pioneers--in community agriculture, wine, cheese, fine dining and craft spirits--who are reinventing Long Island's food landscape and shaping a delicious future.
Long Island Food

A Culinary History of Florida

9781626196575

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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 thousand years ago to the Seminole tribe's staple dish of sofkee, Florida's culinary history is as diverse as its geography. Influences as diverse as French, Creole, Spanish, Cuban, Greek, Mexican, Caribbean, and more season Florida's eclectic flavors. Learn how Florida orange juice changed the look of the American breakfast table and discover the state's festival-worthy swamp cabbage. Through syllabubs, perloos, frog legs and Tupelo honey, author Joy Sheffield Harris serves up a delectable helping of five hundred years of Florida cuisine--all with a side of key lime pie, of course.

A Culinary History of Florida

Louisville Diners

9781626198975

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Louisville boasts many award-winning fine dining restaurants, but long before Derby City mastered upscale cuisine, it perfected the diner. Explore Louisville's tasty offerings with local food writer Ashlee Clark Thompson as she surveys the city's impressive variety of greasy spoons from the Highlands to the West End and everywhere in between. Enjoy home cooking done right at Shirley Mae's Café and Bar, breakfast at Barbara Lee's Kitchen, lunch to go at Ollie's Trolley and so much more. Packed with insightful interviews and helpful tips that only a local can provide, Louisville Diners is a delectable look into the best the city has to offer.
Louisville Diners

Austin's First Cookbook:

9781626198531

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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.
Austin's First Cookbook:

Bend Beer

9781626194670

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With more breweries per capita than any other Oregon city, Bend is a beer mecca. Prior to Prohibition, the state had a burgeoning brewing industry and plenty of saloons to cater to the needs of the hardy frontiersmen who settled Central Oregon. The teetotaling '20s brought all that to a screeching halt. Fifty years later, the arrival of pioneers like Deschutes Brewery and Bend Brewing Company breathed new life into Bend's beer and brought about the booming industry for which the area is known today. Author and The Brew Site creator Jon Abernathy traces Bend and Central Oregon's hoppy history from early settlement to the present day, sharing the stories behind its most famous breweries and the communities that have fostered the industry.
Bend Beer

Upper Hudson Valley Beer

9781626195127

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The Upper Hudson Valley has a long and full-bodied brewing tradition. Arriving in the 1600s, the Dutch established the area as a brewing center, a trend that continued well into the eighteenth century despite two devastating wars. The Erie Canal helped develop Albany into a beer capital of North America--Albany Ale" was exported across America and around the world. Upper Hudson Valley breweries continued to thrive until Prohibition, and some, like Beverwyck and Stanton, survived the dark years to revive the area's brewing tradition. Since the 1980s, there has been a renaissance in Upper Hudson Valley craft brewing, including Newman's, C.H. Evans, Shmaltz and Chatham Brewing. Beer scholars Craig Gravina and Alan McLeod explore the sudsy story of Upper Hudson Valley beer."
Upper Hudson Valley Beer

The Abalone King of Monterey: "Pop" Ernest Doelter, Pioneering Japanese Fishermen & the Culinary Classic that Saved an Industry

9781609494698

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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.
The Abalone King of Monterey: "Pop" Ernest Doelter, Pioneering Japanese Fishermen & the Culinary Classic that Saved an Industry

A History of Pacific Northwest Cuisine

9781609496166

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With a dash of humor and a sprinkling of recipes, culinarian Marc Hinton chronicles the bounty of the Pacific Northwest from the mastodon meals of the earliest inhabitants to the gastronomic revolution of today. In this lively narrative, learn how Oregon's and Washington's chefs have used the region's natural abundance to create a sumptuous cuisine that is stylish yet simple and how winemakers and brewers have crafted their own rich beverage traditions. From potlatches to Prohibition, seafood to sustainability and Lewis and Clark to James Beard, Hinton traces the events and influences that have shaped the Pacific Northwest's edible past and created a delectable fare that has foodies and enophiles from around the world clamoring for a taste.
A History of Pacific Northwest Cuisine

North Texas Beer:

9781626194328

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Texas is historically a large beer-drinking state. Unlike the brewing heritage of the Central Texas German settlements, the North Texas area--Dallas, Fort Worth and the cities of the surrounding Metroplex--always approached local beers from more of a commercial standpoint. Though local brewing dates back to 1857, early, larger brewers from other states influenced those in Dallas and Fort Worth before and throughout the twentieth century. After the opening of the first craft brewery in the state (and sixth in the nation) in Plano in 1982, North Texas breweries began to flourish in later years and today find a consuming public fiercely devoted to their local brews. Join authors Paul Hightower and Brian L. Brown for a complete yet refreshing look at the history, business and fun of beer in North Texas.
North Texas Beer: