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Austin's First Cookbook:
Austin's First Cookbook:
$23.99
Upper Hudson Valley Beer
Upper Hudson Valley Beer
$21.99
A History of Pacific Northwest Cuisine
A History of Pacific Northwest Cuisine
$23.99
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
North Texas Beer:
North Texas Beer:
$23.99

Austin's First Cookbook:

9781626198531

$23.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%
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:

Upper Hudson Valley Beer

9781626195127

$21.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%
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

A History of Pacific Northwest Cuisine

9781609496166

$23.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%
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

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

9781609494698

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

North Texas Beer:

9781626194328

$23.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%
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: