2005 Philadelphia Restaurants PDF Download

Author: Zagat Survey
Publisher:
ISBN: 9781570065163
Category : Travel
Languages : en
Pages : 212

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Author: Zagat Survey
Publisher:
ISBN: 9781570068065
Category : Travel
Languages : en
Pages : 224

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Book Description
Philadelphia Restaurants covers nearly 875 restaurants in Philadelphia, Lancaster/Berks counties, New Jersey suburbs, and Wilmington/nearby Delaware. This handy guide contains Zagat Survey's trusted ratings and reviews for Philadelphia-area restaurants based on the opinions of diners like you. The trademark reviews and corresponding ratings for Food, D?cor, Service and Cost are organized alphabetically in a user-friendly format. Use the indexes arranged by cuisine, neighborhood and special features like "In" Places, Winning Wine Lists, or Romantic Places to find the perfect restaurant for any occasion.

Author: Zagat Survey (Firm)
Publisher:
ISBN: 9781570066283
Category : Travel
Languages : en
Pages : 244

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Author: Amy Strauss
Publisher: Arcadia Publishing
ISBN: 1467141755
Category : History
Languages : en
Pages : 240

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Book Description
Culinary Memories from Philidelphia's Past...Beyond the Cheesesteak Long before Philadelphia's food scene was splashed on covers of Bon Appetit and local establishments garnered accolades like America's best restaurant, culinary pioneers set the city's restaurant industry ablaze. Frenchman Georges Perrier brought the city the highest, most-respected opulence, Le Bec-Fin, for 40 years running. The ultimate seafood institute, Old Original Bookbinder's, held the title of the world's largest lobster tank and prepared impeccable oyster Rockefeller. Steve Poses changed the culinary game with the Frog that captivated palates with the infusion of international flavors. The nation's very first automat, Horn & Hardart's, consistently delivered near-perfect comfort food classics via vending machine. Amy Strauss revisits celebrated spaces, unforgettable personalities and must-have recipes that made Philadelphia's historic restaurants remembered for their delicious moments in time.

Author: Jennifer 8 Lee
Publisher: Hachette+ORM
ISBN: 0446511706
Category : Social Science
Languages : en
Pages : 237

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Book Description
If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.

Author: Susanna Foo
Publisher: HarperCollins
ISBN: 054734726X
Category : Cooking
Languages : en
Pages : 355

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Book Description
Susanna Foo has been consistently acclaimed for her stunning interpretations of Chinese food and hailed as one of America’s best chefs by publications as diverse as Esquire, Food & Wine, and USA Today. In this book, she shares the revolutionary recipes that established her reputation, from Crab Sui Mei with Red Bell Pepper Sauce to Soy-Braised Cornish Hens. Each one relies on straightforward preparation and easily available ingredients, illustrating Foo’s belief that good Chinese food is every bit as easy to prepare as Italian food and relies on the same principles of simplicity and freshness.

Author: Michael Solomonov
Publisher: Houghton Mifflin Harcourt
ISBN: 0544969049
Category : Cooking
Languages : en
Pages : 227

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Book Description
Meet the five partners behind Federal Donuts and Rooster Soup Co. In their (maybe) true story you'll learn about their origin, their first Donut Robot, and even their FedNuts workout. Oh, and you'll get recipes for their donuts. And their fried chicken. And maybe have a few laughs.

Author: Andrew F. Smith
Publisher: Bloomsbury Publishing USA
ISBN: 0313086680
Category : Social Science
Languages : en
Pages : 364

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Book Description
Eating junk food and fast food is a great all-American passion. American kids and grownups love their candy bars, Big Macs and supersized fries, Doritos, Twinkies, and Good Humor ice cream bars. The disastrous health effects from the enormous appetite for these processed fat- and sugar-loaded foods are well publicized now. This was particularly dramatically evidenced by Super Size Me (2004), filmmaker Morgan Spurlock's 30-day all-McDonald's diet in which his liver suffered the same poisoning as if he had been on an extended alcohol binge. Through increased globalization, American popular food culture is being increasingly emulated elsewhere in the world, such as China, with the potential for similar disastrous consequences. This A-to-Z reference is the first to focus on the junk food and fast food phenomena from a multitude of angles in addition to health and diet concerns. More than 250 essay entries objectively explore the scope of the topics to illuminate the American way through products, corporations and entrepreneurs, social history, popular culture, organizations, issues, politics, commercialism and consumerism, and much more. Interest in these topics is high. This informative and fascinating work, with entries on current controversies such as mad cow disease and factory farming, the food pyramid, movie tie-ins, and marketing to children, will be highly useful for reports, research, and browsing. It takes readers behind the scenes, examining the significance of such things as uniforms, training, packaging, and franchising. Readers of every age will also enjoy the nostalgia factor, learning about the background of iconic drive-ins, the story behind the mascots, facts about their favorite candy bar, and collectables. Each entry ends with suggested reading. Besides an introduction, a timeline, glossary, bibliography, resource guide, and photos enhance the text. Sample entries: A&W Root Beer; Advertising; Automobiles; Ben & Jerry's; Burger King; Carhops; Center for Science in the Public Interest; Christmas; Cola Wars; Employment; Fair Food; Fast Food Nation; Hershey, Milton; Hollywood; Injury; Krispy Kreme; Lobbying; Nabisco; Obesity; PepsiCo; Salt; Soda Fountain; Teen Hangouts; Vegetarianism; White Castle; Yum! Brands, Inc.

Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304

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Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.

Author: Annette M. Magid
Publisher: Cambridge Scholars Publishing
ISBN: 1443814687
Category : Literary Criticism
Languages : en
Pages : 440

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Book Description
You are What You Eat: Literary Probes into the Palate offers tantalizing essays immersed in the culture of food, expanded across genres, disciplines, and time. The entire collection of You Are What You Eat includes a diversity of approaches and foci from multicultural, national and international scholars and has a broad spectrum of subjects including: feminist theory, domesticity, children, film, cultural history, patriarchal gender ideology, mothering ideology, queer theory, politics, and poetry. Essays include studies of food-related works by John Milton, Emily Dickinson, Fay Weldon, Kenneth Grahame, Roald Dahl, Shel Silverstein, J. K. Rowling, Mother Goose, John Updike, Maxine Hong Kingston, Alice Walker, Amy Tan, Louise Erdrich, Amanda Hesser, Julie Powell, Mary Wilkins Freeman, Martin Scorsese, Bob Giraldi, Clarice Lispector, José Antônio Garcia, Fran Ross, and Gish Hen. The topic addresses a range of interests appealing to diverse audiences, expanding from college students to food enthusiasts and scholars.