Lost Restaurants of Asheville PDF Download

Author: Nan K. Chase
Publisher: Arcadia Publishing
ISBN: 146714231X
Category : History
Languages : en
Pages : 208

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Book Description
Asheville has been a restaurant town for two centuries, since stagecoaches arrived bringing the first tourists. Neighborhood cafés and busy lunch counters, raucous roadhouses and white-linen dining rooms provided the backdrop for much of Asheville's development as a world-class foodie destination. Some, like the Stockyard Cafe and Three Brothers Restaurant, have vanished without a trace, while others, including the Art Deco S&W Cafeteria and the Woolworth soda fountain, are easy to spot because they have barely changed. Longtime residents will recognize recipes for Rabbit's apple cinnamon pork chops and High Tea Café's Eggnog Colbert. Author Nan K. Chase reveals the hidden history of Asheville's restaurants, including the struggles of desegregation and the decades when downtown Asheville was almost dead.

Author: Kim Reiner
Publisher: Arcadia Publishing
ISBN: 1439663122
Category : History
Languages : en
Pages : 160

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Book Description
Omaha is known for its beef, but the history of its most famous restaurants goes far beyond. The French Café was the place to go to celebrate. Piccolo Pete's, Mister C's and Bohemian Café helped shape neighborhoods in Little Italy, North Omaha and Little Bohemia. The tales of restaurateurs like the tragic Tolf Hanson; the ever-optimistic Ross Lorello; Anthony Oddo, once a resident at Boys Town; and Giuseppa Marcuzzo, a former bootlegger, also tell the story of the city. Restaurants played a prominent role as history unfolded in Omaha during prohibition, wartime rations, the fight for equal rights and westward expansion. Author Kim Reiner details the fascinating history behind Omaha's classic eateries.

Author: John M. Nolan
Publisher: Arcadia Publishing
ISBN: 1467142115
Category : History
Languages : en
Pages : 192

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Book Description
Today, visitors and locals in Greenville enjoy a vibrant, diverse and acclaimed culinary scene. Some will remember recent favorites like the American Grocery Restaurant that helped pioneer the farm-to-table movement. Others will remember longtime favorites like Carpenter Bros. Drug Store, Charlie's Steak House and Gene's Restaurant that were around for three or four generations. Few in the second half of the twentieth century would not have dined at one of Vince Perone's restaurants for some occasion. Author and tour guide John Nolan recalls the fond memories of the owners and their cuisines, with recipes included.

Author: Erin French
Publisher: Clarkson Potter
ISBN: 0553448439
Category : Cooking
Languages : en
Pages : 258

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Book Description
An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home. This stunning giftable package features a vellum jacket over a printed cover.

Author: Suzanne Loudermilk
Publisher: Arcadia Publishing
ISBN: 143966840X
Category : History
Languages : en
Pages : 181

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Book Description
Baltimore's unforgettable dining scene of the past is re-visited here in thirty-five now shuttered restaurants that made their mark on this city. Haussner's artwork. Coffey salad at the Pimlico Hotel. Finger bowls at Hutzler's Colonial Tea Room. The bell outside the door at Martick's Restaurant Francais. Details like these made Baltimore's dining scene so unforgettable. Explore the stories behind thirty-five shuttered restaurants that Baltimoreans once loved and remember the meals, the crowds, the owners and the spaces that made these places hot spots. Suzanne Loudermilk and Kit Waskom Pollard share behind-the-scenes tales of what made them tick, why they closed their doors and how they helped make Baltimore a culinary destination.

Author: Paula A. Johnson
Publisher: Arcadia Publishing
ISBN: 1625859538
Category : Cooking
Languages : en
Pages : 224

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Book Description
Over the past 225 years, Knoxville dining has come full circle--from early taverns and saloons to upscale continental cuisine and back to the roots of local eating experiences. Greek immigrants Frank and George Regas founded the legendary Regas Restaurant, which operated for 90 years, spreading culinary influence throughout the entire city. Early country music stars frequented Harold's Deli while visiting the city to perform on Tennessee's first live radio shows. Guests from around the world sat 266 feet in the air at the Sunsphere Restaurant, a fine dining establishment run by the Hardee's Corporation during Knoxville's World's Fair. Discover these and many more fascinating stories as author and historian Paula Johnson dives back in time through the stories of the city's great restaurants.

Author: Amy Pollard Gaw
Publisher: Arcadia Publishing
ISBN: 1467140813
Category : History
Languages : en
Pages : 1

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Book Description
Anyone who has lived or vacationed on the Outer Banks has an old favorite restaurant. Hundreds have opened over many decades and then closed thanks to changing tastes and the vagaries of a seasonal business. Manteo locals loved Miss Esther's, and midcentury visitors came to stay at the Sea Ranch and sample Alice Sykes's famed crab bisque. Residents will remember quirky favorites like the Pit and Papagayo's. the Seafare, The Oasis and Kelly's were beloved by generations of families. Join Amy Pollard Gaw as she tells tales and presents classic recipes from gone but not forgotten spots.

Author: Daphne M. Matthews
Publisher: Arcadia Publishing
ISBN: 1439670668
Category : Cooking
Languages : en
Pages : 128

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Book Description
The Tri-Cities has been blessed with fame-worthy eateries that have helped shape the area's identity. Elvis shimmied through the area during his up-and-coming years, making for one incredibly happy girl and her not-so-happy boyfriend. Broadwater Drug Stores served hamburgers that brought in customers from miles around. Hungry patrons had to arrive very early at Mountaineer Restaurant or they wouldn't find a place to park. Home Sweet Home and the Mezzanine Tea Room offered homey atmospheres and had the best quiche in the area. Visitors to Skoby's World were treated to a culinary trip around the world. Author Daphne Matthews details the delectable stories of the most iconic restaurants in the Tri-Cities' past.

Author: Vivian Howard
Publisher: Voracious
ISBN: 031638111X
Category : Cooking
Languages : en
Pages : 288

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Book Description
An Eater Best Cookbook of Fall 2020 From caramelized onions to fruit preserves, make home cooking quick and easy with ten simple "kitchen heroes" in these 125 recipes from the New York Times bestselling and award-winning author of Deep Run Roots. “I wrote this book to inspire you, and I promise it will change the way you cook, the way you think about what’s in your fridge, the way you see yourself in an apron.” Vivian Howard’s first cookbook chronicling the food of Eastern North Carolina, Deep Run Roots, was named one of the best of the year by 18 national publications, including the New York Times, USA Today, Bon Appetit, and Eater, and won an unprecedented four IACP awards, including Cookbook of the Year. Now, Vivian returns with an essential work of home-cooking genius that makes simple food exciting and accessible, no matter your skill level in the kitchen. ​ Each chapter of This Will Make It Taste Good is built on a flavor hero—a simple but powerful recipe like her briny green sauce, spiced nuts, fruit preserves, deeply caramelized onions, and spicy pickled tomatoes. Like a belt that lends you a waist when you’re feeling baggy, these flavor heroes brighten, deepen, and define your food. Many of these recipes are kitchen crutches, dead-easy, super-quick meals to lean on when you’re limping toward dinner. There are also kitchen projects, adventures to bring some more joy into your life. Vivian’s mission is not to protect you from time in your kitchen, but to help you make the most of the time you’ve got. Nothing is complicated, and more than half the dishes are vegetarian, gluten-free, or both. These recipes use ingredients that are easy to find, keep around, and cook with—lots of chicken, prepared in a bevy of ways to keep it interesting, and common vegetables like broccoli, kale, squash, and sweet potatoes that look good no matter where you shop. And because food is the language Vivian uses to talk about her life, that’s what these recipes do, next to stories that offer a glimpse at the people, challenges, and lessons learned that stock the pantry of her life.

Author: Bryan King
Publisher: Quarto Publishing Group USA
ISBN: 076036270X
Category : Cooking
Languages : en
Pages : 247

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Book Description
Enjoy all the sought-after recipes from12 Bones Smokehousein Asheville, North Carolina, including their famous ribs, pulled pork, turkey, and chicken, plus iconic barbecue sauces like blueberry chipotle. In this newly updated edition of 12 Bones Smokehouse, you won't have to wait until your next trip to the restaurant to sample some of your favorite BBQ mains and sides. You'll find recipes that draw inspiration from all over the South (and sometimes the North), from old family favorites to new recipes invented on a whim. You'll enjoy page after page of the classics as well as 12 Bones' most popular specials and desserts, including: ·12 Bones' namesake ribs, pulled pork, smoked chicken, and other meaty goodness; ·more sides than you could possibly finish ·pies, cookies, and even a cake or two to satisfy any sweet tooth ·and—in this new edition—dozens of new recipes, including our best rib rubs and seasonal sauces!Spark the smoker and light up the grill; it's time to make the most flavorful meals you've ever had.