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Author: Munster Historical Society (Munster, Ind.) Publisher: ISBN: 9780979469800 Category : Cooking Languages : en Pages : 300
Book Description
The warmth and hospitality of a remote stagecoach inn once brought a small community together to share news and local gossip, as well as recipes that celebrate good eating, family traditions, community spirit, and local flavor.
Author: Munster Historical Society (Munster, Ind.) Publisher: ISBN: 9780979469800 Category : Cooking Languages : en Pages : 300
Book Description
The warmth and hospitality of a remote stagecoach inn once brought a small community together to share news and local gossip, as well as recipes that celebrate good eating, family traditions, community spirit, and local flavor.
Author: Michael Anthony Publisher: Clarkson Potter ISBN: 0385346182 Category : Cooking Languages : en Pages : 353
Book Description
One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy. Opened in 1994, Gramercy Tavern is more than just a restaurant. It has become a New York institution earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming and convivial atmosphere, and steadfast commitment to hospitality are unparalleled. The restaurant has its own magic—a sense of community and generosity—that’s captured in these pages for everyone to bring home and savor through 125 recipes. Restaurateur Danny Meyer’s intimate story of how Gramercy was born sets the stage for executive chef-partner Michael Anthony’s appealing approach to American cooking and recipes that highlight the bounty of the farmer’s market. With 200 sumptuous photographs and personal stories, The Gramercy Tavern Cookbook also gives an insider look into the things that make this establishment unique, from the artists who have shaped its décor and ambience, to the staff members who share what it is like to be a part of this close-knit restaurant family. Above all, food lovers will be inspired to make memorable meals and bring the warmth of Gramercy into their homes.
Author: Tim Brass Publisher: CreateSpace ISBN: 9781489550576 Category : Cooking Languages : en Pages : 176
Book Description
Tom and Patricia Brass opened Brass' Hi-Fi Lounge in Brookfield, Wisconsin in 1963. Eventually their son, Tim Brass, took over the business and successfully kept it going until he made the decision to sell it in 1998. The restaurant and bar was a popular establishment for 35 years, and, to this day, is remembered fondly by its former employees as well as its patrons. This book details the history and the stories of Brass' as well as some of the recipes that made it famous. So grab a beer, sit back, and let this book take you back in time to a different era—one in which Brass' Hi-Fi Lounge fed your body and your soul.
Author: Gabriel Rucker Publisher: Ten Speed Press ISBN: 1607744457 Category : Cooking Languages : en Pages : 354
Book Description
This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant. In the five years since Gabriel Rucker took the helm at Le Pigeon, he has catapulted from culinary school dropout to award-winning chef. Le Pigeon is offal-centric and meat-heavy, but by no means dogmatic, offering adventures into delicacies unknown along with the chance to order a vegetarian mustard greens quiche and a Miller High Life if that's what you're craving. In their first cookbook, Rucker and general manager/sommelier Andrew Fortgang celebrate high-low extremes in cooking, combining the wild and the refined in a unique and progressive style. Featuring wine recommendations from sommelier Andrew Fortgang, stand-out desserts from pastry chef Lauren Fortgang, and stories about the restaurant’s raucous, seat-of-the-pants history by writer Meredith Erickson, Le Pigeon combines the wild and the refined in a unique, progressive, and delicious style.
Author: Jane Simon Ammeson Publisher: Arcadia Publishing ISBN: 1467145661 Category : History Languages : en Pages : 192
Book Description
A wonderful diversity of flavors has defined Northwest Indiana as a dining destination from its earliest days to the present. So great was the demand for frogs legs that the venerable Vogel's raised its own at a small lake nearby. Indiana-style, crisped-edged hamburgers at Miner-Dunn and Schoops survived the onslaught of fast-food chains. Ammeson leads a tasty tour of historic Region restaurants, some still serving but others almost lost to memory.--Adapted from back cover.
Author: Tim Murphy Publisher: Independently Published ISBN: Category : Languages : en Pages : 0
Book Description
A small-town tavern, a corner bar or even a gastro pub usually have a signature food or two. It can be a simple burger made to perfection or that super-secret recipe chili. This book collects many of those dishes and celebrates those Yooper taverns from Rosseau to Escanaba, Iron Mountain to Grand Marais, Sault Ste. Marie to Cedarville. Stock up the kitchen and enjoy some of the best bar food you'll ever find!
Author: Marian Clark Publisher: Council Oak Books ISBN: 9781571781284 Category : Cooking Languages : en Pages : 294
Book Description
This is the only culinary guide to what Steinbeck dubbed "The Mother Road." It includes over 250 delicious, time-tested recipes from places like the U Drop Inn, the Covered Wagon Trading Post, the Pig Hip, and the Bungalow Inn. It is also a nostalgic recreation of the Route 66 of the past, with stories from the waitresses and cooks who poured the coffee and baked the pie. This is a gem of Americana, and a treasury of comforting dishes from a time when the flavors along the road changed as dramatically as the landscape and accents as you sped across the heartland
Author: John Holl Publisher: Storey Publishing, LLC ISBN: 160342864X Category : Cooking Languages : en Pages : 354
Book Description
Open a cold one and get cooking! Showcasing the diverse ways that beer can be used to enhance a meal, either as an ingredient or by pairing, John Holl’s collection of 155 tasty recipes are designed for the beer-loving foodie. From twists on traditional favorites like American Wheat Bear Steamed Clams to unexpected surprises like Chocolate Jefferson Stout Cupcakes, you’ll soon be amazing your friends with the culinary versatility of your favorite beverage.
Author: Munster Historical Society (Munster, Ind.)
Author: Munster Historical Society (Munster, Ind.)
Author: Michael Anthony
Author: 
Author: Tim Brass
Author: Gabriel Rucker
Author: Jane Simon Ammeson
Author: Tim Murphy
Author: Marian Clark
Author: John Holl
Author: