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| Author | : John Briscoe |
| Publisher | : |
| Total Pages | : 186 |
| Release | : 2002 |
| Genre | : Business & Economics |
| ISBN | : 9781580084253 |
A destination restaurant and a local treasure, the Tadich Grill continues to evoke an old-world feel. Briscoe's informative book captures the history, ambiance, and flavors of this San Francisco institution, presenting a warm portrait of a true culinary success story. Photos.
| Author | : Erica J. Peters |
| Publisher | : Rowman & Littlefield |
| Total Pages | : 243 |
| Release | : 2013-08-22 |
| Genre | : Cooking |
| ISBN | : 0759121532 |
San Francisco is a relatively young city with a well-deserved reputation as a food destination, situated near lush farmland and a busy port. San Francisco's famous restaurant scene has been the subject of books but the full complexity of the city's culinary history is revealed here for the first time. This food biography presents the story of how food traveled from farms to markets, from markets to kitchens, and from kitchens to tables, focusing on how people experienced the bounty of the City by the Bay.
| Author | : Steven Raichlen |
| Publisher | : Workman Publishing |
| Total Pages | : 788 |
| Release | : 2003-04-22 |
| Genre | : Cooking |
| ISBN | : 9780761120155 |
Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).
| Author | : Rick Browne |
| Publisher | : Andrews Mcmeel+ORM |
| Total Pages | : 409 |
| Release | : 2013-10-15 |
| Genre | : Cooking |
| ISBN | : 1449443923 |
From the public television host, a tour of the US’s oldest and greatest dining spots—with “delightful tales, delicious recipes, and hundreds of photographs” (Ted Allen, host of Food Network’s Chopped). Come along on a pilgrimage to some of the oldest, most historic restaurants in America. Each is special not only for its longevity but also for its historic significance, interesting stories, and, of course, wonderful food. The oldest Japanese restaurant in the country is profiled, along with stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars and grills, and two dueling restaurants that both claim to have invented the French dip sandwich. The bestselling author and host/producer of Barbecue America shares the charm, history, and appeal that made these establishments, some as many as three hundred years old, successful. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, descriptions of some of its signature dishes, fun facts that make each place unique, and beautiful photos. It’s all you need for an armchair tour of one hundred restaurants that have made America great. “Browne spent three years traveling more than 46,000 miles to profile the 100 restaurants, inns, taverns and public houses he selected as being the most historic, most interesting and most successful.” —Orlando Sentinel “It is Browne’s exploration of the history behind each place that I found most interesting...The White Horse Tavern gave him the Beef Wellington recipe. Peter Luger, the legendary Brooklyn Steakhouse, shared one for German Fried Potatoes and Katz’s Delicatessen in New York City offered Katz’s Noodle Kugel. And, Ferrara in Little Italy in New York City parted with its cannoli recipe.” —Sioux City Journal “Ask any chef: It’s not easy keeping a restaurant alive for a week, let alone a year or a decade. So what does it take to last a century? After five years of criss-crossing the country and gobbling up regional specialties from chowder to chili, Rick Browne reveals the answer to that question.” —Ted Allen, host of Food Network’s Chopped
| Author | : Cheryl Jamison |
| Publisher | : Harvard Common Press |
| Total Pages | : 512 |
| Release | : 2004-02-14 |
| Genre | : Cooking |
| ISBN | : 1558325794 |
Hot times are ahead when you play with fire! From Cheryl and Bill Jamison, preeminent grilling and barbecue authorities, come 300 sizzlingly satisfying all-American recipes guaranteed to release the inner griller in every backyard cook. This award-winning cooking team shows you how to create a tremendous variety of terrific grilled food, from hot burgers and haute dogs to serious steaks and sizzling seafood, from fired-up pizzas and crisp vegetables to finger lickin' good deserts. Born to Grill is a celebration of the elemental glories of grilling and the deliciously unpretentious and imaginative flavors that emerge from the primal encounter of food and flame. Recipes include: Pale Ale Porterhouse, Old-Timey Big Un Burger, Crunchy Kraut Dog, Chilehead Pork and Corn Skewers, Stout Country Ribs, Calypso Chicken Breasts, Hot-to-Trot Turkey Legs, Two-Fisted Swordfish Sandwich, Sizzled Shrimp with Lemon Noodles, Vegetables Verde Quesadilla, Honeyed Baby Onions, Georgia Peaches with Praline Crunch, Grilled Banana Split
| Author | : James A. White III M.D. |
| Publisher | : Archway Publishing |
| Total Pages | : 338 |
| Release | : 2021-09-30 |
| Genre | : History |
| ISBN | : 1665712457 |
“There I Wuz” refers to being in flight somewhere in the sky or perhaps in an otherwise routine situation when something unforeseen happened. It was the way aviators started their most gripping stories. Flight surgeons are privy to many such stories and “Doc” White relates the scary situations and tales of funny, tragic and intriguing events from inside naval aviation. He highlights what it was like to live and work on an aircraft carrier during the Viet Nam conflict and the cold war. He writes from the perspective of a Navy Flight Surgeon, a physician and a medical officer. The narrative describes all the complexities of flight operations, how everything functions and coordinates ...... and the psychology of those who make it happen. Join the author as he looks back at an incredible life in the Navy filled with medical tales, aviation adventures, and highs and lows. The narrative is personal, entertaining and interesting on many levels. “Great read, unusual in that Navy Flight Surgeons seldom comment on life on the carriers. Superbly written ... another perspective of Navy Life at sea and a doctor’s wonderful memoirs.” – Warm Regards, Captain Dan A. Pedersen (USN, Retired), Founder of the “TOPGUN” Navy Fighter Weapons School in 1969 and Skipper of USS Ranger (CV-61) in 1982. “These recollections are familiar to me at different times and places...and are a treasured memory. Readers will find this book most interesting while greatly admiring the dedication, expertise and service of a Flight Surgeon.” – Mike Bristow, Naval Aviator, Experienced A-7 Pilot with over 200 Carrier Landings. “.... thoroughly enjoyed reading...I could relate to a number of the stories... other aviators will be struck with memories.” – Tom Petillo, U.S. Naval Academy ’66, Naval Aviator, Fellow Mediterranean Sailor. “There I Wuz” paints a candid picture of a flight surgeon’s naval career and experiences on an aircraft carrier. This insider provides fascinating stories of life in a carrier “city” and insights as to what makes Top Gun pilots tick. Throughout, the author’s humor is guaranteed to bring a smile to your face.” – David R. Sobel, Medical Defense Attorney and Award-Winning Playwright.
| Author | : Ken Ewell |
| Publisher | : iUniverse |
| Total Pages | : 177 |
| Release | : 2014-09-08 |
| Genre | : Fiction |
| ISBN | : 1491743638 |
Private Investigator Sam Marlowe was enjoying a dry martini at his usual bar in North Beach. He then got a call from Cosette, a dazzling dame who was nothing but trouble. As a man once burned, he knew he should stay away from her. However, as a PI he was interested in what she had to say. Cosette's friend, an exotic dancer in San Francisco, was murdered in Washington Square. Two underage girls from the Broadway strip joints also went missing at the same time. Sam suspected a connection between these crimes. Before he knew it, he was embroiled in the sordid underbelly of the city's sex trade. Sam runs into opposition from corrupt cops and city officials who don't want him conducting his investigation. But despite being followed by hired goons every step of the way, nothing can dissuade this hard-boiled detective from closing a case. This mystery also includes Sam's remembrances of previous cases, accounts of San Francisco's historical figures, observations of city life, and walking tours covering the story's locations.
| Author | : Matt Hranek |
| Publisher | : Artisan Books |
| Total Pages | : 161 |
| Release | : 2021-10-12 |
| Genre | : Cooking |
| ISBN | : 1579659632 |
An illustrated history of the iconic martini, including 35 simple variations, from Matt Hranek, author of The Negroni, A Man & His Watch, and A Man & His Car.
| Author | : Sherry Monahan |
| Publisher | : Rowman & Littlefield |
| Total Pages | : 240 |
| Release | : 2014-11-07 |
| Genre | : Cooking |
| ISBN | : 1493016679 |
Drawn from the author’s ongoing column in TrueWest Magazine, this cookbook combines myths, nostalgia, and legends with usable, delicious, and fun recipes for use at home or on the trail--all with a western theme. Readers will be surprised to learn the stories behind some of their favorite recipes, and they’ll find inspiration from the days of cooking along the trail or in the old iron cook stove in these dishes interpreted for a modern cook’s kitchen.
| Author | : James R. Smith |
| Publisher | : Linden Publishing |
| Total Pages | : 484 |
| Release | : 2005-07-01 |
| Genre | : History |
| ISBN | : 1610351916 |
With long-forgotten stories and evocative photographs, this collection showcases the once-familiar sites that have faded into dim memories and hazy legends. Not just a list of places, facts, and dates, this pictorial history shows why San Francisco has been a legendary travel destination and one of the world's premier places to live and work for more than 150 years.
