American Burger Revival

Author: Samuel Monsour
Publisher: Rowman & Littlefield
ISBN: 1493081780
Category : Cooking
Languages : en
Pages : 265

Book Description
Bold new burgers are appearing on the menus of the country's top restaurants, reverently prepared by some of the nation's best chefs. The burger has become a fine dining event, expertly crafted and fiendishly devoured. Allow award-winning chef Samuel Monsour and noted burger critic and chef Richard Chudy to serve as your guides in this brave new world, bringing that energy and creativity to your own kitchen and backyard. With a fearless do-it-yourself spirit and respect for the gritty, authentic flavors of American cuisine, Monsour and Chudy share 120 mouthwatering recipes to set your grills ablaze. No top-down, ordinary themed burgers here. Instead, these renegade chefs provide you with the inspiration to realize your own wild creations. (See their baker s dozen of outrageously stacked burger centerfolds to fire up your imagination.) Organized by the elements it takes to reach burger nirvana and sizzling with dynamic writing and design, American Burger Revival will feed the souls of ambitious, devoted burger lovers everywhere. Stoke the coals and prepare to see the light.

Smart Casual

Author: Alison Pearlman
Publisher: University of Chicago Press
ISBN: 022602993X
Category : Cooking
Languages : en
Pages : 218

Book Description
Fine dining and the accolades of Michelin stars once meant chandeliers, white tablecloths, and suited waiters with elegant accents. The stuffy attitude and often scant portions were the punchlines of sitcom jokes—it was unthinkable that a gourmet chef would stoop to plate a burger or a taco in his kitchen. And yet today many of us will queue up for a seat at a loud, crowded noodle bar or eagerly seek out that farm-to-table restaurant where not only the burgers and fries are organic but the ketchup is homemade—but it’s not just us: the critics will be there too, ready to award distinction. Haute has blurred with homey cuisine in the last few decades, but how did this radical change happen, and what does it say about current attitudes toward taste? Here with the answers is food writer Alison Pearlman. In Smart Casual:The Transformation of Gourmet Restaurant Style in America, Pearlman investigates what she identifies as the increasing informality in the design of contemporary American restaurants. By design, Pearlman does not just mean architecture. Her argument is more expansive—she is as interested in the style and presentation of food, the business plan, and the marketing of chefs as she is in the restaurant’s floor plan or menu design. Pearlman takes us hungrily inside the kitchens and dining rooms of restaurants coast to coast—from David Chang’s Momofuku noodle bar in New York to the seasonal, French-inspired cuisine of Alice Waters and Thomas Keller in California to the deconstructed comfort food of Homaro Cantu’s Moto in Chicago—to explore the different forms and flavors this casualization is taking. Smart Casual examines the assumed correlation between taste and social status, and argues that recent upsets to these distinctions have given rise to a new idea of sophistication, one that champions the omnivorous. The boundaries between high and low have been made flexible due to our desire to eat everything, try everything, and do so in a convivial setting. Through lively on-the-scene observation and interviews with major players and chefs, Smart Casual will transport readers to restaurants around the country to learn the secrets to their success and popularity. It is certain to give foodies and restaurant-goers something delectable to chew on.

Billion Dollar Burger

Author: Chase Purdy
Publisher: Penguin Group
ISBN: 0593853865
Category : Business & Economics
Languages : en
Pages : 273

Book Description
The riveting story of the entrepreneurs and renegades fighting to bring lab-grown meat to the world. The trillion-dollar meat industry is one of our greatest environmental hazards; it pollutes more than all the world's fossil-fuel-powered cars. Global animal agriculture is responsible for deforestation, soil erosion, and more emissions than air travel, paper mills, and coal mining combined. It also, of course, depends on the slaughter of more than 60 billion animals per year, a number that is only increasing as the global appetite for meat swells. But a band of doctors, scientists, activists, and entrepreneurs have been racing to end animal agriculture as we know it, hoping to fulfill a dream of creating meat without ever having to kill an animal. In the laboratories of Silicon Valley companies, Dutch universities, and Israeli startups, visionaries are growing burgers and steaks from microscopic animal cells and inventing systems to do so at scale--allowing us to feed the world without slaughter and environmental devastation. Drawing from exclusive and unprecedented access to the main players, from polarizing activist-turned-tech CEO Josh Tetrick to lobbyists and regulators on both sides of the issue, Billion Dollar Burger follows the people fighting to upend our food system as they butt up against the entrenched interests fighting viciously to stop them. The stakes are monumentally high: cell-cultured meat is the best hope for sustainable food production, a key to fighting climate change, a gold mine for the companies that make it happen, and an existential threat for the farmers and meatpackers that make our meat today. Are we ready?

Routledge Revivals: Encyclopedia of American Civil Liberties (2006)

Author: Paul Finkelman
Publisher: Routledge
ISBN: 135126978X
Category : Political Science
Languages : en
Pages : 1189

Book Description
Originally published in 2006, the Encyclopedia of American Civil Liberties, is a comprehensive 3 volume set covering a broad range of topics in the subject of civil liberties in America. The book covers the topic from numerous different areas including freedom of speech, press, religion, assembly and petition. The Encyclopedia also addresses areas such as the Constitution, the Bill of Rights, slavery, censorship, crime and war. The book’s multidisciplinary approach will make it an ideal library reference resource for lawyers, scholars and students.

Ten Restaurants That Changed America

Author: Paul Freedman
Publisher: Liveright Publishing
ISBN: 1631492462
Category : Cooking
Languages : en
Pages : 596

Book Description
Finalist for the IACP Cookbook Award A Washington Post Notable Book of the Year A Smithsonian Best Food Book of the Year Longlisted for the Art of Eating Prize Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).

Southern Provisions

Author: David S. Shields
Publisher: University of Chicago Press
ISBN: 022614111X
Category : Cooking
Languages : en
Pages : 418

Book Description
From grits to deep-fried okra, from barbecue to corn bread, Southern food stirs greater loyalty and passion than any American cuisine. Yet as the crops that once defined it have disappeared, much of the flavor has leeched out of Southern cookery until today. Thanks to a community of devoted chefs and farmers, and one indefatigable historian, Southern heirloom greens and grains and with them America s greatest cuisine--are being revived. Searching the archives for evidence of how nineteenth-century farmers bred their enormous variety of vegetables and grains, and of their contemporaries tastes and cooking practices, David S. Shields has become a key figure in the effort to reboot Southern cuisine. "Southern Provisions" draws on ten years of research and activism to tell the story of a quintessentially American cuisine that was all but forgotten, and the lessons that its restoration holds for the revival of regional cuisines across the country. Shields vividly evokes the connections between plants, plantations, growers, seed brokers, markets, vendors, cooks, and consumers. He shows how the distinctiveness of local ingredients arose from historical circumstances and a confluence of English, French Huguenot, West African, and Native American foodways. Shields emphasizes the Southern Lowcountry, from the peanut patches of Wilmington, North Carolina; to the Truck Farms of the Charleston Neck, South Carolina; to the sugar cane fields of the Georgia Sea Islands; to the citrus groves of Amelia Island, Florida. But the book also takes up the cuisine of New Orleans and other areas of the South and the nation, and even the West Indies. Offering a fascinating panorama of America s culinary past, "Southern Provisions" also shows how the renovation of traditional southern ingredients will enable cooks to take regional cuisine into the future."

A Chicago Tavern

Author: Rick Kogan
Publisher: Lake Claremont Press
ISBN: 9781893121492
Category : History
Languages : en
Pages : 134

Book Description
Chicago newspaperman Rick Kogan plunks down at a barstool at the Billy Goat Tavern and tells the tales of the city landmark, which became a haven for newspaper reporters, policemen, politicians, and anyone else drawn to the hospitality and showmanship of hardworking William “Billy Goat” Sianis and his often antic, uniquely comforting establishment. The story begins in the summer of 1934, when a baby goat fell off a truck and limped into a tavern owned by Greek immigrant William Sianis, and a Chicago icon was born. Later, when he and one of his goats were barred from entering Wrigley Field during the 1945 World Series, the Cubs’ eventual loss to Detroit fueled a legend as enduring as their fans’ “Wait ’til next year” mantra. Kogan writes about some of the regulars, visitors, employees, and luminaries found at the tavern, including columnist Mike Royko and the young stars who immortalized the tavern in the Saturday Night Live "Olympia Diner" skit—John Belushi, Bill Murray, and Don Novello—and discusses Sam Sianis, Billy's nephew and the current owner. Let the Goat In! In the summer of 1934, a baby goat fell off a truck, limped into a tavern owned by Greek immigrant William Sianis, and a Chicago icon was born. The Billy Goat Inn became a haven for newspaper reporters, policemen, politicians, and anyone else drawn to the hospitality and showmanship of hardworking "Billy Goat" Sianis and his often antic, uniquely comforting establishment. But did Billy jinx the Cubs? When he and one of his goats were barred from entering Wrigley Field during the 1945 World Series, the Cubs' eventual loss to Detroit fueled a legend as enduring as their fans' "Wait 'til next year" mantra. Today there are seven Billy Goat Taverns, including one in Washington, D.C., and Billy's nephew, Sam Sianis--a celebrity in his own right--oversees what Illinois Senator Dick Durbin called "a national institution." Rick Kogan's affectionate tale plunks you down at a barstool next to some of the Billy Goat's regulars, visitors, employees, and such luminaries as columnist Mike Royko, and those young stars--John Belushi, Bill Murray, and Don Novello--who immortalized Sam and the tavern in the Saturday Night Live Olympia Diner ("Cheezborger, Cheezborger! No fries . . . chips!") skits. "I remember . . . I miss . . .," someone will say, and names and faces begin to float through the tavern air. . . In these echoes Kogan lets you see and hear why taverns remain essential social focal points and lets you understand what makes a Chicago original.

Between Harlem and Heaven

Author: JJ Johnson
Publisher: Macmillan + ORM
ISBN: 1250139376
Category : Cooking
Languages : en
Pages : 375

Book Description
Winner of the James Beard Award for Best American Cookbook “Between Harlem and Heaven presents a captivatingly original cuisine. Afro-Asian-American cooking is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora has had on global cuisine.”— Sean Brock In two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson created a unique take on the Afro-Asian-American flavor profile. Their foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by The New Yorker, “somewhere between Harlem and heaven.” This book branches far beyond "soul food" to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora. An homage to this cultural culinary path and the grievances and triumphs along the way, Between Harlem and Heaven isn’t fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance. JJ Johnson and Alexander Smalls bring these flavors and rich cultural history into your home kitchen with recipes for... - Grilled Watermelon Salad with Lime Mango Dressing and Cornbread Croutons, - Feijoada with Black Beans and Spicy Lamb Sausage, - Creamy Macaroni and Cheese Casserole with Rosemary and Caramelized Shallots, - Festive punches and flavorful easy sides, sauces, and marinades to incorporate into your everyday cooking life. Complete with essays on the history of Minton’s Jazz Club, the melting pot that is Harlem, and the Afro-Asian flavor profile by bestselling coauthor Veronica Chambers, who just published the wildly successful Yes, Chef by Marcus Samuelsson, this cookbook brings the rich history of the Harlem food scene back to the home cook. “This is more than just a cookbook. Alexander and JJ take us on a culinary journey through space and time that started more than 400 years ago, on the shores of West Africa. Through inspiring recipes that have survived the Middle Passage to seamlessly embrace Asian influences, this book is a testimony to the fact that food transcends borders." — Chef Pierre Thiam

A History of Howard Johnson's

Author: Anthony Mitchell Sammarco
Publisher: Arcadia Publishing
ISBN: 1614239169
Category : Business & Economics
Languages : en
Pages : 212

Book Description
The iconic restaurant chain that defined Americana by introducing twenty-eight flavors of ice cream, “tendersweet” clam strips, grilled “frankforts,” and more. Popularly known as the “Father of the Franchise Industry,” Howard Johnson delivered good food and fair prices—a winning combination that brought appreciative customers back for more. The attractive white Colonial Revival restaurants, with eye-catching porcelain tile roofs, illuminated cupolas, and sea blue shutters, were described in Reader’s Digest in 1949 as the epitome of “eating places that look like New England town meeting houses dressed up for Sunday.” Learn how Johnson created an orange-roofed empire of ice cream stands and restaurants that stretched from Maine to Florida . . . then all the way across the country.

Baltimore Beer

Author: Rob Kasper
Publisher: American Palate
ISBN: 9781609494575
Category : Cooking
Languages : en
Pages : 0

Book Description
Join Rob Kasper as he uses interviews, stunning vintage images and a few recipes to pop the cap on Charm City's brewing history. Since Mary Pickersgill sewed Old Glory on the floor of a local brewery, Baltimore has been a beer-drinking town. At the turn of the nineteenth century, German immigrants erected elaborate breweries and leafy beer gardens, and the thirteen awful years of Prohibition only whetted the city's thirst for frosty pints. By the 1950s, Gunther and National Bohemian had joined advertising forces with the Orioles and the Colts in a spirited battle with American, Free State and Arrow for the palates and wallets of the Chesapeake Bay's burgeoning beer-drinking population. Baltimore beer scholar and journalist Rob Kasper traces the sudsy story from the days when alehouses lined the Jones Falls to the tales behind the current crop of local brewers who are fermenting a craft brew revival.