Santa Maria Valley
Santa Maria Valley

Author: Carina Monica Montoya

Publisher: Arcadia Publishing

Published: 2011

Total Pages: 132

ISBN-13: 9780738588803

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Located in the heart of California's central coast, the Santa Maria Valley covers an area of mountains and hills that reaches the Pacific Ocean in Santa Barbara County. The valley's early history dates back to the Portola Expedition, which passed through Santa Maria on the California Mission Trail--called El Camino Real--and ended near Monterey Bay. When early settlers arrived, the valley was dry and desolate. Nearby water sources, however, helped transform the land into one of the most fertile and beautiful valleys in California. The valley became a leader in innovative agriculture transport, a depot on the busiest short-line railroad system in the country, and a training ground for many World War II pilots at its renowned aeronautic college. Today, its landscape of richly colored agricultural fields is framed by rolling hills and scenic miles of grapevines that produce some of the world's most coveted wines. The valley is also famous for its Santa Maria-style barbecue.

Landfill
Landfill

Author:

Publisher:

Published: 2021-10-15

Total Pages: 96

ISBN-13: 9781938086878

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A visual discovery of a land not thought of in a historic California place!

BBQ USA
BBQ USA

Author: Steven Raichlen

Publisher: Workman Publishing Company

Published: 2003-04-22

Total Pages: 785

ISBN-13: 0761159584

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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).