Sample the hearty helpings at the Hungry Dutchman and the dainty morsels at the Denver Dry Goods Tearoom to get a taste of a tradition rich with innovation, hard work, and crazy ideas. Waitresses, chefs, owners, and suppliers bring back the restaurants of yesteryear by sharing success stories and signature recipes. Just don't be surprised by sudden cravings for savory cannolis from Carbones, rich Mija Pie from Baur's, egg rolls at the Lotus Room, or chile rellenos at Casa Mayan.
"In the early twentieth century, Tulsa was the "Oil Capital of the World." The rush of roughnecks and oil barons built a culinary foundation that not only provided traditional food and diner fare but also inspired upper-class experiences and international cuisine. Tulsans could reserve a candlelit dinner at the Louisiane or cruise along the Restless Ribbon with a pit stop at Pennington s. Generations of regulars depended on family-owned establishments such as Villa Venice, The Golden Drumstick and St. Michael's Alley. Join author Rhys Martin on a gastronomic journey through time, from the Great Depression to the days of "Liquor by the Wink" and the Oil Bust of the 1980s."--Back cover.
Astonishing images of vanished Denver, from old hotels and movie houses to streetcars to sports stadiumsThere has been much change in Denver since the first settlers built a small town on the south side of Cherry Creek and named it Auraria. Streetcar suburbs emerged and were annexed into the city of Denver; skyscrapers rose and were replaced by even bigger skyscrapers. The streetcars disappeared. Denver's baseball team, the Bears, played out of Broadway Park, then Bears Stadium, which became Mile High Stadium and then a parking lot for Sports Authority Field. The city has lost many of its grand Victorian buildings. The grand Richardsonian Romanesque Denver Club is gone, along with the Tabor Block and Tabor Opera House. The theater district on Curtis Street has been transformed, while the Denver Urban Renewal Authority (DURA) has targeted whole districts for wholesale change. Lost Denver looks at the many aspects of the city that have disappeared over the last 150 years—the old hotels and movie houses, the civic buildings no longer fit for purpose, the old bridges, cemeteries, and parks that have been changed out of all recognition, and the city districts that didn't fit in with the Skyline Renewal Project.
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.
In the city that invented the diner, so many amazing restaurants remain only in memories. The Silver Top had fresh coffee every twenty minutes, and the Ever Ready was hot dog heaven. Miss Dutton's Green Room and the Shepard Tea Room beckoned shoppers in their Sunday finest. At Childs, the griddle chef made butter cakes in the window for night owls, and Harry Houdini supped at midnight with H.P. Lovecraft at the Waldorf Lunch. Themed lounges like the Beachcomber and the Bacchante Room chased away the Prohibition blues. Downcity Diner offered a famous meatloaf, and Ming Garden's Ming Wings were a staple for regulars. Author David Norton Stone details the restaurants that still hold a place in the hearts of locals.
An award-winning journalist’s dramatic account of a shooting that shook a community to its core, with important implications for the future On the last evening of summer in 2013, five shots rang out in a part of northeast Denver known as the Holly. Long a destination for African American families fleeing the Jim Crow South, the area had become an “invisible city” within a historically white metropolis. While shootings there weren’t uncommon, the identity of the shooter that night came as a shock. Terrance Roberts was a revered anti-gang activist. His attempts to bring peace to his community had won the accolades of both his neighbors and the state’s most important power brokers. Why had he just fired a gun? In The Holly, the award-winning Denver-based journalist Julian Rubinstein reconstructs the events that left a local gang member paralyzed and Roberts facing the possibility of life in prison. Much more than a crime story, The Holly is a multigenerational saga of race and politics that runs from the civil rights movement to Black Lives Matter. With a cast that includes billionaires, elected officials, cops, developers, and street kids, the book explores the porous boundaries between a city’s elites and its most disadvantaged citizens. It also probes the fraught relationships between police, confidential informants, activists, gang members, and ex–gang members as they struggle to put their pasts behind them. In The Holly, we see how well-intentioned efforts to curb violence and improve neighborhoods can go badly awry, and we track the interactions of law enforcement with gang members who conceive of themselves as defenders of a neighborhood. When Roberts goes on trial, the city’s fault lines are fully exposed. In a time of national reckoning over race, policing, and the uses and abuses of power, Rubinstein offers a dramatic and humane illumination of what’s at stake.
Home to the beloved Miller & Paine cinnamon rolls, Lincoln boasts a restaurant history rich with delicious food and unique stories. Tony & Luigi's, once considered the city's premier restaurant, grossed just $6.50 on its opening day in 1945. Legendary Nebraska football coach and athletic director Bob Devaney made the Legionnaire Club his home away from home. Paramount Pictures chose K's Restaurant to film scenes for the Academy Award-winning Terms of Endearment because of its Norman Rockwell-like atmosphere, and touring musicians didn't realize that the Drumstick was named for a fried chicken leg until after arriving to perform. Author and longtime Lincoln Journal Star restaurant critic Jeff Korbelik remembers the Star City's most memorable eateries.
Memphis is well known for its cuisine, and there is no end to the iconic restaurants that hold a place in the hearts of locals. Johnny Mills Barbecue was home to the "barbecue king of Beale Street." Gaston's Restaurant was owned by John Gaston, the "prince of Memphis restaurateurs." Leonard�s Pit Barbecue was operated by Leonard Heuberger, the man who invented the pulled pork sandwich. Gayhawk Drive-In was hugely popular with African Americans during segregation. Author G. Wayne Dowdy details the history of Memphis's most celebrated restaurants and the reasons they will live forever.
Newcomers to the "Mile-High City" of Denver, whether arriving during the 19th, 20th, or 21st centuries, have often remarked on how new the city seems, and how proud its citizens are of it. Heady boom times at various intervals have inspired successive waves of city builders eager to make their mark by building grand, new edifices. Often, these new wonders replaced older structures that earlier Denverites had once seen as great accomplishments. As Denver has grown to become the hub of a major American metropolis, remnants of its earlier heritage have vanished into history, leaving newcomers to ponder, "What makes Denver Denver?" and longtime residents to ask, "Where has my Denver gone?" Lost Denver celebrates what the city once built and has since lost, along with what has made it unique, exploring where and how Denverites once worked, shopped, and played.
An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.
