We are proud to present our new release, Restaurant Recipes of the Ozarks, Arkansas Edition. This is the second of a three-cookbook series; Missouri and Oklahoma are also available. These cookbooks retail for $10.95 and are now available at participating restaurants and area Bass Pro Shops, Barnes & Noble, Waldenbooks, Hastings, Books-A-Million and Borders bookstores. Restaurant Recipes of the Ozarks, Arkansas is a beautiful 152-page spiral-bound cookbook you can use to prepare and enjoy the colorful tastes of the Ozarks in your own kitchen. Featuring over 160 delicious recipes from the best restaurants in the Arkansas Ozarks!
You can now prepare and enjoy some of your favorite restaurant foods in your own kitchen. Featuring over 150 recipes from over 100 of Kansas City's best known eating and drinking establishments. Enjoy!
The best crowd-pleasing recipes from widely acclaimed country inns and bed & breakfasts in the United States are collected in this unique cookbook and travel guide. More than 340 inns and 1,500 recipes are collected here, some from the finest chefs in America, while others represent the best in mouth-watering homestyle cooking. More than a cookbook, Best Recipes from American Country Inns and Bed & Breakfasts is organized alphabetically - state-by-state. It is a reliable guide to the inns themselves, including addresses, phone numbers, and a listing of activities available at each inn. There are two extensive indexes. One allows you to find the inns by city and state, and the other allows the reader to find any recipe or type of recipe quickly and easily. Kitty and Lucian Maynard have written two similar books, The American Country Inn and Bed & Breakfast Cookbook, Vol. I and Vol. II. These have been selections of Book-of-the-Month Club, the Better Homes and Gardens Book Club, and Family Bookshelf. The first book was featured on the back of Just Right cereal boxes. Reviews rave about the excellent, tasty recipes: "Everything we tried was terrific!" - Brunswick (Maine) Times Record "Many of these dishes are unique creations of the inn chefs and are not to be found elsewhere." - The Midwest Book Review "Chock full of mouthwatering recipes . . . a grand selection of entrees." - Levittown (Pennsylvania) Courier-Times
If life is a highway, food is the fuel. The restaurant cuisine of Arkansas was crafted by transportation--and by family heritage. From century-old soda fountains to heritage candy makers, Arkansas wine country and the birthplace of fried pickles, discover the delicious nooks of the Ozarks and scrumptious crannies of the Arkansas River Valley through this tasty travelogue. Learn how fried chicken came to a tiny burg called Tontitown. Discover a restaurant atop a gristmill with a history predating the Civil War. Dine where Bill Clinton, Sam Walton and Elvis Presley caught a bite to eat. Join author Kat Robinson and photographer Grav Weldon on this exploration of over one hundred of the state's classic and iconic restaurants.
Explore Ozark Folk Magic for Love, Luck & Health Apply traditional Ozark workings to your craft and enjoy a stronger connection to the everyday magic all around you. Brandon Weston weaves fascinating historical details and stories from his own practice alongside step-by-step instructions for authentic remedies, rituals, and spells collected from other regional witches and healers. A companion to Ozark Folk Magic, this book compiles more than fifty recipes that utilize ingredients commonly found in the household or in nature. You will learn how to grow luck at the base of a tree, bring lovers closer together with string, and reverse a hex using a black candle. Weston also covers cleansing rituals, protection charms, dream work, divination tools, and more. With advice for modernizing these techniques, this spell book captures Ozark folk magic as both a deep and evolving tradition for practitioners to enjoy.
Nicknamed the Dragon for its shape, the Lake of the Ozarks main channel spans 92 miles and four counties, boasting more than 1,100 miles of shoreline. Each year, thousands of people travel to the lake to fish, swim, and relax, but the lake offers so much more. 100 Things to Do in Lake of the Ozarks Before You Die examines this 91-year-old man-made recreation destination and the activities, attractions, and amenities that developed around it. Of course you’ll want to explore plenty of outdoor activities at Lake of the Ozarks State Park, Lake Waters at Dog Days Restaurant & Water Bar, and wakeboard lessons at Kirby’s School of Wake. Take advantage of seemingly endless year-round opportunities for all ages, from championship golf courses like Osage National Golf Course, ropes courses at the Malted Monkey, and romantic sunset dinners at Baxter’s Lakeside Grill. From luxury accommodations and award-winning restaurants to recreation, entertainment, and education, the lake area is a destination to be experienced and savored. An Osage Beach devotee herself, author Valerie Battle Kienzle offers this carefully selected collection of places to see, things to do, and unique opportunities. So, stick your toes in the sand, savor sunset at a lakeside restaurant, or hike your way to spectacular vistas, all at the Lake of the Ozarks.
Joan Nathan, the author of Jewish Cooking in America, An American Folklife Cookbook, and many other treasured cookbooks, now gives us a fabulous feast of new American recipes and the stories behind them that reflect the most innovative time in our culinary history. The huge influx of peoples from all over Asia--Thailand, Vietnam, Cambodia, India--and from the Middle East and Latin America in the past forty years has brought to our kitchens new exotic flavors, little-known herbs and condiments, and novel cooking techniques that make the most of every ingredient. At the same time, health and environmental concerns have dramatically affected how and what we eat. The result: American cooking has never been as exciting as it is today. And Joan Nathan proves it on every page of this wonderfully rewarding book. Crisscrossing the country, she talks to organic farmers, artisanal bread bakers and cheese makers, a Hmong farmer in Minnesota, a mango grower in Florida, an entrepreneur of Indian frozen foods in New Jersey, home cooks, and new-wave chefs. Among the many enticing dishes she discovers are a breakfast huevos rancheros casserole; starters such as Ecuadorean shrimp ceviche, Szechuan dumplings, and Malaysian swordfish satays; pea soup with kaffir leaves; gazpacho with sashimi; pasta dressed with pistachio pesto; Iraqi rice-stuffed Vidalia onions; and main courses of Ecuadorean casuela, chicken yasa from Gambia, and couscous from Timbuktu (with dates and lamb). And there are desserts for every taste. Old American favorites are featured, too, but often Nathan discovers a cook who has a new way with a dish, such as an asparagus salad with blood orange mayonnaise, pancakes made with blue cornmeal and pine nuts, a seafood chowder that includes monkfish, and a chocolate bread pudding with dried cherries. Because every recipe has a story behind it, The New American Cooking is a book that is as much fun to read as it is to cook from--a must for every kitchen today.
The real challenge of the Ozarks, the remote hill country of Arkansas and Missouri, is how to get a living out of the land. It can be done, but there are times when the only dependable backhills crop seems to be the storytelling
