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Author: Dan Seering
Publisher: Lulu.com
Published: 2019
Total Pages: 508
ISBN-13: 1329984331
DOWNLOAD EBOOK"This book begins by telling the story of a great Supper Club, the River Inn, which was located in Wisconsin Dells, Wisconsin and about my tenure there"--Page 2.
Author: Dan James Seering
Publisher:
Published: 2016-03-17
Total Pages: 508
ISBN-13:
DOWNLOAD EBOOKThis book recalls the history of the River Inn Resort and Supper Club, recipes from the Supper Club and original recipes written by by the author inspired by the River Inn. The River Inn was located on the Wisconsin River in Wisconsin Dells, Wisconsin. The book documents the River Inn from when it first opened in 1924, when many patrons came to Wisconsin Dells by train, until the author left in 1979. This book contains over 300 recipes.
Author: Dan Seering
Publisher:
Published: 2016-03-02
Total Pages: 506
ISBN-13:
DOWNLOAD EBOOKThis book recalls the History of a great River Hotel, the River Inn Resort and Supper Club, located in Wisconsin Dells, Wisconsin. The River Inn Resort and Supper Club was a historic and iconic place. It hosted thousands of guests from both the local area visiting tourists. The River Inn was one of the last great river hotels located on the Wisconsin river. This book covers the history of the River Inn from when it was built in 1924 until the author left in 1979. This book also contains over 300 recipes. This book contains classic Supper Club recipes from the River Inn including the famous Brandy Old Fashioned cocktail and a classic recipe for Prime Rib. In addition there are many creative recipes developed by the author.
Author: Melissa M. Martin
Publisher: Artisan
Published: 2020-04-21
Total Pages: 369
ISBN-13: 1579658474
DOWNLOAD EBOOKNamed a Best New Cookbook of Spring 2020 by Bon Appétit, Food & Wine, NPR’s The Splendid Table, Eater, Epicurious, and more “Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book.” —Epicurious, The 10 Restaurant Cookbooks to Buy Now “Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes.” —Publishers Weekly, starred review For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice—or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie—comes Mosquito Supper Club. Named after her restaurant in New Orleans, chef Melissa M. Martin’s debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field’s worth of land to the Gulf of Mexico. Too soon, Martin’s hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient—from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we’ve only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.
Author: Mary Bergin
Publisher: Rowman & Littlefield
Published: 2015-09-07
Total Pages: 241
ISBN-13: 1493016563
DOWNLOAD EBOOKThe supper club is a tradition and now somewhat of a phenomenon found in the Upper Midwestern states of Wisconsin, Minnesota, Ohio, Michigan, Illinois, and Iowa. They are so retro that they are coming back in to vogue. With two books out chronicling the history of this by gone era, covering everything from the original supper clubs to the modern incarnations of the once popular genre of eating, the time is right for a cookbook featuring the famed recipes from these establishments. Midwest Supper Clubs will uncover the secrets to the food and the drinks that keep people coming back to the party any time of the day.
Author: Ron Faiola
Publisher: Agate Publishing
Published: 2023-11-21
Total Pages: 467
ISBN-13: 1572848804
DOWNLOAD EBOOKSupper clubs guru Ron Faiola is back with updated chronicles and beautiful new photographs from the clubs that captured the attention of readers in Wisconsin Supper Clubs, and also features several new venues shaking up this midwestern tradition. Wisconsin Supper Clubs, Second Edition is a resource for and about supper clubs throughout Wisconsin that includes charming photographs of the unique supper club interiors, proprietors, and customers, as well as fascinating archival materials. Also recorded in this book are the regional specialties served at these clubs, ranging from popovers and fried pickles in the northern part of the state to Shrimp de Jonghe in the south. One Northwoods supper club even features fry bread, a traditional Native American dish uncommon to most restaurants. In this updated second edition, Faiola revisits many of the clubs across the Dairy State that starred in his first edition, recording their struggles and triumphs in the years following widespread pandemic shutdowns. New to this edition are fifteen extra clubs that have entered the scene in the past decade, striving to be a part of this custom that is hugely popular with Wisconsin locals and regularly frequented by all midwestern foodies in the know. The "supper club experience" is a tradition embodied by many long-standing restaurants scattered throughout the small towns of Wisconsin. It is based around a bygone idea that going out to dinner should be an experience that lasts an entire evening, emphasizing food made from scratch, slow-paced dining, and family-run businesses. Combine this with stately dark-panel decor, complimentary relish trays, and the best brandy Old Fashioned sweet you'll ever have, and you have barely scratched the surface of the Wisconsin supper club's appeal.
Author: Erin French
Publisher: Clarkson Potter
Published: 2017-05-09
Total Pages: 258
ISBN-13: 0553448439
DOWNLOAD EBOOKAn 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.
Author: Liza Elliott
Publisher:
Published: 2014-04-21
Total Pages: 142
ISBN-13: 9781937014049
DOWNLOAD EBOOK30-A Supper Club The Cookbook is a festival of food in celebration of friendship. It features the recipes from the menus of the novel 30-A Supper Club for those who want to recreate the cuisine and mood from the respective months of the story. There are full color pictures with each recipe and a handy set of cues and clues for better recipe preparation. A synopsis of the novel is included in the cookbook. The book may be paired with the novel but it is also designed to stand alone.
Author: Nicole Mones
Publisher: Houghton Mifflin Harcourt
Published: 2008
Total Pages: 308
ISBN-13: 9780547053738
DOWNLOAD EBOOKThis exhilarating story is the transporting tale of how the sensual, romantic elements of haute Chinese cuisine become the perfect ingredients to lift the troubled soul of a grieving American woman.
Author: Veronica Hinke
Publisher: Simon and Schuster
Published: 2019-04-02
Total Pages: 427
ISBN-13: 1621577694
DOWNLOAD EBOOK“Veronica Hinke has taken a story that we all know so well and interwoven delicious recipes that are historic and old, but classic and worthy of any modern-day table. She has unearthed a vibrant culinary subtext that often left me breathless and dreamy-eyed. She skillfully captures the magical avor of a fascinating era in our history. Two spatulas raised in adulation.” — CHEF ART SMITH, James Beard award winner, Top Chef Masters contestant, former personal chef to Oprah Winfrey April 14, 1912. It was an unforgettable night. In the last hours before the Titanic struck the iceberg, passengers in all classes were enjoying unprecedented luxuries. Innovations in food, drink, and de´cor made this voyage the apogee of Edwardian elegance. Veronica Hinke’s painstaking research and deft touch bring the Titanic’s tragic but eternally glamorous maiden voyage back to life. In addition to stirring accounts of individual tragedy and survival, The Last Night on the Titanic offers tried-and-true recipes, newly invented styles, and classic cocktails to reproduce a glittering world of sophistication at sea. Readers will experience: Recipes for Oysters a` la Russe, Chicken and Wild Mushroom Vol-au-Vents, and dozens of other scrumptious dishes for readers to recreate in their own kitchens A rare printed menu from the last first class dinner on the Titanic Drink recipes from John Jacob Astor IV’s luxury hotels, including the original Martini The true story of “The Unsinkable Molly Brown” An extraordinary eyewitness testimony to Captain Edward Smith’s final moments Intimate and captivating stories about select passengers—from millionaires to third class passengers
