The West Virginia Pepperoni Roll

The West Virginia Pepperoni Roll

Author: Candace Nelson

Publisher:

Published: 2017

Total Pages: 0

ISBN-13: 9781943665747

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The pepperoni roll, a soft bread roll with pepperoni baked in the middle, originated in the coal mining areas of north central West Virginia when Italian immigrants invented a food that could be eaten easily underground. This spicy snack soon found its way out of the mines and into bakeries, bread companies, restaurants, and event venues around the state, often with additional ingredients like cheese, red sauce, or peppers. As the pepperoni roll's reputation moves beyond the borders of West Virginia, this food continues to embody the culinary culture of its home state. It is now found at the center of bake-offs, eating contests, festivals, as a gourmet item on local menus, and even on a bill in the state's legislature. The West Virginia Pepperoni Roll is a comprehensive history of the unofficial state food of West Virginia. With over 100 photographs and countless recipes and recollections, it tells the story of the immigrants, business owners, laborers, and citizens who have developed and devoured this simple yet practical food since its invention.


Chickens in the Road

Chickens in the Road

Author: Suzanne McMinn

Publisher: Harper Collins

Published: 2013-10-08

Total Pages: 284

ISBN-13: 0062223720

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Suzanne McMinn, a former romance writer and founder of the popular blog chickensintheroad.com, shares the story of her search to lead a life of ordinary splendor in Chickens in the Road, her inspiring and funny memoir. Craving a life that would connect her to the earth and her family roots, McMinn packed up her three kids, left her husband and her sterile suburban existence behind, and moved to rural West Virginia. Amid the rough landscape and beauty of this rural mountain country, she pursues a natural lifestyle filled with chickens, goats, sheep—and no pizza delivery. With her new life comes an unexpected new love—"52," a man as beguiling and enigmatic as his nickname—a turbulent romance that reminds her that peace and fulfillment can be found in the wake of heartbreak. Coping with formidable challenges, including raising a trio of teenagers, milking stubborn cows, being snowed in with no heat, and making her own butter, McMinn realizes that she’s living a forty-something’s coming-of-age story. As she dares to become self-reliant and embrace her independence, she reminds us that life is a bold adventure—if we’re willing to live it. Chickens in the Road includes more than 20 recipes, craft projects, and McMinn’s photography, and features a special two-color design.


Buttermilk Graffiti

Buttermilk Graffiti

Author: Edward Lee

Publisher: Artisan

Published: 2018-04-17

Total Pages: 321

ISBN-13: 1579658512

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Winner, 2019 James Beard Award for Best Book of the Year in Writing Finalist, 2019 IACP Award, Literary Food Writing Named a Best Food Book of the Year by the Boston Globe, Smithsonian, BookRiot, and more Semifinalist, Goodreads Choice Awards “Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever-evolving glory.” —Anthony Bourdain American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There’s a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors of their lost country. A Uyghur café in New York’s Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic—one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Café du Monde in New Orleans, as potent as Proust’s madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour hoedduck and a beignet dusted with matcha. Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine. And forty recipes, created by Lee, that bring these new dishes into our own kitchens.


The Sprinkles Baking Book

The Sprinkles Baking Book

Author: Candace Nelson

Publisher: Grand Central Life & Style

Published: 2016-10-25

Total Pages: 550

ISBN-13: 1455592595

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Cupcake favorites and dessert classics from the pastry chef and creator of Sprinkles Cupcakes and judge on Food Network's Cupcake Wars. When Candace Nelson started Sprinkles, America's first cupcakes-only bakery, in 2005, people thought she was crazy. "What else do you sell?" they'd ask. But Sprinkles sold out on opening day . . . and hasn't slowed down since! Now, in her first cookbook, Candace opens up her recipe vault to bring you 100 irresistible desserts she can't live without. You'll learn all the secrets for making 50 beloved Sprinkles Cupcakes, from iconic red velvet to new flavors created exclusively for the book, like crv®me brvalv©e. But Candace doesn't stop there. She shares the recipes for her all-time favorite cakes, pies, quick breads, cookies, bars, and other treats, plus delicious guest recipes from Sprinkles friends like Reese Witherspoon, Julia Roberts, and Michael Strahan. The Sprinkles Baking Book is filled with all-American classics that will appeal to everyone in your family and on your dinner party guest list. So, don't hold back. Treat yourself to this sweet cookbook and share in the fun!


Pizza Camp

Pizza Camp

Author: Joe Beddia

Publisher: Abrams

Published: 2017-04-18

Total Pages: 350

ISBN-13: 1683350197

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Follow the man behind Philadelphia’s celebrated Pizzeria Beddia as he takes you through the pizza-making process—from the dough to the sauce to the cheese. Joe Beddia’s pizza is old school—it’s all about the dough, sauce, cheese, and baking basics. And now, he’s offering his methods and recipes in a cookbook that’s anything but old school, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home. With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained Beddia’s pizzeria a cult following, alongside brand new recipes like: Dinosaur Kale, Pickled Red Onion, and Spring Cream Pizza Bintje Potato with Cream and Rosemary Speck, Collard Greens, Fontina, and Cream Roasted Corn with Heirloom Cherry Tomato and Basil Breakfast Pizza with Sausage, Eggs, Spinach, and Cream And dozens more! Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza. “I will never forgive my parents for not sending me to Pizza Camp.” —Jimmy Kimmel, comedian/pizza eater “Never have I encountered an individual so singularly focused on his craft. Joe Beddia is hilarious, intelligent, and lovingly produces the best pizza in the f*cking universe.” —Michael Solomonov, James Beard Award–winning chef and author


Carter G. Woodson

Carter G. Woodson

Author: Burnis R. Morris

Publisher: Univ. Press of Mississippi

Published: 2017-09-25

Total Pages: 267

ISBN-13: 1496814088

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This study reveals how historian Carter G. Woodson (1875-1950) used the black press and modern public relations techniques to popularize black history during the first half of the twentieth century. Explanations for Woodson's success with the modern black history movement usually include his training, deep-rooted principles, and single-minded determination. Often overlooked, however, is Woodson's skillful use of newspapers in developing and executing a public education campaign built on truth, accuracy, fairness, and education. Burnis R. Morris explains how Woodson attracted mostly favorable news coverage for his history movement due to his deep understanding of the newspapers' business and editorial models as well as his public relations skills, which helped him merge the interests of the black press with his cause. Woodson's publicity tactics, combined with access to the audiences granted him by the press, enabled him to drive the black history movement--particularly observance of Negro History Week and fundraising activities. Morris analyzes Woodson's periodicals, newspaper articles, letters, and other archived documents describing Woodson's partnership with the black press and his role as a publicist. This rarely explored side of Woodson, who was often called the "Father of Black History," reintroduces Woodson's lost image as a leading cultural icon who used his celebrity in multiple roles as an opinion journalist, newsmaker, and publicist of black history to bring veneration to a disrespected subject. During his active professional career, 1915-1950, Woodson merged his interests and the interests of the black newspapers. His cause became their cause.


Victuals

Victuals

Author: Ronni Lundy

Publisher: Clarkson Potter

Published: 2016-08-30

Total Pages: 322

ISBN-13: 080418674X

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Winner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia. Written by Ronni Lundy, regarded as the most engaging authority on the region, Victuals guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South. Victuals explores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations. Each chapter explores a specific defining food or tradition of the region--such as salt, beans, corn (and corn liquor). The essays introduce readers to their rich histories and the farmers, curers, hunters, and chefs who define the region's contemporary landscape. Sitting at a diverse intersection of cuisines, Appalachia offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications. Through 80 recipes and stories gathered on her travels in the region, Lundy shares dishes that distill the story and flavors of the Mountain South. – Epicurious: Best Cookbooks of 2016


Three Little Engines

Three Little Engines

Author: Bob McKinnon

Publisher: Penguin

Published: 2021-07-13

Total Pages: 25

ISBN-13: 0593225066

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A gorgeously illustrated, modern retelling of the classic The Little Engine That Could, sharing the timely message that everyone's journey is different, and that sometimes, success comes from a helping hand. Graduation day is finally here! The Little Blue Engine, the Yellow Passenger Engine, and the Red Freight Engine are excited to take their final test of Engine School: making their first solo trip over the mountain. But each engine encounters different challenges and obstacles on their journey. Gorgeous illustrations by Lou Fancher and Steve Johnson combine with a poignant story told by Bob McKinnon to remind a new generation of readers to "think they can."


Columbus Pizza: A Slice of History

Columbus Pizza: A Slice of History

Author: Jim Ellison

Publisher: Arcadia Publishing

Published: 2020

Total Pages: 160

ISBN-13: 1467143766

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For nearly a century Columbus, Ohio pizza parlors have served up delicious meals by the tray and by the slice. This history goes back to the 1930s, when TAT Ristorante began serving pizza. Today, it is the oldest family-owned restaurant in the city. Over the years, a specific style evolved guided by the experiences and culinary interpretations of local pizza pioneers like Jimmy Massey, Romeo Sirij, Tommy Iacono, Joe Gatto, Cosmo Leonardo, Pat Orecchio, Reuben Cohen, Guido Casa and Richie DiPaolo. The years of experimentation and refinement culminated in Columbus being crowned the pizza capital of the USA in the 1990s. Author and founder of the city's first pizza tour Jim Ellison chronicles one of the city's favorite foods.


Unforgettable

Unforgettable

Author: Scott Simon

Publisher: Macmillan

Published: 2015-03-31

Total Pages: 253

ISBN-13: 125006113X

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A moving memoir about NPR host Scott Simon's connection to his mother—inspired by the popular tweets he shared during her death.