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Book is in Used-VeryGood condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain very limited notes and highlighting. 0.8

Aladdin's Eatery serves freshly prepared, naturally nutritious Lebanese/American meals in a casual, relaxed atmosphere with superior service.

Babbo Italian Eatery offers a full line of fresh classic & contemporary dishes. We are the perfect place to share with family and friends.

Aladdin's Eatery serves freshly prepared, naturally nutritious Lebanese/American meals in a casual, relaxed atmosphere with superior service.

Aladdin's Eatery serves freshly prepared, naturally nutritious Lebanese/American meals in a casual, relaxed atmosphere with superior service.

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.

Are you hungry? Hungry for something different, something familiar, something savory, and something sweet - something found in and around St. Louis that satisfies what you uniquely crave. Suzanne Corbett is hungry, too. It's driven her to survey and visit countless tables, fields and markets. Savoring foods and experiences that can uniquely satisfy what one craves in St. Louis. Unique Eats & Eateries of St. Louis serves as a guide to St. Louis virtual smorgasbord of eats. Featuring 99 favorite picks that fill the plate and grocery cart with foods both classic to trendy to regional restaurants, producers and products. Divided into sections such as Plates with a Past, Hot Hearths/Cool Creams and Global Grub, Unique Eats & Eateries of St. Louis looks at the story behind each eat or eatery via vignette overviews covering the plates, places, history or people beyond a menu. A quick reference guide gourmands, foodies and the culinary curious will want to digest before heading out to gobble up St. Louis.

192 pages. 8.94x6.02x0.51 inches. In Stock.

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There is no city in America that bases its identity on its unique cuisine more than New Orleans. The geography that gives the city access to sea and land, a history that emphasizes food and drink, and laissez faire attitude that allows visitors and citizens alike to give way to the pleasures of the table, all culminate in an experience that can be had nowhere else on earth. Whether looking for the oldest restaurant in America, the newest avant garde restaurant experimenting with science, a place for a great drink supported by delicious nibbles, Cajun and Creole delicacies you have only read about, or the traditional reasons that the city’s food has been heralded for almost 3 centuries, you will find the answers in Unique Eats and Eateries of New Orleans. Whether haute cuisine or low cuisine – champagne or alligator – you will find the sweet and savory road map in the pages of this book.

Neuware - Few places can claim both leafy mountain peaks and powdery beach shores as their own, but Alabama proudly does. These elevations create not only a beautiful landscape but also a unique dining culture. Gulf Coast shrimp from the bayou appears on menus as often as artisan goat cheese from the north. The state is home to Big Bob Gibson's Alabama white sauce, a mayonnaise-based smoked meat topping; Wintzel's Oyster House's West Indies salad, a tangy vinegar and crab concoction; and Flora-Bama's bushwacker, a boozy milkshake that will keep you coming back for more. Of course, it's not the food itself so much as it is the people behind it that make plated dinners so delectable. With Unique Eats and Eateries of Alabama, learn about Kelsey Barnard Clark, the Top Chef winner who is leading a restaurant revolution in her small town one bite at a time. Meet Gus Katechis, the third-generation proprietor of Chris' Hotdogs, an establishment known for serving everyone from F. Scott and Zelda Fitzgerald to Dr. Martin Luther King Jr. Dream about Panini Pete's grouper sandwich made famous by Rick Bragg and Guy Fieri. Discover the nuns who create, package, and sell sinful chocolate morsels. These are just a handful of the people who make the state's cuisine so special. Author Nicole Letts invites readers to join her on a culinary cruise through Alabama the beautiful. From north to south and east to west, these are the eateries, confectionaries, greasy spoons, saloons, and plain old joints that make the state a food-centric destination you need to visit.

178 pages. 9.00x6.00x0.50 inches. In Stock.

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From back cover: Shirleigh Moog is a very capable person who happens to be married to Robert Moog, inventor of the Synthesizer. She is an extraordinary hostess, entertaining 4 to 100 people with equal ease. All of her know-how is in this book. Some tributes to her: "Shirleigh makes music on the kitchen stove." - Robert Moog "Shirleigh generates an enveloping aura of charm and sensibility among her guests, her sequential control of the evening pulsing a smooth wave of food, friends and conversation." - Keith Emerson "I'm not sure whether the mushrooms were wild or not but your cooking was great!" - John Cage

From back cover: Shirleigh Moog is a very capable person who happens to be married to Robert Moog, inventor of the Synthesizer. She is an extraordinary hostess, entertaining 4 to 100 people with equal ease. All of her know-how is in this book. Some tributes to her: "Shirleigh makes music on the kitchen stove." - Robert Moog "Shirleigh generates an enveloping aura of charm and sensibility among her guests, her sequential control of the evening pulsing a smooth wave of food, friends and conversation." - Keith Emerson "I'm not sure whether the mushrooms were wild or not but your cooking was great!" - John Cage

Continuing their popular Taste of History series, Nunley and Elliott feature over 75 restaurants in this combination travel guide/cookbook. The book highlights restaurants located in buildings of historic interest, many of which are more than 100 years old. Old train stations; historic hotels, homes, and vacation retreats; as well as sites along the National Road are examples of some of the locales that are featured. In addition to historical background and anecdotal information, there are two or three recipes chosen by the restaurant's chef given for each entry. The book's recipe selection is evidence that there's so much more than crab in Maryland.