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Insiders' Guide to Richmond is the essential source for in-depth travel and relocation information to Virginia's capital city. Written by a local (and true insider), this guide offers a personal and practical perspective of Richmondand its surrounding environs.
The definitive, comprehensive guide to Virginia Beach, Richmond and surrounding areas, with hundreds of lodging, dining, and recreational recommendations. Explore this vital region—Virginia Beach and Richmond, the state capitol. Author Renee Wright offers extensive coverage of Colonial Williamsburg, historic James-town, and Norfolk, home to the great Atlantic Fleet. Includes special sections on Civil War battlefields, maritime history, Hampton Roads’ quadricentennial, and bird-watching opportunities in the region.
Think you can cook better than Bobby Flay? Put your kitchen skills to the test and cook alongside Bobby and his competitors with more than 100 recipes from the hit show. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK Beat Bobby Flay brings the excitement of the Food Network show stage into your home kitchen, with more than 100 recipes for breakfast and brunch, weeknight-worthy dinners, and stunning desserts that make every meal a winner. Bobby’s best recipes and other favorites from the show make appearances, from Seafood Fra Diavolo with Saffron Fettuccine (handmade pasta always wins the judges’ hearts) to Mushroom and Goat Cheese Chiles Rellenos (the secret: crispy Brussels sprout leaves) and Bittersweet Chocolate Soufflé. Sprinkled throughout Bobby’s recipes are behind-the-scenes stories of fan-favorite moments, tips to help you “beat the clock” when you’re pressed for time, and pro-chef suggestions for everything from meal prep to garnish (when in doubt, add anchovy breadcrumbs!). Alongside Bobby’s favorites are a wealth of recipes from his competitors on the show who beat Bobby Flay, including Alex Guarnaschelli’s Lobster Newberg, Marcus Samuelsson’s Doro Wat (Ethiopian chicken stew), and Shelby Sieg’s Lemon-Thyme Olive Oil Cake. The ultimate companion cookbook to one of the country’s favorite Food Network shows, Beat Bobby Flay also features beautiful, all-new color food photography as well as shots from everyone’s favorite episodes. With Bobby’s expertise and tried-and-true tips helping you stay in it to win it, you’ll be ready to crush any competition that comes your way!
The second in a series of cookbooks featuring Richmond's most admired chefs, restaurants, and cuisine.
From the James Beard Award winner, Top Chef Masters contestant, and acclaimed author comes this fun, festive, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with over 125 recipes inspired by the author's popular restaurant in Oxford, Mississippi. John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions.
Finalist for the 2016 IACP Awards: Julia Child First Book Eat More Vegetables. Chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfield—dubbed the “Vegetable Shaman” by theNew York Times’ Sam Sifton—has enchanted diners with his vegetable dishes, capturing the essence of fresh produce through a simple, elegant cooking style. Like his contemporaries April Bloomfield and Fergus Henderson, who use the whole animal from nose to tail in their dishes, Satterfield believes in making the most out of the edible parts of the plant, from root to leaf. Satterfield embodies an authentic approach to farmstead-inspired cooking, incorporating seasonal fresh produce into everyday cuisine. His trademark is simple food and in his creative hands he continually updates the region’s legendary dishes—easy yet sublime fare that can be made in the home kitchen. Root to Leaf is not a vegetarian cookbook, it’s a cookbook that celebrates the world of fresh produce. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield's collection mouthwatering recipes make the most of available produce from local markets, foraging, and the home garden. A must-have for the home cook, this beautifully designed cookbook, with its stunning color photographs, elevates the bounty of the fruit and vegetable kingdom as never before.
The definitive, comprehensive guide to Virginia Beach, Richmond and surrounding areas, with hundreds of lodging, dining, and recreational recommendations. Explore this vital region—Virginia Beach and Richmond, the state capitol. Author Renee Wright offers extensive coverage of Colonial Williamsburg, historic James-town, and Norfolk, home to the great Atlantic Fleet. Includes special sections on Civil War battlefields, maritime history, Hampton Roads’ quadricentennial, and bird-watching opportunities in the region.
Catching Terrosits in America , analyzes the law enforcement agencies and procedures utilized in catching domestic and foreign terrorists from the 1950s to the present, including members of domestic groups ranging from the Klan to the Symbionese Liberation Army of Patty Heart fame to freelancers such as Timothy McVeigh, as well as foreign groups such as al-Qaeda. The author concludes by gauging the effectiveness of these efforts.Terrorism did not first strike America on 9/11/2001, or even with the first World Trade Center bombings in 1993. Much of the second half of the 20th century witnessed terrorism of several different ideological types: the Klan, the Black Liberation Army, the Weather Underground, the Symbionese Liberation Army (famous for kidnapping and brainwashing Patty Hearst), several Puerto Rican groups; freelancers such as the Unabomber Ted Kaczinski and the Oklahoma city bombers McVeigh and Rudolph; and on the foreign front not just al-Qaeda but the likes of the liberation fronts for Croatians, Armenians and Cubans. This book examines the law enforcement fight against such terrorists, the methodologies employed, the effectiveness of such counter-terrorist agendas and how successful they proved to be. and
Richmond's culinary history spans more than four hundred years and includes forgotten cooks and makers who paved the way for Richmond's vibrant modern food scene. The foodways of local Indian tribes were pivotal to the nation. Unconventional characters such as Mary Randolph, Jasper Crouch, Ellen Kidd, Virginia Randolph and John Dabney used food and drink to break barriers. Family businesses like C.F. Sauer and Sally Bell's Kitchen, recipient of a James Beard America's Classic Award, shaped the local community. Virginia Union University students and two family-run department stores paved the way for restaurant desegregation. Local journalists Maureen Egan and Susan Winiecki, founders of Fire, Flour & Fork, offer an engaging social history complete with classic Richmond recipes.