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This book tells the story of how this beloved food became the apple of our collective eye-or, perhaps more precisely, the pepperoni of our pie. Pizza journalist Liz Barrett explores how it is that pizza came to and conquered North America and how it evolved into different forms across the continent. Each chapter investigates a different pie: Chicago's famous deep-dish, New Haven's white clam pie, California's health-conscious varieties, New York's Sicilian and Neapolitan, the various styles that have emerged in the Midwest, and many others. The components of each pie-crust, sauce, spices, and much more-are dissected and celebrated, and recipes from top pizzerias provide readers with the opportunity to make and sample the pies themselves.
Things are way to serious these days time to relax and read (and drink beer)! Its not political, religious, or even politically correct. Just plain funny, light-hearted look at a lifetime of rural America. I havent read two books in my life (from cover to cover) nor do I get on the Internet (dont even know how). This book is real stories from rural America, Authors Disclaimer: While you may lose weight reading this book (by laughing your rear end off) it is not a proven weight loss book. Thank you, KevinThis book is defiantly full of it and I loved it. I am still laughingNeil Hohenbrink (rep for Alliance product group) I have seen Kevin in action, these stories are true and very funny even strange, somewhat warped, little bazaar but well worth readingRick Riggs (hazardous material mover, Linde Corp. Murray Hill, NJ) Kevin brings out great humor between city and rural life and I have seen him on stage in his comedy act he is a country hick.Lynn Oldham (A real rural American farmer, Rural USA) Dont forget to take the Cheap Country Hick (C.C.H.) test at the end of the book (e-mail me the results)
Explores the relentless, wacky, eerie energy of old-time American summers and Carnivals through vivacious imagery.
Raised on a used-car lot, Charles Phoenix was destined to become the Ambassador of Americana. The photo collector, food crafter, and field tripper is famed for his hilarious live show performances and "theme park" tour of downtown Los Angeles. This riotously colorful book, replete with Charles's collection of vintage Kodachrome slides, celebrates his lifelong quest to unearth the best of classic and kitschy American life and style. Charles Phoenix is a showman, tour guide, food crafter, and author known for his live comedy slide-show performances, madcap test-kitchen videos, field-trip-style adventure tours, and colorful books. The self-proclaimed "vintage culture vulture" has appeared on Martha Stewart, The Queen Latifah Show and Cake Wars, been profiled in The Washington Post and the Los Angeles Times, and been a guest on NPR's The Splendid Table.
Whet Your Appetites for A Fascinating History of American Food "Terrific food journalism. Page uncovers the untold backstories of American food. A great read." —George Stephanopoulos, Good Morning America, This Week and ABC News’ Chief Anchor #1 New Release in History Humor David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Now from the two-time Emmy winner David Page comes the book Food Americana, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate. The remarkable history of American food. What is American cuisine? What national menu do we share? What dishes have we chosen, how did they become “American,” and how are they likely to evolve from here? David Page answers all these questions and more. Food Americana is engaging, insightful, and often humorous. The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine. Food Americana is a riveting ride into every aspect of what we eat and why. From a lobster boat off the coast of Maine to the Memphis in May barbecue competition. From the century-old Russ & Daughters lox and bagels shop in lower Manhattan to the Buffalo Chicken Wing Festival. From a thousand-dollar Chinese meal in San Francisco to birria tacos from a food truck in South Philly. Meet incredibly engaging characters and legends including: • The owner of a great sushi bar in an Oklahoma gas station • The New Englander introducing Utah to lobster rolls • Alice Waters • Daniel Boulud • Jerry Greenfield of Ben & Jerry’s • Mel Brooks If you enjoyed captivating food history books like A History of the World in 6 Glasses, On Food and Cooking, or the classic Salt by Mark Kurlansky, you’ll love Food Americana.
Historic stratigraphic illustrations depict the earth beneath our feet in captivating hand-drawn diagrams. Each drawing tells a unique geologic story, exquisitely rendered in colors from pastel palettes to brilliant bolds that show evolving scientific graphic conventions over time. Created by federal and state geologists over the course of one hundred years, the maps reveal sedimentary rock layers that present an unexpected view of our treasured public lands, making this collection an important record of natural resources, as well as a beautiful display of map design. The fascinating history of the science behind the drawings is explored by sedimentary geologist Jody Bourgeois, a professor emeritus at the University of Washington's College of the Environment and a fellow of the Geological Society of America.
The classic guide to America's greatest hamburger eateries returns in a completely updated third edition--featuring 200 establishments where you can find the perfect regional burger and reclaim a precious slice of Americana. America's foremost hamburger expert George Motz has been back on the road to completely update and expand his classic book, spotlighting the nation's best roadside stands, nostalgic diners, mom-n-pop shops, and college town favorites --capturing their rich histories and one-of-a-kind taste experiences. Whether you're an armchair traveler, a serious connoisseur, or a curious adventurer, Hamburger America will inspire you to get on the road and get back to food that's even more American than apple pie. "A wonderful book. When you travel across the United States, take this guide along with you." -- Martha Stewart "A fine overview of the best practitioners of the burger sciences." -- Anthony Bourdain "Just looking at this book makes me hungry, and reading George's stories will take you on the ultimate American road trip."-- Michael Bloomberg "George Motz is the Indiana Jones of hamburger archeology."--David Page, creator of Diners, Drive-ins, and Dives
John Muir, a young Scottish immigrant, had not yet become a famed conservationist when he first trekked into the foothills of the Sierra Nevada, not long after the Civil War. He was so captivated by what he saw that he decided to devote his life to the glorification and preservation of this magnificent wilderness. "My First Summer in the Sierra," whose heart is the diary Muir kept while tending sheep in Yosemite country, enticed thousands of Americans to visit this magical place, and resounds with Muir's regard for the "divine, enduring, unwasteable wealth" of the natural world. A classic of environmental literature, "My First Summer in the Sierra" continues to inspire readers to seek out such places for themselves and make them their own.
Crossing class and color lines, and spanning the nation (Montana has its huckleberry, Pennsylvania its shoofly, and Mississippi its sweet potato), pie -- real, homemade pie -- has meaning for all of us. But in today's treadmill, take-out world -- our fast-food nation -- does pie still have a place? As she traveled across the United States in an old Volvo named Betty, Pascale Le Draoulec discovered how merely mentioning homemade pie to strangers made faces soften, shoulders relax, and memories come wafting back. Rambling from town to town with Le Draoulec, you'll meet the famous, and sometimes infamous, pie makers who share their stories and recipes, and find out how a quest for pie can lead to something else entirely.