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Signature recipes and wisdom from the country's foremost pitmaster Mike Mills and Amy Mills, the dynamic father-daughter duo behind the famous 17th Street Barbecue, are two of the most influential people in barbecue. Known as “The Legend,” Mike is a Barbecue Hall-of-Famer, a four-time barbecue World Champion, a three-time Grand World Champion at Memphis in May (the Super Bowl of Swine), and a founder of the Big Apple Block Party. A third-generation barbecuer, Amy is the marketing mind behind the business, a television personality, and industry expert. Praise the Lard, named after the Mills' popular Southern Illinois cook-off, now in its thirtieth year, dispenses all the secrets of the family’s lifetime of worshipping at the temple of barbecue. At the heart of the book are almost 100 recipes from the family archives: Private Reserve Mustard Sauce, Ain’t No Thang but a Chicken Wing, Pork Belly Bites, and Prime Rib on the Pit, Tangy Pit Beans, and Blackberry Pie. With hundreds food photos, candids, and illustrations, this book is as rich as the Mills’ history.
From small towns like Metamora, Aledo, and Carthage to East St. Louis and Chicago's South Side, Illinois's high school football fields have been the proving ground for such future stars as Dick Butkus, Red Grange, and Otto Graham. In Dusty, Deek, and Mr. Do-Right, longtime fan and sportswriter Taylor Bell shares the stories of the greatest players, toughest coaches, most memorable games, and fiercest rivalries in Illinois history. Drawing on dozens of personal interviews, Bell profiles memorable figures such as Tuscola's record-setting quarterback Dusty Burk, Pittsfield's brutally demanding yet devoted Coach Donald "Deek" Pollard, and Evanston's Murney "Mr. Do-Right" Lazier, who coached sternly but without prejudice in the racially charged 1960s and '70s. The book also discusses winning programs at schools such as East St. Louis, Mount Carmel, and Joliet Catholic, as well as longstanding rivalries and memorable games in the state playoff and Prep Bowl. The ultimate book for high school football fans in Illinois, Dusty, Deek, and Mr. Do-Right is infused with Bell's own love for the game and illustrated with sixty photographs of the players and coaches who made lifetime memories under the Friday night lights.
This unique combination of cookbook, memoir, and travelogue features 100 recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills. In Peace, Love, & Barbecue, Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine—its intense smoky flavors, its lore and traditions, and its wild cast of characters. Through conversational anecdotes and black-and-white photographs, readers meet a diverse circle of colleagues and friends and join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best “shrines, shacks, joints, and right-respectable restaurants.” Also included are prizewinning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast. With its folksy, fun tone and its unique insider’s take on a hugely popular—and deeply American—subject, Peace, Love, & BBQ is perfect for barbecue lovers, food mavens, and cooks of all stripes.
"Presents more than 130 recipes that make Charlie Trotter's food accessible to home cooks, with new photography and an updated design accompanying approachable recipes for Trotter's award-winning cuisine."--Provided by publisher.
Award-winning chef Rick Tramonto shows home cooks how to recreate the simple, flavorful Italian dishes he serves at his wildly popular Osteria di Tramonto. Osteria means “tavern” in Italian. It is always a casual place, usually family-owned, where simple country cooking is served to accompany the local wine. In 2006, acclaimed chef Rick Tramonto opened Osteria di Tramonto on Chicago’s north shore. In this spectacular restaurant, he serves the kind of earthy, hearty fare so beloved by Italians—and Americans. Now, Rick has written a cookbook showcasing the food from his osteria, with recipes ideally suited for the home cook. Osterias tend to be open all day, so Rick’s book features recipes for breakfast, lunch, and dinner, as well as for little snacks in between. Breakfast and brunch recipes include omelets, frittatas, pancakes, crepes, and smoothies. Lunch includes salads, soups, pizzas, and simple pasta and meat dishes. Dinner offers everything from bruschetta and antipasto to fish, meat, and braised dishes, pasta, and desserts. There are small plates, too, and numerous antipasti, panini, and crostini. Blood Orange Crepes with Vanilla Mascarpone, Roman-Style Omelets, Rick’s Mother’s Lasagna, Capellini with Six Summer Tomatoes, Wood-Roasted Mussels in White Wine Sauce, Braised Pork Shanks with Borlotti Beans, Lamb Porterhouse with Salsa Verde, Goat Cheese Scalloped Potatoes, and Italian Chocolate Pudding are just some of the more than 150 intensely flavorful dishes. This is an irresistible collection no true lover of good eating will want to pass up.
This book covers the lives and times of Carl, Big Earl, and Bernie Shelton, who were Kingpins of racketeering in downstate Illinois from the 1920's through the late 1940's.
Lansing, Illinois, is a village that is "proud of its past, confident in its future," according to the signs at its entrance. That proud past began in the 1840s, when Dutch and German settlers first made their way to the area. The town was named for Henry Lansing, who came to the area in 1846 with his brothers, John and George. Through the medium of historic photographs, this book captures the evolution of the people of Lansing, from the late-1800s to the present day. These pages bring to life the people, events, communities, and industries that helped to shape and transform Lansing. With nearly 200 vintage images, Lansing, Illinois, includes photographs of the Indiana Avenue School, the Brickyards, the Ford Airport, and early businesses and business owners. It is hard to imagine Ridge Road, now a bustling center of commerce, as a dirt road scattered with general stores, taverns, and blacksmith shops. This book will take you back to Lansing's simpler days to give the reader a glimpse of why this community has maintained its appeal and held generations of families here in this warm and friendly place.
Michael Madigan rose from the Chicago machine to hold unprecedented power as Speaker of the Illinois House of Representatives. In his thirty-six years wielding the gavel, Madigan outlasted governors, passed or blocked legislation at will, and outmaneuvered virtually every attempt to limit his reach. Veteran reporter Ray Long draws on four decades of observing state government to provide the definitive political analysis of Michael Madigan. Secretive, intimidating, shrewd, power-hungry--Madigan mesmerized his admirers and often left his opponents too beaten down to oppose him. Long vividly recreates the battles that defined the Madigan era, from stunning James Thompson with a lightning-strike tax increase, to pressing for a pension overhaul that ultimately failed in the courts, to steering the House toward the Rod Blagojevich impeachment. Long also shines a light on the machinery that kept the Speaker in power. Head of a patronage army, Madigan ruthlessly used his influence and fundraising prowess to reward loyalists and aid his daughter’s electoral fortunes. At the same time, he reshaped bills to guarantee he and his Democratic troops shared in the partisan spoils of his legislative victories. Yet Madigan’s position as the state’s seemingly invulnerable power broker could not survive scandals among his close associates and the widespread belief that his time as Speaker had finally reached its end. Unsparing and authoritative, The House That Madigan Built is the page-turning account of one the most powerful politicians in Illinois history.
Former Illinois State Police Investigations Commander Michale Callahan recounts his review of the wrongful convictions of Randy Steidl and Herb Whitlock for the 1986 murder of newlyweds Dyke and Karen Rhoads in Paris, Illinois, and ongoing attempts on the part of officials to impede Callahan's investigation.
An original look at southern heirloom cooking with a focus on history, heritage, and variety. You expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisine—from hearty red beans and rice to stewed okra to crispy fried chicken. But who would guess that one of the most innovative chefs cooking heirloom regional southern food is based not in the heart of biscuit country, but in the grain-fed Midwest—in Chicago, no less? Since 2008, chef Paul Fehribach has been introducing Chicagoans to the delectable pleasures of Lowcountry cuisine, while his restaurant Big Jones has become a home away from home for the city’s southern diaspora. From its inception, Big Jones has focused on cooking with local and sustainably grown heirloom crops and heritage livestock, reinvigorating southern cooking through meticulous technique and the unique perspective of its Midwest location. And with The Big Jones Cookbook, Fehribach brings the rich stories and traditions of regional southern food to kitchens everywhere. Fehribach interweaves personal experience, historical knowledge, and culinary creativity, all while offering tried-and-true takes on everything from Reezy-Peezy to Gumbo Ya-Ya, Chicken and Dumplings, and Crispy Catfish. Fehribach’s dishes reflect his careful attention to historical and culinary detail, and many recipes are accompanied by insights about their origins. In addition to the regional chapters, the cookbook features sections on breads, from sweet potato biscuits to spoonbread; pantry put-ups like bread and butter pickles and chow-chow; cocktails, such as the sazerac; desserts, including Sea Island benne cake; as well as an extensive section on snout-to-tail cooking, including homemade Andouille and pickled pigs’ feet. Proof that you need not possess a thick southern drawl to appreciate the comfort of creamy grits and the skill of perfectly fried green tomatoes, The Big Jones Cookbook will be something to savor regardless of where you set your table.