Restaurant Books

A nice biography in a narrative and oral fashion of the family /man behind the once ubiquitious Stuckey's roadside candy, pecan log-roll and gas station chain. It was the place where my sister and I "blew" our souvenir money on those cross country station wagon vacations. A richly detailed, folksy biography of a cultural icon that was swallowed up and spit out by corporate conglomerates. An important book that documents roadside America. This book demonstrates that Ameican wealth is a function of opportunity and circumstance. Not everybody is in a position to become wealthy. However, the author showed through the workings of Williamson Stuckey and his stores, that when shared, the "pecan pie" can get bigger for everybody. One can surmise from reading this bio that a market economy and wealth sharing are not mutually exclusive. Mr. Stuckey shared his chain and ideals with people who might not otherwise have had the chance at wealth. The most important line in the entire book: "They (blacks) would tell me that they had to plan their trips back in the '40s and '50s when they were going across the country so they could use the rest rooms at Stuckey stores. In those pre-integration days, public restrooms were off-limits to blacks, but Stuckey's was different." A very interesting read and it was nice to learn that Stuckey's was back in family hands.

if you are from Ireland or know anything about Dublin, then this will crack you up!

Sundays at Moosewood Restaurant is delicious, providing not only a mix of ethnic recipes to spice up your life, but previews of the various cultures presented and of the individual recipes. The cookbook's in-depth descriptions of how and when to eat the different foods more than compensates for the lack of pictures. For vegetarians and non-vegetarians alike, this cookbook is a delight to read.

Supper At Richard's Place: Recipes From The New Southern Table presents the recipes of Chef Richard Jones, whose passion for Southern food (or "the original fusion cuisine" as he calls it) is vividly evident both in the recipes themselves and the story vignettes sprinkled throughout. Recipes include Cocktail Meatballs, Georgia Peach Salad, Smothered Pork Chops, Crusty Skillet Corn Bread and so much more. In-depth step-by-step instructions worthy of a professional restaurateur, tips, tricks, and techniques for preparation, and a come-home-for-supper friendly tone distinguish this superb collection for anyone looking to apply their kitchen talents to good old-fashioned Southern cuisine.

I've been raving about this book, so I thought I ought to write my first Amazon review. I'm sure dining alone is a hit or miss experience anywhere.But a bad experience is especially a drag in NYC, where you can waste big dollars (as well as rare free time), being treated badly. I use Zagat's frequently, and have wished they'd include a 'good for solo' category. I've found nothing in any other restaurant guide I've seen, either. So I was thrilled when I found this title at a bookstore, and I wasn't disappointed when I looked inside. It's well written (not annoying like some of these first person deals can be), and the reviews are really helpful---they cover the general stuff like food and service, as well as assessing the 'solo diner comfort level', with enough specifics so you can make your own final judgment. I've found that it works very well as a generic guide too, for non-solo dining: you have the food, ambience info., but also can figure that if a place is comfortable and welcoming to a solo diner, it would be a place anyone would enjoy. Now I'm just waiting for the Bar for One guide!

Tales from the Country Pub by Brian P. Martin

This book has a very special place in my home library. I only found out of it's existence two weeks ago from my cousin, who lives in Royston, England but grew up in Barley. The village of Barley was the setting for one of Mr. Martin's stories "Record Breaking Regulars". My brother and I have enjoyed many a "Pint" with family and friends at the Chequers in Barley. The record breaking regulars of the Barley Chequers were in fact my uncle and cousin.

Throughout my twenty years in the U.S. Naval Service, traveling around the world, I have visited many Bars, Taverns and the like, but not one of them can beat the very special charm of an Old English Country Pub.

With extreme prejudice, I rate this book with Five Stars. Douglas Howard, Hollywood, Maryland USA

This is a must-read for anyone who grew up in Glasgow or "Doon the Watter" in the 1940's and 50's when Tally shops sold the best fish 'n' chips and ice-cream! What a trip down memory lane - the characters are all so familiar.

extensive coverageTapas: Authentic appetizers and finger food from the bars and restaurants of Spain

Authors Debbie Nunley and Karen Jane Elliot have been on a quest to find those who are passionate about both fine dining and historic preservation, and Maryland provided them with the best opportunities to visit restaurants steeped in both fine food and rich history. A Taste Of Maryland History: A Guide To Historic Eateries And Their Recipes thus serves two distinct purposes: as a survey of Maryland historic establishments it provides would-be travelers with a guide to fine historic eating houses across the state, providing an entire page of history to compliment the authors' descriptions of the atmosphere and offerings they experienced today. And as a cookbook, it provides a fine collection of these signature dishes, selecting several from each establishment which have been adapted to home cook proportions. Enjoy Pan-Roasted Scallops with Ginger and Lemon Grass or Buffalo-Style Pizza in a fine gathering. Highly recommended both for Maryland history buffs, cooks, and armchair travelers alike.

Globe & Mail
Style Section (Toronto edition) - Page L9

REQUIRED READING
By Cecily Ross
Saturday, January 17, 2004

Taste of Montreal: Tracking Down the Foods of the World
By Barry Lazar (Véhicule Press, 270 pages, $13.95) ISBN: 1-55065-175-7

This compact guide to the culinary smorgasbord of Montreal is much more than a resource for residents of and visitors to Canada's second largest city. It is an invaluable addition to any food lover's library.

Montreal Gazette food writer Barry Lazar has compiled a fun and informative alphabetical listing of foods from around the world, all of which can be found on the streets of his native city. Beginning with anchovies and ending with zershk (dried red barberries used in Iran), each entry explains the provenance of the food, where it can be found in the city and an enticing recipe.

There are foods listed that I have never heard of and am determined to seek out in Toronto -- for instance, knafé, a large Armenian pancake made from semolina and smothered in sweet ricotta-like cheese. Or salicorne, a delicious briny plant grown in salt marshes that I've only encountered on the West Coast, where it is called samphire.

Lazar writes about such Quebec classics as poutine and bagels, and about delicacies such as truffles and fines herbes, but he's no food snob. My favourite entry is on bacon bits: "Like eating Styrofoam chips made with a dash of salt and hickory smoke." But what the heck. In a burst of populist enthusiasm he includes his own recipe for a sandwich involving a bagel, peanut butter and ketchup, sprinkled with a layer of "fako bacos." He's right. "The King would have loved it."